WEBVTT - Danica Patrick on Racing, Nutrition, and Napa Valley 

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<v Speaker 1>My name is Jefferys z Carrian and you're listening to

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<v Speaker 1>four Courses with Jeffreys, a Carrion from I Heart Radio.

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<v Speaker 1>In four courses, I'll be taking you along for the

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<v Speaker 1>ride while I talk with the top talent of our time.

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<v Speaker 1>In each conversation, I focus on four different areas from

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<v Speaker 1>my guest life and career. And during those four courses,

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<v Speaker 1>I'm gonna dig deep and uncover new insights and inspirations

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<v Speaker 1>that we can all use to fuel ourselves to push forward.

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<v Speaker 1>My guest for this episode is a wonderful and curious

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<v Speaker 1>podcast host. She developed her own successful venued in Napa Valley.

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<v Speaker 1>She's the most successful woman in the history of indie

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<v Speaker 1>car racing, and she might even love fitness and nutrition

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<v Speaker 1>more than I do. Without further delay, please enjoy my

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<v Speaker 1>insightful conversation with a very special Danica Patrick. Danica, thank

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<v Speaker 1>you so much for doing this for me. I know

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<v Speaker 1>your day is busy, Oh, no problem. I'm happy to

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<v Speaker 1>do it for you, No problem. Are you in l A.

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<v Speaker 1>Where are you in Scottsdale? In Scottsdale, Love Scottsdale. Do

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<v Speaker 1>you play golf? Not really? But when I do play,

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<v Speaker 1>I play horribly. I would think that you would be

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<v Speaker 1>an incredibly good golfer because no one else but yourself

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<v Speaker 1>to mess up. I mean, I think that because of

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<v Speaker 1>that reason, there's a highlight teled accountability and blame I

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<v Speaker 1>place on myself. So it's hard for me to shut

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<v Speaker 1>that off. So I say that what I do is

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<v Speaker 1>I play golf for smiley faces, And by that I

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<v Speaker 1>just mean that on the scorecard, I don't put a score.

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<v Speaker 1>I just put whether or not I had a good

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<v Speaker 1>attitude on the whole. And that way, I you know,

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<v Speaker 1>if I have to pick my ball up to smile,

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<v Speaker 1>then I just picked my ball up for our first course.

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<v Speaker 1>Dannika tells me about her childhood background, from working as

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<v Speaker 1>a barista at her family's coffee shop in Wisconsin to

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<v Speaker 1>moving to England as a teenager to pursue her racing career.

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<v Speaker 1>So it's really nice down here, but you grew up

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<v Speaker 1>in is it? Elloit is that the way you say it? Yeah, Belloy, Wisconsin? Okay,

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<v Speaker 1>what's your favorite cheese? What's your favorite Wisconsin cheddar? I

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<v Speaker 1>don't eat cheese anymore, but of course I have. I

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<v Speaker 1>have had cheese plenty of times in my life. I

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<v Speaker 1>would say that I really love goat cheese. Wow, yeah,

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<v Speaker 1>I love goat cheese. My favorite goat cheese. So Wisconsin

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<v Speaker 1>cheddar was not on your radar. There's like eight kinds. Yeah,

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<v Speaker 1>I mean they don't make that, but I'm sure they

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<v Speaker 1>make it somewhere. But if I were to pick up

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<v Speaker 1>more Wisconsin based cheese, I'd probably say, like a five

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<v Speaker 1>year aged cheddar. Now we're getting somewhere five year aged cheddar.

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<v Speaker 1>Very nice. I love the ages on cheddars. I think

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<v Speaker 1>it makes the cheddar so much better. That's not a rhyme.

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<v Speaker 1>So your parents, like, we're sort of in the hospitality

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<v Speaker 1>business in a way, right. They had a coffee shop,

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<v Speaker 1>what should I say, a java hut? How many did

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<v Speaker 1>they have? Do they have one or was it a franchise? No,

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<v Speaker 1>they just had one. Like my mom just truly loves

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<v Speaker 1>coffee so much. So your dad just said, I'm gonna

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<v Speaker 1>buy you a job. I guess, keep her busy, keep

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<v Speaker 1>mom happy, you know, happy wife, happy life. I worked

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<v Speaker 1>there for a little bit. You had to make the

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<v Speaker 1>froth yourself and everything. It's all about that high quality,

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<v Speaker 1>like small, bubble thick, peaky foam. Baby. They would come

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<v Speaker 1>in and they'd be like, can I get a vanilla cappuccino?

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<v Speaker 1>And I was like sure, And if I was feeling really,

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<v Speaker 1>you know, frisky, that's what I would say. I'd make

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<v Speaker 1>them their vanilla capuccino and they'd get it and they'd

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<v Speaker 1>pick it up and they'd be like, oh, why is

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<v Speaker 1>this a light. I'm like, well, you ordered a cappuccino

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<v Speaker 1>which is mostly foam. Did you want a latte? And

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<v Speaker 1>they're like yeah, And I just knew that they wanted

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<v Speaker 1>like gas station vanilla cappuccino, Like when you push the button,

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<v Speaker 1>I can be such a dick. How long did you

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<v Speaker 1>work there? I've worked there for you a couple of years,

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<v Speaker 1>I'm sure. Like I feel like it was probably around

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<v Speaker 1>like two thousand one ish. Your dad bought that. But

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<v Speaker 1>that was just passionate. That was like something just a mom.

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<v Speaker 1>They're just very entrepreneurial, so I guess that was kind

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<v Speaker 1>of for mom. But also it's just you know, a

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<v Speaker 1>potential money maker. Well, it's really good money if you sell.

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<v Speaker 1>I don't know what Jaba charges. There's a lot of

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<v Speaker 1>them actually outside New York, but like if you tried

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<v Speaker 1>two bucks for a cup of coffee, I think it

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<v Speaker 1>costs twelve cents for six ounces something like that. But

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<v Speaker 1>it's a very very good profit margin. That's why Starbucks

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<v Speaker 1>does so well. They sure do. And then your dad

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<v Speaker 1>he was in the glass business. Yeah, what kind of glass?

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<v Speaker 1>Explained glass? He was a glazer. So he put in

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<v Speaker 1>like commercial windows, so nothing over like three stories, but

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<v Speaker 1>he put in like storefronts and stuff like that. When

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<v Speaker 1>we were really young. He worked for a company called,

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<v Speaker 1>I think Cardinal Glass. Oh, I know a Cardinal Glass.

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<v Speaker 1>That's a big company. Oh, it's huge. It's he makes

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<v Speaker 1>all those thick glass is like almost litting ut Libby,

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<v Speaker 1>but like that kind of glass. It's a she's a

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<v Speaker 1>gigantic company. M hmm. So he worked there for a

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<v Speaker 1>while and then he quit and started his own glass

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<v Speaker 1>company and started in the garage and then it went

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<v Speaker 1>from there and so you know, it got him to

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<v Speaker 1>a point where he was able to, you know, help

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<v Speaker 1>pay for my racing career to get going. Wow. So

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<v Speaker 1>I was reading where you and your sister were sort

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<v Speaker 1>of racing go carts and things like that. But then

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<v Speaker 1>your sister went a different path. Is there a reason

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<v Speaker 1>why she went in a different path or was it

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<v Speaker 1>because you were so much better and so much more driven,

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<v Speaker 1>or she just didn't care and you you were like

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<v Speaker 1>autio mind in love with racing. She didn't like getting

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<v Speaker 1>bumped around. I know that. She was like she was

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<v Speaker 1>getting driven over and like literally driven over. Yeah, she

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<v Speaker 1>just didn't like that. She didn't like that roughness of it.

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<v Speaker 1>But then there there, I was on the other side

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<v Speaker 1>of things like taking people out and you know, so

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<v Speaker 1>I was totally fine with it, but she just didn't

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<v Speaker 1>like it. She's got a little bit more of a

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<v Speaker 1>mama's side to her. So she has three kids now.

