Jeremy Jacobowitz, Jeff Sklar, Brian J. Esposito, Candace Marino, and Troy Aikman

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Episode Transcript

Speaker 1 (00:00):
The following is a paid program. WOR's airing of this
program constitutes neither an endorsement of the products offered or
the ideas expressed. Welcome to A Moment of Zen. Time
to sit back and relax as model, actress, mentor, and supermom,
Zen Sams, takes you on a sexy and wild ride,
covering the latest in film, fashion, pop culture, cryptocurrency, fintech, cannabis,

(00:23):
and entertainment from the millennial mom's perspective. Here's your host,
Zen Sams.

Speaker 2 (00:29):
Welcome back, beautiful New York tri-state area and beyond. You're
listening to a moment of Zen right here on 710WOR,
the voice of New York iHeartRadio.

Speaker 3 (00:37):
I'm your host, Zen Sams.

Speaker 2 (00:39):
We have a packed show tonight, bringing you four conversations
across travel, influence, beauty, and the modern American West. First,
in the Lifestyle Edit, brought to you by Melia Hotels International,
our topic is the taste of place and how food
has become one of the most memorable ways to experience
the world. Joining me is Jeremy Jacobowitz, creator of Brunch Boys.

(01:01):
He's an influencer, host, director, and producer who has built
a global following by seeking out unforgettable food experiences.

Speaker 1 (01:08):
Around the world.

Speaker 2 (01:09):
Then we enter the heart of influence brought to you
by Diamond Lake and its subsidiaries, where we're challenging one
of the oldest assumptions about success, the meritocracy myth. Do
the best people win or the best connected? Our topic
is who really gets access to money, influence, and opportunity.

Speaker 3 (01:26):
Joining me is Brian J.

Speaker 2 (01:27):
Esposito, founder and CEO of Esposito Intellectual Enterprises and CEO
of Diamond Lake, alongside Jeff Sklar. senior strategic advisor and
capital partner working at the intersection of AI, tech, media, sports,
and investment, and now a strategic advisor to the Diamond
Lake team. Then in the Better Brighter You series brought
to you by Suspera, joining me is Candice Marino, better

(01:50):
known as the LA Facialist. She's a licensed esthetician with
more than 20 years of experience and founder of the
LA Facialist in Beverly Hills, known for her results and
driven approach to advance skin health and to the celebrities
and stars. We're exploring the evolution of pigment care, what
comes after traditional brightening, and where the future of aesthetics

(02:12):
and skin health is headed.

Speaker 3 (02:13):
And finally, we're heading.

Speaker 2 (02:15):
West with the Bosque Ranch live speaker series. As we
look ahead to Bosque Ranch live coming this September 12th,
our headliner Troy Aikman founder of eight elite light beer.
He's a three-time Superbowl champ and pro football hall of famer.
Our topic is riding roaming and refreshing with eight at

(02:35):
Bosque Ranch live. They will be there live in action,
travel access, beauty business, and a little Texas grit. We're
covering it all. A Moment of Zen starts right now.
We'll be right back after this.

Speaker 1 (02:47):
A Moment of Zen is brought to you by Tortora Promotions,
specializing in white glove digital marketing, social media management, professional videography,
and PR services. Based in New York City and partnering
with hundreds of businesses nationwide, they deliver proven strategies that
bring more customers through the door. If your old marketing
methods aren't keeping up, Tortora Promotions can step in to

(03:09):
help you stay ahead. Grow your brand and drive real results.
Reach out today and follow them on Instagram at Tortora Promotions.
Your business deserves it.

Speaker 2 (03:18):
Welcome back, beautiful New York tri-state area and beyond. You're
listening to a moment of Zen right here on 710WOR,
the voice of New York iHeartRadio. I'm your host, Zen Sams.
Welcome back to the Lifestyle Edit brought to you by
Melia Hotels International. And today we're talking about one of
my favorite parts of travel, the food. Because think about

(03:38):
the trips you remember most. Yes, you remember the hotel
and the beach and maybe the incredible view.

Speaker 3 (03:44):
But sometimes years later.

Speaker 2 (03:46):
It's that tiny restaurant, that unbelievable piece of sushi or
the meal you still can't stop talking about that takes
you right back. And hospitality is catching on. Dining is
now the second highest travel budget priority after accommodations. Half
of global travelers have booked restaurant reservations before even booking
their flights, and 60% of luxury travelers say they prioritize

(04:10):
hotels with great restaurants. Now, my guest has essentially made
a career out of finding those meals. Jeremy Jekobowitz is
the creator behind Brunch Boys. He's an influencer, host, director,
and producer who brings more than 1 million followers along
as he eats his way around the world, from hidden
gems in New York to omakase in Japan. But before

(04:32):
becoming a full-time creator, Jeremy worked in food television, including
as an assistant to Bobby Flay and later as a producer.
And he's since appeared across Food Network, MSG Network, Thrillist, PIX11,
and so many more. So today, we're not simply asking,
where should we travel? We're asking the much more delicious question,

(04:52):
where should we eat when we get there? Welcome to
the show, superstar Jeremy Flay.

Speaker 4 (04:58):
Yeah.

Speaker 5 (04:58):
Thanks for having me.

Speaker 1 (04:59):
All right.

Speaker 2 (04:59):
So I want to talk about where did the obsession begin?
You didn't just wake up one day and you're like,
this is what I'm going to do for a living, right?
So before the million plus followers, before brunch boys, and
before traveling the world for food, you were working behind
the scenes in food TV, right? Like I mentioned in
that intro, including with Bobby Flay, that's a stepping stone
right there. So where did your obsession with food actually begin?

(05:20):
Was there a particular person or maybe a meal or
a moment when you realized that Food wasn't simply something
you loved. It was something that you could build a
life and a career around.

Speaker 6 (05:29):
Yeah.

Speaker 5 (05:30):
It really started when I was a kid and a
toddler and really coming from my mom. I was born
here in Brooklyn. I was born in Park Slope. We
moved to Westchester when I was six, but in Park Slope,
even almost 40 years ago now, it still had such
a vast array of amazing restaurants and stuff. My favorite
place to eat at when I was a toddler was
the Thai restaurant. And that was a lot of it

(05:52):
was because like my mom was just very much into
like trying to get me to try everything. Didn't matter
what it was. It was like a big thing of like,
try it, you know, kids, little kids with no one
eat weird stuff. But she was very much like you.
That was like one of her rules. Like you have
to try everything. We don't like it. That's fine. It
doesn't really matter with the finish anything, but you have
to try everything. And that that's really where it came from.

