Episode Transcript
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(00:00):
They'll 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 Sam's takes youon a sexy and wild ride, covering
(00:20):
the latest in film, fashion,pop culture, cryptocurrency, fintech, cannabis,
and entertainment from the millennial mom's perspective. Here's your host, Zen Sam's.
Welcome back, beautiful Tri State area. Welcome to our one hundred and
twenty fifth weekly episode. It's alwayssuch a pleasure to spend my time with
you on the airwaves. Thank youfor listening and interacting with me on social
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media. That truly does make itall worthwhile. Please make sure to follow
me at zen Sam's that's Zen withan X, not a Z. Also
remember that we're live on Traverse TVSundays at one pm Eastern and of course,
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your Home TV. That's free programmingto you. You can always find us
(01:03):
on our YouTube channel at Zen Sam'sWe have such a great show lined up
for you today, very exciting stuff. In our financial literacy segment brought to
you by Cardon Ventures, today,we're featuring Brandon Dawson, CEO of ten
X Health System and author of nineFigure Mindset, How to Go from Zero
to Over one hundred million in netWorth. He's the co founder and CEO
of Cardon Ventures with business partner GretCardone. Today he joins me to chat
(01:27):
about his new book, Tips onScaling Your Business ten X and his secret
to how he sold his last businessat an astonishing seventy seven X for one
hundred and fifty one million dollars.In our culinarian wine segment, brought to
you by Beach Quacina, today,we're featuring celebrity chef Jonathan Sinto, a
(01:49):
flavor artist, TV show creator bestknown for his Italian and Asian fusion.
Jonathan has been featured on the FoodNetwork, Chopped, Master Chef six,
Good Housekeeping, and Eat This.That's just to name a few. He's
quite the celebrity. He created andhosted the hit TV series Family Kitchen Revival,
watched by over six million viewers.Today, he's joined by Vip Peter
Guimatis of New York City, Peter'smanaging partner at Beacheck Kuchina restaurant group,
(02:14):
founder of Tipsy Girl Wines and ownerof Beachek Kuchina right here in Midtown Manhattan.
Today, they joined me to chatabout rude and demanding customers, the
craziest things people have done while diningat the restaurants, and how Peter and
Jonathan handled drama and are going deepsegment brought to you by Co two Lift.
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about this incredible brand and how therevolutionizing that's right Coconuts and the beverage industry,
but also how they're leveraging their positionand power to give back. Stay
tuned. We're featuring Branddon Dawson,CEO of ten X Health System and author
of nine Figure Mindset. Today we'rechatting all about his new book and tips
on scaling your business ten X.You're listening to a moment of Zen right
(04:09):
here on seven ten wire, thevoice of New York iHeartRadio will be right
back after this. A moment ofZen is brought to you by Caldwell Solmes
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Welcome back, beautiful Dry State Area. You're listening to a moment of Zen
right here on seven ten war thevoice of New York iHeartRadio. I'm your
(04:51):
host, zen Zam's up next inour financial literacy segment brought to you by
cardone Ventures. Today we're featuring BrandonDos, CEO of ten X Health System
and author of nine Figure Mindset,How to go from zero to over one
hundred million in net worth. He'sthe co founder and CEO of Cardon Ventures
with business partner Grant Cardone, whichin less than four years went from a
(05:15):
startup to one hundred and thirty millionin revenue and over two hundred employees.
His ability to take the stage,help business owners succeed and inspire his team
to move things forward in true tenX fashion is what makes Brandon such a
remarkable mentor, business owner, partner, and leader. Today we're chatting about
his new book, Tips on ScalingYour Business ten X, and his secret
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to how he sold his last business, an astonishing seventy seven x Ibada for
one hundred and fifty one million dollars. Now, about a decade ago,
I first learned about a principle frommaximizing time and effort pioneered by the very
legendary leader of all leaders, JohnMaxwell. He calls it the ten eighty
(05:58):
ten principle, and a break downlike this. The first ten percent is
the beginning. This is the conceptualphase where you share your vision of the
bigger picture. The eighty percent isthe middle. After the initial phase,
the project becomes your team's baby.You can help out here and there,
but less is more. The finalten percent is the end you jump back
in just before the team takes theproject over the finish line. Now,
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concepts like this have stood the testof time, and with experts like Brandon
amplifying and modifying this principle even further, well you get nothing but success.
Welcoming down to the show is theamazing Brandon Dawson. Welcome, superstar.
Hey, thank you for having meon your show. I always love having
an opportunity to talk to you.Absolutely, let's dive right in because everyone
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can't wait to hear about this.So, first, tell us about your
book, nine Figure Mindset and whatmotivated you to write it. Yeah,
great, and you mentioned John Maxwell. So John Maxwell wrote the foreword to
my book, nine Figure Mindset becauseI've worked with John for twelve years now
and he's had the opportunity to seewhat I've personally done and witnessed it not
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only as a participant and an instructorand a mentor, but also I've worked
with John in John's business and wehad massive impact, and he talks about
that and the forward. So I'mvery excited to be on your show.
Mostly, I'm excited to have putthis book out. I've been working on
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it for twelve years, showing peoplethat if you get your mind right,
you can get your money right.You get your money right, you get
your scaling process right, and youhelp your people get their personal professional financial
goals aligned with that. That's atten eighty ten. That eighty is making
sure your teams are pulling the businessforward because they're aligned with it. But
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it starts with a leader, someonewho's committed to a big picture that other
people can see themselves succeed inside ofit. And what I found for myself
in my first business I took publicat twenty nine years old and then screwed
everything up, is that no matterwhere you're at any point in time in
your life, you have context andcontrast, but it's only in reflection.
(08:07):
I made so many mistakes and italmost pulled me completely and entirely off target
for doing what I dreamed of doing. And I got myself recentered and John
Maxwell and many other authors that Italk about in this book helped form and
shape my thoughts, my actions,and ultimately results. And I'm just excited
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to share with anybody who's struggling orthe dreamer that wants to take control of
their personal professional financial life in thefuture and bring it back to the presence
so that they have the right mindsetto create the right results. I love
everything you're saying. And you know, it's interesting because if you're the founder
of a services business, right,you're probably in therapy or in desperate need
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of help, because a knowledge drivenbusiness is one of the hardest to scale,
especially if what you do is supercustom and can't easily be productized.
Right. And add to that thefact that most service companies are deeply infused
with the founders ethos and that essenceis really hard to replicate. Still,
you clearly proved that it can bedone. And after all, there's a
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reason that the og powerhouse advertising agenciesthat are still industry leaders today bear the
founders names like Leo Burnett or Ogilvie, Wonderman, Satchie and Sachie and Widen
and Kennedy. Right, the reputationsand expertise were what the business was built
on and grew. But things haveevolved, so you don't have to necessarily
take on that name. And you'vedone a fantastic job at branding your business
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and at really helping entrepreneurs everywhere.Now you're known for saying that success isn't
about working harder, but about ensuringyou're striving towards the right goals and in
the right direction. What are afew good first steps towards that end.
If you're a business owner, there'sa lot of distractions, there's a lot
of things pulling you off of target. So what I talk about in this
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book is you need to go outto a few future place in time.
You need to pick a target outin the future, and then you need
to visualize. You need to seeyourself what you're doing, what you're talking
about, what people are saying aboutyou, what your employees are saying about
you, what kind of employees you'vedeveloped, and the teams that you have
working. The further you can goout and put a pin in that and
say a stake it and say thatis going to be my legacy, because
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what you think is what you say, what you say is what you do,
and what you do is ultimately whatyou're known for, which is your
legacy. So the more intentional youare about establishing that legacy, and the
more intentional you then are in themoment when confronted with pressure and stress and
friction and resistance and fear and anxietyand emotion. You can go to that
(10:41):
future point and go, are thethings I'm going to do right now,
pulling me towards that future state orpulling me off target, because in your
present moment, you're mostly reacting tothe conditions around you. And most business
owners make the wrong decisions when understress, pressure and fear and anxiety,
and their teams do as well,and they get overwhelmed with information, knowledge,
(11:05):
opinions, pulling pol L I nG. Asking everybody what should I
do and how should I do it? And where should I do it?
And when should I do it?And most of that advice is wrong.
It's coming from people who have notexperienced what you're trying to do, and
it's coming from people who are notonly not an expert, but they're not
even an authority on what you're tryingto accomplish. So learning how to surround
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yourself with the right people at theright time, asking the right questions because
that's your responsibility, and then takingthe right actions. This is what we
teach business owners because your actions willfollow your thoughts. Broken thoughts create broken
actions. There you go, andI always say, to your point to
expend on that further build your factorymentality. Right, the pattern I've noticed
(11:48):
is at the beginning and the endof any given creative act, not the
middle, are the crucial parts ofthe process to consider when evaluating concepts like
variability and repeatability, and some ofthe world's most prolific and successful artists found
ways to repeat the seemingly unrepeatable.I'll give you one of my favorite examples,
Andy Warhol. Right. As youprobably know, Andy was a brilliant
(12:11):
artist and one of the founders ofthe pop art movement, but it was
his business acumen and ability to massproduce art that made it all possible.
And as a young man out ofcollege and in the late forties, he
moved to New York City and immediatelybecame a successful commercial illustrator and graphic designer.
And in the fifties he started makingdrawings, collages, hand colored picture
(12:31):
books, and it was the firsttime he effectively scaled himself by tapping assistance
to do the middle stages of hisartistic production and inviting friends and associates to
what he would call these coloring partiesfun and festive, sure, but also
expressly to help him color in hisnumerous works, and then of course in
(12:52):
the early sixties, Warhol turned topainting and silk screening. But to your
point, you know there was agiven, proven system, and he was
one of the first to do thatwas seemingly really difficult. Now, part
of your philosophy, Brandon, isthe concept of unrealistic targets as a catalyst
for innovation, breaking barriers and achievingunprecedented success That may seem daunting and maybe
(13:18):
even counterintuitive for some. So whyis being unrealistic a smart strategy in one's
business or a career life. It'sa great question. This is what I
talk about nine figure mindset. Becauselook, I was at two point four
GPA, I barely got out ofhigh school. I sucked at math,
I was voted least likely to succeedfrom a little tiny town in Corvallis,
(13:41):
Oregon. And if I was realistic, I would have got a job at
a restaurant or Les Schwab tires,or I would have put I would have
worked like my uncle did his wholelife at a mill. Like That's what
realistic people do, because everyone aroundhim is telling him how to conform and
how to behave and how to act, what to do, and how to
be realistic. Well, fortunately forme, I was never realistic. And
(14:05):
you know it's interesting. When Iwas eight years old, I was hit
by a car and I almost died, and people ask me, like,
what is it that allows you togo out and just explore and invent and
not be controlled or constrained by otherpeople's opinions. And it's because every time
I'd get confronted with fear or anxiety, or I'd be like should I really
make that sales call or should Igo visit that person? I could look
stupid or be embarrassed. I remindedmyself, Dude, you should be dead
(14:28):
right now, So what difference doesit make? Everything that you do from
this point forward is a purely upside. So I never got held back with
the fear of looking stupid or beingwrong. I just kept going and going
and going and going and practicing andgetting better, finding mentors and finding better
ways of doing things, and beinghonest with myself when I failed how to
(14:48):
fix that? It's so easy toget pulled off target. And when you
talk about Andy Warhol, he keptinventing himself, he kept in abating,
he kept thinking bigger. He keptcollaborating with more people, He kept staying
on target, moving towards a statedobjective, which in today we all look
back and everyone knows that name andhis work is. Some pieces of his
(15:11):
work are priceless, much so expensive. It's crazy. Yeah, but it's
beautiful. It's beautiful. Thank youso much for coming on. We're out
of time, but I can't waitto read this. You are incredible.
