Astra, Lana Kerr, McKenzie Westmore, Nikki Giavasis, Andrew Molen

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Episode Transcript

(00:00):
The following is a paid podcast.iHeartRadio's hosting of this podcast constitutes neither an
endorsement of the products offered or theideas expressed. Welcome to a Moment of
Zen. Time to sit back andrelax. As model, actress, mentor
and supermom, Zen SAMs takes youon a sexy and wild ride covering the

(00:20):
latest in film, fashion, popculture, cryptocurrency, fintech, cannabis,
and entertainment from the millennial mom's perspective. Here's your host, Zen Sam's.
Hello, my beautiful Tri State area. Welcome to our one hundred and twenty
fourth weekly episode. It's always sucha pleasure to spend my time with you
on the airwaves. Thank you somuch for listening and interacting with me on

(00:43):
social media. That truly does makeit all worthwhile. Please make sure to
follow me at Zen SAMs. That'sZen with an X, not a Z.
And also remember that we're live onTraverse TV Sundays at one pm Eastern
and all episodes of a Moment ofZen are streaming twenty seven on Kathy Ireland's
your Home TV platform. You canalways find us on our YouTube channel.

(01:04):
Of course, at Zen Sam's wehave such a great show lined up for
you today, very very exciting stuff. In her Entertainment and pop culture segment,
brought to you by b Cha Kuccina, We're featuring my awesome friend,
Iheart's very own radio DJ Astra.She has two decades of on air experience.
She's on air at one h threepoint five KTU right here in New

(01:26):
York and in m Ia in Miami. Today she joins me in studio to
chat NYC's coolest date spots and ideas, chatting all about her career and what
food gets her in the mood.In our Going Deep segment, brought to
you by Co two Lift, We'refeaturing my good friend. Actress Mackenzie Westmore,
famously known for her role on thesoap opera Passions, but truly she's

(01:49):
been in a ton of TV impressively. She also created her own cosmetic line
but eight years ago, called WestmoreBeauty, which can be found on the
QVC and at westmore Beauty dot com. She's joined by the beautiful Nikki gia
Vassis, beauty and Well Miss advocate, coach and entrepreneur, author and mega
influencer. When I say mega influencer, like two million followers. Today we're

(02:12):
joined by beauty industry trailblazer Atlantaker,CEO and founder of the Incredible company,
CEO two Lift and Moumisk Skincare.Today we're chatting women's health skincare of course
non invasive procedures and are you readyfor it? Baginal rejuvenation. Joining me
in our Travel Treasures segment brought toyou by Once Upon a Coconut. We're

(02:32):
featuring celebrity chef and Drew Mallin today. He joins me right here at headquarters
in house to chat from Hampton's toVermont, celebrity restaurants and VIP scenes you
ought to be checking out. Staytuned for our Entertainment and pop Culture segment
brought to you by b Cha Kuchina, chatting with our very own Ashtra,
chatting date spots, career and whatfood gets her in the mood. You're

(02:54):
listening to a Moment of Zen righthere on seven ten. Wo are the
voice of me. iHeartRadio will beright back after this. A Moment of
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Vee dot Travel. Welcome back,beautiful tri State area. You're listening to
a moment of Zen. Right hereon seven ten, wore the voice of
New York iHeartRadio. I'm your host, Zen. Sam's up next in our

(04:20):
entertainment and pop culture segment, broughtto you by Bacha Kuccina, We're featuring
our awesome friend, I Heeart's veryown radio DJ Astra. She has two
decades of on air experience. She'son air at one h three point five
kt you in New York, non MA in Miami. Well versed in
pop culture, trends, celebrity newsand gossip, she is the most vibrant

(04:42):
personality. She connects well with heraudience without a doubt. She's a trailblazer
in her field, and I'm soexcited to have her on today. We're
chatting all about her amazing career,best date spots in New York City,
what food gets her in the mood, and her thoughts on you heard it
egg free Now. Nearly every bigchange in how we eat starts with a

(05:03):
fad, which is really just ashared moment among a subset of diners or
cooks that gains traction. Now,some fads fade away slowly, like wine
coolers or molecular gastronomy and others implodesuddenly, like Tumeric Latz or the pink
sauce that shot up like a rocketon TikTok this year and then exploded.
There are fads that build into trendsand then become moven into the fabric of

(05:26):
our every day now. Who knewthat a fringe interest in custom roasted coffee
beans in the nineteen sixties in Berkeley, California would lead to Starbucks. That's
right, people want something fun,new and natural. Welcoming down to the
show, chatting date Spot's career andwhat food gets her in the mood?
Is the amazing asktja, Welcome Stunner. Thank you so much, Zen,

(05:47):
what an amazing introduction. My goodness, absolutely, I'm so excited to have
you on. You are a trailblazerin your field. But before we talk
about your amazing career, let's chatfood trends. So calling yourself a climatarian
is so twenty twenty two. Thenew term is regentivore, and it's no
longer about eating sustainably, which impliesa state of preserving what is It's a

(06:12):
new generation of us, of millennials. We want food companies that are actively
healing the planet through carbon reducing agriculture, more rigorous animal welfare policies, and
of course, equitable treatment of thepeople who grow and process the food.
You are quite the foodie and tendto be at the coolest spots. I
see you all over social media.What food trends have caught your attention?