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<v Speaker 1>She went into she got her PhD in physical therapy,

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<v Speaker 1>so she and she works in pediatrics. So tell me

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<v Speaker 1>why England is a place that trains formula style race

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<v Speaker 1>How why England? Why not? Like Arizona racing is just

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<v Speaker 1>really popular in Europe and England, you know, like F

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<v Speaker 1>one's really big over there, and they can drive all

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<v Speaker 1>year long pretty much too, because it doesn't really snow

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<v Speaker 1>over there, so that's part of it. But really I

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<v Speaker 1>guess it ends up boiling down to when I was fourteen,

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<v Speaker 1>I went to the Indie five Dred and I went

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<v Speaker 1>to this suite of this you know, wealthy guy and

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<v Speaker 1>in the suite was a guy who was British. And

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<v Speaker 1>I sat at the bar drinking my kitty cocktail and

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<v Speaker 1>asking lots of questions about racing, and I guess I

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<v Speaker 1>asked all the right ones. I remember he said I

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<v Speaker 1>could learn more in England in one year, then five

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<v Speaker 1>years in America. Like I just remember that, and I

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<v Speaker 1>was like wow. So anyway, fast forward two years, so

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<v Speaker 1>when I'm sixteen years old and this family, the guy

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<v Speaker 1>that I spoke to that was British worked with this

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<v Speaker 1>family that owned the suite, and they said, we've been

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<v Speaker 1>following your career for the last couple of years and

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<v Speaker 1>we'd really like to sit down and talk to you.

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<v Speaker 1>And so my dad and I almost didn't go to

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<v Speaker 1>this meeting because we lived in northern Illinois. They wanted

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<v Speaker 1>us to come down to Indianapolis. It was during May,

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<v Speaker 1>during and we almost didn't go, and we decided to go,

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<v Speaker 1>and it was like one of those crappy, rainy days,

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<v Speaker 1>and anyway, I alos ended up doing the right thing.

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<v Speaker 1>So we went down had this meeting and they said

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<v Speaker 1>we want to take it England. That was May of

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<v Speaker 1>that year, and then by that fall, like that winter,

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<v Speaker 1>I went to England for a month or two. I

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<v Speaker 1>did a race out there, like a Winter Series race

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<v Speaker 1>they called it. Anyway, that led to moving back there

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<v Speaker 1>again at the very beginning of the year for the

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<v Speaker 1>full season. And so how old were you? It was

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<v Speaker 1>that lonely? I mean, what was that like? So I

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<v Speaker 1>really didn't go past junie. I didn't really barely go

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<v Speaker 1>to junior year. Yeah, I was there for the first month,

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<v Speaker 1>gone for two months, and then back for the last

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<v Speaker 1>month before winter break, and then after winter break I

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<v Speaker 1>never went back. I got my g e D. Actually

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<v Speaker 1>graduated before my my friends did, because I took my

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<v Speaker 1>g e D, which I failed the first time. My goodness,

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<v Speaker 1>don't tell anyone that. Well, you just did. I did,

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<v Speaker 1>and it was I failed in the constitution the Constitution test. Yeah,

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<v Speaker 1>I don't get it. It's all a bunch of the

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<v Speaker 1>same words. It's probably why I still don't pay attention

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<v Speaker 1>to that stuff. So I had to take it again

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<v Speaker 1>to pass the constitution test, which I think I barely passed.

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<v Speaker 1>I only had to get half right in the first place,

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<v Speaker 1>and I didn't get that right the first time. And

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<v Speaker 1>I'm pretty sure I just slithered on through the second time.

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<v Speaker 1>But yeah, I mean I went over there when I

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<v Speaker 1>was sixteen years old, and I lived with a couple

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<v Speaker 1>of girls, and I slept on the couch underneath stairs,

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<v Speaker 1>you know, sort of that whole sort of like struggling artists.

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<v Speaker 1>But I was a race car driver. For our second course,

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<v Speaker 1>I had to ask Annaka all about what it takes

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<v Speaker 1>to become a top performer in her field of racing.

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<v Speaker 1>So what kind of work is it to learn how

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<v Speaker 1>to drive a car at that speed? I mean, what's

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<v Speaker 1>the homework is there? Like, Okay, here's the practical. You're

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<v Speaker 1>gonna go out here and spend six hours doing hairpoint turns.

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<v Speaker 1>But when you're home, you need to know aery dynamics.

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<v Speaker 1>You need to know engine. I don't know whatever. I

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<v Speaker 1>don't either know use a engine whatever. I'm like, I

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<v Speaker 1>don't know whatever is either, So what it is? How

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<v Speaker 1>do you practice? I mean it sounds like a stupid question,

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<v Speaker 1>but how do you practice driving at that level? I

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<v Speaker 1>mean you go out to a track and you just

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<v Speaker 1>make laps? You know, it's so expensive and compared to

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<v Speaker 1>so many other sports. You need tires and fuel and

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<v Speaker 1>engines and cars and then and who's paying for all this?

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<v Speaker 1>I mean this family that met with me, they paid

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<v Speaker 1>for a lot of it. My parents paid for a

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<v Speaker 1>little bit. I mean they paid for my living, which

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<v Speaker 1>you know, they paid for a little bit of the

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<v Speaker 1>racing at the end, because you know, I got in

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<v Speaker 1>some trouble and so the management people the family didn't

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<v Speaker 1>want to help me anymore. So you've got in some

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<v Speaker 1>trouble I did. Yeah, the word had gotten out that

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<v Speaker 1>I was out too much and partying and having too

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<v Speaker 1>much fun. You know, was I out and having fun

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<v Speaker 1>at seventeen eighteen years old? Yeah? Was I having more

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<v Speaker 1>fun than anyone else? No? Was having less fun than

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<v Speaker 1>everyone else? Probably, but it didn't matter. This is the

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<v Speaker 1>whole thing about not giving anyone a reason, Like, no

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<v Speaker 1>matter what phase of your life or no matter what

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<v Speaker 1>it is that you're doing, is not giving anyone a reason.

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<v Speaker 1>And you know there was a reason, so you know

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<v Speaker 1>whether or not it was like how they truly felt,

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<v Speaker 1>and if they didn't want they didn't want to be

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<v Speaker 1>a part like they believed that and didn't want to

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<v Speaker 1>be a part of it, or if they just look,

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<v Speaker 1>we're looking for an exit. Either way, well that you

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<v Speaker 1>must you must have done extra ordinary for them. I

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<v Speaker 1>mean they saw something in you. What do you think

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<v Speaker 1>it was? I mean, was it you're a talent or

0:11:06.120 --> 0:11:09.320
<v Speaker 1>you're just like so ambitious and so driven, no pun intended.

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<v Speaker 1>I did really well in go karting especially, and you know,

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<v Speaker 1>and I'm a girl, so you know, when you're doing

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<v Speaker 1>really well and then you're also unique, that's pretty cool

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<v Speaker 1>for someone who's looking for something unique to be a

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<v Speaker 1>part of. So the family was loved, loved racing, and

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<v Speaker 1>was into racing. So yeah, so what what car did

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<v Speaker 1>you When you first got there, they say, okay, this

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<v Speaker 1>is you're you're gonna start driving X and then you're

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<v Speaker 1>gonna graduate. You know, it's like a horse, you start

0:11:34.400 --> 0:11:36.160
<v Speaker 1>small and you get up to thorbirds. How do they

0:11:36.160 --> 0:11:37.720
<v Speaker 1>teach you how to do that? And what did you

0:11:37.760 --> 0:11:40.360
<v Speaker 1>start with? So I started with go carts and then

0:11:40.400 --> 0:11:43.120
<v Speaker 1>from there I went to formula cars. But the formula

0:11:43.160 --> 0:11:46.160
<v Speaker 1>cars that I drove were without wings. The wings push

0:11:46.240 --> 0:11:49.040
<v Speaker 1>you into the ground aerodynamically, So I did that for

0:11:49.080 --> 0:11:51.680
<v Speaker 1>a couple of years and then after that you would

0:11:51.720 --> 0:11:54.679
<v Speaker 1>go into winged cars. And then at that point when

0:11:54.720 --> 0:11:57.680
<v Speaker 1>I got into that level of driving, I was back

0:11:57.720 --> 0:11:59.920
<v Speaker 1>in the States by that point, and then I came

0:12:00.040 --> 0:12:01.480
<v Speaker 1>back to the States and I did a couple of

0:12:01.520 --> 0:12:03.880
<v Speaker 1>different kinds of cars over here, and then I went

0:12:03.920 --> 0:12:07.679
<v Speaker 1>to IndyCar. So formula what does that mean when you

0:12:07.720 --> 0:12:11.440
<v Speaker 1>say formula? Good question. I guess it just implies open wheel.