(06:14):
It just experiences stuff like that. And then, you know,
it wasn't a thought necessarily make it a career. Cause
I think like, When you're a kid, especially in the 90s,
when you think about working in food, I think the
only job that you could fathom is chef. And while
I grew up cooking always, and I guess I cook now,
the passion wasn't necessarily for cooking. So it wasn't something

(06:38):
I thought about and planned on doing. It just really
happened organically where I started working in TV. I started
working in sports TV. And then sort of finding my
way in that world and finding my way into the
food TV world and then being like, oh, wow, like
I didn't even realize this could be a job. And
then I found my way into the influencer world and
I really didn't think that could be a job because
that job didn't even exist. So it was just sort

(07:00):
of all the dots ended up connecting without me really,
you know, trying it.

Speaker 3 (07:04):
The universe always has a path and a plan.

Speaker 2 (07:06):
And I love that because I think there's a difference
between somebody who reviews food and somebody who's genuinely obsessed
with discovering it. And I think your mom's really positioned
you to be curious. And I think curiosity is the
prelude to all intelligence, right? And as your career happened
to collide with this massive cultural shift where food became entertainment,

(07:28):
social currency, and now even a reason to travel, right?

Speaker 3 (07:32):
I mean, it really is.

Speaker 2 (07:33):
Nearly one in five travelers say they'll take a leisure
trip specifically to seek out new restaurants or those culinary
experiences that we're talking about. So you were building in
the space before food travel became... the phenomenon it is today.
So you've eaten at the viral places, the holes in
the wall, the tasting menus, and probably plenty of restaurants

(07:54):
that absolutely did not deserve the hype. So I don't
want the diplomatic answer here. So give me your hands
down picks, New York, Miami, LA, and Mexico. Where are
you sending me for the meal? I can't leave without having,
and then give me one or two destinations anywhere else
in the world where the food alone is worth booking
the flight.

Speaker 5 (08:15):
Well, the only time I've been to Mexico is Cancun.
So we're going to cross that out because I feel
like I just haven't, I haven't explored enough to give
you a correct answer or not correct answer about that.

Speaker 3 (08:22):
Fair enough.

Speaker 5 (08:23):
To me, like, I mean, listen, I'm going to be,
I'm always biased. I think New York City has the
best actual restaurants in the world. And I think that
LA has the best food, which you would think would
be the same, but I don't think they're the same.
I think like top, top level restaurants, if you want
the best of the best, come to New York. Every
chef around the world will come to New York and
open up a restaurant to be in New York City restaurants.

(08:45):
But I think that like overall, the diversity of food
you get and the produce that you get and the
ingredients that you get in LA are just so far
superior to what you're able to get in New York
that like I love eating in LA more than anything.
Miami is getting better, I'd say, especially over the past
10 years. I think it was always so much. There

(09:05):
was always sort of like a vast array of stuff.
But when you thought of like the best restaurants in Miami,
you kind of ended up going to like New York
City chefs opened up in hotels down there. And while
they were good, they were never as good as they
could be. And now I think that a lot of
local Miami chefs have really upped their game over the
past 10 years and opened up incredible places. I don't
think they're close to New York or LA, but it's great.

(09:27):
But somewhere else, I mean, my favorite, if you're not
going to say LA or New York, it's Tokyo. Tokyo,
for the same reasons. You think you go to Japan
and you eat sushi or ramen. Sure, go do that.
But when I tell you the best pizza I've ever
had is in Tokyo. I go to 7-Eleven, just eat
egg salad sandwiches every single day. Like the array of
food and diversity of food in Japan is way more

(09:49):
than you think it should be. And it's from whether
that thing is a dollar or whether that meal is $ 300,
the same thought and care was put into it, which
you don't always see, especially in America. And yeah, that's
also top.

Speaker 2 (10:02):
Wow. And this is exactly why I wanted your list,
because travelers increasingly aren't treating food as something they figure
out after they arrive. I mean, half of global travelers
have booked restaurant reservations before their flights, and we're watching
hotels respond to exactly that behavior, essentially saying, if the
meal matters this much, why should guests have to leave
the property to find it, right? And that's something I

(10:26):
noticed researching Melia for this conversation. Grand Melia has built
restaurants around serious culinary talent. Elevante by acclaimed chef Angel
Leon in Cadiz. Ere and Urechu by Inigo Urechu and
Arels by Marga.

Speaker 7 (10:43):
Cole in Mallorca.

Speaker 2 (10:45):
I mean, these are all top-notch restaurants. We're talking about
like chefs with a culinary, culinary experience. And even I
just came back from Greece, but at Melia Athens, it's
a Michelin star chef.

Speaker 7 (10:57):
Ettore Bertrini, he leads the kitchen.

Speaker 3 (11:00):
So suddenly, the hotel.

Speaker 2 (11:01):
Isn't simply where you're sleeping between great meals. It really
can be where one of the great meals happens. And
to your point, like culinary experiences have evolved. So let's
chat about is the hotel buffet era over?

Speaker 3 (11:15):
So I, anyone who grew up in the 90s?

Speaker 2 (11:20):
Knows the buffet era. So let's talk about something every
traveler knows. Personally, I face this, the buffet fatigue. And
I think it happened because like I went to so
many of them growing up, not that it was always
like all inclusive buffets, but it was just the thing
back then. So the giant breakfast spread, the same eggs,
the same pastries, the.

Speaker 7 (11:40):
Food that's been sitting there.

Speaker 2 (11:41):
I mean, sometimes you're eating it because it's included, not
because it's memorable.

Speaker 7 (11:46):
And that's a distinction I want to make. Like, this
shouldn't have.

Speaker 3 (11:49):
To be robotic, right?

Speaker 2 (11:51):
On the other side of that, we're seeing this hotel
restaurant renaissance where properties are investing in recognizable chefs, like
I just said, tasting menus, local ingredients, farm to table
and restaurants that locals actually want reservations at. So Jeremy,
as somebody who travels specifically for food, what does a
hotel have to do to gastronomically to say, to make

(12:15):
you say, I'm staying here partly because I want to
eat here?

Speaker 5 (12:19):
I think for me personally, I don't make hotel decisions
based off of the food that's there because if they
happen to have a great restaurant, then it'll be on
my list and I don't have to stay there is
really the answer. But it's funny you say the buffet
thing because I think this is actually really city dependent.
I think of New York City. If you're coming to
New York City, I'm sure there's some great restaurants that

(12:40):
are in a hotel. Laser Wolf is one of my
favorite restaurants. That's in a hotel in Williamsburg. You don't
have to stay there to eat there. And at the
same time, to me, like you were saying, it's not
a hotel restaurant. It just happens to be an incredible
restaurant that's in a hotel. So I think in New York,
you don't have to think about it that way. You
could just stay anywhere, I don't know, and find the

(13:00):
best food. But then even going back to the buffet thing,
you said it made me laugh because my two favorite
hotel meals that I've had over the past year were
both breakfast buffets. They were both in Korea. One was
in Seoul and one was in Busan. But what you
described as that buffet is not what they were doing.
We're talking more like endless, endless, endless stations of literally

(13:25):
everything you could ever want, worldly foods, everything made fresh,
and the best fruit I've ever had. So not only
do they have all these amazing chefs coming in and
opening these restaurants, but even that traditional buffet, but I
close my eyes and think the same thing you do,
that's being reimagined too. But that is a Korean thing.
So again, I think it's very, very city dependent on
what you're looking for.