(06:35):
Oh, my goodness, what hasn'tcaught my attention? That's the question.
It's like, I'm open to everything. I'm that person. Well, when
I was growing up, I usedto not have a palette of wanting to
eat everything. It was always,you know, just the basic stuff.
And I've been trying to teach friendsand people that I meet just open up
a little bit. I love totravel, so because I travel so much
and I'm all over the world,I always try different things. So because

(06:57):
of that, I like to tryall different things. Here in New York
City and born and raised in NewYork we're the melting pot of everything,
and we have every cuisine imaginable here, So why would I not go out
and try everything? You know,of course, and a lot of people
in New York City. I mean, if you live in New York City
and you're not willing to try newfood, you know, food trends,
or even go to new places orcool ways of ingesting something because you know

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that that's a thing too now thesedays, then you don't belong in a
city like this. There's way toomany cool spots now. So what I
say, I had originally thought,to be honest with you, that I'd
be able to hit every single foodspot in New York City if I were
to go to a different place everyday for like a couple of years.
But every there's always new things poppingup. I can't keep up. So
I'm at that point where it's like, if it catches my eye, or

(07:42):
if there's something on the menu Iwant to try, I am in.
You're in, and you know whatI see. What I think we're going
to start seeing more is big companieslooking for big changes to reduce waste in
like packaging and more. Chefs aregoing to use climate hero ingredients like tef
and fava and loop and beans,and more. People are going to choose
food and drinks that improve their healthand the planets. Of course, even

(08:03):
the alcohol industry has started throwing aroundwords like eco alignment. I mean,
these companies don't just want to beseen as doing the right thing daily.
They want to be really seen asmaking a positive difference. So you know
in New York City is all aboutthat. Now, let's chat best New
York City date spots. So whenlooking for a romantic restaurant or bar,
words like cozy and intimate and lowlit probably come to mind, But I'll

(08:24):
argue that the food and decor arejust as crucial to a memorable evening.
What are your top three New YorkCity restaurants for date night? Three?
Money? How do you narrow itto three? You we have fourteen minutes,
that's true, Well what if Ijust give you a list that I
came up with. So here's thething. When it comes to New York
City spots, I'm more of aI would say fine dining foodie. I

(08:45):
love all fine dining restaurants, Soto me, that's always a great date
spot. But don't just narrow itto dates, because, as I like
to say, girls got to eat, so you could grab your girls.
You can go to these places too. I'm a huge fan of Lobster Club
if you haven't been there, Ixta, which is a Mexican spot and a
mescal bar. I'm obsessed with Meskal, so you gotta go there. It's
got these tulom vibes. Caviar rous, Yes, I do like the finer

(09:05):
things in life. So if youlike caviar, get to caviar Rous.
Katsuya is an amazing Japanese spot,which they have one in La down in
Miami, Amazing Kima and Avra.If you like Greek food, Hunt and
Fish Club for steak and seafood,Malusca, which is a new spot that
I found out about in the meatpackingdistrict. Just all I'm gonna say is
make sure when you're down there youorder the tiramisou dessert. It looks like

(09:28):
caviar, That's all I'm gonna say. It's gonna caust you fifty bucks too.
But also sucking Nohana is really deliciousas part of the Tao group.
And sushi Baiboo is another one ofmy favorites. And the reason why I
mentioned the sushi spots is because I'ma huge omakase fan and people are like,
what's omakase? It means chef's choice. So you're sitting at the bar
at the you know, at thesushi bar, the chef is actually preparing

(09:52):
each piece for you in front ofyou, presents it to you each time,
so you eat one piece at atime. Delicious, love Wow,
I love it. Well, that'sthat's definitely more than three. Got more
than I bargained for. And I'mgoing to also shout out the Rock because
if you're not a banker or anSNL cast member, getting all dolled up
for a date at this art decoRockefeller restaurant is so much fun. And

(10:13):
given how hard reservations are at thehot spot from you know the team,
it's a team behind Franchette. You'llimpress your date by taking them there to
begin with, let alone slurping onseafood and a luxe dessert tower while the
wine flows. So that's at fortyfive Rock, and we definitely have to
mention bea che guccina. Oh mygoodness, I love it because number one,
it's so affordable, ideally located righthere in midtown. You can walk

(10:37):
from there to any place you want. And the drinks are so well priced,
the portions are huge, you canliterally share everything. And can I
just add one thing about the place. They have the best espresso martinis.
Oh, Peter, Peter does thatup big. He's a big Espresso martini
guy. He every time I walkin and he's sitting down his patio that
he, by the way, builthimself. It's espresso Martinis, the Octopus

(10:58):
carpot you out of this world.And they carry Tipsy Girl wine. That's
my absolute favorite prosecco. And soyeah, we're definitely gonna go there and
check it out. Now, let'sdive right in with foods that get us
in the mood. Astra, So, do you have any that you want
to point out here, because Ihave like at least two that I always
always resort to. That is atough question because to me, it's not

(11:22):
the food that would get me inthe mood. It's the man taking me
out that would get me in themood. The food is just the added
bonus, you know. It's thedrinks, the food, everything, the
company. Because let's be honest,a guy could take you out and he
might not be what you want.And yeah, and maca Potter, it's
not going to cut it. TheMachu powder that what is this new trend.
It's a powerful sex enhancer, that'swhat they say. I need to

(11:45):
know more about this. I meanObviously people always talk about oh oysters.
Every time I order oysters, they'relike, ooh oysters. I'm like,
it's not like that oysters are overrated. It will like I love oysters West
Coast Kumamoto, by the way.But in all honesty, it doesn't do
anything for you. It doesn't increaseanything. So that's all a fallacy in
my opinion. You know what,chocolate, that's the only true love drug
we have. Really stimulates production ofthe feel good hormone serotonin and dopamine,

(12:09):
and contains phenyl ethylaminine PE eight producedby the brain and large quantities when we're
falling in love. So coco ismost central made into chocolate, which melts
easy and essentially in your mouth andfeels good to eat and just makes us
feel good. But just feel likea good man will do that. Ash

(12:30):
was like, it's really about themas. There's none to be found in
New York City, that's the problem. Well, ginger is everywhere at every
sushi bar. So here's a goodone for you. It thins the blood,
which helps your body respond more quicklyto sexual stimulation. Okay, and
it also aids in digestion, whichcan be helpful to maintain libido if you've

(12:50):
had a large meal and it's INCREDIincredibly versatile. Pickled ginger is cool,
and that's my favorite. I willeat every piece of ginger when I'm at
a sushi spot and I'm like,can I get extra ginger? Thank you?
See, this is why you're alwaysastra incredibly happy because you're just loading
up on ginger. You're every day'sdream. At least it's healthy. That's
good. Now, talk about eggfreezing. I know we brought it up.