0:12:12.280 --> 0:12:15.479
<v Speaker 1>Open wheel just literally means that the wheels are exposed

0:12:15.520 --> 0:12:18.199
<v Speaker 1>and open, and a stock car has like it looks

0:12:18.200 --> 0:12:20.680
<v Speaker 1>like a sedan, it looks like closed you can't see

0:12:20.720 --> 0:12:23.000
<v Speaker 1>the tires. Is that cooler or is it? Is it

0:12:23.080 --> 0:12:25.400
<v Speaker 1>harder to drive a formula car than a stock car?

0:12:25.600 --> 0:12:29.319
<v Speaker 1>Or of course it's cooler, but they look so much different. Look,

0:12:29.520 --> 0:12:31.760
<v Speaker 1>it's probably a little harder to drive an open wheel

0:12:31.800 --> 0:12:35.200
<v Speaker 1>car because the potentiality of an open wheel car is

0:12:35.280 --> 0:12:38.760
<v Speaker 1>so high because they have down force, so it's beyond

0:12:38.840 --> 0:12:40.840
<v Speaker 1>your sort of fathom ability of what it can do.

0:12:40.920 --> 0:12:42.600
<v Speaker 1>And also the faster you go, the more the wings

0:12:42.600 --> 0:12:46.520
<v Speaker 1>are working some degree. So I'd say it's probably Indie

0:12:46.559 --> 0:12:49.400
<v Speaker 1>cars are harder. They also didn't have power steering. Now

0:12:49.480 --> 0:12:54.560
<v Speaker 1>I'd say, like racing a stock car, me I mean,

0:12:54.600 --> 0:12:57.360
<v Speaker 1>there's there's parts about stock car racing that are harder

0:12:57.400 --> 0:13:00.360
<v Speaker 1>than an Indy car. But I'd say just drive wise,

0:13:00.400 --> 0:13:03.600
<v Speaker 1>indy cars harder, Who is the I mean, I have

0:13:03.840 --> 0:13:05.760
<v Speaker 1>like four chefs that I look up to, who like

0:13:05.960 --> 0:13:09.680
<v Speaker 1>your gods, Like these are my three gods that I

0:13:09.880 --> 0:13:12.360
<v Speaker 1>copy every move or I want to copy every move,

0:13:12.480 --> 0:13:15.160
<v Speaker 1>or I wish I could copy every move, or I

0:13:15.240 --> 0:13:17.920
<v Speaker 1>just want that I always wanted to be. I always

0:13:17.920 --> 0:13:19.240
<v Speaker 1>say I want to be the first meet, not the

0:13:19.240 --> 0:13:21.880
<v Speaker 1>next somebody else. So I didn't have anyone that I

0:13:21.880 --> 0:13:24.839
<v Speaker 1>wanted to be like really or like role model or

0:13:24.880 --> 0:13:28.160
<v Speaker 1>an idol, I mean one of them. Funny story, I

0:13:28.280 --> 0:13:32.439
<v Speaker 1>really thought that Jacques Villeneuve was like a really great driver.

0:13:32.640 --> 0:13:35.640
<v Speaker 1>He raced indie cars, did really well it like second

0:13:35.720 --> 0:13:37.800
<v Speaker 1>his first year, and won the next year at the

0:13:37.840 --> 0:13:40.240
<v Speaker 1>in and then he went to F one and one

0:13:40.280 --> 0:13:42.120
<v Speaker 1>and f one and I just thought, wow, that's so

0:13:42.200 --> 0:13:45.040
<v Speaker 1>cool that someone can do that. And so he really

0:13:45.080 --> 0:13:47.719
<v Speaker 1>was the only one that I kind of used as

0:13:47.720 --> 0:13:50.520
<v Speaker 1>a benchmark of being like someone I thought was really amazing.

0:13:52.080 --> 0:13:55.959
<v Speaker 1>So fast forward to two thousand and twelve and I'm

0:13:56.040 --> 0:14:01.160
<v Speaker 1>racing in the step right below cup our stock cars.

0:14:01.160 --> 0:14:06.280
<v Speaker 1>So we were racing in road American in Wisconsin, and

0:14:06.559 --> 0:14:09.360
<v Speaker 1>there's probably I think there's were on the last lap

0:14:09.400 --> 0:14:12.160
<v Speaker 1>and I'm running fourth and he's fifth, and come down

0:14:12.160 --> 0:14:16.559
<v Speaker 1>this really long straightaway to a hard breaking zone downhill

0:14:16.920 --> 0:14:19.360
<v Speaker 1>and he just punts me off the track and crashes me.

0:14:20.400 --> 0:14:24.360
<v Speaker 1>And so anyway, I finished the race, and obviously I

0:14:24.400 --> 0:14:27.120
<v Speaker 1>lost a lot of positions, and but he he looks

0:14:27.160 --> 0:14:30.240
<v Speaker 1>like the bad guy right Like everybody afterwards is like,

0:14:30.360 --> 0:14:33.160
<v Speaker 1>what a dick? You know, I can't believe you'd do that?

0:14:33.400 --> 0:14:36.960
<v Speaker 1>How you know? He totally took you out? And I thought,

0:14:37.080 --> 0:14:40.800
<v Speaker 1>how cool is it actually if I could create any

0:14:40.840 --> 0:14:46.760
<v Speaker 1>scenario to look good like, look like the cool, good, responsible,

0:14:46.800 --> 0:14:50.840
<v Speaker 1>respectful good driver compared to the only person that I

0:14:50.880 --> 0:14:53.880
<v Speaker 1>ever really looked up to. The next time that we

0:14:54.040 --> 0:14:57.640
<v Speaker 1>raced against each other was in Montreal, and in Montreal

0:14:57.720 --> 0:15:01.680
<v Speaker 1>we qualified inevitably right next to each other. And you

0:15:01.720 --> 0:15:03.440
<v Speaker 1>have to do a ride around on the track to

0:15:03.520 --> 0:15:05.840
<v Speaker 1>wave to the fans before you start the race, and

0:15:06.040 --> 0:15:08.480
<v Speaker 1>we have to ride on this truck together and like

0:15:08.600 --> 0:15:12.120
<v Speaker 1>waved the fans. Not much was said, what are you

0:15:12.200 --> 0:15:14.680
<v Speaker 1>most proud of as far as your thirteen year career?