Speaker 2 (13:47):
I love that you just said that because that, you know,
it's again, putting a different lens in a different perspective,
like show me the problem and show me the solution. Now,
when is the price actually worth it? So Jeremy, food
travel can get expensive very quickly. I mean, you can
have a spectacular $ 12 meal and a disappointing $ 300 tasting menu.
And social media has probably made all of us a

(14:08):
little bit more susceptible to thinking expensive or impossible to
book on it automatically means exceptional. So when you're spending
your own money, how do you decide.

Speaker 7 (14:17):
What's actually worth the price?

Speaker 2 (14:19):
What should travelers be looking for before dropping serious money
on a restaurant?

Speaker 3 (14:23):
And what are the.

Speaker 2 (14:24):
Red flags that tell you that the hype has outrun
the food, so to speak?

Speaker 5 (14:28):
I mean, that's a hard one because I think it
takes research. Like you said, I actually look at the
opposite of social media. I actually think social media is
beyond helpful to figure out if it's worth it because
you have like Michelin and James Beard and all these
other places sort of like add some recognition to places
and make it easier on people. but that's still so limiting.
Where nowadays, like, hey, if you find a restaurant and
you're like, how do I, is this worth or not?

(14:50):
Type it into TikTok and there's going to be a
hundred videos about it, you know, and scan them, watch
a couple videos.

Speaker 3 (14:56):
Yeah, I get it.

Speaker 2 (14:56):
And it's important because I think luxury doesn't necessarily mean
most expensive anymore. I think people want to understand what
they're paying for, ingredients, techniques, service.

Speaker 3 (15:06):
Access, like you said.

Speaker 5 (15:07):
And also, I mean, one of the biggest things I
say to everyone when sometimes they want to complain about
the price, I'm like, You can't necessarily look at what
you think that ingredient costs and say, well, I don't
want to pay for this or this. I'll give you
an example. Like when I was in Tokyo, Pizza Bar
on 38th is a very high-end pizza omakase. But they're
forgetting the price right now, but it's maybe for lunch,

(15:28):
let's just say $ 120, whatever it is. And you get
the equivalent of maybe four or five slices of pizza
in it. And someone could be like, well, five slices
of pizza in New York city. I only pay $ 3
a slice. That should only cost $ 20. I would never
pay more for that anywhere else. That's totally fine. That
is on you. What you were paying for is not
the ingredients of that dough and that sauce, which you're,

(15:50):
you're paying for a little bit of that because let
me tell you something, you use a higher end ingredients
and you're going to get at pizza places, you know,
the dollar slice in New York city, you were paying
for that experience and that one-on-one with the chef. And like, what,
I'm very, very lucky. Like I said, I get to travel,
the world's eating, right? I don't necessarily ever remember what technically,
if you're like, what's the best dish you've ever eaten?

Speaker 6 (16:11):
I don't know.

Speaker 5 (16:12):
What's your favorite eating memory? Now that I could tell you.
And the memory is, and it doesn't mean it's a
high end place. It doesn't mean it's low end place.
It could be a factor of things. But the memory
that I take away, especially while I travel is, is
for that moment and that experience. And sometimes I think
that is what makes the difference. If you have a
bad experience, you're never going to go back there ever again,
no matter how good the food was, you know, something

(16:32):
like that matters so much more.

Speaker 3 (16:34):
Jeremy, this was so much fun.

Speaker 2 (16:35):
You've officially given all of us permission to start planning
the restaurant reservations before we book the flight. So thank
you for that.

Speaker 5 (16:42):
Anytime.

Speaker 2 (16:43):
All right. To follow Jeremy, you could head directly to
Jeremy Jakobowitz on the gram. That's Jeremy, J-A-C-O-B-O-W-I-T-Z.

Speaker 3 (16:52):
You could also go to morsels.food.

Speaker 2 (16:54):
That's M-O-R-S-Y-L-S.food. And you could follow along with his food
and travel adventures around the world by checking him out
all across social media. And if this conversation has you
thinking differently about where you're eating on your next trip,
you can head over to Melia.com and explore their destinations
and culinary experiences around the world. You're listening to a

(17:16):
moment of Zen right here on 710WOR. The voice of
New York iHeartRadio. I'm your host, Zen Sams. That was
the Lifestyle Edit brought to you by Melia Hotels International.

Speaker 7 (17:27):
We'll be right back after this.

Speaker 1 (17:28):
A Moment of Zen is brought to you by Melia
Hotels International. From Mallorca to the world, our story began
over six decades ago and continues across some of the
most sought-after destinations on Earth. From luxury hotels that blend
Mediterranean character with European prestige to destination-designed all-inclusive resorts celebrating

(17:49):
local culture through immersive experiences, this is what we offer
our guests. This is who we are. We are Melia.
Discover more at Melia.com.

Speaker 2 (17:58):
Welcome back, beautiful New York tri-state area and beyond. You're
listening to a moment of Zen right here on 710WOR,
the voice of New York iHeartRadio.

Speaker 3 (18:07):
I'm your host, Zen Samms.

Speaker 2 (18:09):
Welcome back to the Heart of Influence series brought to
you by Diamond Lake and its subsidiaries. Tonight, I want
to challenge one of the stories most of us were
raised to believe. Work hard, be talented, be the best
at what you do, and eventually somebody's going to notice.

Speaker 3 (18:25):
But is that actually how success works?

Speaker 2 (18:27):
Because behind virtually every major business opportunity is something that
doesn't necessarily appear on the resume. Access.

Speaker 3 (18:35):
Who takes your call? Who makes the introduction?

Speaker 2 (18:37):
Who trusts you enough to put your name in the
room when you're not in it? So tonight's headliner is
deliberately provocative. The meritocracy myth. Do the best people win
or the best connected? And we're asking, who really gets
access to money, influence, and opportunity? There's actually science behind
this conversation. One massive LinkedIn experiment involving roughly 20 million

(19:00):
people found that what are so-called weak ties, the acquaintances
and second-degree relationships outside our closest circles, can be especially
valuable in helping people land new jobs. In other words,
opportunity doesn't always come from the people closest to us.
It comes from the person who knows the person.

Speaker 3 (19:19):
Brian J.

Speaker 2 (19:19):
Esposito is our heart of influence contributor and the founder
and CEO of Diamond LinkedIn. Brian has spent more than
two decades building companies, investing and creating strategic relationships across
numerous industries. And today he's deeply involved in the evolution
of digital assets, security tokens and the tokenization of real
world assets.

Speaker 3 (19:37):
Joining us as well is Jeff. He's a senior.

