October 10, 2025 • 27 mins
Greg just got back from Las Vegas, and we kicked things off swapping stories from his trip. He hit up the legendary Dragon’s Lair gym — all red and black, packed with Arsenal equipment, and complete with a lobby full of keto-friendly meal prep and supplements. He even linked up with Joe Davis, who was out there competing at the Olympia. Greg also caught The Eagles live at the Sphere, which sounded absolutely insane — a full 360-degree visual experience that blew him away. Oh, and he hit a jackpot on Fremont Street, so the trip practically paid for itself.
He stayed pretty tight with his nutrition while traveling, keeping it keto the whole time but loosening up on tracking macros. He even found a legit keto bakery called Starburst Parlor where everything was made from scratch with clean ingredients — cookies, donuts, pizza, ice cream, all made right. He came home feeling good, no crash, no regrets, and a much-needed mental reset after months of strict prep.
Now that he’s back, it’s time to get back in routine — back to Ozark, back to structure, and back into the reverse diet. He’s about 15 pounds up from show weight and already sweating out the travel bloat. We talked about setting up a solid offseason plan: structured training, progressive overload, and adding a belt squat/functional trainer to round out the gym. Both of us are fired up to make 2026 a big building year.
We also tossed around ideas for a Live Savage “Meat and Mud” retreat — a Tough Mudder weekend in Austin with the crew, plenty of hard work followed by a big meat feast. On top of that, we’re locking in next year’s competition dates, teasing a brand-new Keto Brick flavor, and rolling out a new software system to keep the business running smoother than ever.
I’ve got some homestead projects rolling too — planning to bring in a few pigs, maybe film the process too. Between that, Squirrel Camp, and all the Keto Brick projects behind the scenes, things are busy in the best possible way.
The team’s growing, the systems are tightening up, and the vision’s getting sharper every week. Big things are coming — for Live Savage, for Keto Brick, and for everyone walking this path with us.
Greg Mahler is also a lifetime natural bodybuilder, and can be followed on Instagram
https://www.instagram.com/ketogreg80/
Register For My FREE Masterclass: https://www.ketobodybuilding.com/registration-2
Get Keto Brick: https://www.ketobrick.com/
Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQ
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Good morning. How are you?
Good. Good.
Look. Good.
Look good, feel good. Feel good, look good.
Is that hat from the gym? There shirt from the gym too.
We bought a whole bunch of swag.Nice, the Dragon's layer.
Dragon's layer. I like it, yeah.
What was most the equipment there?
Geez. They got a bunch of Arsenal
(00:21):
stuff. Yeah, it probably was.
It's all red and black. Their whole theme was red and
black and like flames and it wassuper.
Cool, I like it. Flex Lewis a thing.
He's the owner. OK, I don't know.
He's a 212 Olympian. Got it.
He won six years in a row. I want to say something like
that. Five years, something like that.
I don't know what to. Look, it was cool they had, this
(00:41):
is in Las Vegas. If anyone's falling along, I was
there over the weekend, but we got a 2 day pass for 50 bucks,
my buddy Gary and I, and then wemet up with Joe Davis because
he's out there for the Olympia. I got a message to him to see
when he goes on stage because I'm going to buy the live stream
package. Sweet.
Because I think he's today's Tuesday.
(01:02):
I think he steps on stage tomorrow, yeah.
So he was saying, yeah, but he weighs in.
He weighed in. Think he weighed in yesterday,
Monday. Yeah.
So then he had another day to kill.
But he met us at the gym. It was.
It's super cool gym, super awesome.
And they had an entire lobby full of swag, apparel, clothing,
lifting equipment, backpacks, hats, all this kind of stuff.
(01:24):
And then they had a Bank of refrigerators that had a ton of
different meal prep. And it was some of it was keto
and like, keto cheeseburger bowls and like, keto stuff in
there. Yeah, the nutrition facts are
all on it. They had a huge fridge of
protein shakes, and it was awesome.
Definitely worth it. Speaking of cool gyms, so
Crystal booked our Airbnb for Hack Your Health in November.
(01:49):
We are 14 minutes from the Conference Center and the
opposite direction we are 14 minutes from MI40 Gym.
Ever been there? So you know anything about MI
40? So MI 40 is where my posing
coach, Rachel trains. It's owned by Ben Pokolski, Ben
B Pack, So I think he's in Canada now, but he owns that
(02:11):
gym. It's super slick, man.
I've never been there, but I've like, I know a lot of people
that trained there. Danny Vega trained there for
quite a while when he was in Florida.
I need to actually message him. He might be in the area still,
in which case we should meet himat the gym.