0:15:14.720 --> 0:15:16.640
<v Speaker 1>Would tell me? Like, I know there's many moments, but

0:15:17.120 --> 0:15:19.320
<v Speaker 1>you're saying yourself, I made a difference, and this is

0:15:19.480 --> 0:15:21.960
<v Speaker 1>what I'm most proud of, and this is how I

0:15:22.000 --> 0:15:24.520
<v Speaker 1>want to be thought of. I mean, I think the

0:15:24.600 --> 0:15:27.760
<v Speaker 1>statistic that I feel most proud of is of the

0:15:27.960 --> 0:15:30.840
<v Speaker 1>small amount of drivers that have led both the Indie

0:15:32.960 --> 0:15:36.400
<v Speaker 1>I think maybe it's it's under fifteen and I like

0:15:36.520 --> 0:15:39.760
<v Speaker 1>that because it's also a generalist sort of title that's

0:15:39.840 --> 0:15:42.000
<v Speaker 1>that's really cool. And of course having one an Indy

0:15:42.080 --> 0:15:44.240
<v Speaker 1>car was awesome. I really wanted to win a NASCAR

0:15:44.360 --> 0:15:46.960
<v Speaker 1>but but didn't, and so that that, as far as

0:15:46.960 --> 0:15:49.800
<v Speaker 1>an accomplishment goes, feels like the best. But but then

0:15:49.880 --> 0:15:55.240
<v Speaker 1>from a more broad, sweeping, overall perspective, I'd say it's

0:15:56.560 --> 0:15:59.240
<v Speaker 1>showing people that you can do anything. From the last

0:15:59.240 --> 0:16:01.280
<v Speaker 1>couple of years of my career into the things that

0:16:01.320 --> 0:16:04.680
<v Speaker 1>I transitioned into, it was all about how do I

0:16:05.280 --> 0:16:08.160
<v Speaker 1>know inspire Like I have this platform, I want to

0:16:08.240 --> 0:16:10.120
<v Speaker 1>use it as long as I can, or or I

0:16:10.160 --> 0:16:12.960
<v Speaker 1>really just felt like I have a responsibility to use it.

0:16:13.000 --> 0:16:15.960
<v Speaker 1>And then when I retired, all of my businesses are

0:16:16.080 --> 0:16:19.840
<v Speaker 1>rooted in and somehow inspiring people to whether it's be

0:16:19.920 --> 0:16:24.280
<v Speaker 1>healthier or you know, how to be happier, how to

0:16:24.640 --> 0:16:28.920
<v Speaker 1>be self reflective, how to be more present that's kind

0:16:28.960 --> 0:16:31.080
<v Speaker 1>of the purpose of all of the companies that I

0:16:31.160 --> 0:16:45.240
<v Speaker 1>have now after racing is to inspire for our third course.

0:16:45.320 --> 0:16:48.480
<v Speaker 1>Danek and I talked all things wine. Danek has been

0:16:48.480 --> 0:16:50.960
<v Speaker 1>developing and vine from the ground up and Napper Valley

0:16:51.000 --> 0:16:54.440
<v Speaker 1>for more than ten years. The result is Somnium, her

0:16:54.520 --> 0:17:00.920
<v Speaker 1>delicious and renowned wine brand. You're now renowned wine, you're owner,

0:17:01.360 --> 0:17:04.840
<v Speaker 1>you have your own wine. We're gonna talk about Somnium

0:17:04.840 --> 0:17:08.119
<v Speaker 1>and how Mountain is one of the greatest wine producing

0:17:08.160 --> 0:17:11.680
<v Speaker 1>areas in the world. I mean, it's spectacular. So, I mean,

0:17:11.840 --> 0:17:15.560
<v Speaker 1>of all the things that you went from, you did

0:17:15.640 --> 0:17:18.600
<v Speaker 1>why wine well, I mean people ask why I make wine.

0:17:18.640 --> 0:17:20.119
<v Speaker 1>I'm like, well, I like to drink it. I mean,

0:17:20.119 --> 0:17:22.240
<v Speaker 1>it's really that simple. But when I went to Nappa

0:17:22.320 --> 0:17:24.960
<v Speaker 1>Valley in two thousand and six and had this idea

0:17:25.000 --> 0:17:27.840
<v Speaker 1>to have a winery, it was really just sort of

0:17:27.880 --> 0:17:34.479
<v Speaker 1>the romance of the environment. It was you know, the people,

0:17:34.640 --> 0:17:38.800
<v Speaker 1>the stories, and until you really do like a private

0:17:38.800 --> 0:17:42.240
<v Speaker 1>wine tasting and hear how it goes, you don't understand

0:17:42.640 --> 0:17:46.840
<v Speaker 1>what goes into that vintage. You don't understand what happened weatherwise,

0:17:46.880 --> 0:17:50.119
<v Speaker 1>what what had to be done, how like quick on

0:17:50.160 --> 0:17:53.200
<v Speaker 1>your feet. You have to be whether it be you know, watering,

0:17:53.240 --> 0:17:57.240
<v Speaker 1>making changes, how much fruit to drop. Shoot. I mean,

0:17:57.320 --> 0:17:59.919
<v Speaker 1>of course, then there's the beginning, which is picking the varietals,

0:18:00.040 --> 0:18:03.280
<v Speaker 1>picking clones, picking the rootstock, which is not my job.

0:18:03.560 --> 0:18:06.840
<v Speaker 1>But then after that with the farmers and the winemaker

0:18:07.119 --> 0:18:10.760
<v Speaker 1>and you know, into what day exactly to pick and

0:18:10.800 --> 0:18:13.040
<v Speaker 1>looking at the weather and seeing if there's rain coming.

0:18:13.080 --> 0:18:14.679
<v Speaker 1>Are you going to tough it out and brave it

0:18:14.720 --> 0:18:17.720
<v Speaker 1>out and get through the next wave of rain to

0:18:17.880 --> 0:18:21.040
<v Speaker 1>like hopefully let the fruit hang a little longer on

0:18:21.080 --> 0:18:23.480
<v Speaker 1>the vine before you pick it, or do you play

0:18:23.520 --> 0:18:26.520
<v Speaker 1>it safe and get it off. So, I mean, there's

0:18:26.560 --> 0:18:28.199
<v Speaker 1>just so much that goes into it. And then of

0:18:28.200 --> 0:18:31.840
<v Speaker 1>course there's like the really meticulous process of of the

0:18:32.000 --> 0:18:33.960
<v Speaker 1>of the making of the wine after that. I mean,

0:18:34.359 --> 0:18:37.160
<v Speaker 1>you know, I've gone to some wineries where they're like

0:18:37.640 --> 0:18:42.240
<v Speaker 1>they're barreling stuff that's come into the winery in separate

0:18:42.240 --> 0:18:44.840
<v Speaker 1>barrels based on the time that it came in, not

0:18:45.000 --> 0:18:47.800
<v Speaker 1>even just the block, like the block is broken down

0:18:47.800 --> 0:18:52.439
<v Speaker 1>at times because like everything matters, and so you know,

0:18:52.520 --> 0:18:56.280
<v Speaker 1>there's so many levels of like find you know, being

0:18:56.320 --> 0:18:59.479
<v Speaker 1>more and more and more detailed and high end with

0:18:59.560 --> 0:19:02.399
<v Speaker 1>your pro cests that can be done, and so it

0:19:02.560 --> 0:19:06.640
<v Speaker 1>really makes you value the wine so much more. So.

0:19:06.880 --> 0:19:09.160
<v Speaker 1>One of the things that's really important with wine making

0:19:09.240 --> 0:19:11.439
<v Speaker 1>is that there's a story, because there's a lot of

0:19:11.440 --> 0:19:14.560
<v Speaker 1>great wine out there, and even if there isn't great wine,

0:19:14.600 --> 0:19:17.359
<v Speaker 1>people don't always know the difference. In fact, most people

0:19:17.400 --> 0:19:20.000
<v Speaker 1>don't know the difference. So what are you gonna do

0:19:20.040 --> 0:19:21.800
<v Speaker 1>to sell your wine? That's going to set it apart?

0:19:21.800 --> 0:19:23.520
<v Speaker 1>And you have to have a story. And I was like, well,

0:19:23.520 --> 0:19:26.840
<v Speaker 1>that's the easy part. Like the easy part is you

0:19:26.880 --> 0:19:29.480
<v Speaker 1>know how much I love wine, and I've traveled lots

0:19:29.480 --> 0:19:32.040
<v Speaker 1>of wine regions all over the world. I've done wine

0:19:32.040 --> 0:19:35.960
<v Speaker 1>tastings in South Africa and Australia and New Zealand obviously

0:19:36.000 --> 0:19:39.239
<v Speaker 1>the States, and you know, I love taking trips for that.

0:19:39.400 --> 0:19:41.720
<v Speaker 1>So I've got a few more on the list, Like obviously,

0:19:41.760 --> 0:19:43.879
<v Speaker 1>now that I'm done racing, I want to get to

0:19:43.920 --> 0:19:46.240
<v Speaker 1>Italy and France because I never want to go in

0:19:46.240 --> 0:19:48.280
<v Speaker 1>the winter and I was always working in the summer.