Speaker 2 (19:40):
Strategic advisor and capital partner who works with CEOs, founders
and institutional investors on growth strategy, investment opportunities, strategic partnerships and.

Speaker 3 (19:49):
Transformational relationships.

Speaker 2 (19:52):
Jeff is a Harvard Business School alumnus and member of
the Pali Media Council, operating at that intersection of AI, tech, media, sports.

Speaker 3 (20:00):
And more importantly, consumer industries.

Speaker 2 (20:02):
And now there's another reason these two gentlemen are sitting
together today, because Jeff has joined the Diamond Lake team
as a strategic advisor. Brian describes Jeff to me as
an absolute force and said Diamond Lake is honored to
have him on board.

Speaker 3 (20:15):
Gentlemen, welcome to the show, superstars.

Speaker 8 (20:17):
All right, Seth. Great to be here.

Speaker 4 (20:19):
Zen, thank you so much. It's a pleasure to be
here with you and with Brian and I'm looking forward
to the conversation.

Speaker 6 (20:24):
Okay, Jeff.

Speaker 2 (20:25):
So I'm going to dive right in. I want to
start with the meritocracy myth, right?

Speaker 3 (20:28):
Our headliner. So that's the uncomfortable part.

Speaker 2 (20:31):
We love telling young people that if they're talented enough.

Speaker 3 (20:34):
And work hard enough. Success will eventually find them.

Speaker 2 (20:37):
But you've spent your career around CEOs and institutional investors.

Speaker 3 (20:40):
And some of the most extraordinarily influential decision makers.

Speaker 2 (20:44):
And now when you look at the research, Jeff, you
know this, it involves approximately those 20 million LinkedIn users.

Speaker 3 (20:49):
I mentioned it at the beginning. I found that.

Speaker 2 (20:52):
Weaker social connections can actually be more useful than close
relationships when it comes to finding new employment opportunities. But
that doesn't exactly sound like a pure meritocracy. So based
on what you've witnessed, Jeff, behind closed doors, do the
most talented people actually rise to the top? Or do
the people with the best access and relationships have an
advantage or simply uncomfortable admitting?

Speaker 4 (21:15):
First of all, Zen, I want to compliment you on
a great, great question. And what I would also like
to do is turn it on its head. and come
at it maybe from a perspective that might be slightly
from a different angle. The number one thing I think
in terms of people rising to the top, first of all,
which I think should be hopeful for all of us,
certainly for a guy like me, is resilience in my view.
That actually the people I've seen become most successful are

(21:36):
the people that will keep getting up every day. So
if you're asking me who I'm going to bet on,
I'm going to bet on the person that never gives up.
You know, it's funny. Sports Illustrated does these top athletes
of the last 25 years, every few years. They just
came out with their new one. On baseball, do you
know who's number one? Babe Ruth. Do you know what
his favorite quote was? Never bet against someone who will

(21:56):
never give up. So this is the greatest baseball player
of all time. That's what he identifies with. Your point
about the network is excellent and interesting. Let me turn
it on its head a little bit. My network, I
built brick by brick. And I built it by just
being interested in people and open and giving because I
enjoyed that legacy. But in the course of it, I

(22:18):
built relationships with people and I created this. So what
I would say to you is I view the opportunity
to build a transformational network as actually not an aspect
of entitlement, but one of a skill that can be developed.
So here's what I would say. One, your point about
access and relationships was prescient and on the mark. Two,
the hopeful thing is that people can get there by

(22:39):
creating their own. At the end of the day, what
I've learned is people appreciate people that are genuinely interested
in them, that are genuinely curious and open to learning.
that are good people that want to give good energy
and help. And by the way, that's one of the
many amazing things about my relationship with Brian from day one,
we just wanted to help each other get better. So,
so what I would say in summary is it's an

(23:00):
excellent question. Resilience would be for people looking to succeed.
My advice would be just keep getting back up for
people that are curious about networks. My advice would be
build your own.

Speaker 3 (23:11):
I love it.

Speaker 2 (23:12):
Go where there's no path and leave a great big trail.
And I don't think, you know, we, I don't think
we're saying merit doesn't matter. We're saying merit may get
you ready for the room, but relationships can determine whether
you ever get into that room in the first place.

Speaker 4 (23:27):
And I'm saying, that's a wonderful one, I'm saying that
part of merit is your ability and consistency and determination
to build a network that can help you. That is
actually a form of merit and talent and a way
to have impact on the world.

Speaker 8 (23:39):
Yeah, and may I add, getting in the room is
a big task and congratulations on anybody that has achieved that.
Getting re-invited into the room is the real task. Knowing
when to speak, when to listen, who to respect, who
to appreciate, and be wanted back in. That's another skill
in itself.

Speaker 3 (23:57):
Now, can connections be earned, right?

Speaker 2 (23:59):
So, Brian, this is where I want to challenge the
premise a little bit because saying it's who you know
can sound inherently unfair, particularly to someone who wasn't born
into wealth and doesn't have a famous last name and
didn't attend an Ivy League school and doesn't have a
family Rolodex waiting for them. But you've built EIE around
relationships spanning companies and entrepreneurs and industries.

Speaker 3 (24:21):
And you're doing the same thing with Diamond Lake now.

Speaker 2 (24:24):
So are connections actually a form of privilege? Or can
someone starting with absolutely no access deliberately build a world-class network?
And what separates genuine relationship building from simply using people.

Speaker 3 (24:37):
To get ahead?

Speaker 8 (24:38):
Great questions. So I always speak from experience. born into
the beauty industry. My dad was a legend in the
beauty industry. So I was already in that space with
a name that had some pull. So I had to
keep that name going and strong and positive and have integrity.
That was my mission with that space and constantly reinvent
myself in that industry. But then I got involved in

(24:59):
now over 25 different industries where I didn't know anybody
in those spaces. So you rely on past expertise, past
home runs, base hits, everything that you've done to get
to that part of your life. And the connection that
you make is is very important in any industry in
building that relationship. I've said more frequently, it's more important
knowing who not to know than who to know. Because

(25:22):
I've met people that have, and I don't blame them,
I always blame myself because I've allowed myself to be
in that situation. But I've met people that have derailed
my entire machine, like have put me in a corner
with no power and destroyed me and used my vulnerabilities
against me. But knowing those people in those spaces and
they rinse and repeat themselves in other industries and knowing

(25:44):
that personality has been so valuable for me. But when
it comes to meeting the right people and building a relationship,
it's not, hey, I need you to do something for me. It's, hey,
happy Hanukkah. Merry Christmas. How's your daughter? Is she feeling better?
I'm sorry that your father passed away. It's nurturing the relationship.
And that's where a lot of people miss the mark.
And when there is a moment or an ask, You

(26:04):
built that bond. You built that friendship and that relationship
where it's a no-brainer. Of course, they'll step in and
help you and open any door that they can for you.
But you should never have your hand out in any
relationship asking for anything. You should have your hand out with, here,
this is what I have. How can I help you?
How can I bring what you're doing value? And that's
how I believe you create these win-win relationships with people.