That'd be sweet. But yeah, they got all kinds of
cool stuff there, so we got a another gym playground to go to.
Beautiful. So I love going to random gyms
(02:32):
when you travel. Yep.
Yep, not like the cookie cutter planet box gyms, Planet Fitness,
you know lifetime fitness, Golden Gym, all those ones I
like to find like the the hiddengems have you?
Ever been to like a? Gems.
Hidden gems. Hidden gems like a hole in the
ground Metroflex gym, like all the rusty equipment and stuff.
I haven't been to a Metroflex, but I've been to some like old
(02:54):
school, you know, barbells, clanking rusty equipment.
Yeah, I like those. Like they're typically open
ventilation, no HVAC unit hot. Like I've been to a bunch of
them in Texas, some of them in Arizona.
I took you to that gym in Arizona, I think it's called.
What's it called? I don't remember, But I I picked
(03:17):
up that rig and I was driving back and I went to that gym and
then I've gone there every year when I go hunting out West.
It's in Amarillo. OK, Man, I feel like I've took
taken you there. I know I've taken a few people
there, but yeah, I love gyms. I went to a underground gym in
Fort Collins once. I forget the name of it, but the
owner has a pet kangaroo. In the gym.
(03:38):
Yeah, and he, it hangs out behind the front desk in a pouch
like he's got like a, he's like a legit kangaroo owner.
And it's like a certified relationship or whatever you
have to do to actually own and and.
He's a service animal relationship.
I don't know, but he had like a legit kangaroo pouch hanging
from a shelf and the kangaroo was just sitting in there like
(03:59):
in mom's belly. And that little It was like a
baby kangaroo. Yeah, it was just a little one.
It's the coolest thing. How long ago was this?
A couple of years it. Was like a full grown kangaroo.
Now probably probably bouncing around the gym.
Yeah, we seem like a mascot. We need, we need to build a
public gym and then we need to get like an animal that just
hangs out there. What are you thinking?
I don't. Know what's native to Northwest
(04:19):
Arkansas? You.
Have a black bear hanging out inthe gym.
You know, yeah, true. Just got to get him as a cub and
train him. What, like a raccoon?
I've had pet raccoons before. They're pretty.
They're pretty good. Yeah, they're like little
kittens. Yeah, they got those posable
thumbs, man, into everything like working out.
You know, I can't do my cable crossovers now.
Coons on. Coons on it.
(04:40):
Coons on it. How was the all the travelling
and the food with you being one week post show?
Well I had full intentions of keeping it dialed in.
I brought my food scale. I bought pre cut pre portioned
out keto bricks I brought. So you intended to keep it
dialed? Yeah, and then and then the
wheels fell off. The wheels didn't fall off with
(05:01):
food choices. It just fell off with me staying
like super dialed into my macros.
It's like the first night we, wegot in pretty late in Las Vegas,
checked into the hotel and Gary was pretty hungry.
I was a little hungry too. So we found this place upstairs.
There's a food courts everywhereand they made just a killer
chicken Caesar salad. So he got 1 and I'm like, ah,
(05:23):
no, I, I'm already eating all myfood.
But I was, my stomach was just growling.
So I got a chicken Caesar salad awesome.
The next day, kept it in on track, keto bricks, meat sticks.
We got in like 20,000 steps a day.
So we stayed active, we stayed on the relight.
We were just, you know, doing everything, no alcohol.
Then we went to Starburst Parlor, Keto Cafe or Keto
(05:46):
Bakery, I should say. Elena Wang who lives out there,
said you guys, you got to check this out.
And I actually had been following their socials for
years, but never made made it totheir joint to check it out
'cause it's kind of off the strip.
So she picked us up, brought us there, and this is legit.
Like she makes everything from scratch.
She doesn't use any fillers, fibers, seed oils, bad
(06:10):
ingredients. Everything is how you would make
it or I would make it literally in this commercial space.
And so she has. She has did.
She ship product too or is it all just?
She ships some of her baked goods, but she makes a lot more
stuff than just the baked goods in house.
It's kind of a cash and carry situation right now.
They're working on opening a sitdown restaurant actually just
(06:33):
down the street, so. That.
'D be cool, but we tried we tried a lot of stuff and because
just because I've seen so, so much of her social media posting
and what she shares and what shemakes, I'm like I'm only going
to be here like once I'm going to I'm going to just try a
little bit of this. So we shared like a chocolate
chip cookie. They have all these different
flavors of ice cream that are sugar free.
Allie Lois Monk fruit. Everything has the net carbs
(06:55):
right on like the label and the price.
I did a glazed doughnut. I did a carrot cake muffin with
homemade cream cheese frosting. So your total carbs may have
been a little higher. Total carbs are definitely
higher. Yeah, I could feel.
