Joy Bauer on Good Eating and Good Living

Ally is joined by health and nutrition expert Joy Bauer of The Today Show to discuss how she developed a passion for food, what to put on the plate, and much more.

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:01):
Today's podcast is sponsored by sea Geek. If you didn't know,
Sea Geek is the official ticketing partner of the Brooklyn
Whether you're trying to go to a Nets game, Liberty Game, concert,
or any other event at Barclay Center, you really only
need Sea Geek. Welcome to Courtside Conversation. I'm your girl,

(00:31):
Ali Love. After years on the Heartwood as the in
arena host for the Brooklyn Nets, It's time for me
to take a courtside. We're here with artists, athletes, and
all of our favorite people to break down the game
called life. We're getting real about the grow up and
the glow up, So let's take a seat. This week's

(00:56):
guest is a health and wellness queen, dishing out healthy,
simple recipes on her website, her Amazon Live, and The
Today Show. A twelve times best selling author with a
firm belief that anyone can achieve the lifestyle of their dreams,
she has spent her career helping others do just that.
Let's go ahead and take a courtside the Fun Conversation

(01:18):
with the one and only Joy Bauer. Oh my gosh,
I'm excited. Joy Bauer is sitting with me courtside. Joy,
you're the host of NBC's Health and Happiness, twelve times
best selling author and health and nutrition expert on the
Today's Show, founder of Nutrition nutrition Snacks. I have to say, Um,

(01:39):
this is gonna be a fun conversation for me because
I personally have a lot of I'm very curious about
You've always been curious about you for years, and so
this is my opportunity, a very sneaky way for people
to listen in to my curiosity with you. Um. And
just so you know, when you sit courtside, it's broken
down into four quarters. We have have time, entertainment, and
it's all about the game as we need, the game

(02:00):
called life, and it's all about your life, Joy, So
thank you again for joining us, my pleasure. What a
treat for me, um, And I hope my story is
going to be exciting enough, so we're gonna kick it
off for first quarter here. In terms of really knowing
your journey, I think in the time that you started
really tapping into nutrition, fitness, this idea of wellness which

(02:22):
is so vast and still so vast, it was actually
more ambiguous. It wasn't an opportunity I noticed, you know,
kind of all my journey. When I first started in
this quote unquote industry, people used to say, you have
to be an expert of one thing, and I was like,
well health and wellness. They're like, no, that's too vast.
You need to figure out one thing, you need to
know everything about it. What you did was kind of

(02:43):
coined this this new road you trailblazed a bit of
this road of actually being able to know about fitness, nutrition,
about wellness in its totality. What was the beginning, what
was the p K for you? And saying this is
my career. You know, I got very, very lucky because
us I was sort of born with a passion for
all things health and um, I like to joke way

(03:05):
back when I was a little girl. I mean this
is probably elementary school. My parents say that I chose
broccoli over barbies. I mean literally drawn to all things
health and at the same time, and I think you
and I share a passion for athletics and dance. I
was a competitive gymnast um and I loved reading that
about your story. And I'm sure we're going to get
into that a little bit later because I have a

(03:26):
lot of questions. I want to ask you as well. Yeah,
I mean, this is gonna be a great conversation. Let's
do that. Let's do it excellent. I can't wait. And
so you know, I, I, you know, lived about five
hours a day in a gym, and I was making great,
big messes I like to call the masterpieces in my
mother's kitchen at that point, because always I was drawn
to play with food. Um and so in the beginnings

(03:47):
of my career, when I went off to undergraduate, I
was a major science nerd and again fascinated with how
the body works. So it wasn't necessarily about, you know,
defining what health and wellness was. I was just following
what my passion and interest was at the time. So
my undergraduate degree was in kinesiology and biochemistry, again all

(04:09):
about the inner works of the body. Then when I graduated,
thought I was going to go off to become a pediatrician.
I was all psyched from med school. God had other
plans for me. I took a sabbatical and again I
still thought I was going to go to medical school
after this, and I got a graduate degree in clinical nutrition,

(04:30):
and it was one of those ah ha moments. I
was in my very first class and I was so
intrigued and excited about nutrition and the science of food,
and so that light bulb went off. And in the
beginning of my career, after I finished with my graduate degree,
I did the polar opposite of what I'm doing now.

(04:52):
I was all academics. I was the director of Nutrition
for pediatric Cardiology at Mount Sina Medical Center UM. I
also created programs in underserved communities Harlem and East Harlem
for kids that were at high risk for heart disease
and obesity and type two diabetes. And I gotta tell you, Alie,
I loved every single job that I ever had. I

(05:16):
mean it didn't matter what the paycheck was, and mean
it was my dream job. I would be pinching myself
and at the time never had aspirations of media and television.
But I love to write, and I had the gift
of gab, and I was doing lots and lots of
speaking engagements and really giving it away for free, like

(05:37):
it didn't matter to me because I was changing the
world and I was sort of exciting people to make
lifestyle changes that would enable them to lead more fulfilling
and happier and healthier lives. So at the time, I'm gonna,
You're gonna, You're gonna go into all the quarters of
where I really want to see in the first quarter,

(06:00):
How did you know that food was available to you?
Because the reason I asked that is for me and
I shared this all the time on the podcast, and
it's one of the biggest things that I think about
as even when I thought about deciding what I wanted
to do in college, got accepted into universities, decided which university,
I'm gonna go to Fordam University, Lincoln Center, right in
the middle of Manhattan. And then you get there and
they say, okay, you have to declare a major and

(06:21):
or minor. Right, you need to declare, and your first
year you don't have to declare, but by your second
year you need to like pick a track and you
just say on it. And to be honest, when I
had to bubble in which track I wanted to do,
I didn't know what any of that meant. I really
didn't know what was available to me. I knew you
could be the you know, obviously a doctor, or you
can be a lawyer. All the very structured labels you've

(06:44):
heard over the years, and none of those fit me.
I didn't know what was available to me. So when
you go back to that choosing broccolio over barbies, take
me back to what was a pivotal moment of like,
you know what, this is something that that is available
to me. Why was food such? Why were you so
to go back to the word curiosity, why were you
so curious around food about the body and the response

(07:05):
and interaction of those two things. Well, for me, the
interests lied in optimizing my performance because I was an athlete,
and and and even even even prior to gymnastics, I
was drawn to food. I think first of all, because
I'm a foodie. I love to eat. I like the
different flavors and the textures and the combinations. So you know,

(07:27):
I was always trying to recreate things that we would
you know, have have the option to try in a
restaurant or you know, around holiday's traditions. You know, if there,
if there was something to be made, I wanted to
give it a shot. But I think it really boiled
down to optimizing my performance. I think that was really
the key for me, because as I got older, I

(07:48):
became more and more serious and more um involved in
my science endeavors and trying to really figure out how
the body worked and how I can get better and better.
And interestingly enough, like you talk about going to college
and then signing up for your track, I didn't know
that food was going to be a career for me.
I really didn't. I always had that interest. But like

(08:10):
so many people, and and like my kids as well,
I have three kids. The the youngest just graduated from college.
They went into college not really knowing what their career
was going to be either. And I think a lot
of people graduate I don't think. I know a lot
of people graduate with these degrees and wind up finding
a totally different, fulfilling path after they get out of school.