0:19:48.359 --> 0:19:51.439
<v Speaker 1>So but then of course Argentina and Chile. I have

0:19:51.520 --> 0:19:53.480
<v Speaker 1>lots of trips still on the docket, but I just

0:19:53.760 --> 0:19:55.679
<v Speaker 1>truly have a passion for it. I love it. I

0:19:55.720 --> 0:19:58.840
<v Speaker 1>love the romance of it, of the process and hearing

0:19:58.880 --> 0:20:01.560
<v Speaker 1>the stories and it's great. What do you grow? What

0:20:01.560 --> 0:20:04.159
<v Speaker 1>are you growing pinot? Are you growing cab franc? What

0:20:04.280 --> 0:20:07.240
<v Speaker 1>is it? I grow mostly Cabernet, a little bit of

0:20:07.320 --> 0:20:11.040
<v Speaker 1>cab fronc, and a little bit of petite or dough Wow,

0:20:11.640 --> 0:20:15.160
<v Speaker 1>so that those three only only red yep, yep. So

0:20:15.359 --> 0:20:19.040
<v Speaker 1>I make two different reds on property. One is the

0:20:19.200 --> 0:20:23.040
<v Speaker 1>full fully all estate grapes, and then there's another one

0:20:23.080 --> 0:20:25.480
<v Speaker 1>that we came out with a year and a half ago.

0:20:25.800 --> 0:20:27.520
<v Speaker 1>It has a red label on it. It's still a

0:20:27.560 --> 0:20:31.200
<v Speaker 1>cab but it's the red label Insomnium. And that one

0:20:31.359 --> 0:20:35.120
<v Speaker 1>is it's still about like a state wine, so it's

0:20:35.119 --> 0:20:37.879
<v Speaker 1>still very high estate wine. But we purchased just a

0:20:37.920 --> 0:20:40.640
<v Speaker 1>little bit of merlot to blend into it, to make

0:20:40.680 --> 0:20:43.840
<v Speaker 1>it a little bit softer and more approachable. And that's

0:20:43.880 --> 0:20:45.919
<v Speaker 1>the first one that we brought in at a lower

0:20:45.960 --> 0:20:49.080
<v Speaker 1>price point from a red perspective. There's still plans to

0:20:49.359 --> 0:20:52.800
<v Speaker 1>sort of on special years, take the cab fronc block

0:20:53.200 --> 0:20:55.400
<v Speaker 1>and make just a barrel out of that and and

0:20:55.440 --> 0:20:59.960
<v Speaker 1>make that a really, really higher price point, like exclusive offering.

0:21:00.640 --> 0:21:04.560
<v Speaker 1>And then we make rose, so we sanna that. So

0:21:04.640 --> 0:21:07.920
<v Speaker 1>we bleed off from the Cabernet grapes and make the rose,

0:21:08.680 --> 0:21:11.399
<v Speaker 1>and then we have a seveniel Blanc and so we

0:21:11.520 --> 0:21:14.720
<v Speaker 1>purchased grapes for the sevenion blanc just got bottled. I

0:21:14.800 --> 0:21:18.520
<v Speaker 1>just had some just the other day. It was great. Yeah,

0:21:18.560 --> 0:21:20.760
<v Speaker 1>it's really good. You know, I would love sevenel blanc.

0:21:20.800 --> 0:21:23.160
<v Speaker 1>I love white. I mean, White's such an social, such

0:21:23.200 --> 0:21:25.840
<v Speaker 1>an easy drink and goes with so much food. And

0:21:25.880 --> 0:21:29.000
<v Speaker 1>then I also launched a French rose last year, so

0:21:29.080 --> 0:21:31.840
<v Speaker 1>that one's called Danika Rose. So it's funny people think

0:21:31.840 --> 0:21:34.320
<v Speaker 1>that I've I've like just started making wine. I'm like, no,

0:21:34.480 --> 0:21:37.399
<v Speaker 1>it's it's been a long time, which is what helped

0:21:37.520 --> 0:21:40.600
<v Speaker 1>lead into this Danika Rose project. It's just there's some

0:21:40.680 --> 0:21:42.960
<v Speaker 1>partners in this and they ended up saying we'd like

0:21:43.000 --> 0:21:47.040
<v Speaker 1>to name it Danica and I said, okay. So that's

0:21:47.200 --> 0:21:51.320
<v Speaker 1>grown and made in Provence, France, So that's really fun.

0:21:51.760 --> 0:21:54.040
<v Speaker 1>Where do you buy this whine? Do you do online

0:21:54.080 --> 0:21:58.640
<v Speaker 1>only or is it just local? Mostly with Ssomniamt's online

0:21:58.880 --> 0:22:00.760
<v Speaker 1>at samnia and wine dot com. Um we have in

0:22:00.840 --> 0:22:04.000
<v Speaker 1>a few restaurants in places here and there. But it's honestly,

0:22:04.040 --> 0:22:07.000
<v Speaker 1>we it's such a high, it's so high and made

0:22:07.640 --> 0:22:10.680
<v Speaker 1>that and we make so little that I just don't

0:22:10.680 --> 0:22:13.480
<v Speaker 1>like taking a hit, to be honest of like chopping

0:22:13.520 --> 0:22:16.360
<v Speaker 1>the price of wine in half because it's so expensive

0:22:16.400 --> 0:22:18.680
<v Speaker 1>to make per bottle because I don't have economies of

0:22:18.720 --> 0:22:21.520
<v Speaker 1>scale on my side that it's like you almost make

0:22:21.560 --> 0:22:24.879
<v Speaker 1>no money when I go wholesale with it. So I

0:22:25.000 --> 0:22:27.040
<v Speaker 1>like to get it out to people and have it

0:22:27.160 --> 0:22:30.679
<v Speaker 1>accessible in places. That's nice. I think it's kind of

0:22:30.720 --> 0:22:35.160
<v Speaker 1>almost a form of advertising, but definitely not smart business.

0:22:35.480 --> 0:22:39.040
<v Speaker 1>So the direct to consumer side of Sosomnium is where

0:22:39.080 --> 0:22:42.199
<v Speaker 1>I wanted to reside. Yeah, it's I mean, it's just

0:22:42.320 --> 0:22:44.760
<v Speaker 1>people understand that you it's a it's a sea of

0:22:44.880 --> 0:22:47.119
<v Speaker 1>red for the first four or five years and we

0:22:47.160 --> 0:22:49.520
<v Speaker 1>own something. It's just this nothing's producing and it's just

0:22:49.960 --> 0:22:53.400
<v Speaker 1>you're just paying bills and burning cash. Basically, it's really

0:22:53.480 --> 0:22:57.359
<v Speaker 1>hard business. It's like restaurants. You just it's very tough

0:22:57.400 --> 0:22:59.600
<v Speaker 1>to get to a break even where you feel like, Okay,

0:22:59.640 --> 0:23:01.919
<v Speaker 1>I can forward the people I have around me. I

0:23:01.960 --> 0:23:05.560
<v Speaker 1>agree the Dannika Rose will be much more distributed. That's

0:23:05.560 --> 0:23:08.160
<v Speaker 1>going to be much more mass produced and distributed. So

0:23:08.200 --> 0:23:11.040
<v Speaker 1>that's already. I mean, my friends send me messages when

0:23:11.040 --> 0:23:13.000
<v Speaker 1>they're like showing me, send me a picture of it

0:23:13.080 --> 0:23:15.920
<v Speaker 1>in their store, grocery store, So that has a bunch

0:23:15.920 --> 0:23:18.640
<v Speaker 1>of much bigger reach. But Zomnium is much more boutique

0:23:18.640 --> 0:23:21.080
<v Speaker 1>and small. I'm going to go look for some Danika

0:23:21.200 --> 0:23:23.639
<v Speaker 1>Rose the next time I go. Really good. You know

0:23:23.640 --> 0:23:25.760
<v Speaker 1>in Florida. It's great about Florida as they sell booze

0:23:25.840 --> 0:23:44.399
<v Speaker 1>and food right next to each other. For our fourth

0:23:44.480 --> 0:23:47.439
<v Speaker 1>and final course, I couldn't let Danika go without talking

0:23:47.440 --> 0:23:51.280
<v Speaker 1>food and fitness. Danica takes her nutrition very seriously and

0:23:51.320 --> 0:23:54.840
<v Speaker 1>brings a scientific mindset to finding the perfect diet to

0:23:55.000 --> 0:23:58.760
<v Speaker 1>fuel herself for top performance. Let's talk fitness. Your book

0:23:58.760 --> 0:24:02.640
<v Speaker 1>pretty intense, is pretty tense, My executive assistant said, I'm

0:24:02.680 --> 0:24:04.920
<v Speaker 1>just telling you I do her workouts in there. Insane.