But the, the thing that Gary andI were saying after we ate all
this is like we didn't feel likecrap.
If you're going to go out and binge on regular cookies and
(07:19):
regular muffins and regular doughnuts and all the stuff
that's conventionally made you feel like crap.
And I've done that in the past, like after a show or whatever
and you just binge on all this sugar laden crap.
This is we, we felt great. It was, it was amazing.
He got a pizza to make a almond flour crust pizza that's like
crispy and thin crust. That was phenomenal.
I had to try that. We just tried a lot of stuff to
(07:41):
make a truffle. Saw that one on your Instagram.
Yeah. And they use, they get all their
meats and bacons and sausages and everything from like
Peterson farms or local ranchers, grass fed, grass
finished. Everything is exactly in line
with how you or I would make something.
I just ate a lot of it. So my total intake was probably
(08:02):
off the charts. Total total carbs, net carbs off
the charts. But we felt good.
Like N 5000. Probably not that crazy, No, no.
So we we went there, got a bunchof food there.
Then one of the nights we had reservations at Steak STK.
It's a. Steak.
I saw that on yesterday. Yeah, that was pretty good.
That was phenomenal. So the 10 oz rib eye filet had a
(08:23):
couple of shrimp on there. I got a side of Brussels
sprouts, which is definitely notsomething I eat on a regular
basis. So that throws a little extra in
the GI, but. How was your GI through at all?
It was good, good it. Was good, no issues.
I mean I had a little bit of I'msure there's water retention and
some bloat kind of working its way through right now,
especially flying. And you know, our sleep
(08:43):
schedules were all jacked up. We stayed up way later.
It's 2 hour time zone difference.
Yesterday. I couldn't fall asleep last
night after getting back becausewe were used to going to bed at,
you know, midnight out there, which is 2:00 AM here.
So I would, my body was like, what are you doing?
I stepped on the plane and it was just kind of a mess.
But the trip was phenomenal. 'Cause you went out there for
(09:04):
the conference, right? That was the main draw.
Concert. Yeah, concert.
What did I say? Conference.
Yeah, concert. Saw the eagles inside the
sphere. Oh boy.
They play life in the fast lane.Yeah, they played, they played
all of their classics. They said we're going to throw
together A2 hour show of all thesongs you guys can sing along
to. And the demographic in there was
definitely like my parents age, but it was absolutely crazy.
(09:29):
If you've ever been into a like an IMAX wrap around theater or a
planetarium or anything where you know, it's just a domed
screen, you we were sitting pretty high up.
We were in the four hundreds. So and that's I read reviews and
they said if you want to see like the most of the screen, get
a higher up seat. But in the center of of the back
of the curvature, it was like your peripheral vision was all
(09:54):
moving like music videos and screens and like the music and
the animations and everything went to the songs.
We could still see them performing and they would throw
them up on the screen and then the music videos were like wrap
around. Is there any other place that
has that type of theatre or is it just that's one?
(10:16):
Of a kind, yeah. Last time I was out there, they
were still constructing it. Now it's finished and the whole
outside of the sphere is LCD screen.
So you can see it from anywhere in Las Vegas.
Like it it's, it towers over allthe buildings.
You can see it when you fly in. You know, we landed and it was
dark and it was all lit up and. It's cool, yeah.
(10:37):
It's cool. Yep, that's cool.
Highly recommended. That's cool.
It'd be cool if they hosted the Olympia in Vegas there at the.
That would be because they wouldbe.
See everything that. 'D be.
That'd be slick. That would be cool.
They could have everything up onlike picture in picture screens.
Yeah, the stadium seating was pretty trippy because it's super
steep and if we were kind of sitting in the middle of our
(11:00):
aisle, so there were some peoplealready seated and they had to
stand up and let us kind of walkby.
But you have about four inches to work with, and it's literally
like looking down a Cliff. Like you, if you toppled down,
you'd be. Is it like elevators or how do
you get up there? There's escalators that take you
to the two hundreds, the three hundreds, the four hundreds.
There's why don't I say someone,I overheard someone say there's
(11:23):
like 27,000 people in there at one time and it's all banked
around one side of the sphere and the other side is all
screen. Yeah, crazy.
I've never been there, I have tocheck it out sometime.
It's worth it, definitely. It's not cheap like when I price
tickets. Some of the lower level tickets
were upwards of 5000 bucks apiece.
Dang, yeah, that's wild, man. Yeah.
(11:45):
How long ago did you buy the tickets for this?
Several months, yeah. Yeah, I bought them for this
weekend because it was the weekend post show and I'm like,
oh, this would be kind of a coollittle celebratory thing.