(08:35):
So I don't think we need to know what we
want to do when we get into college. I think
it's about experiences and evolving and being open to opportunities
because there's so many options. And just because you and
I and ended up choosing this path, I'm betting we
had other opportunities that we could have chosen as well,

(08:57):
and you know what, we might have been thrive thing
in those directions. And that's what's so so cool about life.
It's an adventure. And you know, my father always says,
every failure is the beginning of a new success. And
I always think about that because, let me tell you,
I did a lot of flopping on my butt trying
different things. But the excitement is starting over again and

(09:22):
and sort of redefining yourself and finding you know, other
opportunities that lie ahead, and they're always there, they are
always there there. Speaking of new beginnings, you did mention
that course. You said, I took this class and there
was like a lightbulb that went off. What was it
about that particular class in terms of choosing nutrition and
this kind of the anatomy that that Um, what was

(09:45):
it about that class in particular? It was a simple
nutrition one oh one, That's what it was. It wasn't
anything complicated. It was the beginning of my degree in
clinical nutrition. So it was a very very basic, um, easy,
you know, first introduction type of a class. But I
think that it sort of showed me that this is

(10:06):
a whole career and that food is very, very powerful.
And boy did I learned that with all the subsequent
subsequent classes that I had as well. Eating the right
foods and the right combinations can catapult you to the
top of your game and really, you know, give you
the juice so that you think more clearly, you have

(10:28):
more energy, you enhance heart health, you lower your cholesterol
and your blood pressure, your skin glows more magnificently. So
it sort of hits every single light layer of your life.
And so you know, whether you choose to do clinical
and help people that are very very sick, or help
people who are well and get ahead of it and

(10:49):
enable them to be better and more productive. I mean,
there's so many different areas that you can go into. Um,
we'll have to ask you. I mean, again, this is
me being saying curious, what is that one food pairing?
Because you say, like a combination of foods, Like what's
that one simple food pairing that you're just like, this
is so powerful and we often forget how powerful this
is and nutritious for our body. So that's a loaded

(11:11):
question because there are so many fabulous foods that are
out there, and like, depending upon your eating style, different
people prefer from a taste bud perspective, different foods, but
also from an eating style, you know, whether you do
keto or palio or intimittent fasting or just you know,
makes more choices or your vegan or vegetarian or pscytarian.

(11:31):
There are a bazillion different eating styles. And I always
say there are different ways to get to the finish line,
and everybody is their own unique person and you have
to do and follow through on what feels best for you.
But if you would push me against the wall and
say what is that number one food? I think I'm

(11:51):
going to have to say this is right off the
top of my head, but I'm gonna have to stay
say spinach. And here's why. Spinach is like nature's multi vitamin.
If you break down spinach, it is so packed with
vitamins and minerals and fiber and also antioxidants. It's got
this one pair of antioxidants called lutin and zeaxanthem and

(12:12):
they work together to help promote sharp vision. So there's
just so many things about spinach that's so darn good
for you that if everyone is listening, can just have
spinach a couple of times a week, you are doing
your body good. Oh my gosh, I have to be
honest right now. I ordered a salad from Sweet Green,
and um, like I didn't realize that it I put

(12:36):
spinish in it. And as I'm eating it. I was like,
oh my god, I don't like spinish and salad. You're
like the one thing you need to eat this. I
love cook spinish like my husband cooks amazing Spanish. I
know that sounds crazy, like you're like, oh, anyone can
cook spinach, but no, the seasoning on the spinachh is
always good. So cook spinach is always something that I
actually salivate, like I'm salivating for cook spinach. But raw

(12:57):
spinach it makes my teeth feel weird some times, and
I don't know why. Like one, when I eat it
and I can, it gives me like chalks and for
people who are out there, you know how the chop
on the chalkboard, that feeling that you get on your body.
Sometimes when I bite into spinach, it gives me that
like that, that exact same feeling, and then it's like
leaves something on my teeth that I can't get off
for a while, like a film. No, I totally get it.

(13:20):
And and different people prefer different foods and then specific
foods prepared in different ways. The good news about spinach
is whether it's raw or whether it's cooked, it's all
good for you. And I do understand that your husband
has a way of making spinach sing because preparing food
is all about the seasonings and the cooking methods, and
you don't have to like raw spinach. But one thing

(13:43):
I'll tell you with spinach is um when it's raw,
try the baby spinach leaves because they're less bitter and
they're a little bit more tender. And so maybe if
you throw in a handful mixed with romane or mixed
spring greens or other types of lettuces, you might be
okay with it. And maybe with a good salad dressing
on it as well, that might do it for you.

(14:05):
But if you don't like it, no sweat. You just
stick with your husband's method because it sounds delicious and
let me know what time I should be over for dinner.
Oh I like it and I love enjoy. You have
a really good way of doing this. You have this
way which I need to learn how to do. It's
like you you finesse things all the time on TV
in your books, like even your answer earlier, just like
I was like, what's that one thing? And you're like, no,

(14:26):
every everyone is different, and you have this very inclusive
way of doing things, especially when you speak about food,
which I do again. I appreciate, whereas I'm like, no, Joy,
give me that one thing that everyone here should do,
because even if they hate it, they should do it
because it's good for you. I mean, as a belt
sound instructor, I'm like, everyone should take to BOTA. I mean,
if you if dr clears it and you know you
can do high intensity work out, you should definitely eat

(14:49):
your spinach. We're all and you should do toot it.
That's uh huh. Today's podcast is sponsored by sea Peek.
If you didn't know, Seek is the official ticketing partner
of the Brooklyn Nets. Unlike any other apps, Seek Geek
makes buying tickets super simple. Whether you're trying to go
to a Nets game, Liberty game, concert, or any other

(15:12):
event at Barclay Center, you really only need seek geeks.
Seek puts tickets from all over the web in one
place to make buying simple. I love that you have
this this approach. Have you always had this approach to
food when it came to discussing and writing is in
particular the writing about food and and the benefits of it.