(13:11):
So the procedure of egg freezing isthis increasingly popular but expensive option for
women who want to delay childbirth.But now new research documents some caveats.
Apparently how old a woman is whenshe freezes her eggs and how many eggs
she freezes can make a significant differencein whether she will have a baby.
And apparently most women who tried tobecome pregnant, the study found, did

(13:35):
not succeed, often because they hadwaited until they were too old to freeze
eggs and had not frozen them youngenough. So you brought this up,
what say you? So I'm abig advocate of egg freezing, and the
reason why I got into that wholething is because, like I said,
dating in New York City can betough. You know, I've had boyfriends
long term too, but sometimes ourpaths still go the right way. Sometimes

(13:56):
they don't want to get married orhave kids, so we're not in the
same you know, wavelength. ButI don't want to lose out on my
opportunity. So I also don't wantto rush to find a guy and then
get into the wrong relationship and haveit end in divorce, like majority of
these relationships seemed to be going.So for me, I just wanted to
kind of freeze in time the abilityto have a kid. So I did

(14:18):
it probably at this point about maybeeight years ago or so, oh,
you're good, you did it earlyenough. Well, here's the thing,
though, it wasn't super early.It was actually, in my opinion,
I thought it was going to belate. I didn't think I was going
to get a lot of eggs outand shockingly, shockingly they got out twenty
one and save nineteen, which peopleare always shocked to hear because I was

(14:39):
hoping to at least get ten.They would say, if you can get
about ten, you're good, oryou have to do more rounds, so
I did one round. The ladysaid to me, she goes, if
your insides look as good as youroutsides were in business, because she didn't
believe my age. She was like, you know, she said, obviously,
you know, women are born withthe amount of eggs that they are
going to be producing their entire lives. Said that she could check out a

(15:01):
woman who's in her mid twenties andshe could have the insides of a forty
five year old, and vice versa. A forty forty five year old woman
could have the insides of a twentyfive. So you really don't know until
you're actually being checked out. Sodon't ever let anyone deter you on telling
you you're too old to have akid, because I don't buy that.
It's not about age anymore. It'sreally about your insides and the workings of

(15:22):
your body. You're one hundred percentright, and you are what you eat,
you are what you ingest, youare what you inhale all of the
above, and I think if youkeep your body young, you're right.
This is just a stigma that wehave to demiss. The fight. I
mean, look, how many womenare having kids at forty eight fifty yea
even over fifty at this point.And even though people are like, you
know, you're being selfish having akid older because you're not going to be

(15:43):
around for them as much as youcould be if you had them younger,
I still say it doesn't matter becauseyou could be taken away tomorrow. So
it's like, live life to thefullest, do the things that make you
happy. I'm very career driven,so I've been focused on my career.
You know. Okay, let's talkabout that. I'm gonna talk your career.
Love comes into place, great,it'll fit right in. Yeah,
well you are. You are oneof the funer cares. So let's chat

(16:07):
your incredible career. How did youget started in the radio industry and can
you tell us about your journey tobecoming this incredibly famous DJ on our Heart's
famous stations here? Oh thank you? Well, Actually, ironically, I
went to school for television, andtelevision was supposed to be my entry.
You know, if if I wantto say it like that, I had
wanted to be a television reporter.I worked at a television station. Ironically

(16:30):
back then and I probably would stillhold true now. They were like,
we can't put you on the airbecause you look too young and people aren't
going to take the news seriously fromyou. And I'm like, well,
what am I supposed to do tothe golder I can't help the way I
look. And now you know,I've been in the business twenty one years
twenty one years later, and peopleare always like twenty one, Like you
look like you're twenty five. I'mlike I was. I was born talking

(16:51):
and I walked out the womb,so it's like, yeah, I'm twenty
five. But that's the thing.At the end of the day, I
just I don't know. I lovetelevision. I do talk a lot.
I ended up doing some stuff inradio when I was in college and there
was an opening, so I said, you know what, let me just
try it out. And I haven'tlooked back. I've just been on the
air ever since. I started onLong Island, came into the city for

(17:15):
a little bit, went back intoLong Island. Now I'm back in the
city again. I've done afternoon drivein New York City. I've even been
on satellite radio. Like I've justpretty much done it all. So you
know, it's like you could hearme locally, nationally, even worldwide.
I even do v tuber stuff.I know, I didn't even tell you
about that, but that's a worldwideplatform of stuff. And with everything turning

(17:36):
into like AI soon and moving onto the whole you know, metaverse,
it's like for me, I'm alwayson the cutting edge of everything. I'm
willing to try anything, especially inthe beginnings, because I'd rather ride it
out from the start than be partof the crew once it's already out.
Oh wow, I love it.Well. I still have more to cover
with you, but I'm going tocut to a commercial break and I'm gonna

(17:56):
say goodbye to on air. Ifyou guys want to hear more of Astra
on the Air, you can definitelycheck out our extended segment on YouTube,
Ott and Ota. That was theincredible Astra checker out on the gram at
Astra on the Air, or youcan head directly to our website Astra on
Theeair dot com. That was ourentertainment of pop culture segment brought to you
by b che Kuchina. You're listeningto a moment of zen right here on

(18:18):
seven two are the Voice of NewYork iHeartRadio will be right back after this.
A moment of Zen is brought toyou by your Home TV. Hi,
this is Kathy Ireland here on aMoment of Zen, brought to you
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(18:42):
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check out your hometv dot com.Tune in to a Moment of Zen Saturday
nights from nine to ten VM onwo R, the Voice of New York

(19:03):
iHeartRadio. Welcome back, beautiful TriState Area. You're listening to a Moment
of Zen right here on seven tenw R, the Voice of New York
iHeartRadio. I'm your host Zen.Sam's up next in our all new Going
Deep segment, brought to you byCo two Lift, We're featuring my good
friend, actress McKenzie Westmore, famouslyknown for her role on the soap opera