So I got the tickets. Into it all.
I had a comped a hotel room at the Cosmopolitan.
I booked my flight with Delta miles ended up winning a little
(12:06):
bit of money, so it kind of almost paid for the whole trip.
So there the the net cost of thetrip was almost zero.
Nice. It was pretty sweet.
Cool man, what'd you win your money on?
Just a random slot machine. We were down on Fremont Street
because Gary's never been down there.
And it's just a it's, it's hilarious people watching down
on Fremont Street. Is that where like all the
casinos are? Well, Fremont Street I think is
(12:28):
dates back to the the previous part of Las Vegas, like the old
school part. So they got a ton of different
casinos down there. There's bars, restaurants, live
music, St. performers. There's a zip line that you can
zip over the crowd. There's thousands of people
just. Hanging spot they make all the
movies about. Yeah, yeah, it's if you want to
go watch some, some interesting people.
(12:49):
I mean, there's, there's some weird stuff going on, but we
were just wandering around down there and one of the casinos, I
think it was called Binions, hasa $1,000,000 cash on display
that you can go and take a picture next to like it's just
on display like legit money. So we wandered in there trying
to find it. We couldn't find it because it's
just this old little nasty. Smells like an ashtray casino,
(13:14):
low ceilings, stain carpet. Never found it.
Sat down at a machine. Just decided to throw a few
bucks in, it hit some crazy feature and it hand paid me like
1800 bucks so. That's crazy, man.
Yeah. The last night too, so it kind
of made-up for my other monetaryshenanigans.
That's cool, panned out. Pretty good.
(13:34):
Is it good to be back in a routine?
Now it is. Yep, went to Ozark this morning,
sweated my face off, sweated outsome food, got some cardio in,
got some lifting in and I feel like I'm going right back in.
Yep, I think. I think the knot tracking for
3-4 days was really good mental reset because I thought back and
(13:56):
I'm like Dang I've been. Tracking a lot.
I've been tracking since Januaryand to not track for a weekend
but still keep choices on track was really.
Good. I think that's the key.
Like if you can, you know, move away from a show prep or a fat
loss phase and at least stay keto, then you can get away with
(14:17):
a lot of shenanigans as far as like the amounts go.
But like, when people mess up iswhen they just go off the rails
eating everything that's not in line with ketogenic food choices
that they've been eating up to that point.
Then they're freaking off the rocker and it's hard to make up
lost ground. And I've done that.
And then the next several days you just feel terrible,
terrible, terrible. And I, I don't have that at all.
(14:39):
So it's good. Good.
And you're up. How much total from show day?
Yeah, obviously you're probably like. 15 lbs ish.
You'll probably flush out five or so over the next few days.
Yeah. And you'll be back on track and
reverse diet underway. And then we'll just get you
reverse diet through the rest ofthe year.
(15:00):
And then we'll run into 2026 with a freaking building plan in
motion, which I'm pretty excited.
About I'm ready. Yep, that's.
Going to be fun. I'm pretty excited about that.
I want to get one more piece of gym equipment here, ideally
before the new year. And then that leg press, it's a
it's a leg, not a leg press. It's a belt squat, but it's also
a functional trainer. So it's cable on both sides that
(15:20):
you can adjust height on. I feel like that would be a game
changer because it's also got the lat pull down cables that
are running off the belt system.So it's just more functionality.
Sweet. So if we had that, then we'd be
good, we'd be solid, we'd have everything we need.
And I've been kind of playing around with different ideas for
training programs. So once we get you through the
(15:44):
reverse that we'll just put pen to paper and get all that mapped
out and have like a structured plan that you and I can both
leverage because I want to be very structured with this 2026
build phase. Yeah, me too.
I want to I want to get back into tracking workouts and
volume and just progressive overload in general.
It's been good to be intuitive with the training, like I enjoy
that and I feel like I've made progress, but I'm excited to get
(16:08):
more structure with. This is the first offseason
where I've tracked throughout the offseason.
So I feel like if I can, and I've been tracking my workouts
too, but if I want to get a morestructured approach to it, I
think that'd. Be good, track some metrics
along the way. Chris Chavanaugh was in here the
other day. He was at the competition, and
I'm going to get him on the podcast.
He does HIIT training like Mike Mitzrstein, and he just trains
(16:33):
once every five or six days for 45 minutes and just super high
intensity because he does a lot of travelling for his career.
So he's in the gym like pretty much once a week, and then we're
going to talk about that training style.
Interesting. So yeah, I mean, a lot of people
swear by Mike Mincer's approach.I like training on a pretty
(16:55):
regular basis. I would feel like I'm leaving
something on the table only hitting once a week.