Speaker 3 (26:23):
Yeah, and that's the part I think gets lost.

Speaker 2 (26:25):
Access may open a door, but trust determines whether that
door stays open, to your point earlier.

Speaker 8 (26:31):
And sometimes, real quick, it's the right timing. You have
to be smart enough to know, is it the right
time to do that energy and that connection where you
can have the byproduct of a successful venture together?

Speaker 3 (26:41):
Now let's throw AI into this.

Speaker 2 (26:42):
So the World Economic Forum says AI and big data
are among the fastest growing skills, but interestingly, leadership and
social influence remain among employers' most valued core skills.

Speaker 3 (26:53):
And that fascinates me because.

Speaker 2 (26:55):
AI can research someone before a meeting. It can identify
potential partners. I mean, it could wire and write the
pitch and analyze the deal and increasingly help businesses identify
who they should be speaking with. What it cannot manufacture
quite so easily is 20 years of trust. And now
as AI makes information and analysis and even introductions increasingly accessible,

(27:22):
does the human network become less important? Or does trusted
human influence actually become more valuable because everybody now has
access to the same technology?

Speaker 3 (27:31):
What are your thoughts?

Speaker 4 (27:32):
Zen, great question. I would say trust is more important
than ever. I guarantee if you interviewed every person on
the earth today and you said, gee, trust Do you
have too many good people in your life trying to
help you that you trust, or would you take one
or two more? I guarantee you I could predict 100% outcome.
So here's what I'd say. I think trust is more
important than ever. I think that nobody ever has too

(27:55):
many people looking out for them. You can never have
too many good people in your corner. And the third
thing I would also say to you, which is sort
of implied in your very thoughtful question, yes to AI
on intelligence, yes to AI on information, not really on connectivity.
Connectivity is emotional intelligence. It's the ability to look someone
in the eye and people can feel each other's good energy.

(28:17):
Emotional intelligence is one of the most valuable skills. Increasing
your self-awareness, your self-management, your social awareness, your ability to
read a room. And relationship management, which I view as
not managing other people, it's doing your part to maximize
the relationship. That is critical in every room all day long.
That will attract everybody's attention and I will be hard-pressed
to see any AI bot ever fully replicating or replacing that.

Speaker 2 (28:39):
Yeah. Well, I mean, I guess AI doesn't kill networking
at all. Maybe it just raises the premium on authenticity.

Speaker 6 (28:45):
Right.

Speaker 3 (28:45):
Well, and that's really the heart of influence. Capital matters.
Technology matters. AI matters. Tokenization matters.

Speaker 2 (28:52):
But ultimately, people still bet on people.

Speaker 1 (28:54):
Yes.

Speaker 2 (28:55):
And maybe the biggest misconception about influence is that it's
about how many powerful people you know.

Speaker 3 (29:02):
Perhaps real influence is... how many people are willing to
put their credibility behind you. Well, we are at the
end of our date, my dear friends. Thank you for
tuning in.

Speaker 2 (29:12):
That was the Heart of Influence series brought to you
by Diamond Lake and its subseries. You're listening to A
Moment of Zen right here on 710WOR, the voice of
New York iHeartRadio.

Speaker 3 (29:22):
For more on Brian J.

Speaker 2 (29:23):
Esposito and Jeff Sklar, you can head directly to the
gram and Google them, Brian underscore J underscore Esposito and
Brian underscore.

Speaker 3 (29:33):
Thank you so much, my friend, for always being an
incredible contributor.

Speaker 8 (29:36):
Thank you, Zen.

Speaker 3 (29:36):
And Jeff, we're going to check you out at Sklar6657.
That's Sklar6657.

Speaker 2 (29:42):
You can also head to diamondlake.com.

Speaker 3 (29:46):
We'll be right back after this.

Speaker 1 (29:47):
A Moment of Zen is brought to you by Your
Home TV and their channel partners. Head to yourhometv.com for free,
family-friendly programming, streaming 24-7.

Speaker 9 (29:58):
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building a Barn Dominium. There's just something about getting away
from it all. Country living, fresh air, and outdoor entertainment.
Watch luxury Barn Dominium tours on your home TV and
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Speaker 1 (30:17):
Tune in to a moment of zen, Saturday nights from
9 to 10 p.m. on 710WOR, The Voice of New York.

Speaker 2 (30:23):
Welcome back, beautiful New York tri-state area and beyond. You're
listening to a moment of Zen right here on 710WOR,
the voice of New York iHeartRadio. I'm your host, Zen Sams.
Welcome back to the Better Brighter You series brought to
you by Cispera. Today, we're joined by our returning contributor,
Candice Marino. She's better known as the LA Facialist. She's

(30:46):
a licensed esthetician with over 20 years of experience and
the founder of the LA Facialist in Beverly Hills. She's
known for her results-driven, hands-on approach to skin health. She
blends advanced clinical skincare with facial massage and sculpting techniques
to create customized treatments that have earned her a loyal
celebrity and global clientele. Now, as an educator and sought-after speaker,

(31:08):
Candice is passionate about raising the standard of the aesthetic
industry by empowering fellow professionals through education, mentorship, and innovation,
a true key opinion leader. Today, she joins us to
talk about all things pigmentation, one of the most stubborn
skin concerns. We're going to explore the evolution of pigment care,
moving beyond traditional brightening treatments, and where the future of

(31:30):
aesthetics and skin health is actually headed.

Speaker 3 (31:32):
Welcome to the show, superstar.

Speaker 7 (31:34):
Thank you for having me back.

Speaker 3 (31:35):
All right. Excited to dive right in with my expert.
So let's get to the bottom of it.

Speaker 2 (31:40):
So pigmentation can be one of the most stubborn and
complex skin concerns to treat. And for many people, it's
something they've been trying to manage for years. Yeah. And
trying different products and treatments. only to see the pigmentation
return or in some cases rebound and become even more
challenging to manage. So the conversation often centers around brightening, right?

(32:02):
Truly addressing pigmentation to my understanding requires understanding the skin,
what's driving the discoloration and how to approach it consistently.
More importantly, over time, it doesn't happen instantly. So from
your perspective, Candice, when somebody comes to you with uneven pigmentation,
what are you first looking at? to understand that may

(32:23):
be contributing to it? And why is correcting pigmentation about
more than simply brightening the skin? What are your thoughts?

Speaker 7 (32:30):
Well, this is something that is near and dear to
my heart because I have melasma.