0:24:05.560 --> 0:24:08.760
<v Speaker 1>I'm like, okay, good to know. Let's talk about food.

0:24:09.040 --> 0:24:12.760
<v Speaker 1>I mean, you're drinking wine, which is food, and you're eating,

0:24:12.800 --> 0:24:16.320
<v Speaker 1>So tell me your day and how you balance. There's

0:24:16.320 --> 0:24:18.959
<v Speaker 1>no such word, its balance doesn't exist. But tell me, like,

0:24:19.800 --> 0:24:21.879
<v Speaker 1>how you like to eat so you feel at least

0:24:22.280 --> 0:24:25.879
<v Speaker 1>like you're ahead of the game. I've been goofing around

0:24:25.920 --> 0:24:28.280
<v Speaker 1>a little bit with trying to intermitt and fast, and

0:24:28.320 --> 0:24:32.480
<v Speaker 1>I'm just just garbage at it. It's like I can

0:24:32.600 --> 0:24:34.200
<v Speaker 1>kind of do it here and there, but it is

0:24:34.280 --> 0:24:36.920
<v Speaker 1>not my not my jam. So I've been trying to

0:24:37.000 --> 0:24:39.720
<v Speaker 1>learn more about that because I've also read that women

0:24:39.760 --> 0:24:42.840
<v Speaker 1>and men are different from that perspective, and you know,

0:24:42.880 --> 0:24:45.960
<v Speaker 1>sometimes it can have the opposite effect that you desire,

0:24:46.040 --> 0:24:50.360
<v Speaker 1>which is always essentially like hell, be healthy, but then

0:24:50.400 --> 0:24:54.840
<v Speaker 1>also you know, achieve whatever physiological goals you have and

0:24:54.920 --> 0:24:57.520
<v Speaker 1>have lean muscle mass, and so I don't know, I

0:24:57.520 --> 0:25:00.040
<v Speaker 1>don't know. I just don't like being hungry really, and

0:25:00.200 --> 0:25:02.760
<v Speaker 1>I never really eat too much at one meal. I

0:25:02.840 --> 0:25:05.720
<v Speaker 1>try not to. I try and kind of push on

0:25:05.800 --> 0:25:08.520
<v Speaker 1>the oding on vegetables, but I eat a paleo diet.

0:25:08.640 --> 0:25:11.840
<v Speaker 1>In the morning, I'll eat things like I do I

0:25:11.840 --> 0:25:16.800
<v Speaker 1>cook ground up bison, and I'll do like ground bison, spinach,

0:25:16.960 --> 0:25:22.040
<v Speaker 1>maybe some tomatoes or avocado. My favorite breakfast is I

0:25:22.080 --> 0:25:23.800
<v Speaker 1>take sweet potato and I just put it on the

0:25:23.880 --> 0:25:26.119
<v Speaker 1>cheese grater and then I take that and put it

0:25:26.160 --> 0:25:28.520
<v Speaker 1>in the pan to make like hash browns, but it's

0:25:28.640 --> 0:25:31.919
<v Speaker 1>beyond hash browns. It's really just dried up crispy potatoes.

0:25:32.280 --> 0:25:34.560
<v Speaker 1>And so I just dry the crap out of them.

0:25:34.720 --> 0:25:37.840
<v Speaker 1>And I love to have my bison and spinach with

0:25:38.000 --> 0:25:40.800
<v Speaker 1>super dried up sweet potato. And then you gotta be

0:25:40.840 --> 0:25:44.399
<v Speaker 1>patient though, and then avocado, and I take the avocado

0:25:44.480 --> 0:25:47.320
<v Speaker 1>and I smash it into the super crunchy, crispy, uh

0:25:47.520 --> 0:25:49.760
<v Speaker 1>sweet potato, and then I eat it and it's crunchy

0:25:49.760 --> 0:25:54.640
<v Speaker 1>and creamy. It's a dense, sophisticated carbohydrate as well as

0:25:54.640 --> 0:25:57.400
<v Speaker 1>what you get in the right card. So, so did

0:25:57.440 --> 0:25:59.000
<v Speaker 1>you do do you do b M? I eat taking

0:25:59.080 --> 0:26:01.040
<v Speaker 1>b M I, and you know, you strictly know what

0:26:01.160 --> 0:26:03.080
<v Speaker 1>how many calories you just do? You just go for it.

0:26:03.280 --> 0:26:06.880
<v Speaker 1>I've tracked before. It takes like a few days of tracking,

0:26:06.880 --> 0:26:09.880
<v Speaker 1>and I'm I'm totally cool with like the same meals.

0:26:10.320 --> 0:26:12.879
<v Speaker 1>So you know what the crappiest thing is is like

0:26:12.920 --> 0:26:15.600
<v Speaker 1>when you're trying to hit a macro number, is it's

0:26:15.680 --> 0:26:18.320
<v Speaker 1>less than you think. Like That's really what I try

0:26:18.359 --> 0:26:20.280
<v Speaker 1>and tell myself when it comes to like eating is

0:26:20.280 --> 0:26:23.520
<v Speaker 1>I'm like, if I'm trying to like lean out or anything,

0:26:23.520 --> 0:26:27.800
<v Speaker 1>I'm like, Okay, it's less than you think, right, and

0:26:27.840 --> 0:26:29.879
<v Speaker 1>you gotta you gotta leave room for wine because you

0:26:29.880 --> 0:26:32.280
<v Speaker 1>know you need at least three calories in there for

0:26:32.280 --> 0:26:34.320
<v Speaker 1>wine somewhere, because you're gonna have a glass of wine.

0:26:34.600 --> 0:26:36.480
<v Speaker 1>That's right. It's a trade off. I mean that those

0:26:36.520 --> 0:26:39.720
<v Speaker 1>calories go, but I mean I eat that for breakfast,

0:26:39.840 --> 0:26:42.760
<v Speaker 1>and then I eat lots of vegetables. I also another

0:26:42.800 --> 0:26:44.639
<v Speaker 1>kind of breakfast. I'll do like a table swing of

0:26:44.720 --> 0:26:47.040
<v Speaker 1>cheese seeds and I'll put that in a in a

0:26:47.080 --> 0:26:50.040
<v Speaker 1>little little pan with some water and just they'll plump

0:26:50.119 --> 0:26:52.359
<v Speaker 1>up really quick. And then I just put a scoop

0:26:52.400 --> 0:26:55.159
<v Speaker 1>of plant protein with that, mix it up, and I

0:26:55.280 --> 0:26:58.400
<v Speaker 1>throw in some adaptations too, because I like taking adaptations.