You are definitely somebody that people shouldbe listening to, especially when it comes
to understanding you know, financial literacyand taking their enterprise and empire to the
(15:33):
next level. And anybody that preorders it, I have thousands of dollars
of free content. I was inthe studio for four hours creating content.
So if you pre order this bookon Amazon or anywhere else in register at
nine figure mindset dot com. I'llsend you that content along with the first
two chapters. I love it.Thank you so much. Frandon, You're
awesome. Thank you. That wasour financial literacy segment brought to you by
(15:56):
cardone Ventures. You could head directlyto cardone venture dot com or check out
Brandon Dawson on the GM Brandon M. Dawson, You're listening to a moment
of zan. Right here on seventen wore the voice of New york iHeartRadio.
Who we are back after this?A Moment of Zen is brought to
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beautiful Tri State Area. You're listeningto a moment of Zen. Right
here on seven ten, wore thevoice of New York iHeartRadio. I'm your
(17:26):
host, Zen. Sam's up nextin our Culinarian Wine segment, brought to
you by b Cha Kuchina. Today, we're featuring celebrity chef Jonathan Sinto,
a flavor artist, a TV showcreator, and best known for his Italian
and Asian fusion. Jonathan has beenfeatured on the Food Network, Chopped,
Master Chef Six, Good Housekeeping,and Eat This That's just to name a
(17:48):
few. He recently created and hostedthe hit TV series Family Kitchen Revival,
watched by over six million viewers.Today, he's joined by Vip Peter Guimadis
of New York City. Peter managingpartner at Beeche Kuchina Restaurant Group, founder
of Tipsy Girl Wines and owner ofBeeche Kuchina Restaurant. Right here in Midtown
Manhattan. He's quite the celebrity himself. In fact, Bee che Kuchina is
(18:11):
always swarming with famous people, fromMark and Donnie Wahlberg to fifty Cent,
from Rod Stewart to Bruce Springsteen tothe housewives of New York City. They
all had to Peters for a funand relaxing time. Today we're chatting about
rude and demanding customers, the craziestthings people have done while dining at their
restaurants, and how Peter and Jonathanhandle the drama. Of course, it's
(18:32):
the people have lost their ever lovingminds incidents that make the news, but
they are also a reflection of adeeper trend. Americans appear to have forgotten
their niceties, especially with those whosejob it is to assist them. Lawyers
are reporting ruder clients. Restaurants arereporting ruder clients. Flight attendants, from
whom rude clients are no novelty,are reporting mayhem. FAA finds for unruly
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behavior have already exceeded a million dollarsthis year. What's going on? People
are just mad? Welcoming down tothe show. Are my awesome friends at
hand? Peter and Jonathan sinto welcometo the show. Gentlemen. Hello,
I'm so happy to have you bothon today. So let's dive right in.
This reentry into polite society is provingto be a little bit bumpy,
(19:19):
guys. James Gordon a few monthsago, not long ago, got eighty
six from Baltazar. Keith McNally,who owns Baltasar in New York City,
slammed the late night show host forhis allegedly rude conduct conduct in the restaurant.
And of course, James Gordon isa hugely gifted comedian, but according
to Baltasar, a tiny cretan ofa man, the most abusive customer to
(19:44):
any of the Baltazar servers since therestaurant opened twenty five years ago. Peter,
what is the craziest thing a customerhas ever done while dining at your
restaurant? Well, you know whyeverybody's so crazy and mad? You know,
I got to get politicals and it'sthis administration. It's making us crazy.
We don't know if a man's aman, the girl's a girl.
We don't know what the hell we'redoing out here anymore. So this is
why we're angry. But I mean, you know, I've been in this
(20:07):
business thirty years. I started inthe nightclub business, so I can tell
you a story from the nightclub thatyou cannot even up, you cannot talk
about it. But as far asin the restaurants, you know, a
woman walk in proper with her legscrossed and her pocketbook and adjusting her makeup
for martinis. Later, Ah,she can't find her pocketbook, She's swearing
and yelling, she doesn't a lotto leave a tip. So we've pretty
(20:30):
much seen it all in this business. But are you right? It has
gotten worse. And I'll tell youwhere it's gotten worse. If I have
Fox News on, people actually yellat me. They want I'm going to
turn it off. I can getlike a lot of static now today from
just political views. That's the worstI've seen, Yeah, without a doubt.
So legion are the reports of discourtesythat some customer facing businesses have been
(20:51):
forced to play mismanners, and specificallyvisitors at the University of Indiana Health System,
they're now greeted by a sign thatreads, please take responsibility for the
energy you bring into the space.Your behaviors matter. So yes, and
we actually have to remind people tobe nice. Jonathan, what is the
craziest thing that a customer has everdone? And how have you handled the
rudeness? Well, it is afunny story. Me and my father open
(21:15):
up a restaurant in the early twothousands here in Long Island. It was
called Home Cooking Cafe. And wewere inside the Amatraz Health Club which was
off as Sunrise Highway. So wehad a lot of a lot of customers
that were working out and then theywanted to eat something. And we're making
everything from scratch, healthy, reallygood comfort food sour opening night, the
(21:36):
first day we're opening up, wedid our soft opening, but now we're
opening up for the actual guests.In the place, my father and me
are. He's doing the front,I'm doing the back. And this lady
asked for one of our bourmet sALSthat we made. Now, these are
farm fresh vegetables that come in fromlocal Hampton farms and places like that that
we're working with. And she tellsthe server that we have in our lettuce.
(22:02):
Now, granted this has been washedmany times, right, there was
no sand, and they want afree meal. You know, they're entitled.
They think that this is before allthe yelps and like, you know,
all the social media. So luckilyyou know they're not posting it on
Instagram, but they want free mealsand you have to deal with that.
We had to. We had togive her a free meal because she was
(22:23):
alleged sand you have to give thiswomen a free meal, you got you
gotta understand, she was the bigmouth of the actual place that we were
coming to, so you know she'sgoing to trickle it down to all her
friends and talk in the community,and so, yeah, it was frustrating
to be able to do something likethat, but at the end of the
day, you have to deal withpeople who think they're entitled to whatever they
(22:44):
wanted to do. And you know, it's hard as a restaurant to be
able to deal with a customer becausethey always think they're right. They're probably
not right most of the time.They're probably ruin most of the time.
And you know, it's tough asa person who was a restaurant only because
we deal with a lot of stuff. Everyone has a bad day, right,
Yeah, people don't assume that theythink, oh, well, you
don't they cook, they know whatthey're doing. They have to be on
(23:07):
all the time. That is notthe case with human beings, right,
yeah, without a doubt. Now, Peter, I know that you typically
always greet people with a smile.You're never on the angrier side. You
always try to diffuse any kind ofescalation that takes place in your restaurant.
I've witnessed it myself. But howdo you go about dealing with a rude
customer to the point where these daysthey could write anything on Yelp, whether
(23:32):
it's true or not, and thenit becomes set in stone, it could
never be raised. Well, whatare your thoughts on this? So you
know, you always have to figureout what their issue is. So I'm
great at trying to figure out whatis your issue? Like, what are
you mad about? And there's nothingthat a drink or dessert can't six and
a smile and just being nice.So you never want to buck the customer.
(23:52):
You know, if you buck thecustomer, they're going to buck you
back. Nothing good has ever beenhappened. Oh I love that mentality.
You're such a charmer. You're dreamsof dessert, a hand on the shoulder,
thank you so much for your patronage, and we'll see you tomorrow.
It's that fake people that complained everyday. Now, Peter, if a
picky customer returns the food twice andeveryone else has started eating, do you
(24:15):
discount the check? Yeah? Youknow, we we bend over backfleots for
customer. I only remember one time, oh maybe two times. I only
remember one time in my history actuallythrowing somebody out of my restaurant because it
was a third time that the foodwent to the table. She was there
by herself, and you could tellshe was just looking to scam the place.
(24:36):
So I actually told her there's nothingelse here on the menu that will
suffice to you. And at thispoint I'm asking you to leave. Oh
yeah, Jonathan, a customer wantsto change the dish around due to dietary
restrictions. Do you bend? We'vehad that happened before. I do a
lot of high end parties out inthe Hamptons. We just had it recently,
right before the pandemic. We dida very large party. It was
(24:57):
about fifty people and agaponic and weget there and there was an extra time
guest that arrived. You know,now, when you're making high end parties,
everything is allocated as far as theingredients. We get there, we
had no choice to try to createon the fly with taking ingredients out of
the refrigerator because you know, youwant to make the customers happy as possible.
(25:18):
Yeah, we do bend over backwardsbecause at the end of the day,
you're only as good as your lastmeal. So you have to make
sure that you know you're taking careof these customers and making them happy.
Look, you know what we puton the plate. Its sex on the
plate, right, It's what theysee and entices them. It gets them
excited. It gets them to wantto drink more wine, which is great.
You know when we're doing wine pairings, so you know that's what we
(25:40):
want. And I'll even join inwith them and have some wine because it
calms me down when you deal withpeople who have a lot of crazy energy.
So it's really important to take careof your customer, really is.
I love it. Congratulations on everythingthat you've accomplished. Thank you so much
for coming on, thank you forhaving me, and now it's time for
me to go handle my customers.That was our culinarian wine segment, brought
(26:03):
to you by b che Kuchina,featuring celebrity chef Jonathan Sinto, flavor artist
and TV show creator, and thatwas Vip Peter g of NYC. Peter
grimadis managing partner at Bachekuchina Restaurant Groupand founder of Tipsy Girl Wines. You
can head directly to be Chekuchina dotcom and check them out on the Gram
at bache Kuchina Midtown, and don'tforget to check out Chef Jonathan's dot com
(26:26):
directly on his website, or youcould check him out on the Gram at
Chef Jonathan's. You're listening to aMoment of Zen right here on seven ten
w R, the voice of NewYork iHeartRadio. We'll be right back after
this. A Moment of Zen isbrought to you by your Home TV.
Hi, this is Kathy Ireland hereon a Moment of Zen, brought to
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(26:48):
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(27:11):
Saturday nights from nine to ten VMon wo R, the voice of New
York iHeartRadio. Welcome back, beautifulTristate 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 Hydration with
Heart segment brought to you by OnceUpon a Coconut. We're featuring co founders
(27:33):
Mark Zemponia and Ray Burbage from OnceUpon a Coconut along with celebrity and dear
friend Mojo Raleigh. Otherwise known asDean Mutati. He's an American professional wrestler
and a former American football player,best known for his time in the WWE,
where he performed under the ring nameMojo Raleigh. Now he's the founder
of Paragon Talent and co host atTMZ Sports. Today, they joined me
(27:56):
in studio right here at Iheartcore headQuarters in New York City at w R
to kick off their amazing sponsorship withiHeartMedia and Once Upon a Coconut. Now
we'll talk, We'll talk to youabout this incredible brand. How they're revolutionizing
coconuts and the beverage industry, butalso how they're leveraging their position and power
(28:17):
to give back now. They wereinspired to create Once Upon a Coconut because
people should create their own narrative aroundthe brands they consume, not the other
way around. And their goal issimple. They want to tell a story
that we can all be part ofwhile hydrating the world with next level,
legendary tasting, premium coconut water.Welcoming now to the show are my amazing
(28:38):
friends Dean, Mark and Ray.Welcome, superstars. Hello, Thank you
so much for joining us in studio. It's very exciting stuff for you and
the company, and I can't waitto kick this off. So Ray,
we're gonna start with you first off. Congrats on an incredible brand, a
great tasting beverage founded by simply goodpeople. But I must ask, what
(28:59):
on earth possessed you to enter sucha competitive and crowded space. Well,
then that's a great question. Westarted off this venture with three goals in
mind. Number one is, firstand foremost, find a better tasting coconut
water that was currently available on themarket. Because we were all big coconut
water drinkers, but we couldn't getaround the taste that was out there because
we really enjoy the not only thehydration, but the nutritional benefits of coconut
(29:25):
water. It's probably one of thebest things you can put in the body.