(15:35):
Have you always had this more inclusive tone or is
that something that you have to learn over the years.
Give a girl some hope at the end of this tunnel. Oh,
let me tell you I had quite a learning curve.
So I told you about my first job prior to media.
It was with pediatric cardiology. And I'm going to tell
you that the very first appointment that I've ever had
was my biggest learning curve in my entire career. And
here's how it went. I had a woman come in

(15:59):
and her son had piperlipidemia, which means that he had
a genetic predisposition for high cholesterol. And it was a
family with a lot of heart disease. So she was nervous,
she was desperate, and when she came into the office,
it was sort of like, help us. I am so scared.
I am so terrified. And so what I did, what
I did best. I had just graduated with all of

(16:20):
these fancy degrees. I was oozing with knowledge. I was
ready to change the world. And let me tell you,
I knew what I was doing. I had all the
answers for this woman, and so I obsessed over every
single detail. And when she sat down with me, I
had a big old pamphlet and I had given her
lists of everything to get at the grocery store, the
high fiber cereal and the low sugar cookies and all

(16:42):
of the fancy schmancy meats that were lean and mean.
I'm perfect for him, loads and loads of produce. I
gave her recipes that she was going to cook every
single night. Oh and they're gonna love my recipes. They
were just delicious. And also what she was going to
pack for her son Ben for lunch every single day
during the week. And I'm telling you, Ali, when she left,

(17:03):
I fantasized about the follow up appointment. She was going
to come back and like Squeeze, hugged the guts out
of me. She was going to tell me that she
was praising me and coining me as a miracle worker
to all of her friends. Even as a side benefit,
her and her husband had lost a couple of pounds.
Their relationship was better than it had ever been. I mean,
this is what was going on in my mind because

(17:25):
I had all the answers. When she came back, she
nearly killed me. She she she she slumped on the chair.
I so vividly remember this visual. She crossed her arms.
She started to cry and told me that I was
the biggest waste of her time and money because her son,

(17:49):
throughout every single bad lunch that she had packed, he
wouldn't eat it and mooched junk off of his friends.
All of the food that I told her to I
went brown and bad in the refrigerator. So that was
a complete waste of her money and her husband. This
is the kicker. After the first most delicious recipe that

(18:11):
I had given her to make for dinner, knew that
he was going to starve because he hated the food.
He started stopping at the pizza place and having two
slices before he got home because he knew he would
not be able to stomach whatever she was making. So
when I tell you a learning curve, that was a
gigantic learning curve. And and my big takeaway from this

(18:33):
was I need to listen more than I talk. And
so making lifestyle changes is ridiculously hard for people. And
it's not about the textbook science. It's not really necessarily
about what I learned in graduate school or undergraduate school.

(18:54):
It's about being flexible and realistic and manageable. And what's
going to work for one person is not necessarily going
to work for another person. So again, what my takeaway
was from this woman was so invaluable and you know what,
we huddled after that and we figured out how to

(19:15):
make things work. And it was a three sixty or
is it a one eighty from my starting place from
where we landed, and it was. It ended up to
be a quite beautiful story and a relationship that I
cherished with all of my heart. But the tools that
she gave me, I mean, whoa, I took them to

(19:35):
heart and it helped me tremendously. And you know, when
you think about media and where I'm at now, I
have a very vast audience, and you know, basically what
I'm doing is I'm trying to help you know, a
woman who weighs five hundred pounds in Iowa who can't
get off the couch, and a fancy schmancy Park Avenue

(19:55):
cardiologist in New York City who wants, you know, takeaway
for his own family but also for his patience. And
so I'm trying to accomplish a huge, huge amount of
versatility here. And it all boils back to this very
first appointment that I have. So girlfriend, yeah, like schools me.

(20:19):
Basically You're like, okay, Ali, just you need to talk
less listen more, which is a fact I do try
to do that I don't. I don't want to say
that I'm always as graceful as you about it, um.
But also it's interesting that you were able to have
great takeaways and not feel like a failure. I want
to actually just jump into the second quarter because one
of the things that we talked about on Court Tech
conversation is when we think about at any sporting game

(20:41):
that you've ever watched, as always struggle, whether you are
champion to win, like you are the favorite, or you're
the underdog. At some point, there's a struggle, and the
struggles usually define the story and shape the next step
in the story. And this was one of your struggles.
And I'm sure it's not the only I'm not you know,
like I said, I want to boil down. Hasn't decided
it to this one story. But it was quite beautiful
and that you were able to have some takeaways because

(21:03):
I know back in the day of getting you know,
I remember getting my first moved to New York City.
I'm in college and unfortunately I got hit by a
car when I was nine years old and I had
to have surgery when I was in I had a
couple of surgeries, and one of the surgeries happened when
I was at in university and during that time, I
was on the men's I was coming back from the

(21:25):
injury as a dancer. Similarly, you're a gymnast, you know,
dance as well. And I remember there was an audition.
This company Le Grand Ballet from Canada's coming down and
they're gonna audition everyone in the school. And I went
to Fordham a lee and there's one spot. You can
get one spot. They're gonna, you know, ask one dancer.
And so they looked at all the advanced ballet classes

(21:46):
and I was, you know, happened to to audition into
advance my first year in school and I was just
coming off this injury and I I'm in class and
afterwards a postal listing and I got the one spot.
Who like, honestly never guessed this. I got the one spot.
I'm thrilled. I am like beyond thrilled the fact that
one I'm proving my parents proud. I'm like, oh my god,

(22:06):
They're they're so proud of me. I I'm you know,
this was all worth moving away from home. I'm scared
and it's all worth, it's all adding up. And I
remember three weeks before I was about to go for
this scholarship that they paid for everything for the summer.
My dean at the time called me in and she
long story short, took the scholarship away from me. And
because I didn't, I wasn't able to quote unquote physically

(22:29):
represent the school. So that means that I didn't look
the balletic type. My body type was not. Streamline was
the word that was used. My body was streamlined enough
to represent the school in the scholar because they only
give one scholarship, so I was representing our school. So
she took it away from me. She gave it to
a much taller girl with straighter hair, comes from a

(22:51):
different part of town. And it was one of those
things where that to me was a similar moment of
someone and giving feedback. Whether we thought it was appropriate
at the time or not, I don't know. I can't
tell for you, but it worked out. But it was
one of those times for me where that was a
struggle I had. I didn't know. I couldn't make sense
of it for years. So in this story that you share,
were you able to make sense of that feedback and

(23:14):
say it wasn't you know this was me. I needed
to do something about what I was, what I was
delivering it, and how I was delivering it and who
I'm talking to and listen more or was this like
more of I learned it later and like I had
to struggle with the feelings for a while and then
I had that epiphany where it's like, ah ha, now
I get it. Um. And that's a really good question.