(19:23):
Passions, but truly she's been ina ton of TV. Impressively, she
created her own cosmetics line eight yearsago called Westmore Beauty, which can be
found on the QVC and on westmoreBeauty dot com. McKenzie got into the
business to help women feel sexy andamazing. She's joined by the beautiful Nikki
gia Vasis. She's a wellness advocate, coach and entrepreneur, author and mega

(19:47):
influencer. Today we're joined by beautyindustry trailblazer Landa Kerr, CEO and founder
of CO two Lift and Mumisk Skincare. Today we're chatting women's health, non
invasive procedures and are you ready forit? Vaginal rejuvenation. That's right,
We're gonna chat all about how carboxytherapy is proprietary and all its incredible uses

(20:10):
revolutionizing the industry. It's a noninvasive procedure involving the therapeutic use of carbon
dioxide for skin regeneration. When infusedinto the skin, CO two immediately diffuses
at the cutaneous and muscular microcirculatory levels, resulting in higher tissue oxygenation and neo
angiogenesis. The blood vessels widened,increasing the transport of oxygen body tissues for

(20:34):
cellular regeneration and anti inflammatory effects.It's actually a treatment that's been around since
the nineteen thirties, though the methodof delivery has improved since then with a
gel delivery system called CO two lift. But don't take my word for it
during the conversation. Now, welcomingto the show are my dear friends Mackenzie,
Nikki and Lana. Welcome stunners thanabsolutely so, Land, let's dive

(21:03):
right in and I'm going to startwith you. So, carboxy therapy uses
carbon dioxide to stimulate blood and limpcirculation to the area of being treated and
improved circulation, elasticity, fine linesand wrinkles and all that good stuff.
But the old way to administer carboxytherapy was by subdermal injection of CO two
with a thin gauge needle so tospeak. In this application caused some pain

(21:29):
and discover when and also left minorbruising. What is the new improved method
and what is COO two lift carboxytherapy gel? The new method is actually
a gel delivery system and that isthat was actually developed in Japan. And
it's really interesting that that's where itwas developed because even before the French delivery
system in the eleven hundreds. Therewere carbonic hot springs in Japan that the

(21:52):
Samurai warriors after battle would go onbathe in there, which would very quickly
regenerate their tissue. So it's gagesay that they developed they have a patented
gel formulation and which we have theexclusive rights to that and that's called COO
two left. Wow, So you'vedone your homework here. So increasing the
presence of wound repair factors and growthfactors which also help sales turnover faster and

(22:15):
reducing the appearance of aging and scarsand stretched marks and more. I mean
this is great. Stimulates collagen anda lasting production which of course promotes elasticity
and helps retain hydration. And Iwas reading on your website that improving local
metabolism and elimination of waste products whichhelps the body heal and localize the damage

(22:36):
such as the scars, and ahyper implementation, which is really interesting.
So I love what you've kind ofoffered to the world here. Now,
Mackenzie, you have been very veryvocal as of lately about non invasive procedures.
You are the great granddaughter of Britishhairdresser George Westmore, who established Hollywood's
first Ever Hair and Makeup department innineteen seventeen. You have a family star

(23:00):
on the Hollywood Walk of Fame foryour family's contributions to the industry, Yet
there you were suffering in silence overbad fillers. When did you start to
notice negative effects and migration on yourface and what non invasive procedure currently is
working for you to be honest likethese And I didn't notice it. It
took doctor Paul Nassik to point outto me the problems that were going on,

(23:21):
because I had just gotten so farlost into the woods. I mean,
I think many people know my storyof suffering from anorexy in my twenties,
being on a soap opera that wantedme to be super skinny. But
when you go through anorexy, iteats muscle. So then I had to
turn to filler at twenty four,and that's way too young to be filling
your face. And my face lookedgood for them, My body looked finally

(23:41):
good, and then it just was. It just spiraled and went downhill from
there. When I went into doctornaps If, that's when he said,
I thought I had breast in plantillness and he said no, it's your
faith. You are facial implanting illnessbasically. And it took him ten hours
to dissolve a two weeks to dissolvewhat he could, and then it turn
hour surgery to remove the fillers asscrape it off my bone. And he

(24:03):
said in his thirty years, he'dnever seen anything like what I was dealing
with. I was testing positive forpiramal, jail lucas touchwood. I'm not
now. It's because it was allpushing on my limbs notes, and now
that we've released it, my healthhas been top not so I'm very grateful.
That's why we also started the podcastMystify Beauty to help others know what

(24:26):
to look for when to look forthings. And it just I finally realized
that fillers for me and all thatare not the way that I need to
go, and it's that the waythe amy needs to go. Anytime I
can find something that I can usein my own home is a blessing.
I do forsually love lasers, youknow, and with Westmore Beauty, that's
why I've gone down that road ofhelping others to find out with the sixty

(24:48):
second eye Effects, we're getting readyto launch something that is for deep wrinkles
that lasts twenty four hours and expressionlines. So that's that's really been a
big drive for me with Westmon Beautyis to get away anything injecting in and
things that you can do on top. I love it, and I love
that the at home treatment as well. Right, I personally have a metal
plate under my orbital and screws downmy nasal passage from a facial fracture stemming

(25:12):
in two twelve, and I'm noteligible for any fillers or even lasers.
So for me, something like COtwo Lift is a skin saver and the
best anti aging secret in my personalcircumstance. But yeah, these are the
types of products I love to talkabout and I love because they're non invasive
and you can actually try them andsee for yourself if the results are as

(25:33):
stated, and more importantly, it'snot going to cause a dent in your
wallet. Now, Nikki, Nikki, welcome back, Stunner, Welcome back
you. Now, you recently explantedyour breast implants with the amazing doctor Rankin
in Jupiter, Florida, and you'reall about prioritizing your health. You recently
mentioned that you wanted to opt fornon invasive procedures in beauty and skincare overall.