0:26:58.840 --> 0:27:00.879
<v Speaker 1>And then I maybe top at with some nuts or

0:27:00.960 --> 0:27:03.680
<v Speaker 1>a little bit of some berries, kind of like oatmeal,

0:27:03.800 --> 0:27:07.080
<v Speaker 1>but paleo version. I eat lots of vegetables. I eat

0:27:07.080 --> 0:27:10.680
<v Speaker 1>lots of fish. And I've gotten I've spun around so

0:27:10.720 --> 0:27:15.360
<v Speaker 1>many times on whether or not the vegan route, the

0:27:15.640 --> 0:27:18.440
<v Speaker 1>you know, animal do we really need it? Is there

0:27:18.480 --> 0:27:21.280
<v Speaker 1>to crop crap? You know, like did your body do

0:27:21.320 --> 0:27:24.719
<v Speaker 1>you already get enough of it from plants? And at

0:27:24.800 --> 0:27:28.360
<v Speaker 1>the end of the day I have finally landed on

0:27:28.960 --> 0:27:32.000
<v Speaker 1>that I need it. It makes me feel better and

0:27:32.080 --> 0:27:36.199
<v Speaker 1>I do enjoy I mean, I feel best on higher

0:27:36.240 --> 0:27:39.360
<v Speaker 1>fat animal protein. But it's really comes down to quality.

0:27:39.440 --> 0:27:40.840
<v Speaker 1>So I was just saying the other day, I want

0:27:40.880 --> 0:27:42.920
<v Speaker 1>to find somewhere where I can I know that I'm

0:27:42.960 --> 0:27:47.280
<v Speaker 1>getting like the highest quality animal proteins possible, you know,

0:27:47.359 --> 0:27:49.320
<v Speaker 1>sustainable and all that's fine, but I think that's kind

0:27:49.359 --> 0:27:51.920
<v Speaker 1>of built in once you find the highest quality because

0:27:52.200 --> 0:27:54.240
<v Speaker 1>it's not going to be farmed. And I know there

0:27:54.240 --> 0:27:56.560
<v Speaker 1>are some farmed fish and things like that that are

0:27:57.000 --> 0:27:59.479
<v Speaker 1>you know, still pretty decent. You know, I've even heard

0:27:59.520 --> 0:28:02.480
<v Speaker 1>there's place is that have animals that are like sharpshooter,

0:28:02.600 --> 0:28:07.120
<v Speaker 1>like they literally are like eating grass. And then that's it. Anyway,

0:28:06.960 --> 0:28:10.480
<v Speaker 1>I think the quality and then also I try and

0:28:10.520 --> 0:28:14.600
<v Speaker 1>not eat animal fat at like every meal. Well you're

0:28:14.640 --> 0:28:18.800
<v Speaker 1>describing is pretty much Grandma living in Italy would feed her.

0:28:19.440 --> 0:28:20.960
<v Speaker 1>You know, they don't have a lot of money, so

0:28:21.000 --> 0:28:23.359
<v Speaker 1>they don't have a lot of protein, so you have

0:28:23.400 --> 0:28:25.679
<v Speaker 1>a lot of vegetables. There would be pasta, but it

0:28:25.680 --> 0:28:28.760
<v Speaker 1>would be pure so it wouldn't have all the the

0:28:29.000 --> 0:28:32.679
<v Speaker 1>nasty stuff in it and you would eat fish and

0:28:32.720 --> 0:28:35.159
<v Speaker 1>things available in season because that's what it would be cheaper.

0:28:36.200 --> 0:28:39.560
<v Speaker 1>So it sounds like your paleo diet is basically a

0:28:39.640 --> 0:28:44.200
<v Speaker 1>normal human diet with a lot of common sense. A

0:28:44.240 --> 0:28:47.080
<v Speaker 1>lot of common sense, and like you have knowledge of food,

0:28:47.080 --> 0:28:48.840
<v Speaker 1>but it's not like you need to have knowledge eating

0:28:48.840 --> 0:28:50.680
<v Speaker 1>grilled piece of fish, it's like it's just great. It

0:28:50.760 --> 0:28:53.080
<v Speaker 1>tastes good and feel better. So I definitely agree with you.

0:28:53.080 --> 0:28:55.239
<v Speaker 1>When I eat a great piece of fish or like

0:28:55.280 --> 0:28:58.360
<v Speaker 1>a grass fed steak, I feel fantastic and it's fun

0:28:58.360 --> 0:29:01.320
<v Speaker 1>and I feel like I'm doing something good for myself. Yeah,

0:29:01.520 --> 0:29:04.120
<v Speaker 1>I've been saying, like if I had to kill animals

0:29:04.200 --> 0:29:06.640
<v Speaker 1>to eat them, I'm not sure I could. So I

0:29:07.080 --> 0:29:10.880
<v Speaker 1>understand the dichotomy I'm in, but I also know how

0:29:10.920 --> 0:29:13.480
<v Speaker 1>I feel when I have certain things. So I also

0:29:13.520 --> 0:29:16.080
<v Speaker 1>don't want to go like build my fridge, but I

0:29:16.200 --> 0:29:18.920
<v Speaker 1>use that too, right, So you know, I mean there's

0:29:18.960 --> 0:29:22.720
<v Speaker 1>lots of stuff that we have that we wouldn't necessarily

0:29:22.760 --> 0:29:25.320
<v Speaker 1>know how or be able to do on our own.

0:29:25.440 --> 0:29:28.840
<v Speaker 1>So some people just it's just in their wheelhouse and

0:29:28.920 --> 0:29:31.880
<v Speaker 1>they're comfortable with with that stuff, so I'll let them

0:29:31.880 --> 0:29:35.360
<v Speaker 1>do it and I'll try and choose the best products possible.

0:29:35.520 --> 0:29:39.120
<v Speaker 1>You know, all the big farming animal farming with you know,

0:29:39.760 --> 0:29:42.840
<v Speaker 1>mass production of it's not good. It's not good at all.

0:29:43.000 --> 0:29:45.960
<v Speaker 1>I think we could all still have the ability to

0:29:46.200 --> 0:29:50.880
<v Speaker 1>consume animal protein in a far more ethical We could

0:29:50.880 --> 0:29:54.240
<v Speaker 1>still have plenty to go around without the system being

0:29:54.240 --> 0:29:57.520
<v Speaker 1>in that way. So I eat probably the same as you.

0:29:57.600 --> 0:30:01.840
<v Speaker 1>I'm not so careful as you are. You know, I'm

0:30:02.080 --> 0:30:03.719
<v Speaker 1>blessed that that's what I do for a living. So

0:30:03.840 --> 0:30:07.160
<v Speaker 1>for me to like whip something up is very easy.

0:30:07.200 --> 0:30:11.200
<v Speaker 1>But I try to keep as paleo as possible. But

0:30:11.320 --> 0:30:14.000
<v Speaker 1>let's be real, A beautiful fresh contactically to tell with

0:30:14.000 --> 0:30:15.840
<v Speaker 1>the white truffles once in a while, you know, four

0:30:15.840 --> 0:30:17.680
<v Speaker 1>into grams of that at lunch. I try to eat

0:30:17.680 --> 0:30:20.480
<v Speaker 1>at lunch versus dinner, so I try to like, I

0:30:20.480 --> 0:30:22.600
<v Speaker 1>don't eat late. I drink half of what I used

0:30:22.640 --> 0:30:24.920
<v Speaker 1>to drink, and I still drink too much. So I

0:30:24.960 --> 0:30:27.680
<v Speaker 1>mean as chefs, so you know, we we we don't

0:30:27.720 --> 0:30:29.560
<v Speaker 1>say no to anything. It's one of the things I

0:30:29.600 --> 0:30:32.040
<v Speaker 1>tell people every day. The most important thing is portion control.

0:30:32.080 --> 0:30:33.920
<v Speaker 1>If you ate the just the right amount of portion,

0:30:34.000 --> 0:30:37.040
<v Speaker 1>you wouldn't have the issues you have. I eat everything

0:30:37.160 --> 0:30:38.560
<v Speaker 1>in the under the sun. I just don't eat a

0:30:38.600 --> 0:30:40.320
<v Speaker 1>lot of it. But I think that that's what the

0:30:40.480 --> 0:30:42.120
<v Speaker 1>lesson needs to be taught. But I think people are

0:30:42.160 --> 0:30:44.560
<v Speaker 1>coming around because a lot of information now that you

0:30:44.600 --> 0:30:47.640
<v Speaker 1>can't ignore, and there's a lot of fitness information now.