(23:37):
I the way that I remember it and I and
I truly do vividly remember it because it was such
a milestone for me, such a monumental learning curve. It
was in the moment. And I also give a lot
of credit to the family that I was working with
because they worked with me the same way that I
worked with them, and I think we learned together. It

(23:59):
wound up to be a beautiful journey. Um. And I
you know, I kept in touch with them for a
very very long time after that, and UM, you know,
I it was a very valuable moment and learning curve
for me. And at the same time, you know, working
in Harlem and East Harlem and the the the the

(24:25):
different tricks and tips that I picked up along the way,
because it was almost like simultaneously. But I'll tell you
from from your story. I'm a little bit thrown from
your story because I feel like I want to jump
in and start swinging. Um. Yes, totally, And I hope
like for you, you had people around you, supportive people

(24:49):
within your circle, your family and your friends, to let
you know that that was totally in appropriate, Like that
was I don't I don't even know how to make
any type of sense out of that except for that
maybe it gave you a thicker skin and it built
more inner character within you as you forged forward. I mean, clearly,

(25:11):
whatever you've experienced was the right formula because look at
you and look at all that you've accomplished, and I
think all of the hiccups and the obstacles and the
challenges that we confront along the way make us who
we are today. And you know what, like we're pretty
damn good and you have it going on. Oh thank you.

(25:34):
I don't tell that story to say like, well it
was me, it was I and I assumed and again
maybe yours was different. Is that if you had that
the capability and capacity to break that down in the moment,
because it is really challenging getting feedback. Feedback is not
always bad, right, You can have feedback. I always say
there's three types of feedback. Feedback you agree with, feedback
you don't agree with, and feedback you don't understand. There's
only one type of bad feedback. It's the feedback you

(25:55):
don't understand. So while I did think that this was
not the best feedback that I was receiving, and I
didn't think it was fair or just, you know, the
reason I had shared that part of that story was
because that was a very pivotal moment in my life,
but I didn't know it at the time. I didn't
have the capacity to change it around and motivate and
inspire myself. I honestly was like broken hearted. I was

(26:17):
a little girl just finding my way, and I didn't
share my story for a very long time. I didn't
share that story for a very long time. And so
it was a lesson that came years later when I
look back on feedback that yes, I think it was
bad feedback, I didn't understand it. I didn't think it
was fair, and I made the most out of it
and saying like I got knocked down, I'm not gonna
get knocked out, but at the time I wasn't able

(26:39):
to process it. So kudos to you for in that
moment where you're thin, you know, you build yourself up
and you're like, I'm going to change the world. I
can't believe this is happening. I'm here, I worked hard,
I'm here, and your first client comes in and it's like, actually,
let me not only knock you down a little bit,
like let me put you in your place quote unquote
in a sense, let me give you some feedback. And
the fact that you were able, you had capacity too,

(27:02):
in the awareness to break that down to receive it again.
I think that that's incredible. That goes that is that
is that's beautiful in your story, and not one is
better than the next. I'm just saying that that that's
what we're talking to you. You're you're in the court
side seat, so that's right right now. Well, thank you
for that. You know what, it was the ultimate reality check,

(27:22):
you know, I I think it God gave me that
confrontation for a reason, and it made me that much
better of a communicator, because to be an impactful communicator,
you really do have to listen. If you're just out
there advising and advising advising, you don't even know what
you're advising too and and what's helpful and what's not helpful.

(27:42):
And that's one of the reasons. Also social media has
helped me enormously because I know in real time what
people want to hear and also what questions they have
and what I didn't necessarily put out there in a
very clear, concise way, um so that I it a
just and I could do it better the next time

(28:03):
and the time over and the time over. And one
other thing I just want to say to your point is,
you know, along the way, I've definitely had those kinds
of confrontations and that I didn't get a job that
I felt like I was qualified for or things didn't
work out necessarily in the way that I had hoped
that they would. But I think that we probably share
something in that My reaction is always like, ha ha,

(28:25):
I'll show you so instead of feeling like you've beaten
me down, I'm going to come back stronger and more
creative and with a vengeance and not in a nasty way,
you know, like I always like to like laugh at
myself and have fun and you know, really forge forward
with positivity. You know, I never want to be that naysayer.

(28:49):
I always want to support fellow colleagues and help bring
people up that are striving. Um. I think when you
put good out there, it comes back to you tenfold.
And by the way, it also makes you feel good,
even if it doesn't help you to forge forward. We
feel really good about what we're doing and how we're
getting things done. Um. And I think to me that's

(29:11):
the most important. And even with my kids, what's most
important to me is that they're kind and they put
goodness out into the universe. If they if they also
happen to be smart and successful, that's okay too. But
kindness will always come first. I have to say being
kind is not easy. Sometimes we like when when people

(29:32):
say that, like, you know, I want my kids, or
I want my partner, or I want to be kind.
It is. It's really challenging and and I don't think
we many of us wrap our brains around the fact
of all the things that go into choosing kindness first
as your primary reaction, response, reaction and response. Choosing kindness,

(29:54):
it is very active. It is um. It's a lot
of work, and and it's special. Not a lot of
people can do it, So I do appreciate that. I
want to say, you talked about being positive and and
being kind of like that presence. You don't want to
lead with anything other than that, but joys having a
bad day. You know, bad days happened to the best

(30:16):
of us and to the rest of us. What do
you do? What are those pragmatic things you do when
you are having a bad day. Sometimes I have a
bad day, bad week, bad month. You know, I'm not
gonna lie. I've been there in those moments where the
anxiety is relentless for weeks on end, or you know,
there's a bouts of depression, there's seasonal disorders that happen,

(30:36):
you know, But for you, in some of those moments
that you personally deal with, what's like step one, step
two in those dark times, for those unknown times that
are helpful. I would say the number one distressor for
me is always exercise. And it doesn't have to be
like an intense exercise, but it's the ultimate mood booster.