Speaker 10 (32:34):
It's my main concern. So pigment has haunted me my
entire adult life. There are so many factors that contribute
to discoloration or pigmentation on the skin. So we can
see post-inflammatory pigment that can show up as what we
call PIE, post-inflammatory erythema, or PIH, post-inflammatory hyperpigmentation. Erythema is
going to be red spots after a breakout. The hyperpigmentation

(32:57):
will be brown spots after a breakout. So that's one
way that we get pigment. Sun damage is obviously something
that most of us get, especially on fairer skin tones.
And then, of course, there's melasma and melasma can be
something that's triggered by heat, sun and hormones.

Speaker 7 (33:10):
Those are the three factors.

Speaker 10 (33:12):
So there's tons of ways that we can have pigmentation,
but it's not a one size fits all approach. So obviously,
when somebody comes to me, I'm assessing what type of
pigment they have.

Speaker 7 (33:23):
Sometimes people have all of it.

Speaker 10 (33:24):
And then we need to address those types of concerns
with topicals, but also an inside out approach. I'm somebody
that likes to go deeper than just like slap a
product on because at the end of the day, a
lot of products are marketed as brightening treatments. And brightening
can improve anybody's skin instantly. If you are dry, if
you're dull, if you haven't exfoliated, a brightening treatment is

(33:46):
going to exfoliate you and give you a glow. But
it's not necessarily targeting the pathway of pigment formation. So
brightening and targeted hyperpigmentation treatments are completely different.

Speaker 9 (33:57):
Wow.

Speaker 3 (33:58):
I mean, it's a breakdown.

Speaker 2 (34:00):
And I think if people don't understand that distinction from
the onset, they will get the treatment course wrong. Correct.
And I think that's such an important distinction because... Pigmentation
really isn't necessarily a one and done cosmetic issue. It
can behave much more like something we manage over time.
So when somebody says my dark spots came back, that

(34:20):
doesn't automatically mean the treatment failed. It tells us why maintenance,
sun protection and understanding the underlying trigger to your point
matter so much. And I love that this shifts the
conversation away from simply chasing brighter skin and and toward
actually understanding healthier skin.

Speaker 3 (34:37):
So thank you for breaking that down.

Speaker 2 (34:39):
Now, to go a bit deeper on this, we've traditionally
thought about skincare as what we put on the surface, serums, creams, treatments.
But as we learn more about what's happening beneath the surface,
there's growing interest in talking about a more holistic approach
to skin health and really supporting the skin from within. Now,
interestingly enough, Suspera is one brand that has embraced this

(35:01):
inside-out approach And it's expanded its portfolio to include the
total skin supplement, which is an oral approach designed to
support skin tone, evenness and overall luminosity from within. And
it's powered by the tyrocutin complex. It helps target pigmentation,
but still supports the protection against photo aging and oxidative stress.

(35:23):
You talk about this all the time on your page.
In fact, I learned this from your page. How important
is it to you to think about skin health from
the inside out? And how do you view the role
of something like a targeted supplement alongside topical products? and
professional treatments when it comes to achieving healthier, more even
looking skin.

Speaker 7 (35:40):
Absolutely.

Speaker 10 (35:41):
I'm so about the inside out approach because at the
end of the day, we can get somebody correction with topicals,
but if we are not looking towards the inside, hormones, gut,
there's so many things that impact our skin. And if
we're not addressing root cause, you can get somebody so far,
but then they're always going to rebound. And especially when
we're dealing like something with melasma, it's a lifelong chronic condition.

(36:03):
There is no cure. There's only management. With skin conditions,
you can only manage them. Most of them don't have
a cure. So we need to be putting things inside
our bodies that help prevent that pathway of formation of
the pigment so that we can actually help deliver results
long term. Of course, there's going to be a combination
of approach. We need the internal component and then we
need good topicals. When you're dealing with hyperpigmentation and melasma specifically,

(36:27):
we need to hit it with everything in.

Speaker 7 (36:29):
The kitchen sink. It's not just one product a day.
It's multiple things.

Speaker 10 (36:32):
And it's kind of like a cumulative result after you're
doing everything consistently.

Speaker 7 (36:38):
But this total skin product, I think, is revolutionary.

Speaker 10 (36:41):
I love that we are actually ingesting something that works
on those melanocyte pathways that form the pigmentation. And it
basically like suppresses their activity because there's an enzyme in
the skin. It's called tyrosinase. And we want to inhibit that.
That is the key enzyme in the pigmentation formation. So
when we're blocking that, when we're like shutting it down

(37:02):
and making it kind of chill out, we're able to
actually see clearance of the skin with our topicals because
our skin isn't firing and creating all of this excess pigment.

Speaker 3 (37:11):
I love it. You hit right on it.

Speaker 2 (37:12):
That tyrocutin complex is what really accelerates what you just
talked about. And this is where the conversation gets really
interesting to me because we're no longer looking at the
skin as the isolated surface. I mean, Suspera's Total Skin
really speaks to that systemic approach and it supports pigmentation pathways,
like you said, from within, but also addresses things like
oxidative stress and environmental stress. So to me, the future

(37:36):
feels less like choosing between topical care or internal support
and more about building a complete strategy around both.

Speaker 7 (37:44):
Absolutely. I fully agree.

Speaker 10 (37:45):
And even with other skin conditions too, a lot of
us as providers are now looking inside. I oftentimes refer
my clients out to specialists to get hormone and gut
testing because like I said before, we can get somebody
so far, but if the inside isn't right, it will
always rebound the skin.

Speaker 3 (38:02):
And the skin is the biggest organ. It doesn't lie.
It will show.

Speaker 5 (38:05):
Absolutely.

Speaker 2 (38:06):
Now, well, it's clear that we've come a long way
from the traditional approach to pigment care, even when it
comes to topical treatment.

Speaker 3 (38:13):
So let's chat about that.

Speaker 2 (38:15):
Hydroquinone has long been considered the gold standard option for
addressing pigmentation, but its limitations have also highlighted the need
for effective alternatives that can be incorporated into a longer-term
skincare strategy. when you talk about safety and efficacy.

Speaker 3 (38:33):
And that becomes.

Speaker 2 (38:34):
Especially important when we remember that consistency is such a
critical part of successful pigment correction. So what stands out
to you about having a non-hydroquinone option like Suspera's Cysteamine-based
topical products? And what do you tell your clients about
setting realistic expectations and staying committed to the routine when
results don't necessarily happen overnight?

Speaker 7 (38:56):
Yeah, consistency is going to be key.

Speaker 10 (38:58):
People think that they can do one treatment or one
facial or one product and then they're like, oh, I
did it.

Speaker 7 (39:05):
It's a lifelong daily approach.

Speaker 10 (39:07):
You're never going to have good skin, especially when you're
dealing with a skin condition like pigment. If you're not consistent,
there's literally no point in getting treatments done for pigmentation
if you're not going to be on a good routine.
So I'm big on that consistency is always going to deliver.
And then there's a lot of side effects with hydroquinone.
And in fact, it's been banned in so many countries.
They're actually pushing back on hydroquinone here in the United States.