(25:56):
I mean, you're a grandma,And for those of you that are
listen and not watching yet, she'sabsolutely stunning. I can't even believe she's
a grandmother. What beauty routines areyou currently endorsing and what are your thoughts
on something like zero or two lift? Would you try it? I would
actually love it because it is notinvasive. I've tried a lot of alternative

(26:17):
methods because I also I'm just nota person that can take filler. Obviously
I couldn't take the breast and plants, so they had to immediately come out.
But I've tried a lot of thingsthat are non invasive or even I
think being Greek and growing up andlike learning like home remedies would be like
put egg whites on your face andit like literally like snatches your face.
Or there's like certain things even likehydrofacial or PRP or something like that.

(26:41):
To me, that's as far asI pretty much want to go. Is
like something that is stimulated. Well, actually I've tried ozone as well,
so like certain ivs and certain mortalitieslike that, and like infra red sauna
boosting, circulation, cryotherapy, cryofacials of those. I love it.

(27:02):
And it's interesting because in this particularcase, I know that there's a great
product that CO two has. It'sthe CEO two Lift Pro. It's the
strongest aversion on carboxy gel and it'sonly available to esthetic and medical providers.
So there is an in office orat home treatment that delivers CEO too scutaneously
over thirty five minutes to an hour. And this transdermal lon invasive facial mask

(27:25):
is recommended for post procedure care afterand basic procedures such as needling or even
laser, So you could couple thiswith any of that. You know.
It's great now, Lana, thisis amazing stuff. You're hearing me endorse
it a take home treatment proven tohave similar results to injections. I mean,
focusing on solving anti aging skin withoutthe use of machines and aggressive peels

(27:48):
or injections or cosmetic surgery. Thisreally really speaks my language. I know
that you mentioned it was beneficial toall providers surgical, aesthetic, medical and
estheticians. You have that up onyour website. But the powerful anti aging
and esthetic solution is not only justdesigned for the face, it's for the
eyes, the body, and thevagina. So tell me about this.

(28:11):
It regenerates the vulva vaginal tissue andeffectively also apparently heals diabetic ulcers in as
little as four treatments. That thetwo are mutually not exclusive. But how
is the CEO two created? Andcan you talk to me about the CEO
to lift the okay? Awesome?Well, yes, well for diabetic goals,

(28:32):
and just to show you how powerfula simple gel that you can do
at home is, it can actuallyclose a non healing wound in as little
as eight days with four treatments,so every other day taking So you know,
bulva vagil skin is similar to anyskin on our bodies, so we
just as women, we hardly noticeit or take care of or talk about.

(28:52):
I think things are changing in thatdirection, but it really started with
something that was personal to me,my own sex life. And you know,
I noticed when I got into myforties that you know, my relationship
with Terry in terms of my enjoymentchanged. I was just not feeling him
in the same way. And Iwent to my guynecologies and I told her

(29:14):
I was feeling, and she justexplained that that tissue gets thinner, we
lose blood flow, so our pleasureorgan, our clitteress starts to shrink because
we're losing blood flow and so wedon't feel as sensitive and then we may
get dryer. So she actually wasrecommending an energy based device in our office,
which I gladly signed up for,but leaving I thought we had something

(29:36):
already that we were using CO twoLive Pro that works very similar to an
energy based device, because energy baseddevices control damage to the skin to elicit
a healing response. Well, COtwo gas carboxy therapy does the same thing.
When you put the gel on youron whatever area, the gas penetrates
right to the muscular level, soand then what happens is it starts a

(29:59):
healing response. So I went toone of my advisory boards who was a
cosmetic gynecologist, and I just basicallysaid, what do you think about this?
And he said, Lana, let'stry it. It will work,
I'm sure. So we did apilot study ten women. At first,
just a proof of concept double blindwhich means that the patient doesn't know what
they're taking, nor does the investigator. And we started with just a general

(30:22):
FSFI FSFI questionnaire, which is astandardized questionnaire index which just measures for instance,
orgasm, desire, lubrication. Andthe ones that used the ultrasound gel
the placebo showed no changes. Theone that used the COO two technology showed
significant change in all areas. Sowe did biopsies and when you look at

(30:44):
that tissue after ten treatments, thosewomen in their sixties, it looked like
a woman in their thirties. Imean, that's wow. Wolfe and all.
So he duplicated the study with alarger group. In fact, now
we just got another IRB approval.We're adding stress and constance to that.
So women who cough and pee becausebecause that is atrophy is responsible for that.

(31:06):
Because we are helping that women areexperiencing. They can cough, they
can jump on a trampoline and notpeace. So yeah, it has it
has changed. I mean before weeven started, I always tell the story
but my mom and my aunts theywent from sandpaper to butcher. And I
was even exciting about Okay, wellyou've convinced me. Now that's fantastic.

(31:26):
I thank you so much for that, for that exposition. Now, like
Kennessee, you're the founder of WestmoreBeauty. Right, So we've talked about
this. You're a leather, you'rean actress, a public figure, a
wife, and I know that withall that's going on, it's hard to
balance everything, especially our female hormones. And although I'm not that old,
I'm still in my thirties, Itend to experience some vaginal dryness and hormonal

(31:48):
fluctuations, especially during that time withlength, causing me to feel some discomfort.
So in this particular case, aproduct like CEO to lift these solves
this issue for me naturally. Butcan you share tips and advice on this
topic and what do you say toour fellow sisters out there feeling shy or
uncomfortable about this? Well, firstof all, I would say, Lana,

(32:08):
I need to try this now seeingzen Stin blown away, so I
need to try this. But talkingabout this other part, going going down
a little bit, going d Iwould we'll be honest that I did.
I go through uterine cancer late lastyear early this year and saying God was
caught in time and through all thesurgeries that I had to have, Unfortunately

(32:31):
it left me like the Grand Canyon. So with that I turned to something
called form that and for me becauseI didn't know about this, and for
me because it did help with withinone treatment, it completely changed me.
It wasn't in amo procedure, verynon invasive, but it was really like
almost like getting laser worth done butin zero pain. And it was like

(32:54):
ten to fifteen minute treatment and thenthat was it. I was back to
normal. So my doctor did suggestgetting surgery, but I just was like
I've been I've been through so manysurgeries. I just was surgeried out.
I think my body had had itand I just was not especially for something
like that. I was not writingnord to surgery. So I thought,
I'm gonna try lasers see what works. And thank god, this did work.