(30:56):
And it also it gives me time to think the
things while I'm exercising. So normally I always like to
walk at least an hour a day, and truth be told.
Sometimes I'm multitask and I'll do conference calls, but a
lot of times it's my time to sort of be
creative and think through stuff that's going on in my head. Um.

(31:17):
It's a way for me to almost get out of
my head. So I would say exercise would probably be
my number one go to And even if I start
out in a huff, you know, if I'm just like
piste Off and I'm having a hard day or I'm
feeling anxious, so I put on my sneakers and like
I opened the door, and I go outside and I
walk walk walk, um. And and the other thing is

(31:38):
a great playlist. Music has the power to instantly put
me in a good mood. And sometimes, by the way,
I just want to cry. So depending upon my playlist,
if I want to put on something that's melancholy and
allow me to just shed those tears, I'll do that too.
And the other thing is cooking. I know this is

(32:00):
gonna sound so cliche coming from me, but you pour
me a great glass of cab and put me in
the kitchen and let me start creating. Like I am
in my happy place, it does not matter what's going
on in the outside world. I'm feeling good. I love this.
It's the simple things we forget. Those some things I

(32:20):
forget and I have to write them down. I have
to write myself like notes and my girl, when you're
having a bad day, do this, this, and this. Because
when I'm having a bad day or a bad moment
or just whatever, I often forget. I don't know what
to do right. That's why I quote unquote I'm lost.
I'm having a bad day, and so I tend to
write it down in my notebook at the front of
my notebook, and I go there at those times where
I'm feeling not myself and I'm like, what are the

(32:41):
things that do bring me joy? Um? My thing right
now that I get giddy about this is gonna sound
so weird and just so just beyond I have. I'm
into British murder mysteries, so let me disclaimer, love not them.
And now I don't want to say murder mysteries where
it's like it's gory and a real person got killed.

(33:03):
I'm talking about like a novel like the Got the
Agatha Christie ABC on like one of the streaming platforms,
or you know, grant Chester, like it's it's set in
in the UK, or in Europe or you know whatever,
in in Scotland somewhere, and they all have accents and
we're solving this mystery, and you are able. You're able

(33:25):
to see the clues throughout the entire episode, whether it's
thirty minutes or an hour. And when I tell you joy,
it brings me so much joy, so much peace, so
much ease, and I'm so giddy about it. I've been
on this little way for about four or five months,
and I just go from one. I like eat the
episodes like candy, like they are my snack every day.

(33:45):
Like after we have a conversation right now, I'm gonna
answer some emails, do some work, and I'm literally the
highlight of my day. So I'm gonna watch that hanging
with Andrew. It's like the craziest thing when you started
saying that, I think we're watching the same ship. Those
really yeah, well do you I'm going to get some
of the names wrong, but do you watch Is it

(34:05):
called broad Church? Yes, that's a good one that has
like many seasons and who's the mayor of who? What?
What's her name? She stored in one that was um,
oh my gosh, I'm having such a mental block. It's
um mayor of East Town. Just then you know I'm

(34:25):
getting I'm boshing it up. You know what it is? Now,
I feel like I'm on I'm on the game. We're
already at halftime and I'm already losing. Yeah, Okay, I'm
gonna follow this up and I'm gonna send you my
whole list. I love those things and I know that
they don't they don't have accents. But I'm also such
a sucker for every single variation of Law and Order.
And the joke is is like when it comes on

(34:47):
in the beginning, I know which episode it is. I
already know because I've watched the reruns of the reruns
of the reruns, So those are also again you're not
going to get the accents, but they're psychological thrillers for sure. Yes,
I do love law. I do love Law and Order. Um.
I think of the thing to shows that I know
all the episodes Bob's Burger, which is cards food, I

(35:09):
watched that. I know every episode Kings The Queen's King
of Queens, I know every you start the three seconds,
I know exactly. Give me one line from Kevin James,
and I'm just like, yep, I know it. I'm like
he like he what about the one when he's when
they're at the wedding and he goes they have the
disposable cameras and he takes the picture with the topic

(35:30):
of my finness. I love that show and they have
such chemistry together. I love that show so much. Okay,
all right, we're already in let's we're in halftime. Everyone.
Obviously we're having good where. This is what self care is.
It's making yourself feel good. That's exactly what we're talking about.
Way is to make ourselves feel good. So actually we're
gonna do um some fire wrapp it. It's called rapid fire,

(35:52):
but I call it fire wrap it since the day,
since the day I started hosting. And so I'm gonna
give you a little bit of a this or that
will end with a couple of questions and it has
to be one or the other. You want it to
be quick. One of them already know the answer to
because you've answered it, so that's exciting. And then at
the end we'll have a little bit more of an
elaborate conversation with the question, so are you ready? I hope. Okay,

(36:12):
do it? Are you fast? Are you like you? You
talk fast like me, so I appreciate it. But are
you like really fast in like your thoughts like boom? Uh?
I think so, I think so. But I don't want
to set myself up failure here, so we'll see what happens.
We're setting setting the bar medium level, Okay, and we
start now cooking or eating, cooking sweet breakfast or savory breakfast,

(36:37):
writing or being on camera right writing or being on
camera writing or being hosting, like being on camera on
camera ballet or hip hop, hip hop, red or white wine,
red glass, a cab. I knew that one Manhattan like
New York City proper or west Chester? Oh man tie. No,

(37:04):
you have to pick. It's impossible. It's impossible. It's impossible.
You have to give at Okay, if you know what
I'm gonna have to say, then Westchester. And when we
start to talk about it, you'll know why. Okay. Also,
I've never given a foul to You don't get fouls
in halftime, you only get in the game. I just
made that up. So we're both we're both in the

(37:25):
middle of a mess right now. We're both in the
middle of a mess. Okay, we'll keep it going. Text
or phone call text, Yes, don't ever call me sunrise
or sunset, sunset cake or pie. Hi. Cats are dogs dogs.

(37:46):
All the cat lovers are have like now left the podcast? Alright,
but I love the cats too. I love the cats.
I even love fish, and I love frogs. But like dogs, dogs,
like dogs. I grew up with turtles, so I have
my favorite animal as a turtle. Um, and I just
grew up talking like this sounds again now I'm sounding
even this podcast. I'm not welcome to Ali being very odd.