And number two, we wanted todisrupt the stale coconut water space.
What I mean by that is notto have your father's or your grandfather's coconut
water in a tetrapac with your typicalcoconut and palm trees, but put it
in a cool, branded can,slim can where people can feel comfortable and
(29:45):
drinking at a pool party, orin a backyard or at the beach.
And so we wanted to create anedgy brand. And I think you'd see
that if you check out our Instagrampage. Yeah, for sure, I've
not only checked out the Instagram page, I've made all my friends and family
check out the Instagram page and thedot com website. Now, you guys
have an incredible product mark. Iknow you guys scoured the earth for a
very specific type of coconut and itlanded you in Vietnam, the world's sixth
(30:10):
largest producer of coconuts. There thecoconut is a form of religion, and
this dates back to the nineteen sixties, where people basically worshiped and consumed nothing
but coconuts, and specifically, thisregion has insanely delicious tasting coconuts. Now
zero additives, loan calorie, absolutelyno artificial flavors. This does not feel
like a mind blowing taste palate,yet it totally is. I could personally
(30:33):
vouch what is the secret? Sotell me how you harvest i'm coconuts and
why bent Trey Vietnam and there's onceupon a coconut add sugar to its coconut
water. Curious, do you knowhow many calories are? I talk to
me about all that good stuff?All right? No, well thanks for
having me having us. Yeah,So Vietnam was a very specific choice by
us. I think one of thereasons was the climate there, the soil,
(30:56):
the way that they harvest the coconutsreally cont to the taste profile this
product. So you know, yousaid it right. When when people think
about coconut water, they don't thinkabout like great tasting, great flavor,
things of that nature. So wewanted to make sure that we could provide
something that had all the health benefits, but also great flavor and great taste.
So we use a very specific coconut, the Harmona coconut, which is
(31:18):
made from which is a younger coconutas opposed to other brown coconuts which are
more mature, more bland, alittle bit more chalky. So the young
one, young coconut allows it tohave a little bit more than natural,
natural sweetened flavor inside of it,so we don't have any added sweeteners to
the product at all, which whichis due to that young hammona coconut.
So that was a big, bigdeal for us, and making sure that
(31:41):
it kind of stayed true to theflavor profile, the taste, and then
you know, just having all theother health benefits that come along with it.
Electrolytes great for potassium, iron,great for digestion, all these different
things. Reasons why I take itand the reason why I drink it more
now than ever. It's obviously it'smy brand, but at the same time,
the biggest reason why is the flavoris just as good as the health
(32:04):
benefits. So that's a little bitof the backstory. And you know,
Vietnam is a great region. We'veworked with our factory out there and produce
some great, great products and wehave a nice lineup that we're rolling out
with all the different benefits. Bigshout out to Noam over there in those
street coconuts. Dean welcome brother,Yeah baby, thanks for having me on
today, my friend. Absolutely congratsand all your success and thanks for helping
(32:27):
us kick this off. Now,you are a public figure and one can
argue even an expert when it comesto fitness and health given your career as
a mom. I love coconut waterbecause it's truly proprietary in its health benefits.
To Mark's point, potassium, calcium, and magnesium, those are all
electrolytes. They play important roles inhelping maintain hard health, liver and kidney
health, digestive functions, healthy bloodsugar levels, muscle and nerve functions,
(32:50):
and so much more. I mean, I specifically started drinking it after my
radiation while battling thyroid cancer, andtypically it's a cure all for hangovers.
Now, what was your first reactionwhen you tasted once upon a coconut and
what health benefits do you love itfor. Also, I'd love to know
if there's a specific time that yougenerally drink it absolutely well. My first
reaction was, oh, my goodness, this is absolutely delicious, and it
(33:15):
was just like, finally I gota coconut water that I actually love.
As far as the benefits for me, it's just the hydration. You know.
I'm thirty seven now play in theNFL wrestled. In the WWE,
you learn pretty quickly that it's notabout who can lift the most weight or
run the fastest, it's who cango the longest, and the biggest part
(33:36):
of that is being hydrated and beinghealthy. And that's exactly what this is
here. Wow, tell me whatyou don't love about it? Now?
Ray, that was incredible. Thankyou for that endorsement and being so transparent.
Ray. What does the once Upona Coconut product line consist of and
what is the company's product roadmap?Sure? Well, right now we have
(33:58):
four flavors out on the more ourpure coconut water. Now we have our
Sparkling Coconut Water with one hundred andtwenty milligrams of natural caffeine so it's sources
naturally. And our latest and thetwo latest greatest flavors are our coconut Water
plus Pineapple, which is fantastic.It's one of my favorites, and the
(34:20):
crowd favorite now is our coconut pluschocolate, so you have to try that.
I was skeptical, but it istruly amazing. The chocolate is my
favorite. It's one of my favorites. I mean, you guys have incredible
product line. But the fact thatyou diverse, that it's diverse enough to
keep up with different palettes is great. And the fact that you've added caffeine
to one of those beverages, thesparkling one that's a personal favorite of mine,
(34:42):
especially after a workout. But theone thing that I truly love about
this brand, again back to beinga mom, is that once upon a
Coconut cans are PBA free. Andif anyone knows about PBA, I mean
that could seep into our food orbeverages from containers that are made with PBA,
and factually, exposure to BBA isa concern because of the possible health
effects on the brain and prostate glandof fetuses, infants, and children,
(35:05):
and it can also affect children's behavior. So the fact that your can is
clear of that is a big,big selling point for me. Now,
Mark, does once upon a coconutneed to be refrigerated, I mean,
how long does it last? Isit non gmo? These are all important
things I'd love to know about.Sure, I'll try and go down the
list here. So it should berefrigerated. It is a shelf stable product,
so it can remain at room temperaturefor up to eighteen months, hopefully
(35:30):
not that long. If you're buyingit, you consume it with the first
few days you get it, buttypically it's best served chilled, right,
so you put it in your refrigerator, shake it up, you know,
and then you enjoy. So wemade sure that it had all these different
health benefits, but as well ascertifications like you said, PBA free,
we're non gmo, gluten free,vegan, all of these different things that
(35:53):
really contribute to a very very healthyand safe product, but also a great
tasting products. So you can havebeen in your fridge for a long time,
you can keep it in your cupboardfor a long time, up to
eighteen months, and it won't impacta flavor at all. So if ever
there's like we all need to takecover and we have to go out and
bikers, I guess we could takethis as a life saving You can totally
do that. I think I wouldhappily survive on something like this. Yeah,
(36:15):
same Dane. How does proper hydrationYou touched a little bit on this
earlier in your earlier question, buthow does it actually impact your performance?
And can you share any instances wherecoconut water has really made a significant impact
on your training or recovery. Isweat a lot. I'm a big time
sweater, so replenishing is just absolutelykey. But you know, again,
(36:38):
thirty seven years old, I've hadso many injuries over my career. Again,
you just got to make sure thatyou're just drinking NonStop. But you
get to a point where just drinkingwater isn't enough. It's not gonna cut
it. You need something for thatwater to latch on too and stay in
your system when you're just constantly onthe go and just adding in the electrolytes
and everything in these the coconut wateris exactly what does the trick. And
(37:02):
as far as the time that hydrationhas been the most paramount for me,
I would say that's been right now. Actually, you know, I finished
up with the WWE about three yearsago, and I've been kind of flirting
with the idea of a return topro wrestling, and I can say right
now that I have begun to trainfor that big comeback after so many years.
(37:27):
And yes, Once Upon a Coconuthas been stocked in the fridge and
we're just running through it like crazy. It's truly that great of a product
now, right. It's one thingto introduce a premium coconut water that tastes
better than anything you've ever tried before, but it's truly something else to give
back to the communities and people thattruly need it. And that's why for
every case of Once Upon a Coconutsold, you donate ten percent to a
(37:50):
charity that you select each month.Tell me why is this so important to
you? Which charities do you supportand how do you go about selecting the
charities? Well, then I'm gladyou brought that up, because that is
that was our third goal in mind, because that's near and dear to our
founders, and so, you know, we want to be the world's best
impact driven beverage out there. Iknow there are certain brands that do certain
(38:13):
things, but you know, wehave we have really stepped up to the
plate and set an example of whatthis should look like. We partner with
various different charities and organizations, uhlike the Breast Cancer Society, the National
Down Syndrome Foundation of Florida. Wepartner more more recently with Charlie Rockett and
(38:34):
his Dream Foundation, which does amazingthings for people around the country, people
that are needed around the country.So we're excited about that aspect of it
because again, that is something thatwe are that is near to dear to
all of our hearts because a certainpoint in your life, everyone's afflicted by
or know someone that needs help.And if we can give back, and
(38:54):
we truly do, it just makesthis brand, you know, a home
run. I mean, now thisI'm going to segue a little bit,
but that was extremely important to touchon. So Mark beverage brands. We
talked about this earlier. You're abig marketing guy. Beverage brands rely on
packaging shape and design to drawin consumers. But this, this new sleew of
(39:15):
skinny aluminum cans are basically here tosubtly signal to consumers that their exotic new
drinks are healthier than the beer andsodas in the short round cans of old,
so to speak. And traditionally beveragecompanies opted for you know, that
squat model to allow more room toadvertise the contents of their drink on the
body of the can with colorful detailsand logos. So why bring back the
(39:37):
skinny can now? And why isit important to once Upon a Coconut?
Great question. So one of thebig things we really wanted to focus on
and Ray hit on it before wasreally kind of focusing around design and brand
and giving this brand a personality throughdesign, right, So that's everything from
the can, the slim aluminum canthat it comes in, which is actually
a perfect size if you want toconsume one. It's not too much where
(39:59):
you have like a well over sixteenounce, also easy for on the go.
But the brand and the design ingeneral was really kind of thought through
from a positioning perspective to make itmore approachable and fun and relatable. The
name itself, Once Upon a Coconutreally kind of alludes to the whole idea
of storytelling and embracing the idea ofcreating a story together with our consumers.
(40:19):
So all of that contributed to wherewe are today. And if we looked
at the category as a whole,and we knew that there was an opportunity
to really kind of drive something thathad a bigger story, more personality,
more character, better design than anythingthat's out there, and that can connect
with consumers but also have that purposedriven attachment to it. So we think
we hit the mark. The audienceand the consumers have shared that same sentiment.