(33:16):
So I'm back to normal, backto good health. So there you
go. It's a real thing.You know. I'm sitting there feeling shy
about it, and I'm like,you know what, I'm just not going
to feel no bought like every nowand then head. You know, we're
not all nicky's, like, Idon't know what you guys are talking about.
I don't experience, well, youthink you are very punishing it about
detoxifying your body from within, especiallyafter having battled mold poisoning. You vacuated,

(33:42):
were vacuated from your home and youdealt with many symptoms. What did
the mold do to your skin andhow are you addressing some of the long
term damage from the mold poisoning.Well, it first made me lose a
lot of weight, So then therewas the laxity issue. I had a
lot of like patches of some kindof crazy rash. So the dryness because
of the way it dehydrates you likefrom inside out, like your organs,

(34:05):
your brain, every it's almost likeeverything's affective, plus your blood. So
that's why I did the Ozon treatmentswhere they'd put the like take out my
blood centrifugere and put it back in. So it was a lot of kind
of rebuilding and rejupnating to kind ofget to like a baseline of where I
was. Yeah, so it tooka lot, I know, mentally and
emotionally you were not feeling yourself,you were not looking like yourself for acting

(34:27):
like yourself. But when you lookat something like the COO two lift pro
as a medical monotherapy, I meanit's a great course of action because it
could treat severely dry skin and itchyskin, speedy healing of wounds like Lana
said, and increased blood flow.But they also have the COO two lift
pros and aesthetic monotherapy, so thatmeans for fine lines and wrinkles and creepy

(34:50):
ish skin and dark circles and inflamedskin and textural imbalances and large pores,
dull tones, all of that stuff. So it's also safe when applied to
upper eye and on mucosal membrane.So it's definitely a product that if you're
looking for, you know, thatnon invasive, all natural route, this
is probably one of those products outthere. And I just wanted to get

(35:12):
your opinions, So thank you somuch for coming on, ladies. This
was so enlightened. Thank you,Thank you. Try this product a Savy
Atlanta. Any closing thoughts, mydarling, Well, first of all,
I love whatever what both of thesewomen represent. I love that they're speed
out on natural beauty. And I'mjust really getting older, but you know,
graceful way, and and so i'dreally encourage anyone out there who's interested

(35:36):
in that sort of dynamic in orderto preserve it, because we're getting older
every day, to consider trying theco two Lift absolutely and so with that
said, that was our going deepsegment brought to you by COO two Lift.
Definitely have to check out their incredibleproducts. Had to cootwo lift dot
com and definitely check out McKenzie Westmoreon the gram at m Westmore and her

(35:57):
products are also incredible. Had youWestmore buy dot com and don't forget to
check out our influencer, Nikki Giabasisat Nikki Giabasis Official. You're listening to
a moment of Zen right here onseven ten wore the voice of New York
iHeart Radio. We'll be right backafter this. A Moment of Zen is
brought to you by Caldwell Solmes Incorporated, Investing globally in transformative businesses like Original

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ogpay dot Com. Welcome back,beautiful Tri State area. You're listening to
a moment of Zen right here onseven ten, wore the voice of New
York iHeartRadio. I'm your host,Zen. Sam's up in just a moment,
joining me in studio. In ourTravel Treasure segment brought to you by
Once Upon a co O, we'refeaturing celebrity chef Andrew Mallin. As a

(37:04):
son of a successful New York restaurantowner, Andrew developed a passion for the
hospitality industry at a very early age, and while working for his family's restaurant,
Samliita, it all began from there. Poised to carve out his own
niche and New York's competitive marketplace,he transitioned out of the family business and
has made a significant impact in leadershiproles for some of the finest restaurants in

(37:25):
New York, including in Semi insidethe Michelangelo Hotel, sh Josephine Southgate Restaurant
in the Jumura Essex House, thePlaza Food Hall, which in the Plaza
Hotel existed once upon a time,but these are very notable properties. Restaurant
Gordon Ramsay in the in the LondonHotel, Topping Rose House, Jean George

(37:45):
and taught English's Enterprises. Now Iliterally know every one of those places.
He currently operates out of Boston andNew York, with five Ludlau Vermont locations
and one in Wyndham, New York. He's recently partnered up with ISLA on
Shelter Island in Hampton's. But fornow, let's head up north. The
eighty seven now could Upstate New York'sfood scene finally be getting the credit it

(38:07):
deserves. While Bloomberg magazine recently publisheda list of restaurants in Upstate New York
worth the drive from New York City, Now skyrocketing real estate prices of the
ritzy Hampton's have not only pushed hungrytravelers elsewhere, but also renowned chefs trading
congested cities for charming small towns andBucolic backgrounds. Chefs headed to the hills

(38:30):
for beautifully restored spaces and easier accessto fresh ingredients in the heart of farm
country. Today, Andrew joins meright here at iHeart Headquarters in house to
chat from Hampton's to Vermont, celebrityrestaurants and VIP scenes. You ought to
be checking out either on a daytrip or even over a weekend. Welcoming
now to the show is the amazingAndrew Wall and welcome to the show's superstar.

(38:52):
Hello, thank you for having me. I'm glad to be here.
Absolutely trains and automobiles to get here, but I'm here. I love it
that you've joined this in house.So let's chat Vermont. So. Vermont
has long been recognized as a hubfor locally sourced fresh ingredients that make their
way from farm to plate in amatter of hours, if not minutes.