(38:09):
But I just talked to my turtles all the time,
and so really, University of Maryland, say agad, Ali like
bonding on so many different levels. Do you a little
love and a little joy? Look at us? Oh that
was good, you were saying. Do I like what cab? Oh?

(38:30):
I do? I mean if they love cab? I mean,
if you don't love a good glass of cab. I
don't know who you are. Perfect An you like tequila?
Are you speaking my love leguas or what it was?
A long way? Let me tell you? Um, all right,
three questions before we conclude half time? And you can't

(38:50):
take a cab because we've talked about it a lot.
But guilty pleasure, what are your guilty pleasures? I don't
even like to say guilty pleasures. What are your pleasures
that someone like surprise pleasure? It's probably a better way,
like we would never guess joys, like on the get
down with it, to get down doing this melty vanilla
ice cream, super super rich and um hard crunchy sugar

(39:15):
cookies at the same time, that would be a bonus.
Oh all right, so are you on? I have to
ask This is where we may differ. Are you one
of those people that take the ice cream and put
it in the microwave to melt it down? No, no, no,
no no. I would I like it to sit on
the counter and just sort of organically get a little

(39:36):
meltiness around the outside. Oh my goodness. Yeah, that's really good.
This one is another hard question. You can only have one.
I think people also don't like when they can only
have one of anything, so it stresses everyone out, which
is why I say it, Okay, one favorite recipe you've created,

(39:58):
So that's going to change with the times. But I
would say right now it would be my snickers, my
healthy snickers. Oh my god, I cannot make them fast enough.
As soon as I make them and I put them
in the refrigerator, they're gone. So it's like on repeat,
over and over and over again. I'm gonna send you
a big package of them. Or maybe we'll do like

(40:20):
an Instagram live and I'll show you how to make it.
Let's do it, Let's do it. I like both ideas.
Now I am salivating. I like both ideas. All right,
last question to a round out half time groundhog Day,
A professional groundhog day. This is a moment, a professional
moment that you could live over and over and over.

(40:40):
One moment. What is it? Mm hmmm. A real highlight
from me was Cheryl Samberg did a one on one
interview with me on her Facebook, and um, it was like,
it was pretty awesome. I would say that that might

(41:01):
be it. I have a bunch of different highlights, but
immediately that was something that popped into my mind. I
would love to meet Cheryl Sandberg. For those of you
that don't know, she's the author of Lean In. Obviously
she has a top role a lot of the tech
companies that we won't mentioned on the podcast. But um,
she's done, she's done. A great deal in terms of
influencing my career, from her negotiations to the time early

(41:23):
you know for Facebook and things like that, to um
just showing up and having quote a seat at the table.
It was a lot of what the lean in aspect
of sitting at the table, of leaning into the conversation.
So that is kind of dope, but I will say, yeah,
you know what it is. She's like the ultimate boss lady.
But at the same time, she is a huge philanthropist,

(41:45):
so she's definitely a woman that checks every box. I
love that. All right, let's go ahead and get this
third quarter started writing books. I mean, writing a book
is not easy at all. Um, I've never done it.
I would I would hope that I would get to
it someday. But when it comes to the things that
you've done in terms of writing books, for those that

(42:05):
out there listening that maybe they're thinking about it, what
advice would you give anyone thinking I'm going to write
a book or I have something to say. I mean,
you've not only wrote one, you've twelve times bestseller. How
so I would say that my number one advice when
it comes to writing a book is make sure that
you're very very passionate about writing the book and what

(42:27):
you're writing about. And the reason I say this is
because it's hard. It's really really hard and labor intensive,
and so you want to make sure that you're in
it for the right reasons. Don't go into it because
you want to make a million dollars. Go into it
because you have something to say and you cannot wait
to share it with the world. And I'm going to
tell you that my book, my very first book, was

(42:50):
the reason for me actually getting into the media world.
I loved all of my academic jobs. I loved all
of them. But when I wrote that very first book,
Buck And I don't know if you remember, way back
in the day, there was the Dummy books and the
Idiot series. I was an idiot writer. I wrote the
Complete Idiot's Guide to Total Nutrition, and I hardly got

(43:11):
anything for my advance. It was, like, you know, the
early portion of my career, and again, like you know,
I was doing something very very different. I was in
a hospital setting, I was in the Harlem area, you know,
doing these nonprofit programs, and I wrote this book and
the advance that they gave me barely paid for getting
myself a laptop computer. But I was so tickle pink

(43:32):
to write it, and I had so much fun writing it,
and when it was actually published, it started landing. It
did well, and you talk about you know, it was
at a time where, for the first time ever, people
were taking food seriously, not just about eating to lose weight,
but eating to feel better, to feel more comfortable in
your skin, to increasing your brain health, your heart health,

(43:56):
your energy, and just being the best you you could
possibly be. So then I had all of these people
that were buying the book. The book landed on the
rolodex at the time, it was the rolodex or the
desks of various producers and ABC the View called me
up to do a spot on their show. And let
me tell you, I was not ready for television. I

(44:18):
mean my heart was raising a million miles a minute.
I almost threw up on my food display. I was
a nervous wreck. But the book was the reason from
my first television outing, and you know, fortunately I did
a puke and the spot went relatively well, and people
were really engaged, and the ratings were there, so they

(44:39):
started calling me back over and over and over and
over again. And then suddenly that's when the media portion
of my career really started and I needed to get
an entertainment attorney, and I like, the whole thing was
so funny to me because I was a clinician. This
wasn't what I had set out to do. But in
that moment, I realized, holy cow, with a media platform,

(45:01):
I could hit millions and millions of people with a
message of health and help. You know that many more
folks if I started getting into this arena. So that
that's what really excited me. Well, two questions. One, what
is tickle pin? I've never heard that before? You sick? Oh?
You know what I probably said? I was tickled pink? Oh,

(45:25):
I mean is that what I said? I don't even know.
I've never heard. I was like, while you're talking, you
start answering and you say tickle pin, and I'm like,
what is a tickle pin? I've never even heard this before.
You know what? What when? When When we play this
back and I hear what it was in context too,
maybe I'll figure it out. But I don't know what
a tickle pin is. So I either said something wrong