(39:30):
It can bleach the skin. It can cause something called
ochronosis where you get like this grayish purpley effect on
the skin. If you're exposed to the sun, you're definitely
going to have hypopigmentation. So there's also been links showing
that it causes cell death. So there's a lot of
reasons to not want to use hydroquinone. This approach with
the Cispera is giving... hydroquinone-like results without the negative side

(39:53):
effects of an ingredient that has been linked to so
many negative outcomes.

Speaker 7 (39:56):
So I love this. It's safe.

Speaker 10 (39:58):
It can be used year round. You don't have to
worry about having incidental sun exposure. I mean, I'm in
Southern California. We have sun almost 365. So if I
were on a topical hydroquinone, I would literally have to
be a shut-in in order to use it.

Speaker 7 (40:12):
So this is something that fits into most people's lifestyles.
It's easier to use. There's less risk and more benefit.

Speaker 2 (40:21):
So we're not talking about abandoning the science. We're talking
about expanding the toolbox and giving people other evidence-based options
to your point that are sustainable and that won't affect
their long-term health.

Speaker 5 (40:33):
Right.

Speaker 10 (40:34):
I would just rather go the path of least resistance,
have less side effects, less risk, and all of the
same benefits from something that's not.

Speaker 7 (40:42):
Going to potentially... do something horrible that I don't want
to have happen to my skin, you know?

Speaker 3 (40:47):
Yeah, exactly.

Speaker 2 (40:48):
Thank you for joining us. Thank you for being our
expert on the microphone this weekend. We certainly love having
you and can't wait.

Speaker 3 (40:55):
To have you come back.

Speaker 7 (40:56):
Anytime. Thanks so much.

Speaker 2 (40:58):
That was the incredible Candice Marino, better known as the
LA Facialist. You definitely want to check her out on
the gram at the LA Facialist and go directly to
her website at thelafacialist.com. And of course, to learn more
about Cispera, you could head to cispera.com and check them
out on the gram at C-Y-S-P-E-R-A. You're listening to a
moment of Zen right here on 710WOR, the voice of

(41:20):
New York iHeartRadio. That was the Better Brighter You series
brought to you by Cispera.

Speaker 3 (41:25):
We'll be right back after this.

Speaker 1 (41:26):
A Moment of Zen is brought to you by Skin
by Sari. Nationally recognized injector Sari Katz is redefining cosmetic
treatments with an approach that's subtle, precise, and confidence-driven. Whether
you're new to injectables or looking for an expert touch,
Sari creates results that enhance your natural features. Never mask them.

(41:46):
Discover what personalized aesthetics should feel like. To learn more,
visit SkinBySari.com or follow at SkinBySari on Instagram.

Speaker 2 (41:56):
Welcome back, beautiful New York tri-state area and beyond. You're
listening to a moment of Zen right here on 710WOR,
the voice of New York iHeartRadio.

Speaker 3 (42:05):
I'm your host, Zen Zams.

Speaker 2 (42:07):
Welcome back to the Bosque Ranch Live speaker series. We're
looking ahead to Bosque Ranch Live on Saturday, September 12th,
a massive celebration of heritage, equine excellence, and Western lifestyle.
But we're also talking about how you keep your edge
and stay refreshed when you're battling that intense Texas heat.
To break this all down, we have a true legend

(42:28):
of the game. He was the first overall pick in
the 1989 draft, a six-time pro bowler, and the quarterback
who led the Dallas Cowboys to three Super Bowl championships
while raking up nearly 33,000 passing yards. But today, he's
dominating a whole new field as the mastermind behind the
cleanest light.

Speaker 3 (42:45):
Beer on the market.

Speaker 2 (42:47):
Please welcome to the show, NFL Hall of Famer and
founder of Eight Elite Light Beer, Troy Aikman. Welcome to
the show, superstar.

Speaker 6 (42:54):
Hey, Zen, thank you for having me. Thrilled to be
on with you.

Speaker 3 (42:57):
So excited.

Speaker 2 (42:58):
So I want to jump right in. I want to
talk about the soul of the ranch and the first
reigning event. So you know as well as I do
that Taylor Sheridan's Bosque Ranch is a temple for Western preservation.
It's the home of elite equine competitions like the Brazos Bash,
which pulls in over 1,600 entries and million-dollar payouts. But
what is also beautiful about your brand.

Speaker 3 (43:19):
Is the history.

Speaker 2 (43:20):
So eight elite light beer actually first found its way
to the gates of Bosque Ranch during their very first
reigning event. And from a personal standpoint, when you first
drove onto that ranch, Troy saw those cutting arenas and
met that community there. did you immediately realize that the
grit of Bosque Ranch and the pure standard of eight

(43:41):
were a perfect cultural match?

Speaker 6 (43:43):
Yeah, I really did, Zen. I knew that eight was
really a great match for anything that Taylor Sheridan was doing,
quite honestly. And I had heard a lot about Bosque Ranch.
I had never been out there. So when I went
out for that reigning event that you're talking about, first
of all, I've been around horses. I grew up in
Oklahoma when my family moved there when I was 12

(44:03):
years old. And so I'm certainly familiar with that lifestyle,
but I'd never heard of reining before. So it was
totally new for me. But when I got out there
to the ranch, I was thoroughly impressed with everything about it.
The competition, the competitors, the horses. I got a chance
to spend quite a bit of time with Taylor. He

(44:24):
educated me on the events and what exactly I was watching.
But it's been pretty obvious right from the beginning that eight...
And Bosque Ranch is really a great fit because I
think 8 represents really everything that Taylor has put his
name on and something I'm very proud of.

Speaker 3 (44:43):
It's quite remarkable.

Speaker 2 (44:44):
I was doing a deep dive preparing for this segment
and I thought to myself, if there was ever a
match made in heaven, this was it because it's all
everything you stand for and everything that Bosque stands for.
It's that unspoken cowboy code, Troy, that mutual respect for
doing things the hard way and never compromising.

Speaker 3 (45:02):
Right.

Speaker 2 (45:02):
And when you see elite riders doing cutting demonstrations, there's
zero room for error.

Speaker 7 (45:07):
Right, Troy.

Speaker 2 (45:08):
And that's the exact same standard you brought to the
tap room. Kudos.

Speaker 6 (45:11):
Well, it's such a great point that because we have
no additives, and that's what makes 8 so special. As
you mentioned at the start of the show, it is
the cleanest light beer on the market. There's no other
mass-produced beer, light beer, that can say that they don't
have additives. Most every other beer has some form of corn, rice, syrup, sugar, sweeteners.

(45:35):
And so with eight, there's three ingredients. It's water, malt,
and hops. And when you're making a beer that's that clean,
you can't hide any of the impurities. I mean, it
has to be brewed right. We're brewed out of Boulevard
in Kansas City. So yeah, there's no margin for any missteps,
much like watching the reigning event that I did and

(45:56):
these other events, these horse events. Not only the horse,
I mean the rider, but the horse has to be
on his game as well. So There's a lot to it,
and it does align with what we're doing with eight.