(39:14):
Green Mountain state is where the farmto table movement is more than just the
trend, it's a way of life. Should people be eating farm to table?
In your opinion? Where should peoplebe eating? In Vermont? And
talk to me about the importance ofusing natural and fresh ingredients. Oh my
goodness, the food scene in Vermontis unbelievable. You have some great local
produce and you have great meat pervaderslike Vermont Waigu, which is unbelievable,

(39:38):
Vermont Fresh Pasta. The list justgoes on. There's so much great things
out of that state. And notonly just is it known for skiing and
for the summer activities, but thefood scene is incredible and if you're hungry,
it's definitely a fun place to goto. And what are your top
favorite restaurants there? Listen, it'syou know what. I'm in a small
town called Ludlow, Vermont, andthere's so many great places around there,

(40:00):
and just to go an hour upto like Manchester, or even to Rutland,
or even down the Springfield or evenacross to Burlington, there's so many
great places to go. The listcould just go on. So I don't
want to say a couple of peopleout there, because there's so many great
chefs and restaurateurs that deserve so muchrecognition. Absolutely, it's definitely a hub
for great fresh produce. Now UpstateNew York, Interestingly interestingly enough is home

(40:22):
to the best city food festival inthe US. In fact, USA Today's
Favorite City Food Festival contests put twentycities and their foodie events together in competition
and readers voted, and the numberone city festival worth traveling four was awarded
to Taste of Buffalo. So visitorswill find regional specialties at this Buffalo food

(40:43):
in spades, from beefon wheck tosponge candy, Buffalo Wings, and new
York State Wines and a bonus tothe Delicious Bounty. The actual annual event
also raises scholarship money for college boundstudents who are committed to studying hospitality and
culinary arts. In its history,the event probably is raised and awarded more
than five hundred and seventy five thousanddollars in scholarships to high school seniors.

(41:06):
So I definitely love to shut themout now, Andrew. With so much
history throughout the entire state of Massachusetts, we all know that some establishments throughout
the base state date back at leasta few centuries. You have many historic
restaurants still holding up today. Andaccording to Best Things in Massachusetts, the
Stagecoach Tavern at race Brook Lodge hasstood the test of time since it was

(41:28):
built, and it was named amongthe best historic restaurants in the base state.
What are your Boston favorites? Oh, listen, I live in Charlestown,
so I'm always at a great oldstapall, which is the Warren Tavern.
They still have some great food.But there's so many great places in
Boston, you know. Like also, what Boston is great for is their
seafood, and there's so many greatseafood places. There's a group that's really

(41:49):
coming together and opening a lot ofplaces, and like there's LinkedIn you have
Monument. That group has really startedto open up new places. But there's
a lot of great State bowls.Ken Oranger is one of my favorite chefs
who has Little Donkey. I gothere all the time. You know,
Uni is probably one of my favoritesis Japanese food, and I have to
say my shout out ken Oranger.I think he's one of the best chefs

(42:13):
in Boston. I love it.Well, there's some great tips from you.
You're a local there and pretty muchknow the city and absolutely I can't
get enough that Uny Spoon. Ohthe caviare the un I love it Uzu.
Oh, you just can't go wrongfrom coming from a chef. We're
definitely gonna have to check it out. Now, Okay, let's let's chat
Hampton's because you're a big You're abig figure there. So eating in the

(42:35):
Hamptons is all about how you doit. I mean, you can find
yourself in mediocre, overpriced restaurants thatyou'll regret stepping foot into, or you
can discover the best of the bestby doing some research and the Hampton's has
it all taco stands. I knowyou love taco stands, clamp chefs,
they have sit down restaurants that,while admittingly pricey, actually serve great food

(42:55):
and nice environments. You have tomake reservations wherever you can to avoid the
peak season. So what are yourtop spots? Actually I just s eight
one the other night, and JulieMedina has done a great job with Alvarano
in Southampton. It's a new restaurantjust to open a couple of weeks ago,
and I had the pleasure of goingthere and the food was phenomenal.
He had a bronzino that was butterfliedand it was just so delicious with a

(43:17):
verdae on it. And then youcan't go wrong with the other Mexican staples
he has there. But I alsowant to like, if you want a
scene, you go up to Crowsand Estate there the other day, you
can go down the beach. Youhave a beautiful view, watch the sunset,
have a couple of drinks, goup and have a great meal.
The Seafood list of purveyor lists outthere of different restaurants and different places to

(43:37):
eat is phenomenal. He did hitit on the head. Though. A
lot of places are pricy, soyou do have to navigate correctly if you
are living by a budget, whichmost of us are right now. Yeah,
I mean, who's crazy. Pricesinflations so high, and you know
it's a couple hundred bucks to goout and have a nice meal and enjoy
it, especially if you're going tobe, you know, drinking and regarding

(43:57):
the Hampton's, I always tell peopleif if you've procrastinated picking a spot or
simply in a rush. There's ahandful of specialty shops, right including Loaves
and Fishes of Head of the Woods, really Italian specialties, and even Ciderella.
Although you know, none of themare that cheap because you're going to
still go do groceries and come outspending one hundred and fifty dollars, but
they do offer excellent grab and gomeals and snacks, so it's definitely an

(44:21):
alternative, right. You're a bigfan of picnics, absolutely, I'm a
big fan of picnics, but evenlike going to the little like the other
day, I'm always cooking in myrestaurants. I finally decided to take a
day off, I went to thebeach. I see this person as this
little barbecue on the beach and thislittle table, and I was looking at
it. And there's a great newfeature on Amazon where you can actually scan
something and find it on there.So I was kind of zooming in the
scanning. So I ordered myself thislittle table, this little grill. I

(44:45):
said, let me go to thebeach and have some fun. I went
and get some groceries. I neverreally take a day off. I didn't
get either there for less than twohundred dollars for two people to really to
go eat. So again, beingin a kitchen, I'm used to wholesale,
but even the food costs in thekitchen are so high now. But
just going to the supermarket, it'sastronomical where it's going. But with that