(45:46):
or maybe I said tickled pink. I don't know, Oh,
maybe tickle pink okay, maybe tickle pink the second The
second question is one, was the deciding factor to, like
you said, it is laborious in terms of writing a book.
We all know it's a great, big undertaking. It's an
emotional investment because you wanted to do well, and there's
a big possibility or probability that it may not do well.
In your case, that was not the case twelve times

(46:08):
um and probably still counting. I don't know what else
you have that will happen in the fourth quarter. You
have to tell us more. But when you had internal
conversations and dialogues about doing something big, such as writing
a book, and that's a big deal, it's like people's
opus in a sense sometimes and then we can feel
that way, What was that determining factor to say, I'm
going to do it for someone like me that's listening,

(46:29):
that has been mulling over this idea for a long time.
My mother also is listening to this podcast, and since
I was a little girl, she has been saying, I'm
going to write a book. It's not easy doing it's
not an easy feet. What was that from thinking about it,
the contemplative stage two, the action stage, what was what

(46:49):
was that step for you, So I don't ever think
that there were in between steps. It was so exciting
to me. I really wanted to deliver a massive health
message age to as many people as I could. So
when the opportunity arose, I just grabbed it. I snatched
it and I never looked back. So I think for
people that are listening, if you really do have an

(47:11):
interest and a passion, why not do it? And nowadays
you could self published and you could do it. You
could do it at your leisure. You you don't necessarily
have to have a time frame. Now, if you go
with a publishing house, you will have deliverables and you'll
be on some sort of a time frame that won't
be your own. But if you do want to self published,
or you could even write a whole book and then

(47:32):
bring it to publishing houses if you're on your own schedule,
but I would say give yourself an official schedule so
you get the job done. Otherwise you know it's lingering
and ongoing and and the best part for me, I
think the most crucial part about writing a book is
formulating the table of contents, because the table of contents,

(47:52):
which can change when you sit down to write. It
is going to organize you, and it's gonna make it
feel um a little less overwhelming, because basically, what you're
doing when you do that table of contents, like anything,
is you're breaking it down into pockets. And so when
you do the table of contents, you just start with
your introduction and then chapter one and chapter two and

(48:16):
chapter three, and you see it and you feel it
and also be open to letting it evolve in different directions.
Sometimes when I sit down to write a book, I
will only write a new book if I have a
passion for a new topic. I'm never gonna, you know,
sign a five five book deal and just like churn
out books just to turn them out. It's it's too

(48:38):
big of a project. It's exhausting. And not only the
writing part is exhausting, then the editing part and then
getting out there and promoting it. I mean, it's one
exhausted after another. So you have to love what you
are promoting and writing. You have to be very, very
invested and married to it, because when you're writing a book,
you're living and you're breathing it. It's it's like starting

(49:00):
a company. Every single day, there's no downtime. So I
would say be open to evolving, because sometimes I think
I have this, you know, set um way of organizing
a book in my head, but when I sit down
and I write my table of contents and then even
after I started, there's a better way to do it.

(49:20):
So just be very nimble and be open to change,
and also put it out there to friends and family
that are willing to to um you know, objectively, you know, subjectively,
but subjectively and objectively give you feedback and be open
to it. Don't be snarky because these people love you
and they only want to see you sore. So bring

(49:42):
it all in, you know, just embrace all of that
feedback and take it to heart because they could really
help you be the best that you can be. Well,
let's got too so the completely its kuide of eating
smart and a kind of same type of idea Idiot's
Guide to nutrition. You're on TV now right, this is

(50:02):
these are the moments where you're introduced to TV. You've
been on TV for now a very long time. It
is it is like who you are? How do you prepare?
How how do you prepare to get on? Not on
my podcast, but I'm saying like, how do you prepare
when you have something to say as a host? I
know I get nervous even having quartz that conversation. At

(50:24):
least in our ninety minutes before we have a conversation,
I have a little nerves in the pit of my stomach.
Although I every time I get on camera with folks one,
I'm grateful for your time. I'm excited that you're here.
This is something I've dreamed. I built this podcast for
a very long time. I'm still it's still refining itself.
I'm still learning about myself. Um, but I get so

(50:44):
thrilled every single time, Like right now, I'm full of
joy just to be hot, Like I'm very full just
to be here with you and to be able to
have this conversation and for it to live in a
place called Quartz, that conversation that I created for you.
You get on TV. It's suck nature. Do you ever
have any of those I like to call good butterflies?
And if so, how do you deal with it? And

(51:05):
how do you rep what are some basic tips? I
always have butterflies, and I hope whether it's speaking engagements
or whether it's you know, going on the Today's Show,
can you imagine it's my sixteenth year as a resident
nutritionist on the Today's Show. Sixteen years. I mean that
that is just like mind boggling because the time goes
so so fast. But um, the butterflies are awesome because

(51:28):
I think the butterflies equate to energy and I never
ever ever want to lose those butterflies. And the but
butterflies always helped to keep us on our a game
and they give us edge, right, and we need that.
But I think one of the ways that I prepare
is not over preparing, because every single spot that I
do on TV is an adventure. And let me tell you,

(51:50):
I have had loads of adventures and you never quite
know what direction it's gonna go with, and you want
to roll with the punches, do you know? Ali? I
have fallen on national television off my high heels onto
my butt twice two times, and one time I took
down Al Roker with me, tell me more, Oh my gosh,
tell me more, Oh my goodness, And you know what,

(52:15):
they were hilarious. I mean, you just gotta learn to
laugh at yourself and never take yourself too seriously and
also know what you know and know that it's a lot.
And if somebody asks you something and you don't know
the answer to it, it's okay to say I don't
really know, and then you can always follow it up
via social media and throw the answers out there afterwards.

(52:36):
But um, you know, I prepare, but I never ever
over prepare. And for anybody that is listening, and you
know you have a craft and you're going on TV
to to tow out your craft, you're the expert of
that spot. So just know that you already know all
that there is, and and don't try to get too
much information into a spot because people have small attend spans,

(53:01):
so it's better to get less out there in a
more profound way and drive at home versus go out
there and you know, to try to stuff ten pounds
of news into a one pound bag. Do you know
my first segment I ever did on the Today's Show,
I had like twenty pages of notes and it was
a three minute spot twenty pages of notes. So you

(53:22):
talk about another learning curve, you know it is and
we're constantly learning and evolving and I still am, and
you know that's what makes life so fun. Yes, So
let's step into the fourth quarter as we round out
this conversation, have one more question. Fourth quarter always lends
itself because the game of life is still being played
and you've done so much and definitely winning for sure. Um.