0:30:47.680 --> 0:30:51.400
<v Speaker 1>You cannot ignore fitness. It's everywhere. It's coming on strong,

0:30:51.440 --> 0:30:56.440
<v Speaker 1>and I'm very very hopeful that we're going to be

0:30:56.480 --> 0:30:59.440
<v Speaker 1>able to be fit and lead lifestyles that makes some sense.

0:31:00.400 --> 0:31:04.160
<v Speaker 1>And it's all about going almost backwards to what you know,

0:31:04.240 --> 0:31:07.600
<v Speaker 1>your grandmother and your in laws and your relatives long

0:31:07.600 --> 0:31:10.320
<v Speaker 1>ago used to eat. They could not eat giant portions

0:31:10.320 --> 0:31:14.400
<v Speaker 1>because they were not They couldn't afford sirloin, you know

0:31:14.960 --> 0:31:17.840
<v Speaker 1>they had They may do with what they had, but

0:31:17.880 --> 0:31:22.360
<v Speaker 1>it was also less portions. The portions were like normal portions. Yeah,

0:31:22.400 --> 0:31:24.600
<v Speaker 1>and your body gets used to it, just like when

0:31:24.600 --> 0:31:26.640
<v Speaker 1>you eat a bigger meal than you normally eat and

0:31:26.640 --> 0:31:29.120
<v Speaker 1>you're like, oh my god, I'm stuffed. When you eat

0:31:29.120 --> 0:31:32.800
<v Speaker 1>a smaller meal than you're used to, you feel hungry,

0:31:32.840 --> 0:31:35.720
<v Speaker 1>but you orient to whichever one you didn't tend to

0:31:35.760 --> 0:31:38.760
<v Speaker 1>do the most. And so I totally agree it's you know,

0:31:38.840 --> 0:31:40.920
<v Speaker 1>you you have to have enough self respect, and I

0:31:40.920 --> 0:31:42.560
<v Speaker 1>don't know. I also think this goes into more of

0:31:42.600 --> 0:31:47.320
<v Speaker 1>an emotional and psychological layer where when you treat yourself

0:31:47.360 --> 0:31:49.880
<v Speaker 1>while you also start treating people around you better too,

0:31:50.000 --> 0:31:53.040
<v Speaker 1>because it's just how you How you feel about yourself

0:31:53.120 --> 0:31:55.400
<v Speaker 1>is how you feel about others, and so, you know,

0:31:55.480 --> 0:31:58.400
<v Speaker 1>it's like a perpetuating problem. You can see it in

0:31:58.520 --> 0:32:01.800
<v Speaker 1>families when someone you know a parent, you can see

0:32:01.840 --> 0:32:03.880
<v Speaker 1>they don't take care of themselves. They also don't take

0:32:03.920 --> 0:32:06.520
<v Speaker 1>care of the child. You know, like it's medicine. Food

0:32:06.560 --> 0:32:09.640
<v Speaker 1>is medicine. I truly believe that. And you know when

0:32:09.680 --> 0:32:12.840
<v Speaker 1>you look at how it affects everything from you know,

0:32:12.960 --> 0:32:17.960
<v Speaker 1>your cognitive abilities, to your energy levels, hormones, blood sugar,

0:32:18.600 --> 0:32:21.160
<v Speaker 1>all of that stuff, and then overall just the way

0:32:21.200 --> 0:32:24.000
<v Speaker 1>you feel. Because look, when you eat something that is

0:32:24.160 --> 0:32:28.040
<v Speaker 1>dense and not nutritious, which, by the way, when you're hungry,

0:32:28.040 --> 0:32:30.200
<v Speaker 1>you kind of want nutrients and you don't really realize it,

0:32:30.200 --> 0:32:32.400
<v Speaker 1>but you're looking for it. So when you eat something

0:32:32.400 --> 0:32:34.120
<v Speaker 1>that's not nutrient dense, you have to eat a lot

0:32:34.160 --> 0:32:36.640
<v Speaker 1>of it because you're not really being satiated. You then

0:32:36.680 --> 0:32:39.560
<v Speaker 1>also have the spiral effect of now you've ate poorly,

0:32:39.680 --> 0:32:41.400
<v Speaker 1>and you also don't want to do something because you

0:32:41.440 --> 0:32:46.080
<v Speaker 1>feel bad. It's just awful. Yeah. Yeah, I'm so grateful

0:32:46.120 --> 0:32:48.280
<v Speaker 1>that you're such a healthy chef. I think that's such

0:32:48.480 --> 0:32:51.880
<v Speaker 1>you're setting such a good example that it's possible because

0:32:51.880 --> 0:32:53.480
<v Speaker 1>they think that also. I mean, there's a lot of

0:32:53.560 --> 0:32:56.600
<v Speaker 1>chefs out there, and I think that, you know, even

0:32:56.640 --> 0:33:00.200
<v Speaker 1>if we're just talking about those folks, like you're geting

0:33:00.200 --> 0:33:01.880
<v Speaker 1>a really good example for them, because it would be

0:33:01.920 --> 0:33:04.240
<v Speaker 1>easy to make the excuse and just say I'm a chef,

0:33:04.280 --> 0:33:06.200
<v Speaker 1>like what am I supposed to do? But I think

0:33:06.200 --> 0:33:07.840
<v Speaker 1>you set a really good role. You're a really good

0:33:07.920 --> 0:33:10.440
<v Speaker 1>role model for how to do it and then also

0:33:10.480 --> 0:33:13.280
<v Speaker 1>how to take care of yourself outside of the kitchen. Well,

0:33:13.320 --> 0:33:15.680
<v Speaker 1>thank you for that. I really, I really appreciate that,

0:33:15.760 --> 0:33:18.640
<v Speaker 1>and I appreciate the time you've given to me today.

0:33:18.680 --> 0:33:20.480
<v Speaker 1>And I hope you're gonna go and have a nice

0:33:20.560 --> 0:33:23.000
<v Speaker 1>dinner with a glass of wine because you deserve it.

0:33:23.160 --> 0:33:26.200
<v Speaker 1>You've had a very very nice chat. I really appreciate

0:33:26.200 --> 0:33:29.280
<v Speaker 1>your spending time with me. I love talking to you.

0:33:29.280 --> 0:33:33.040
<v Speaker 1>You're like we're such homies in the like food and

0:33:33.080 --> 0:33:36.320
<v Speaker 1>fitness sort of World of Things. So thank you for

0:33:36.480 --> 0:33:39.200
<v Speaker 1>asking me to come on. I always love talking to you.

0:33:39.920 --> 0:33:41.920
<v Speaker 1>Thank you so much. Have a great day, all right

0:33:42.000 --> 0:33:48.880
<v Speaker 1>you too, alright fabulous, Thanks, thank you, thanks very much

0:33:48.880 --> 0:33:51.840
<v Speaker 1>for listening to Four Courses with Jeffreys and Carrion, a

0:33:51.920 --> 0:33:55.840
<v Speaker 1>production of I Heart Radio and Corner Table Entertainment. Four

0:33:55.920 --> 0:34:00.400
<v Speaker 1>Courses is created by Jeffrey Carrion, Margaret Scarrion, Jared Keller,

0:34:00.720 --> 0:34:06.360
<v Speaker 1>and Tara Helper. Our executive producer is Christopher Hasiotis. Four

0:34:06.440 --> 0:34:10.440
<v Speaker 1>Courses is produced by Jonathan Haws Dressler. Our research is

0:34:10.480 --> 0:34:14.800
<v Speaker 1>conducted by Jesselyn Shields. This episode was engineered by Molly

0:34:14.840 --> 0:34:18.920
<v Speaker 1>Swanson and edited and mixed by Joe Tisdall. Our talent

0:34:18.960 --> 0:34:23.160
<v Speaker 1>booking is by Pamela Bauer at Dogtown Talent. For more

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<v Speaker 1>podcasts from My Heart Radio, please visit the I Heart

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