(40:44):
So we really pride ourselves on designand branding. So that's a little
bit of the backstory of how wegot Well. That is a rap,
my dear friends, that brings usto the end of this segment. Thank
you so much for coming on Ray, You're amazing, Mark, you have
an incredible product on your hands inDean. Thank you for being the best
cheerleader. Listen do all the work. I'll just cheer over here. Thank
(41:07):
you so much, fate to beon your show. Absolutely, guys,
imagine a drink that's nutrient rich,powerfully refreshing, naturally sweet, with no
added sugars, not from concentrate,zero additives, low in calories, absolutely
no artificial flavors, and is sotasty that it will become your new favorite
beverage. Well and for once upona coconut the absolute best tasting coconut water
(41:28):
you will ever try. It's availablein four refreshing flavors, pure chocolate,
pineapple, and sparkling with energy.Do your taste buds a favorite and pick
some up today. Head directly toonce Upon a Coconut dot Com. You're
listening to a moment of Zan righthere on seven ten wore the voice of
New York iHeartRadio. You can checkDan out directly on the gram at Stay
hyped, and please do check outOnce Upon a Coconut on their handle at
(41:51):
Once Upon a Coconut. Head directlyto once Upon a Coconut dot Com and
put in your order. We'll beright back after this. A Moment of
Zan is brought to you by CaldwellSolms Incorporated, investing globally in transformative businesses
like Original Digital Corporation or ODC.ODC develops advanced consumer and commercial fintech solutions
such as ogpay, which will transformthe way you manage your money from sending
(42:12):
and receiving money globally for free,paying for goods and services in person and
online, pay bills, buy andsell digital currencies, all while earning interest.
Ogpay is easy to set up,FDIC insured and your information is secured.
Check out ogpay dot com. Welcomeback beautiful Tristate 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 in just a few
(42:37):
minutes and are going deep segment broughtto you by co two Lift. We're
featuring doctor Amir Marashi, a Boardcertified gynecologist specializing in labiaplasty, vaginoplasty,
pelvic pain and endometriosis. He's basedout of New York City, Miami,
and Houston, and he's also thefounder of Surrey, the first ever pleasure
(42:58):
product brand designed by physicians. Today, he's joined by beauty industry trailblazer Lanacker,
CEO and founder of COO two Liftand Lumisk Skincare. They're gonna help
me demystify sexual shame and talk openlyabout women's health and wellness. We're chatting
about the health benefits of sexual pleasureand how to maximize celebration of self.
(43:21):
Now, sex and sexuality are apart of life. Aside from reproduction,
sex can be about intimacy and pleasure. Sexual activity, penile vaginal intercourse what
we call PVII or masturbation can offermany surprising benefits. Sexual health is more
than avoiding diseases and unplanned pregnancies.It's also about recognizing that sex can be
(43:43):
an important part of life. Peoplewith active sex lives tend to exercise more
and have better dietary habits than thosewith less sexual activity. Welcoming now to
the show are my amazing friends Lanakerand doctor Amir Mrashi. Welcome to the
show's superstars, hid then, it'sgood to be here. Thank you for
having us. Absolutely, let's diveright in. This is one of my
(44:05):
favorite topics. Now, we mightnot all want to admit it, but
most of us have a preferred wordfor vagina, be it Fanny, muff
minge or of course I'm all forthose who prefer to solely use the correct
anatomical term, but vagina nicknames arein fact here to stay, and a
lot of them are quite funny andquite frankly, life is boring when it's
(44:27):
not spend having a little bit oflaughs over terms like lady garden. Right,
so, doctor Emir, you gofirst. What are the top names
that you have heard women refer totheir vagina. I heard so many.
I heard cookie, kooky, youcan name it. I hear so many
things that in the beginning, youknow, I didn't know some of them.
I'm like, what is that?Are you a guy into college?
(44:47):
Just then knew it should be,you know, either the breast or vagina,
So I had to ask my colleaguessometimes, but depending on what neighborhood
do you work in or what populationyou are talking too, they used completely
different words. So my nurses fromthe Caribbean, when I do vaginal plastic,
they call it the tune up surgery, and they call it They're like,
(45:09):
oh, fix the pum kumtuanna.So I didn't even know what pumkom
is, but I learned about that. Okay, why not? Come on?
You must have heard some top namesas well doing what you do.
It's kind of it's funny, itzen, but it's kind of sad that
we still as adults have such namesfor the vagina, you know, because
I like to call it the vagina. But again, I've heard you know,
(45:30):
you've heard cool ha, your butJJ, you know, your downstairs,
your kidty, your flower, allthose different terms. But just on
the flip side, I've never hearda grown man calling his penis the willie.
What do yeah, women have theseother words. What do Yeah,
you're right, we have to startto demystify the shame around that word.
(45:52):
We're you know, we're at thebeginning of redressing the wrongs and misinformation around
this in neglected organ and so Ithink it's it's interesting that you know there's
actually code words for something that shouldbe so simple. It's now doctor were
why do you think that they're Shameand embarrassment in the word sex and vagina
is a cultural It's so unfortunate,and I'm glad that you ask that the
(46:14):
name of this entire area in medicaltextbooks is Pudentdale area. You know what
pudendale mean in Latin. It meansto the area to be ashamed. Though,
but that's for women, because formen, as you said, that
shame doesn't exist. That's because youknow, as I said in the beginning
(46:36):
of my book, A Woman's Rightto Pleasure, I always believed that God
was a man because I felt likethere is such a big difference on the
way that we are treating woman versuswe are treating men. It's interesting,
it's interesting, Lina. I wantto get your perspective on it too,
But I want to be mindful ofour airtime right here. But in a
twenty twenty two study by gynecologists atthe University of Manchester in England, let's
(47:00):
than ten percent of women could accuratelylabel female genitalia. And the clitteresst is
even more table than the vagina andarguably the most neglected truman organ by medicine.
It's still inadequately depicted in most medicaltextbooks and barely touched upon in medical
training. And this is a seriousproblem because women have been injured by this
lack of knowledge through watched reconstruction surgeries, anti incontinence procedures, obstetric pairs and
(47:23):
repairs, and boveectomies. That weneed to stop the madness about being shameful
to talk about this such an importanttopic. So yeah, I agree with
you that thank you for writing abook like that and zen even to speak
to aga. I think that shamethat we talk about has even contributed to
the prevalence of sexual abuse in whatis the statistic One out of every three
(47:47):
women under the age of eighteen havebeen sexually abused, and I think one
of the reasons is that they can'teven talk to an adult. There's so
much shame about it that they feelthey feel muffled and taking about what is
happening to them. So I thinkthe more we can remove the shame or
de shame, or to make peoplesee that this is just a normal part
(48:09):
of our body, that even itwill help our young ones growing up to
not feel that way. I couldn'tagree more. Now, Doc Jormir,
there's an entire group of women thatare now proactive in wanting to feel more
comfortable with their bodies, wanting touse procedures that will help vaginal rejuvenation.
(48:30):
So this is something that we're seeingmore and more of because twenty years ago
this was completely taboo. If youwent to the guy in colleges and ask
for vaginal rejuvenation, they looked atyou like you were an alien. So,
Doc Jormir, how do you feelabout vaginal rejuvenation? I mean,
is this something that women should bepracticing, regardless of getting old or not?
A sudden what happens? We allstart all parts of our body.
(48:53):
We start like a beautiful, plump, plung and we end up becoming like
a prune. Wait, we losewater, you lose college. People tend
to think that vagina is like aflat so penis goes right inside it.
It's not like that it has adownward angle. What happens with the eight
(49:13):
This angle ends up becoming flat andyou're like, oh, you know what,
I don't like to be with youma anymore. I don't enjoy it.
You have less and less sex,and it just becomes a chore.
So vaginal rejuvenation I tell people,I'm like, make sure you do it.
It's somebody who knows the natomy.Oh yeah, I love what you're
(49:34):
saying. And I can't read yourI can't wait to read your book.
Now, you're an expert in thisfield. What solutions are you recommending non
invasively for vaginal rejuvenation? Well,thank you for that question. And just
to kind of address it, we'retalking about vulva vaginal So doctor Marashi talked
about, you know, penetration goinginto the vagina. But most people,
most women get satisfaction of the clitterers. And that is not just what you
(49:59):
see sticky that iceberg, but it'slike that iceberg is underneath. You have
to regenerate the whole tissue. AndI like that he compared it to aging.
And because he compared it to agingand we're losing collagen, we're losing
elastin, we're losing hydration. Weneed to do the same thing down there.
We need to bring back the skin, thicken back that skin, bring
(50:19):
blood flow to that area. Andso you know, I like, you
know, we have the CO twole v which just does just that.
It brings blood flow to the area. So it's it's nourishing that tissue,
that's clitter us, that vulva area. It's bring thickening the vaginal tissue and
it's bringing so it's increasing nerve ending. So you get that at a very
(50:44):
you can as you start losing it, you can start building that back.
So the cootwo lev is an athome treatment that women can do the privacy
of their homes. That makes thathappen very quickly. I couldn't agree more.
I tried CEO to lift V.It lifted, it, hydrated and
rejuvenated everything down there in just threeapplications. I mean, it helped tighten
(51:05):
and lifted all basically using carbon dioxide. It was so simple. It enhanced
circulation by rushing oxygen rich blood totissue and regenerated cells to improve sensitivity and
lubrication. This was major for me. Now we are officially out of time,
but thank you so much both ofyou for a very very enlightening conversation.
Thank you for having us absolutely guys, that was our going Deep segment,
(51:28):
brought to you by Cootwolift dot com. That was beauty industry trailbazer Land,
a Curse CEO and founder of Cotwo Lift and Loomisk Skincare. And
that was the incredible doctor Amir Marashi. Check him out on the gram at
NYC Guy No, and always checkout at get Surrey a Woman's Right to
Pleasure. You're gonna see incredible productsthere, brought to you directly by physicians.
(51:50):
You're listening to a moment of Zenright here on seven ten wore the
voice of New York iHeartRadio. We'llbe right back after this. A moment
of Zen. It is brought toyou by your Home TV. Hi,
this is Kathy Ireland here on aMoment of Zen, brought to you by
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(52:37):
We are at the end of ourdate. My dear friends, that's
a rap. Join me right hereon seven ten w R, the Voice
of New York every Saturday night fromnine to ten pm, where you could
head to seven TENWR dot iHeart dotcom forward slash a Moment of Zen.
Also remember that we're live on TraverseTV Sundays at one pm Eastern YouTube Sundays
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(53:00):
Zen are available on Kathy Ireland's yourHome TV streaming platform. That's free programming
to you. You could head directlyto our channel at mox dot your hometv
dot com. Thank you for listeningto a Moment of Zen. It's been
an absolute pleasure being your host.Thanks again to all of our responsors that
continue to make this show possible.And remember happiness is the only thing that
(53:20):
multiplies when you share it. Abig shout out to our newest sponsors,
cootwolift dot com and Once Upon aCoconut. The proceeding was a paid podcast.
iHeartRadio's hosting of this podcast constitutes neitheran endorsement of the products offered or
the ideas expressed.
They'll 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 Sam's takes youon a sexy and wild ride, covering
(00:20):
the latest in film, fashion,pop culture, cryptocurrency, fintech, cannabis,
and entertainment from the millennial mom's perspective. Here's your host, Zen Sam's.
Welcome back, beautiful Tri State area. Welcome to our one hundred and
twenty fifth weekly episode. It's alwayssuch a pleasure to spend my time with
you on the airwaves. Thank youfor listening and interacting with me on social
(00:42):
media. That truly does make itall worthwhile. Please make sure to follow
me at zen Sam's that's Zen withan X, not a Z. Also
remember that we're live on Traverse TVSundays at one pm Eastern and of course,
all episodes of a Moment of Zenstream twenty four seven on Kathy Ireland's
your Home TV. That's free programmingto you. You can always find us
(01:03):
on our YouTube channel at Zen Sam'sWe have such a great show lined up
for you today, very exciting stuff. In our financial literacy segment brought to
you by Cardon Ventures, today,we're featuring Brandon Dawson, CEO of ten
X Health System and author of nineFigure Mindset, How to Go from Zero
to Over one hundred million in netWorth. He's the co founder and CEO
of Cardon Ventures with business partner GretCardone. Today he joins me to chat
(01:27):
about his new book, Tips onScaling Your Business ten X and his secret
to how he sold his last businessat an astonishing seventy seven X for one
hundred and fifty one million dollars.In our culinarian wine segment, brought to
you by Beach Quacina, today,we're featuring celebrity chef Jonathan Sinto, a
(01:49):
flavor artist, TV show creator bestknown for his Italian and Asian fusion.