(53:44):
It's funny because many people say my love language is
is being prepared. Like I, I just think the best
way to show respect a level of appreciation is to
come and prepare, to be timely and prepare. Um. So
when you say that the over and now I have
to think about, like, am my four loving? Did I
stop over preparing all good things? I need to listen more,
talk less and potentially not prepare as much. So as

(54:08):
my final question, we're in the middle of and I
was having this internal dialogue when I was in a
car on my way to teach Tobada this morning. Um
that we're basically more than halfway through the year, and
many of us and you're part of a lot of
these segments. The beginning of the year, everyone sets these
new Year's resolutions and we're like, in three hundred and

(54:29):
sixty five days, I'm gonna do this, And by February first, statistically,
most people have quote unquote fallen off the I don't
want to say the wagon, but they've lost their way,
and that's okay, there's nothing wrong with that. Um, But
I thought to myself, maybe there's something to be said
about that. Maybe this is a great time to check in,
not with your quote unquote new year's resolution, but what

(54:50):
are those mantras? What are those things that we are
trying to achieve or wanted to achieve this year? And
as we look at, you know, the past seven month,
do we think we're on that path to achieving? Have
we achieved it? Do we think we're on that path?
Is that a consistent and aligned with where we want
to go? How do we really feel about that? And
so my question to you is in this fourth quarter,

(55:11):
surround our quarts, our conversation is what one are you
on that path? And two could you give insight to
what you want to achieve or you probably maybe are
currently achieving this year that makes you feel really good
about where you are and who you are. Oh well,
so that's a big question. Um, I thought you I

(55:32):
actually thought you were going to ask me from my
advice to actually throw out there for everybody else. So
now like I'm in a hockey, you can give it.
But that's the thing is like you're accustomed to saying
and and and Yeah. The beginning of the year, you
and I both were like, this is a new year.
This is what a new year's resolution or goal a
word is. This is how you stay consistent, This is
how you know. It's always like small steps and if

(55:54):
you fall up. I always say, never two in a row, right,
That's one of my hard rules when I give advice,
Never two in a row. You can miss one day,
that's fine, Try not to miss two. It will happen
because life happens. But just try not to miss two
in a row. And take things in small bites. Do
things that are enjoyable. Usually those are a combination of
those three things gets you home. But we're in the
middle of the year and many of us have stopped,

(56:15):
including myself, using that mantra, that word, that goal, that objective,
that roadmap, that program. So it's a great check in
what are you trying to achieve and what does that
roadmap look like for you? Are you happy? So first
I'm gonna start by saying I'm incredibly happy, and um,
I just feel truly blessed. I love my job, I
have an amazing family, I love exactly where I'm at.

(56:37):
One thing I will tell you though, is I always
need to be excited about the next thin. So I'm
constantly making sure that I am efficient and overproducing and
all of the things that I'm currently taking on. But
then I always like to look forward and see, Okay,
what can I add on or look forward to next

(56:59):
sort of a thing, um, And and back to I
just want to make sure that you know that I
fully respect as well preparing. I just meant not to
over prepare, right, but preparation is key. Like I would
never show up someplace unprepared, because I agree, I feel
like that is disrespectful. Um. But one of the things
I would mention is that your producer when I said,

(57:20):
what are we going to be talking about? Just so
I could prepare a little bit before we loot together,
and had this great conversation. And I love the fact
that he said, oh no, nothing at all. Just show up.
You know, Ali's just going to talk to you about
a whole bunch of different things. And I thought, wow,
I love this gig. No preparation what soever, So thank
you for that. And this has been a whole lot

(57:42):
of fun. But I would say, like looking forward um
to and what I'm going to try to achieve going
forward is UM. I have a really really cool idea
for a streaming series that I'm talking to a few
people about, so I'm very excited about that. UM. I
also have a bull of ideas that we're pursuing right
now for UM products that we're gonna be taking out

(58:06):
into the market. UM and just more recipes. Man. I mean,
I just I'm like the mad scientists in the kitchen,
and I just love creating. So that means more eating
and experiencing things, so that I could come back into
my laboratory and get busy creating all the things that
people love to gobble down. You know. My UM my

(58:27):
mission is to take things like indulgent mac and cheese
and hot you know, buffalo wings and casseroles and all
of the like the true comfort foods that we love,
even cocktails, and just reimagine them so I make them
with nourishing ingredients that we could feel really good about.

(58:47):
But at the same time, there's no sacrifice. You know,
we talked about those snickers earlier that you and I
are going to make together without a doubt. But you
won't be able to believe when you bite into it.
It legit tastes like a Snickers. I'm not going to
give you what my secret ingredients are yet, but it's
made with things that you could feel really good about
putting into your body. So, like you know, that's always

(59:10):
going to be my future goal. It's my beat now
and it's what I do. But there are going to
be so many new things that I'm going to be
exploring and creating so that I could put them out
there into the universe and everybody could get on a
healthy path without compromising the foods that they really love
to eat. So I don't know if that really answered
your question, And I think it's it's hard for me

(59:30):
because again, I just I love what I do so much.
I love my job, and I just feel so lucky
to be in this position and to be in a
position that just by helping people change what's on their
plate and what they're putting into their body can really
make them feel that much better and live longer and stronger. Now,

(59:51):
that is one powerful job than you. How lucky am I?
And how lucky are you? Because you're in the same
position I am, But I'm also in the position where
I get to have conversations with you, so I feel
inspired and more knowledgeable, and I'm looking forward to the
snickers that we're gonna have together and potentially a glass
of cap when we're whatever you're doing in your kitchen.

(01:00:11):
I'm going to join you and we're gonna a combination
cats and snickers. I mean, come on, this is thank
you so much for taking a sea court side with us,
giving us so much insight not only to your life
and your journey um and too obviously the outlook that
you have on life, but but enjoy the things that
you enjoy doing, which always sheds light and and it

(01:00:32):
felt so good to have this conversation. So thank you.
You are so welcome. And again, Ali, thank you for
having me. You're very very special, and now I understand
all the buzz and all the love that's out there
around you, and there's a lot. You're awesome. Oh stop,
but tell me more. No, I'm just thank you so much.

(01:00:52):
Joy a bower, everyone, she took a sea court side
and it was definitely worth our time. One f