(45:06):
said, it's always fun to goand do a little something on the beach.
Oh yeah, without a doubt.Now, now let's chat your career.
So, okay, who inspired youto pursue the culinary arts and how
did you end up surrounded by allthese celebrities ultimately becoming a celebrity step yourself,
so to speak. So I'm veryfortunate. I have a very strong
mother, who's been in this industryfor a very long time. Most parents
take their kids home from a hostel. She took me straight to our bar

(45:28):
lounge. My school bus picked meup, dropped me off there. So
I was very I was exposed toa culinary scene very young. And as
as my mother being a restaurant tourthere wasn't really a place for me to
sit. I couldn't go sit atthe bar, I couldn't go really sit
at table because it was a loungea restaurant. So I'd hang out in
the kitchen and at a young age, I started washing dishes, I started

(45:50):
prepping, I started asking a lotof questions. And then I had a
stepfather who was very involved in LeCirque, so I was able to pick
up a lot of things off ofhim, and I actually I got a
great story. I remember asking SirioMaccioni of Le Sark one day, I
said, you bring on these greatculinary minds in these great major d's,
these great waiters and support staff atall, how do you know who's good

(46:14):
and who's not? He goes,I asked him to smile. They don't
have teeth. They're in the back. If they have teeth are in the
front. I was like, Okay, that's brilliant, but how does that
work out? Wow, that's somefun stuff. Now talk to me.
What's the best part of your job? You know? Coming So I love
being in the back of house,but I also like being in the front
of house. I love coming outand seeing how people are enjoying the food.

(46:36):
I love the response back, Ilove the comments. A lot of
people don't like criticism. I loveconstructive criticism. Thank goodness, I don't
get a lot of it. I'mvery lucky in that point because if people
do like to say how they feel, as I do. But it's nice
to really see someone enjoying a meal, breaking bread with a friend. You
know, we all just came outof a long time and not being able
to be social. Now we're ableto be social, and we're really seeing

(47:00):
people coming together and eating and enjoyingwhat we should. We've always known to
have sitting at a dinner table,whether it was at home or in a
restaurant. So it's nice to havepeople coming together once again and breaking bread
and to see that joy in people'seyes again. Yeah, without a doubt.
Now, what's the hardest part ofbeing a restaurant owner, you know,
the labor costs, food costs,rents, you know, it all

(47:23):
plays a factor, and it's Ireally don't like having to bring it off
onto the consumer to increase the pricing, but I have to. And now
people in the beginning, people werereally like upset that food pricing on the
menu was going up, but Iwould, and they would. They would
literally be verbal about I mean,have you been to the supermarket lately?

(47:43):
Have you seen a difference An appleused to be fifty cents now it's a
dollar. You know, it's notjust the supermarkets are getting the same thing
as we are. So it's reallyplaying a factor in hitting everyone's pocket.
But it's about navigating and building amenu that you're able to meet the masses
and understand the financial part of itall. Ah, Yeah, it's it's

(48:07):
very very stressful out there, notjust for the consumer, but to your
point. You know, as aas an entrepreneur, you're factoring in every
cost your labor costs, you're theprice of your produce, the price of
the services that are you're using,and it's just a ripple effect. It's
a domino effect. And when inflationhits. It hits every aspect of everyone's
life absotually. For a great exampleof food costs, and one of my

(48:29):
restaurants was between twenty five and twentyeight, which was industry norm Now you're
looking between thirty and thirty five.Wow. And you look at the cost
of labor, it's gone up.You look at the rents, you look
at the electric bills. You getit. You every day open up your
bills and you see your credit cardstatement, you see your water bill,
you see electric bill. It's notjust residential, it's the commercial and we

(48:50):
have to put us all into playto keep the lights on and keep people
working. And it's it's a challenge. Yep, definitely a challenge. Well,
you might, darling, have provento be quite successful. What is
the sea? What is success?What is the secret yours? What is
the secret to your success? Oh? That was a good movie back in
the day. My secret to successis, you know, you treat people

(49:10):
that we want to be treated.You work with the guests, you work
with your colleagues, you work withthe upsta downs, the left, the
rights. Just treat people the wayyou want to be treated. And you
know it's at the end of theday. Make sure everyone gets paid before
you do. And if they're makingmoney, you're making money. If they're
not making money, you're definitely notmaking money. Yeah. Well, Andrew,

(49:31):
this was a pleasure. Thank youso much for coming on and talk
to me. What are your currentprojects? Tell me about your current projects.
Is there anything that you're opening upnoteworthy? So I'm so glad to
be back on. I'm really lookingat really opening something again in Boston.
As you as everyone knows, it'sbeen a very tragic scene up in Ludlow,
Vermont. I lost two restaurants.One will have to be torn down,

(49:52):
the other one is structurally being redesigned. So my my things, what
I really am looking at to reallyget one of the restaurants back open up
in Ludlow, and I really wantto focus in on like secondary third dairy
markets where I purchased the piece ofproperty so I'm not paying these high rents
and I'm able to be able tomake a profit and pay my staff more

(50:14):
and have a better experience. SoI like the mountain towns, I really
like, like I'm like the bigcities. Those rents are just way too
much. But I do want tohave a restaurant back in Boston. Beautiful,
well, God willing. With alot of hard work and perseverance,
you will get there. I haveno doubt. You than it once.
You're gonna do it again. Listenswhen there's a well, there's a way.

(50:36):
Absolutely, Thank you so much forcoming on, Andrew, was a
pleasure. Thank you so much forhaving me. You got it. That
was our Travel Treasure segment brought toyou by Once Upon a Coconut. That
was celebrity chef Andrew Mallin. Definitelycheck him out on Andrew Mallin dot com
or you could check him out onig and Twitter at Andrew Mallen m O
L E. N. You're listeningto a Moment of Zen right here on
seven ten w o R, thevoice of New york iHeart Radio. We'll

(50:59):
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(52:05):
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(52:25):
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(52:45):
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(53:09):
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(53:30):
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