Jonathan has been featured on the FoodNetwork, Chopped, Master Chef six,
Good Housekeeping, and Eat This.That's just to name a few. He's
quite the celebrity. He created andhosted the hit TV series Family Kitchen Revival,
watched by over six million viewers.Today, he's joined by Vip Peter
Guimatis of New York City, Peter'smanaging partner at Beacheck Kuchina restaurant group,
(02:14):
founder of Tipsy Girl Wines and ownerof Beachek Kuchina right here in Midtown Manhattan.
Today, they joined me to chatabout rude and demanding customers, the
craziest things people have done while diningat the restaurants, and how Peter and
Jonathan handled drama and are going deepsegment brought to you by Co two Lift.
We're featuring doctor Amir Madashi, aBoard certified gonecologist specializing in Libya,
(02:37):
plas c, vaginoplasti, pelvic pain, and endometriosis. He's based out of
New York City, Miami, andHouston, and he's the founder of Surrey,
the first ever pleasure product brand designedby physicians innovating sexual wellness. Is
at the court of it All todayhe is joined by beauty industry trailblazer Lannaker,
CEO and founder of Co two Liftand Loomist Skincare. They're gonna help
(03:00):
me demystify sexual shame and talk openlyabout women's health and wellness. Chatting about
the health benefits of sexual pleasure andhow to maximize celebration of self. It's
all about vagina power and our hadraationwith Heart segment brought to you by Once
Upon a Coconut. We're featuring cofounders Mark Semporna and Ray Berbuge from Once
Upon a Coconut along with celebrity anddear friend Dean Muttadi, an American professional
(03:24):
wrestler and former American football player bestknown for his time in the WWE,
where he performed under the ring nameMojo Rali. He's also a co host
on TMZ Sports and founder at ParagonTalent. They're gonna join me right here
in New York City at our iHeartheadquarters at w R Studios to kick off
our amazing sponsorship with iHeartMedia and OnceUpon a Coconut. We'll talk to you
(03:47):
about this incredible brand and how therevolutionizing that's right Coconuts and the beverage industry,
but also how they're leveraging their positionand power to give back. Stay
tuned. We're featuring Branddon Dawson,CEO of ten X Health System and author
of nine Figure Mindset. Today we'rechatting all about his new book and tips
on scaling your business ten X.You're listening to a moment of Zen right
(04:09):
here on seven ten wire, thevoice of New York iHeartRadio will be right
back after this. A moment ofZen is brought to you by Caldwell Solmes
Incorporated, investing globally in transformative businesseslike Original Digital Corporation or ODC. ODC
develops advanced consumer and commercial fintech solutionssuch as OGPA, which will transform the
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Welcome back, beautiful Dry State Area. You're listening to a moment of Zen
right here on seven ten war thevoice of New York iHeartRadio. I'm your
(04:51):
host, zen Zam's up next inour financial literacy segment brought to you by
cardone Ventures. Today we're featuring BrandonDos, CEO of ten X Health System
and author of nine Figure Mindset,How to go from zero to over one
hundred million in net worth. He'sthe co founder and CEO of Cardon Ventures
with business partner Grant Cardone, whichin less than four years went from a
(05:15):
startup to one hundred and thirty millionin revenue and over two hundred employees.
His ability to take the stage,help business owners succeed and inspire his team
to move things forward in true tenX fashion is what makes Brandon such a
remarkable mentor, business owner, partner, and leader. Today we're chatting about
his new book, Tips on ScalingYour Business ten X, and his secret
(05:38):
to how he sold his last business, an astonishing seventy seven x Ibada for
one hundred and fifty one million dollars. Now, about a decade ago,
I first learned about a principle frommaximizing time and effort pioneered by the very
legendary leader of all leaders, JohnMaxwell. He calls it the ten eighty
(05:58):
ten principle, and a break downlike this. The first ten percent is
the beginning. This is the conceptualphase where you share your vision of the
bigger picture. The eighty percent isthe middle. After the initial phase,
the project becomes your team's baby.You can help out here and there,
but less is more. The finalten percent is the end you jump back
in just before the team takes theproject over the finish line. Now,
(06:21):
concepts like this have stood the testof time, and with experts like Brandon
amplifying and modifying this principle even further, well you get nothing but success.
Welcoming down to the show is theamazing Brandon Dawson. Welcome, superstar.
Hey, thank you for having meon your show. I always love having
an opportunity to talk to you.Absolutely, let's dive right in because everyone
(06:42):
can't wait to hear about this.So, first, tell us about your
book, nine Figure Mindset and whatmotivated you to write it. Yeah,
great, and you mentioned John Maxwell. So John Maxwell wrote the foreword to
my book, nine Figure Mindset becauseI've worked with John for twelve years now
and he's had the opportunity to seewhat I've personally done and witnessed it not
(07:04):
only as a participant and an instructorand a mentor, but also I've worked
with John in John's business and wehad massive impact, and he talks about
that and the forward. So I'mvery excited to be on your show.
Mostly, I'm excited to have putthis book out. I've been working on
(07:24):
it for twelve years, showing peoplethat if you get your mind right,
you can get your money right.You get your money right, you get
your scaling process right, and youhelp your people get their personal professional financial
goals aligned with that. That's atten eighty ten. That eighty is making
sure your teams are pulling the businessforward because they're aligned with it. But
(07:46):
it starts with a leader, someonewho's committed to a big picture that other
people can see themselves succeed inside ofit. And what I found for myself
in my first business I took publicat twenty nine years old and then screwed
everything up, is that no matterwhere you're at any point in time in
your life, you have context andcontrast, but it's only in reflection.
(08:07):
I made so many mistakes and italmost pulled me completely and entirely off target
for doing what I dreamed of doing. And I got myself recentered and John
Maxwell and many other authors that Italk about in this book helped form and
shape my thoughts, my actions,and ultimately results. And I'm just excited
(08:28):
to share with anybody who's struggling orthe dreamer that wants to take control of
their personal professional financial life in thefuture and bring it back to the presence
so that they have the right mindsetto create the right results. I love
everything you're saying. And you know, it's interesting because if you're the founder
of a services business, right,you're probably in therapy or in desperate need
(08:50):
of help, because a knowledge drivenbusiness is one of the hardest to scale,
especially if what you do is supercustom and can't easily be productized.
Right. And add to that thefact that most service companies are deeply infused
with the founders ethos and that essenceis really hard to replicate. Still,
you clearly proved that it can bedone. And after all, there's a
(09:11):
reason that the og powerhouse advertising agenciesthat are still industry leaders today bear the
founders names like Leo Burnett or Ogilvie, Wonderman, Satchie and Sachie and Widen
and Kennedy. Right, the reputationsand expertise were what the business was built
on and grew. But things haveevolved, so you don't have to necessarily
take on that name. And you'vedone a fantastic job at branding your business
(09:35):
and at really helping entrepreneurs everywhere.Now you're known for saying that success isn't
about working harder, but about ensuringyou're striving towards the right goals and in
the right direction. What are afew good first steps towards that end.
If you're a business owner, there'sa lot of distractions, there's a lot
of things pulling you off of target. So what I talk about in this
(09:58):
book is you need to go outto a few future place in time.
You need to pick a target outin the future, and then you need
to visualize. You need to seeyourself what you're doing, what you're talking
about, what people are saying aboutyou, what your employees are saying about
you, what kind of employees you'vedeveloped, and the teams that you have
working. The further you can goout and put a pin in that and
say a stake it and say thatis going to be my legacy, because
(10:20):
what you think is what you say, what you say is what you do,
and what you do is ultimately whatyou're known for, which is your
legacy. So the more intentional youare about establishing that legacy, and the
more intentional you then are in themoment when confronted with pressure and stress and
friction and resistance and fear and anxietyand emotion. You can go to that
(10:41):
future point and go, are thethings I'm going to do right now,
pulling me towards that future state orpulling me off target, because in your
present moment, you're mostly reacting tothe conditions around you. And most business
owners make the wrong decisions when understress, pressure and fear and anxiety,
and their teams do as well,and they get overwhelmed with information, knowledge,
(11:05):
opinions, pulling pol L I nG. Asking everybody what should I
do and how should I do it? And where should I do it?
And when should I do it?And most of that advice is wrong.
It's coming from people who have notexperienced what you're trying to do, and
it's coming from people who are notonly not an expert, but they're not
even an authority on what you're tryingto accomplish. So learning how to surround
(11:26):
yourself with the right people at theright time, asking the right questions because
that's your responsibility, and then takingthe right actions. This is what we
teach business owners because your actions willfollow your thoughts. Broken thoughts create broken
actions. There you go, andI always say, to your point to
expend on that further build your factorymentality. Right, the pattern I've noticed
(11:48):
is at the beginning and the endof any given creative act, not the
middle, are the crucial parts ofthe process to consider when evaluating concepts like
variability and repeatability, and some ofthe world's most prolific and successful artists found
ways to repeat the seemingly unrepeatable.I'll give you one of my favorite examples,
Andy Warhol. Right. As youprobably know, Andy was a brilliant
(12:11):
artist and one of the founders ofthe pop art movement, but it was
his business acumen and ability to massproduce art that made it all possible.
And as a young man out ofcollege and in the late forties, he
moved to New York City and immediatelybecame a successful commercial illustrator and graphic designer.
And in the fifties he started makingdrawings, collages, hand colored picture
(12:31):
books, and it was the firsttime he effectively scaled himself by tapping assistance
to do the middle stages of hisartistic production and inviting friends and associates to
what he would call these coloring partiesfun and festive, sure, but also
expressly to help him color in hisnumerous works, and then of course in
(12:52):
the early sixties, Warhol turned topainting and silk screening. But to your
point, you know there was agiven, proven system, and he was
one of the first to do thatwas seemingly really difficult. Now, part
of your philosophy, Brandon, isthe concept of unrealistic targets as a catalyst
for innovation, breaking barriers and achievingunprecedented success That may seem daunting and maybe
(13:18):
even counterintuitive for some. So whyis being unrealistic a smart strategy in one's
business or a career life. It'sa great question. This is what I
talk about nine figure mindset. Becauselook, I was at two point four
GPA, I barely got out ofhigh school. I sucked at math,
I was voted least likely to succeedfrom a little tiny town in Corvallis,
(13:41):
Oregon. And if I was realistic, I would have got a job at
a restaurant or Les Schwab tires,or I would have put I would have
worked like my uncle did his wholelife at a mill. Like That's what
realistic people do, because everyone aroundhim is telling him how to conform and
how to behave and how to act, what to do, and how to
be realistic. Well, fortunately forme, I was never realistic. And
(14:05):
you know it's interesting. When Iwas eight years old, I was hit
by a car and I almost died, and people ask me, like,
what is it that allows you togo out and just explore and invent and
not be controlled or constrained by otherpeople's opinions. And it's because every time
I'd get confronted with fear or anxiety, or I'd be like should I really
make that sales call or should Igo visit that person? I could look
stupid or be embarrassed. I remindedmyself, Dude, you should be dead
(14:28):
right now, So what difference doesit make? Everything that you do from
this point forward is a purely upside. So I never got held back with
the fear of looking stupid or beingwrong. I just kept going and going
and going and going and practicing andgetting better, finding mentors and finding better
ways of doing things, and beinghonest with myself when I failed how to
(14:48):
fix that? It's so easy toget pulled off target. And when you
talk about Andy Warhol, he keptinventing himself, he kept in abating,
he kept thinking bigger. He keptcollaborating with more people, He kept staying
on target, moving towards a statedobjective, which in today we all look
back and everyone knows that name andhis work is. Some pieces of his
(15:11):
work are priceless, much so expensive. It's crazy. Yeah, but it's
beautiful. It's beautiful. Thank youso much for coming on. We're out
of time, but I can't waitto read this. You are incredible.