Speaker 5 (46:09):
Yeah.

Speaker 3 (46:09):
So let's talk about the standards.

Speaker 2 (46:11):
So you spent 12 years with the Cowboys chasing perfection,
completing over 61% of your passes and commanding the huddle.
I mean, you did a great job. You don't just
put your name on things. You master them, Troy. So
you spent two full years in research and development at
Oregon State University to perfect eight. I read that part,
and I was fascinated. Wow. What was that personal journey

(46:33):
like for you going from studying NFL playbooks to analyzing
the literal brewing chemistry of a light beer and insisting
on absolutely zero cheap fillers, like you said, the corn,
rice or syrup?

Speaker 6 (46:43):
Yeah, I think, in fact, our tagline when we first
launched the beers in was no shortcuts, no excuses. And
the reason is, is that's kind of been my mantra
throughout my life. And And I think it's really one
of the reasons why I was able to have some
of the success that I was able to and why
our teams were able to when I was playing there
in the 90s. And, you know, you got to put
in the work. And I've never felt that I'm the

(47:05):
most talented person, certainly not the most talented quarterback. I
have not been the most talented broadcaster either. But I
think that I've had a willingness to do the hard
things that maybe some people are not. And so I've
just tried to carry that over. into the process of
making the beer. And so, as you mentioned, we went

(47:25):
to Corvallis there, Oregon State. They've got an amazing beer
program in their food and science department. And I believe
that they're really the experts. And so we sought their
advice and their help and input in coming up with
the recipe. It did take two years. I had a
taste profile that I was looking for. I was looking
for a crisp finish and something that was light and refreshing.

(47:46):
And there's a bit of a citrus flavor to it
as well. But most importantly, I wanted it to be
the cleanest, best for you beer on the market. So
every time we got something back, I kept going back
to them saying, hey, how can we make this better?
How can we make it cleaner? And from that, we
came up with the recipe after two years for eight.

(48:09):
And as I mentioned, three ingredients. It tastes like beer.
It looks like beer. There's a lot of light beers
out there that try to claim that they're better for
you or healthier than They're not. They're simply not because
of the additives. And so it took some time. It
was a labor of love, but it has really resonated.
We're in Texas and Oklahoma, and we're on quite a

(48:30):
trajectory of growth in both states because when people have
consumed the beer, they appreciate how clean it is. We're
at a time when everyone is looking for something that's
better for them. You go through any aisle in a
grocery store, And within that aisle, there's a better for
you section. And now there is in the beer cooler
as well. And it's because of eight elite light beer.

Speaker 3 (48:53):
I love it. Now, the September 12th Experience and Legacy.

Speaker 2 (48:56):
So when the gates open on Saturday, September 12th for
the Bosque Ranch Live Speaker Series, we're going to see
a beautiful convergence of community, Western heritage and country music
and really great conversations. So when you're standing there on
the dirt, looking out at the crowd with a cold
eight in hand, what does a successful day look like
for you personally? And what legacy do you want this

(49:18):
partnership to leave behind?

Speaker 6 (49:20):
Well, as I mentioned at the start of this, I'm
so proud to be aligned with Bosque Ranch and Taylor Sheridan.
Anyone who's had a moment to visit with Taylor realizes
that he is as authentic and unabashed about his heritage
and what he believes in as anyone I've ever been around.

(49:42):
And the fact that Eight Beer is the official beer
of Bosque Ranch and is being served at the events
that are being held out there. And these cowboys and
the fans are able to enjoy that along with this
Western heritage. It means everything to me because it represents,
as I mentioned, what I feel that this brand is about.

(50:02):
And so I think back to when we launched four
years ago, and even before that, when we took two
years to come up with the recipe, just all of
the things that have happened to get us to where
we are today. And Taylor is a big supporter of
Ape Beer. He loves the brand. He's gotten behind it.
It was mentioned in an episode of Landman last season.

(50:24):
And so I'm just proud of All of the things
that we've been able to accomplish, all of the things
that Taylor's been able to accomplish, be a part of
Bosque Ranch and to be a part of something that's
so special, but a lifestyle and a Western heritage that
means a lot to me because of my time when
I was being raised in Oklahoma.

Speaker 2 (50:45):
Well, it's about creating moments that feel entirely real and
entirely American, Troy. And you are delivering exactly that. So
what an absolute powerhouse of a brand you have.

Speaker 3 (50:55):
And you're a great human being.

Speaker 2 (50:56):
Thank you so much for joining me today.

Speaker 3 (50:58):
I can't wait to meet you September 12th. I will
be there.

Speaker 6 (51:00):
Zen, I can't wait. Thank you so much.

Speaker 2 (51:02):
That was the Bosque Ranch Live speaker series. You can
head over to bosqueranchlive.com right now to secure your tickets
for Saturday, September 12th.

Speaker 3 (51:11):
And make sure to.

Speaker 2 (51:11):
Follow Troy directly on the gram at Drink8Beer.

Speaker 7 (51:15):
And you can check out their website, 8beer.

Speaker 3 (51:17):
Com.

Speaker 2 (51:18):
And of course, you can follow Bosque Ranch directly on
the gram at Bosque Ranch headquarters. You're listening to A
Moment of Zen right here on 710WOR, the voice of
New York iHeartRadio. We'll be right back after this.

Speaker 1 (51:30):
A Moment of Zen is brought to you by Bosque
Ranch Live Concert Series. Country music's roots are deep and diverse,
with stories told through raw emotion that bridge tradition and progress.
Master Storyteller Taylor Sheridan's music concert series at Bosquey Ranch
offers audiences the chance to experience both the finest country
music artists and up-and-coming artists while celebrating the Western way

(51:52):
of life and championing the people and brands that shape
the community. Head to bosqueyranchlive.com to learn more.

Speaker 2 (51:59):
Well, that's a wrap, my dear friends. We are at
the end of our date. Thank you so much for
tuning in to A Moment of Zen. It's been an
absolute pleasure being your host. Please do tune in every
Saturday night, or you could head directly to amomentofzen.com for
live listening links and episode downloads in your city. And
also remember that we stream digitally live on Traverse TV

(52:21):
Sundays at 1 p.m. Eastern, YouTube Sundays at 2 p.m. Eastern,
and all episodes of A Moment of Zen online. are
in fact available directly on the Your Home TV streaming platform.
You could head directly to our channel. It's free, family-friendly
programming to you. No apps required. No downloads required. The
channel is mox.yourhometv.com. Thanks again to all of our partners, advertisers,

(52:46):
and sponsors that continue to make this show possible. And remember,
happiness is the only.

Speaker 3 (52:50):
Thing that multiplies when you share it. We'll be back
next week.