You are definitely somebody that people shouldbe listening to, especially when it comes
to understanding you know, financial literacyand taking their enterprise and empire to the
(15:33):
next level. And anybody that preorders it, I have thousands of dollars
of free content. I was inthe studio for four hours creating content.
So if you pre order this bookon Amazon or anywhere else in register at
nine figure mindset dot com. I'llsend you that content along with the first
two chapters. I love it.Thank you so much. Frandon, You're
awesome. Thank you. That wasour financial literacy segment brought to you by
(15:56):
cardone Ventures. You could head directlyto cardone venture dot com or check out
Brandon Dawson on the GM Brandon M. Dawson, You're listening to a moment
of zan. Right here on seventen wore the voice of New york iHeartRadio.
Who we are back after this?A Moment of Zen is brought to
you by Novai, a members onlytravel portal exclusively available through Organo, offering
(16:18):
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beautiful Tri State Area. You're listeningto a moment of Zen. Right
here on seven ten, wore thevoice of New York iHeartRadio. I'm your
(17:26):
host, Zen. Sam's up nextin our Culinarian Wine segment, brought to
you by b Cha Kuchina. Today, we're featuring celebrity chef Jonathan Sinto,
a flavor artist, a TV showcreator, and best known for his Italian
and Asian fusion. Jonathan has beenfeatured on the Food Network, Chopped,
Master Chef Six, Good Housekeeping,and Eat This That's just to name a
(17:48):
few. He recently created and hostedthe hit TV series Family Kitchen Revival,
watched by over six million viewers.Today, he's joined by Vip Peter Guimadis
of New York City. Peter managingpartner at Beeche Kuchina Restaurant Group, founder
of Tipsy Girl Wines and owner ofBeeche Kuchina Restaurant. Right here in Midtown
Manhattan. He's quite the celebrity himself. In fact, Bee che Kuchina is
(18:11):
always swarming with famous people, fromMark and Donnie Wahlberg to fifty Cent,
from Rod Stewart to Bruce Springsteen tothe housewives of New York City. They
all had to Peters for a funand relaxing time. Today we're chatting about
rude and demanding customers, the craziestthings people have done while dining at their
restaurants, and how Peter and Jonathanhandle the drama. Of course, it's
(18:32):
the people have lost their ever lovingminds incidents that make the news, but
they are also a reflection of adeeper trend. Americans appear to have forgotten
their niceties, especially with those whosejob it is to assist them. Lawyers
are reporting ruder clients. Restaurants arereporting ruder clients. Flight attendants, from
whom rude clients are no novelty,are reporting mayhem. FAA finds for unruly
(18:57):
behavior have already exceeded a million dollarsthis year. What's going on? People
are just mad? Welcoming down tothe show. Are my awesome friends at
hand? Peter and Jonathan sinto welcometo the show. Gentlemen. Hello,
I'm so happy to have you bothon today. So let's dive right in.
This reentry into polite society is provingto be a little bit bumpy,
(19:19):
guys. James Gordon a few monthsago, not long ago, got eighty
six from Baltazar. Keith McNally,who owns Baltasar in New York City,
slammed the late night show host forhis allegedly rude conduct conduct in the restaurant.
And of course, James Gordon isa hugely gifted comedian, but according
to Baltasar, a tiny cretan ofa man, the most abusive customer to
(19:44):
any of the Baltazar servers since therestaurant opened twenty five years ago. Peter,
what is the craziest thing a customerhas ever done while dining at your
restaurant? Well, you know whyeverybody's so crazy and mad? You know,
I got to get politicals and it'sthis administration. It's making us crazy.
We don't know if a man's aman, the girl's a girl.
We don't know what the hell we'redoing out here anymore. So this is
why we're angry. But I mean, you know, I've been in this
(20:07):
business thirty years. I started inthe nightclub business, so I can tell
you a story from the nightclub thatyou cannot even up, you cannot talk
about it. But as far asin the restaurants, you know, a
woman walk in proper with her legscrossed and her pocketbook and adjusting her makeup
for martinis. Later, Ah,she can't find her pocketbook, She's swearing
and yelling, she doesn't a lotto leave a tip. So we've pretty
(20:30):
much seen it all in this business. But are you right? It has
gotten worse. And I'll tell youwhere it's gotten worse. If I have
Fox News on, people actually yellat me. They want I'm going to
turn it off. I can getlike a lot of static now today from
just political views. That's the worstI've seen, Yeah, without a doubt.
So legion are the reports of discourtesythat some customer facing businesses have been
(20:51):
forced to play mismanners, and specificallyvisitors at the University of Indiana Health System,
they're now greeted by a sign thatreads, please take responsibility for the
energy you bring into the space.Your behaviors matter. So yes, and
we actually have to remind people tobe nice. Jonathan, what is the
craziest thing that a customer has everdone? And how have you handled the
rudeness? Well, it is afunny story. Me and my father open
(21:15):
up a restaurant in the early twothousands here in Long Island. It was
called Home Cooking Cafe. And wewere inside the Amatraz Health Club which was
off as Sunrise Highway. So wehad a lot of a lot of customers
that were working out and then theywanted to eat something. And we're making
everything from scratch, healthy, reallygood comfort food sour opening night, the
(21:36):
first day we're opening up, wedid our soft opening, but now we're
opening up for the actual guests.In the place, my father and me
are. He's doing the front,I'm doing the back. And this lady
asked for one of our bourmet sALSthat we made. Now, these are
farm fresh vegetables that come in fromlocal Hampton farms and places like that that
we're working with. And she tellsthe server that we have in our lettuce.
(22:02):
Now, granted this has been washedmany times, right, there was
no sand, and they want afree meal. You know, they're entitled.
They think that this is before allthe yelps and like, you know,
all the social media. So luckilyyou know they're not posting it on
Instagram, but they want free mealsand you have to deal with that.
We had to. We had togive her a free meal because she was
(22:23):
alleged sand you have to give thiswomen a free meal, you got you
gotta understand, she was the bigmouth of the actual place that we were
coming to, so you know she'sgoing to trickle it down to all her
friends and talk in the community,and so, yeah, it was frustrating
to be able to do something likethat, but at the end of the
day, you have to deal withpeople who think they're entitled to whatever they
(22:44):
wanted to do. And you know, it's hard as a restaurant to be
able to deal with a customer becausethey always think they're right. They're probably
not right most of the time.They're probably ruin most of the time.
And you know, it's tough asa person who was a restaurant only because
we deal with a lot of stuff. Everyone has a bad day, right,
Yeah, people don't assume that theythink, oh, well, you
don't they cook, they know whatthey're doing. They have to be on
(23:07):
all the time. That is notthe case with human beings, right,
yeah, without a doubt. Now, Peter, I know that you typically
always greet people with a smile.You're never on the angrier side. You
always try to diffuse any kind ofescalation that takes place in your restaurant.
I've witnessed it myself. But howdo you go about dealing with a rude
customer to the point where these daysthey could write anything on Yelp, whether
(23:32):
it's true or not, and thenit becomes set in stone, it could
never be raised. Well, whatare your thoughts on this? So you
know, you always have to figureout what their issue is. So I'm
great at trying to figure out whatis your issue? Like, what are
you mad about? And there's nothingthat a drink or dessert can't six and
a smile and just being nice.So you never want to buck the customer.
(23:52):
You know, if you buck thecustomer, they're going to buck you
back. Nothing good has ever beenhappened. Oh I love that mentality.
You're such a charmer. You're dreamsof dessert, a hand on the shoulder,
thank you so much for your patronage, and we'll see you tomorrow.
It's that fake people that complained everyday. Now, Peter, if a
picky customer returns the food twice andeveryone else has started eating, do you
(24:15):
discount the check? Yeah? Youknow, we we bend over backfleots for
customer. I only remember one time, oh maybe two times. I only
remember one time in my history actuallythrowing somebody out of my restaurant because it
was a third time that the foodwent to the table. She was there
by herself, and you could tellshe was just looking to scam the place.
(24:36):
So I actually told her there's nothingelse here on the menu that will
suffice to you. And at thispoint I'm asking you to leave. Oh
yeah, Jonathan, a customer wantsto change the dish around due to dietary
restrictions. Do you bend? We'vehad that happened before. I do a
lot of high end parties out inthe Hamptons. We just had it recently,
right before the pandemic. We dida very large party. It was
(24:57):
about fifty people and agaponic and weget there and there was an extra time
guest that arrived. You know,now, when you're making high end parties,
everything is allocated as far as theingredients. We get there, we
had no choice to try to createon the fly with taking ingredients out of
the refrigerator because you know, youwant to make the customers happy as possible.
(25:18):
Yeah, we do bend over backwardsbecause at the end of the day,
you're only as good as your lastmeal. So you have to make
sure that you know you're taking careof these customers and making them happy.
Look, you know what we puton the plate. Its sex on the
plate, right, It's what theysee and entices them. It gets them
excited. It gets them to wantto drink more wine, which is great.
You know when we're doing wine pairings, so you know that's what we
(25:40):
want. And I'll even join inwith them and have some wine because it
calms me down when you deal withpeople who have a lot of crazy energy.
So it's really important to take careof your customer, really is.
I love it. Congratulations on everythingthat you've accomplished. Thank you so much
for coming on, thank you forhaving me, and now it's time for
me to go handle my customers.That was our culinarian wine segment, brought
(26:03):
to you by b che Kuchina,featuring celebrity chef Jonathan Sinto, flavor artist
and TV show creator, and thatwas Vip Peter g of NYC. Peter
grimadis managing partner at Bachekuchina Restaurant Groupand founder of Tipsy Girl Wines. You
can head directly to be Chekuchina dotcom and check them out on the Gram
at bache Kuchina Midtown, and don'tforget to check out Chef Jonathan's dot com
(26:26):
directly on his website, or youcould check him out on the Gram at
Chef Jonathan's. You're listening to aMoment of Zen right here on seven ten
w R, the voice of NewYork iHeartRadio. We'll be right back after
this. A Moment of Zen isbrought to you by your Home TV.
Hi, this is Kathy Ireland hereon a Moment of Zen, brought to
you by your Home TV. We'vedeveloped an all inclusive, subscription free network
(26:48):
that you're going to love, whetherit's financial freedom, fashion, beauty,
health and wellness, wonderful weddings,travel and culture, cooking, entertainment and
short form documentaries, programming for everyone, classic films, and new shows,
including Kathy Ireland Presents American Dreams.We've developed this network just for you.
Please check out your hometv dot com. Tune in to a Moment of Zen
(27:11):
Saturday nights from nine to ten VMon wo R, the voice of New
York iHeartRadio. Welcome back, beautifulTristate 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 Hydration with
Heart segment brought to you by OnceUpon a Coconut. We're featuring co founders
(27:33):
Mark Zemponia and Ray Burbage from OnceUpon a Coconut along with celebrity and dear
friend Mojo Raleigh. Otherwise known asDean Mutati. He's an American professional wrestler
and a former American football player,best known for his time in the WWE,
where he performed under the ring nameMojo Raleigh. Now he's the founder
of Paragon Talent and co host atTMZ Sports. Today, they joined me
(27:56):
in studio right here at Iheartcore headQuarters in New York City at w R
to kick off their amazing sponsorship withiHeartMedia and Once Upon a Coconut. Now
we'll talk, We'll talk to youabout this incredible brand. How they're revolutionizing
coconuts and the beverage industry, butalso how they're leveraging their position and power
(28:17):
to give back now. They wereinspired to create Once Upon a Coconut because
people should create their own narrative aroundthe brands they consume, not the other
way around. And their goal issimple. They want to tell a story
that we can all be part ofwhile hydrating the world with next level,
legendary tasting, premium coconut water.Welcoming now to the show are my amazing
(28:38):
friends Dean, Mark and Ray.Welcome, superstars. Hello, Thank you
so much for joining us in studio. It's very exciting stuff for you and
the company, and I can't waitto kick this off. So Ray,
we're gonna start with you first off. Congrats on an incredible brand, a
great tasting beverage founded by simply goodpeople. But I must ask, what
(28:59):
on earth possessed you to enter sucha competitive and crowded space. Well,
then that's a great question. Westarted off this venture with three goals in
mind. Number one is, firstand foremost, find a better tasting coconut
water that was currently available on themarket. Because we were all big coconut
water drinkers, but we couldn't getaround the taste that was out there because
we really enjoy the not only thehydration, but the nutritional benefits of coconut
(29:25):
water. It's probably one of thebest things you can put in the body.
And number two, we wanted todisrupt the stale coconut water space.
What I mean by that is notto have your father's or your grandfather's coconut
water in a tetrapac with your typicalcoconut and palm trees, but put it
in a cool, branded can,slim can where people can feel comfortable and
(29:45):
drinking at a pool party, orin a backyard or at the beach.
And so we wanted to create anedgy brand. And I think you'd see
that if you check out our Instagrampage. Yeah, for sure, I've
not only checked out the Instagram page, I've made all my friends and family
check out the Instagram page and thedot com website. Now, you guys
have an incredible product mark. Iknow you guys scoured the earth for a
very specific type of coconut and itlanded you in Vietnam, the world's sixth
(30:10):
largest producer of coconuts. There thecoconut is a form of religion, and
this dates back to the nineteen sixties, where people basically worshiped and consumed nothing
but coconuts, and specifically, thisregion has insanely delicious tasting coconuts. Now
zero additives, loan calorie, absolutelyno artificial flavors. This does not feel
like a mind blowing taste palate,yet it totally is. I could personally
(30:33):
vouch what is the secret? Sotell me how you harvest i'm coconuts and
why bent Trey Vietnam and there's onceupon a coconut add sugar to its coconut
water. Curious, do you knowhow many calories are? I talk to
me about all that good stuff?All right? No, well thanks for
having me having us. Yeah,So Vietnam was a very specific choice by
us. I think one of thereasons was the climate there, the soil,
(30:56):
the way that they harvest the coconutsreally cont to the taste profile this
product. So you know, yousaid it right. When when people think
about coconut water, they don't thinkabout like great tasting, great flavor,
things of that nature. So wewanted to make sure that we could provide
something that had all the health benefits, but also great flavor and great taste.
So we use a very specific coconut, the Harmona coconut, which is
(31:18):
made from which is a younger coconutas opposed to other brown coconuts which are
more mature, more bland, alittle bit more chalky. So the young
one, young coconut allows it tohave a little bit more than natural,
natural sweetened flavor inside of it,so we don't have any added sweeteners to
the product at all, which whichis due to that young hammona coconut.
So that was a big, bigdeal for us, and making sure that
(31:41):
it kind of stayed true to theflavor profile, the taste, and then
you know, just having all theother health benefits that come along with it.
Electrolytes great for potassium, iron,great for digestion, all these different
things. Reasons why I take itand the reason why I drink it more
now than ever. It's obviously it'smy brand, but at the same time,
the biggest reason why is the flavoris just as good as the health
(32:04):
benefits. So that's a little bitof the backstory. And you know,
Vietnam is a great region. We'veworked with our factory out there and produce
some great, great products and wehave a nice lineup that we're rolling out
with all the different benefits. Bigshout out to Noam over there in those
street coconuts. Dean welcome brother,Yeah baby, thanks for having me on
today, my friend. Absolutely congratsand all your success and thanks for helping
(32:27):
us kick this off. Now,you are a public figure and one can
argue even an expert when it comesto fitness and health given your career as
a mom. I love coconut waterbecause it's truly proprietary in its health benefits.
To Mark's point, potassium, calcium, and magnesium, those are all
electrolytes. They play important roles inhelping maintain hard health, liver and kidney
health, digestive functions, healthy bloodsugar levels, muscle and nerve functions,
(32:50):
and so much more. I mean, I specifically started drinking it after my
radiation while battling thyroid cancer, andtypically it's a cure all for hangovers.
Now, what was your first reactionwhen you tasted once upon a coconut and
what health benefits do you love itfor. Also, I'd love to know
if there's a specific time that yougenerally drink it absolutely well. My first
reaction was, oh, my goodness, this is absolutely delicious, and it
(33:15):
was just like, finally I gota coconut water that I actually love.
As far as the benefits for me, it's just the hydration. You know.
I'm thirty seven now play in theNFL wrestled. In the WWE,
you learn pretty quickly that it's notabout who can lift the most weight or
run the fastest, it's who cango the longest, and the biggest part
(33:36):
of that is being hydrated and beinghealthy. And that's exactly what this is
here. Wow, tell me whatyou don't love about it? Now?
Ray, that was incredible. Thankyou for that endorsement and being so transparent.
Ray. What does the once Upona Coconut product line consist of and
what is the company's product roadmap?Sure? Well, right now we have
(33:58):
four flavors out on the more ourpure coconut water. Now we have our
Sparkling Coconut Water with one hundred andtwenty milligrams of natural caffeine so it's sources
naturally. And our latest and thetwo latest greatest flavors are our coconut Water
plus Pineapple, which is fantastic.It's one of my favorites, and the
(34:20):
crowd favorite now is our coconut pluschocolate, so you have to try that.
I was skeptical, but it istruly amazing. The chocolate is my
favorite. It's one of my favorites. I mean, you guys have incredible
product line. But the fact thatyou diverse, that it's diverse enough to
keep up with different palettes is great. And the fact that you've added caffeine
to one of those beverages, thesparkling one that's a personal favorite of mine,
(34:42):
especially after a workout. But theone thing that I truly love about
this brand, again back to beinga mom, is that once upon a
Coconut cans are PBA free. Andif anyone knows about PBA, I mean
that could seep into our food orbeverages from containers that are made with PBA,
and factually, exposure to BBA isa concern because of the possible health
effects on the brain and prostate glandof fetuses, infants, and children,
(35:05):
and it can also affect children's behavior. So the fact that your can is
clear of that is a big,big selling point for me. Now,
Mark, does once upon a coconutneed to be refrigerated, I mean,
how long does it last? Isit non gmo? These are all important
things I'd love to know about.Sure, I'll try and go down the
list here. So it should berefrigerated. It is a shelf stable product,
so it can remain at room temperaturefor up to eighteen months, hopefully
(35:30):
not that long. If you're buyingit, you consume it with the first
few days you get it, buttypically it's best served chilled, right,
so you put it in your refrigerator, shake it up, you know,
and then you enjoy. So wemade sure that it had all these different
health benefits, but as well ascertifications like you said, PBA free,
we're non gmo, gluten free,vegan, all of these different things that
(35:53):
really contribute to a very very healthyand safe product, but also a great
tasting products. So you can havebeen in your fridge for a long time,
you can keep it in your cupboardfor a long time, up to
eighteen months, and it won't impacta flavor at all. So if ever
there's like we all need to takecover and we have to go out and
bikers, I guess we could takethis as a life saving You can totally
do that. I think I wouldhappily survive on something like this. Yeah,
(36:15):
same Dane. How does proper hydrationYou touched a little bit on this
earlier in your earlier question, buthow does it actually impact your performance?
And can you share any instances wherecoconut water has really made a significant impact
on your training or recovery. Isweat a lot. I'm a big time
sweater, so replenishing is just absolutelykey. But you know, again,
(36:38):
thirty seven years old, I've hadso many injuries over my career. Again,
you just got to make sure thatyou're just drinking NonStop. But you
get to a point where just drinkingwater isn't enough. It's not gonna cut
it. You need something for thatwater to latch on too and stay in
your system when you're just constantly onthe go and just adding in the electrolytes
and everything in these the coconut wateris exactly what does the trick. And
(37:02):
as far as the time that hydrationhas been the most paramount for me,
I would say that's been right now. Actually, you know, I finished
up with the WWE about three yearsago, and I've been kind of flirting
with the idea of a return topro wrestling, and I can say right
now that I have begun to trainfor that big comeback after so many years.
(37:27):
And yes, Once Upon a Coconuthas been stocked in the fridge and
we're just running through it like crazy. It's truly that great of a product
now, right. It's one thingto introduce a premium coconut water that tastes
better than anything you've ever tried before, but it's truly something else to give
back to the communities and people thattruly need it. And that's why for
every case of Once Upon a Coconutsold, you donate ten percent to a
(37:50):
charity that you select each month.Tell me why is this so important to
you? Which charities do you supportand how do you go about selecting the
charities? Well, then I'm gladyou brought that up, because that is
that was our third goal in mind, because that's near and dear to our
founders, and so, you know, we want to be the world's best
impact driven beverage out there. Iknow there are certain brands that do certain
(38:13):
things, but you know, wehave we have really stepped up to the
plate and set an example of whatthis should look like. We partner with
various different charities and organizations, uhlike the Breast Cancer Society, the National
Down Syndrome Foundation of Florida. Wepartner more more recently with Charlie Rockett and
(38:34):
his Dream Foundation, which does amazingthings for people around the country, people
that are needed around the country.So we're excited about that aspect of it
because again, that is something thatwe are that is near to dear to
all of our hearts because a certainpoint in your life, everyone's afflicted by
or know someone that needs help.And if we can give back, and
(38:54):
we truly do, it just makesthis brand, you know, a home
run. I mean, now thisI'm going to segue a little bit,
but that was extremely important to touchon. So Mark beverage brands. We
talked about this earlier. You're abig marketing guy. Beverage brands rely on
packaging shape and design to drawin consumers. But this, this new sleew of
(39:15):
skinny aluminum cans are basically here tosubtly signal to consumers that their exotic new
drinks are healthier than the beer andsodas in the short round cans of old,
so to speak. And traditionally beveragecompanies opted for you know, that
squat model to allow more room toadvertise the contents of their drink on the
body of the can with colorful detailsand logos. So why bring back the
(39:37):
skinny can now? And why isit important to once Upon a Coconut?
Great question. So one of thebig things we really wanted to focus on
and Ray hit on it before wasreally kind of focusing around design and brand
and giving this brand a personality throughdesign, right, So that's everything from
the can, the slim aluminum canthat it comes in, which is actually
a perfect size if you want toconsume one. It's not too much where
(39:59):
you have like a well over sixteenounce, also easy for on the go.
But the brand and the design ingeneral was really kind of thought through
from a positioning perspective to make itmore approachable and fun and relatable. The
name itself, Once Upon a Coconutreally kind of alludes to the whole idea
of storytelling and embracing the idea ofcreating a story together with our consumers.
(40:19):
So all of that contributed to wherewe are today. And if we looked
at the category as a whole,and we knew that there was an opportunity
to really kind of drive something thathad a bigger story, more personality,
more character, better design than anythingthat's out there, and that can connect
with consumers but also have that purposedriven attachment to it. So we think
we hit the mark. The audienceand the consumers have shared that same sentiment.
(40:44):
So we really pride ourselves on designand branding. So that's a little
bit of the backstory of how wegot Well. That is a rap,
my dear friends, that brings usto the end of this segment. Thank
you so much for coming on Ray, You're amazing, Mark, you have
an incredible product on your hands inDean. Thank you for being the best
cheerleader. Listen do all the work. I'll just cheer over here. Thank
(41:07):
you so much, fate to beon your show. Absolutely, guys,
imagine a drink that's nutrient rich,powerfully refreshing, naturally sweet, with no
added sugars, not from concentrate,zero additives, low in calories, absolutely
no artificial flavors, and is sotasty that it will become your new favorite
beverage. Well and for once upona coconut the absolute best tasting coconut water
(41:28):
you will ever try. It's availablein four refreshing flavors, pure chocolate,
pineapple, and sparkling with energy.Do your taste buds a favorite and pick
some up today. Head directly toonce Upon a Coconut dot Com. You're
listening to a moment of Zan righthere on seven ten wore the voice of
New York iHeartRadio. You can checkDan out directly on the gram at Stay
hyped, and please do check outOnce Upon a Coconut on their handle at
(41:51):
Once Upon a Coconut. Head directlyto once Upon a Coconut dot Com and
put in your order. We'll beright back after this. A Moment of
Zan is brought to you by CaldwellSolms Incorporated, investing globally in transformative businesses
like Original Digital Corporation or ODC.ODC develops advanced consumer and commercial fintech solutions
such as ogpay, which will transformthe way you manage your money from sending
(42:12):
and receiving money globally for free,paying for goods and services in person and
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Ogpay is easy to set up,FDIC insured and your information is secured.
Check out ogpay dot com. Welcomeback beautiful Tristate 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 in just a few
(42:37):
minutes and are going deep segment broughtto you by co two Lift. We're
featuring doctor Amir Marashi, a Boardcertified gynecologist specializing in labiaplasty, vaginoplasty,
pelvic pain and endometriosis. He's basedout of New York City, Miami,
and Houston, and he's also thefounder of Surrey, the first ever pleasure
(42:58):
product brand designed by physicians. Today, he's joined by beauty industry trailblazer Lanacker,
CEO and founder of COO two Liftand Lumisk Skincare. They're gonna help
me demystify sexual shame and talk openlyabout women's health and wellness. We're chatting
about the health benefits of sexual pleasureand how to maximize celebration of self.
(43:21):
Now, sex and sexuality are apart of life. Aside from reproduction,
sex can be about intimacy and pleasure. Sexual activity, penile vaginal intercourse what
we call PVII or masturbation can offermany surprising benefits. Sexual health is more
than avoiding diseases and unplanned pregnancies.It's also about recognizing that sex can be
(43:43):
an important part of life. Peoplewith active sex lives tend to exercise more
and have better dietary habits than thosewith less sexual activity. Welcoming now to
the show are my amazing friends Lanakerand doctor Amir Mrashi. Welcome to the
show's superstars, hid then, it'sgood to be here. Thank you for
having us. Absolutely, let's diveright in. This is one of my
(44:05):
favorite topics. Now, we mightnot all want to admit it, but
most of us have a preferred wordfor vagina, be it Fanny, muff
minge or of course I'm all forthose who prefer to solely use the correct
anatomical term, but vagina nicknames arein fact here to stay, and a
lot of them are quite funny andquite frankly, life is boring when it's
(44:27):
not spend having a little bit oflaughs over terms like lady garden. Right,
so, doctor Emir, you gofirst. What are the top names
that you have heard women refer totheir vagina. I heard so many.
I heard cookie, kooky, youcan name it. I hear so many
things that in the beginning, youknow, I didn't know some of them.
I'm like, what is that?Are you a guy into college?
(44:47):
Just then knew it should be,you know, either the breast or vagina,
So I had to ask my colleaguessometimes, but depending on what neighborhood
do you work in or what populationyou are talking too, they used completely
different words. So my nurses fromthe Caribbean, when I do vaginal plastic,
they call it the tune up surgery, and they call it They're like,
(45:09):
oh, fix the pum kumtuanna.So I didn't even know what pumkom
is, but I learned about that. Okay, why not? Come on?
You must have heard some top namesas well doing what you do.
It's kind of it's funny, itzen, but it's kind of sad that
we still as adults have such namesfor the vagina, you know, because
I like to call it the vagina. But again, I've heard you know,
(45:30):
you've heard cool ha, your butJJ, you know, your downstairs,
your kidty, your flower, allthose different terms. But just on
the flip side, I've never hearda grown man calling his penis the willie.
What do yeah, women have theseother words. What do Yeah,
you're right, we have to startto demystify the shame around that word.
(45:52):
We're you know, we're at thebeginning of redressing the wrongs and misinformation around
this in neglected organ and so Ithink it's it's interesting that you know there's
actually code words for something that shouldbe so simple. It's now doctor were
why do you think that they're Shameand embarrassment in the word sex and vagina
is a cultural It's so unfortunate,and I'm glad that you ask that the
(46:14):
name of this entire area in medicaltextbooks is Pudentdale area. You know what
pudendale mean in Latin. It meansto the area to be ashamed. Though,
but that's for women, because formen, as you said, that
shame doesn't exist. That's because youknow, as I said in the beginning
(46:36):
of my book, A Woman's Rightto Pleasure, I always believed that God
was a man because I felt likethere is such a big difference on the
way that we are treating woman versuswe are treating men. It's interesting,
it's interesting, Lina. I wantto get your perspective on it too,
But I want to be mindful ofour airtime right here. But in a
twenty twenty two study by gynecologists atthe University of Manchester in England, let's
(47:00):
than ten percent of women could accuratelylabel female genitalia. And the clitteresst is
even more table than the vagina andarguably the most neglected truman organ by medicine.
It's still inadequately depicted in most medicaltextbooks and barely touched upon in medical
training. And this is a seriousproblem because women have been injured by this
lack of knowledge through watched reconstruction surgeries, anti incontinence procedures, obstetric pairs and
(47:23):
repairs, and boveectomies. That weneed to stop the madness about being shameful
to talk about this such an importanttopic. So yeah, I agree with
you that thank you for writing abook like that and zen even to speak
to aga. I think that shamethat we talk about has even contributed to
the prevalence of sexual abuse in whatis the statistic One out of every three
(47:47):
women under the age of eighteen havebeen sexually abused, and I think one
of the reasons is that they can'teven talk to an adult. There's so
much shame about it that they feelthey feel muffled and taking about what is
happening to them. So I thinkthe more we can remove the shame or
de shame, or to make peoplesee that this is just a normal part
(48:09):
of our body, that even itwill help our young ones growing up to
not feel that way. I couldn'tagree more. Now, Doc Jormir,
there's an entire group of women thatare now proactive in wanting to feel more
comfortable with their bodies, wanting touse procedures that will help vaginal rejuvenation.
(48:30):
So this is something that we're seeingmore and more of because twenty years ago
this was completely taboo. If youwent to the guy in colleges and ask
for vaginal rejuvenation, they looked atyou like you were an alien. So,
Doc Jormir, how do you feelabout vaginal rejuvenation? I mean,
is this something that women should bepracticing, regardless of getting old or not?
A sudden what happens? We allstart all parts of our body.
(48:53):
We start like a beautiful, plump, plung and we end up becoming like
a prune. Wait, we losewater, you lose college. People tend
to think that vagina is like aflat so penis goes right inside it.
It's not like that it has adownward angle. What happens with the eight
(49:13):
This angle ends up becoming flat andyou're like, oh, you know what,
I don't like to be with youma anymore. I don't enjoy it.
You have less and less sex,and it just becomes a chore.
So vaginal rejuvenation I tell people,I'm like, make sure you do it.
It's somebody who knows the natomy.Oh yeah, I love what you're
(49:34):
saying. And I can't read yourI can't wait to read your book.
Now, you're an expert in thisfield. What solutions are you recommending non
invasively for vaginal rejuvenation? Well,thank you for that question. And just
to kind of address it, we'retalking about vulva vaginal So doctor Marashi talked
about, you know, penetration goinginto the vagina. But most people,
most women get satisfaction of the clitterers. And that is not just what you
(49:59):
see sticky that iceberg, but it'slike that iceberg is underneath. You have
to regenerate the whole tissue. AndI like that he compared it to aging.
And because he compared it to agingand we're losing collagen, we're losing
elastin, we're losing hydration. Weneed to do the same thing down there.
We need to bring back the skin, thicken back that skin, bring
(50:19):
blood flow to that area. Andso you know, I like, you
know, we have the CO twole v which just does just that.
It brings blood flow to the area. So it's it's nourishing that tissue,
that's clitter us, that vulva area. It's bring thickening the vaginal tissue and
it's bringing so it's increasing nerve ending. So you get that at a very
(50:44):
you can as you start losing it, you can start building that back.
So the cootwo lev is an athome treatment that women can do the privacy
of their homes. That makes thathappen very quickly. I couldn't agree more.
I tried CEO to lift V.It lifted, it, hydrated and
rejuvenated everything down there in just threeapplications. I mean, it helped tighten
(51:05):
and lifted all basically using carbon dioxide. It was so simple. It enhanced
circulation by rushing oxygen rich blood totissue and regenerated cells to improve sensitivity and
lubrication. This was major for me. Now we are officially out of time,
but thank you so much both ofyou for a very very enlightening conversation.
Thank you for having us absolutely guys, that was our going Deep segment,
(51:28):
brought to you by Cootwolift dot com. That was beauty industry trailbazer Land,
a Curse CEO and founder of Cotwo Lift and Loomisk Skincare. And
that was the incredible doctor Amir Marashi. Check him out on the gram at
NYC Guy No, and always checkout at get Surrey a Woman's Right to
Pleasure. You're gonna see incredible productsthere, brought to you directly by physicians.
(51:50):
You're listening to a moment of Zenright here on seven ten wore the
voice of New York iHeartRadio. We'llbe right back after this. A moment
of Zen. It is brought toyou by your Home TV. Hi,
this is Kathy Ireland here on aMoment of Zen, brought to you by
your Home TV. We've developed anall inclusive, subscription free network that you're
going to love, whether it's financialfreedom, fashion, beauty, health and
(52:12):
wellness, wonderful weddings, travel andculture, cooking, entertainment and short form
documentaries, programming for everyone, classicfilms, and new shows, including Kathy
Ireland Presents American Dreams. We've developedthis network just for you. Please check
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(52:37):
We are at the end of ourdate. My dear friends, that's
a rap. Join me right hereon seven ten w R, the Voice
of New York every Saturday night fromnine to ten pm, where you could
head to seven TENWR dot iHeart dotcom forward slash a Moment of Zen.
Also remember that we're live on TraverseTV Sundays at one pm Eastern YouTube Sundays
at two pm Eastern. And ofcourse, all episodes of a Moment of
(53:00):
Zen are available on Kathy Ireland's yourHome TV streaming platform. That's free programming
to you. You could head directlyto our channel at mox dot your hometv
dot com. Thank you for listeningto a Moment of Zen. It's been
an absolute pleasure being your host.Thanks again to all of our responsors that
continue to make this show possible.And remember happiness is the only thing that
(53:20):
multiplies when you share it. Abig shout out to our newest sponsors,
cootwolift dot com and Once Upon aCoconut. The proceeding was a paid podcast.
iHeartRadio's hosting of this podcast constitutes neitheran endorsement of the products offered or
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