Yeah. I mean, you got a lot more
intensity in that duration that you're training, but it's not
that much frequency. And I kind of like the
frequency. I like the.
Frequency. I look forward to that.
That's the time to. It kind of like starts my day
(17:17):
right, You know, like waking up,doing a little bit of computer
work, having a cup of coffee, then doing my lifting and go for
a run, then starting the day with the work, stuff like that.
I like that flow. So do I like yesterday, I, I
flew all day. We went to the airport at six
something in the morning and I didn't get back home until 6:00
PM And I, I missed a workout like I, I mentally missed having
(17:44):
something to do, you know? Yeah, just completes the
package, man. Makes it a lifestyle for me, at
least for me at least. Another thing to look forward to
this week is I'm taking all y'all out to a Brazilian
steakhouse on Thursday. So.
I can't guarantee my macros are going to be in check, but I'm
going to eat a lot of meat. Yeah, it's going to be meat and
(18:04):
meat. Meat, meat and more meat.
I was going up in weight becausewe had that competition.
We had a ton of leftover BBQ. So I've just been eating my
dad's BBQ pulled pork every single day for the past seven
days. So my weight's been going up
because I hate throwing food away.
Like I I just can't bring myselfthrow food away and it's up a
(18:25):
little bit. So I'm doing alternate day
fasting this week and I timed itsuch that the Brazilian
steakhouse falls on a feeding day, of course.
Obviously. I kind of work backwards from
that day to make it work. That'll be a feeding day no
matter what. Yeah.
So I think I'll be in a good position because I feel like for
me, what I want to do with my building phase is stay between
12 and 14% body fat, between 175and 180 lbs, and just stay in
(18:49):
that sweet spot because then I'll be 20 lbs above show
weight, and then I want to lose near as much.
And for you, you know, you started this prep at 2:30.
Yeah. And that was a lot to lose.
I would like to start, I would like to be somewhere in the 22 O
5:00-ish. Yeah, at the at the most.
So what you say you are right now?
I'm like 200. OK.
So yeah, you got, you'll flush out another 5 lbs of water from
(19:11):
traveling. You have a little bit more
wiggle room. You know, if I have £10, if you
gain enough 10 lbs by the end ofthe reverse, I'd say that's a
good spot to be so. If I'm 20 underwear I started
last time, I'd be happy. Yeah, we'll both be in a good
spot and then we'll both capitalize on this build phase
and then we'll do some things throughout the year to kind of
just keep our fitness in check. We're going to do another
(19:33):
retreat potentially in February.Oh yeah, potentially a Spartan
mud run or a mud Tough Mudder. Tough Mudder.
So yeah, I found a couple. You sent me a couple links for
that. So we're going to get those
details ironed out, and then once we figure that out, we'll
make that public if anybody wants to join us for a Tough
Mudder. I think we should call it a mud
run meet up. Mud run meet up.
(19:55):
Because we'll, one of the days we'll run a Tough Mudder or
something comparable and then I'll come back and.
Just gather around a grill or something and throw a bunch of
meat on. And, and it's in, I think that
one's in Austin, so I can get a big Airbnb that'll host 1015
people. I'll book that.
We'll all get registered for theTough Mudder and then we'll all
(20:15):
do that collectively as a team. And then we'll just eat a whole
bunch of meat afterwards. So that'll.
Be phenomenal. Sounds like a pretty good
weekend to me. So that's we'll we'll make that
happen. We'll get those details ironed
out and organized, and then we'll have more information to
follow soon. Stay tuned.
We also got to get everything organized to kind of book in the
(20:35):
competition. So we're going to do that this
week. We got to get everything packed
up, organized, itemized for nextyear, and then go through all
the feedback responses that we've gotten from everybody we
sent feedback for. It's been good.
I've been keeping tabs on the social media, on the on our
Instagram page for that and there's already several people
that have said sign me up for next year.
(20:57):
I'm definitely there. This is best show ever.
We should hopefully hear back from the venue.
Were you on? Were you with me when I was on
the phone with the venue last week?
Yeah, Yeah. So I think they said we're going
to try and call me this week to see if we can get our dates
locked in for next year, which would be good because I want to
get that done. Like the more stuff we can get
done way in advance, the better.Well, then we can start
advertising the date. We can get a poster thrown
(21:18):
together. We can.
Start throwing that. Away.
Yeah, yeah, for sure. It'll be good, it'll be good.
What else we got? Any other new and exciting info?
Do you have any of your peanut butter left?
Yeah, I've been chipping away. I didn't really moderate.
I haven't moderated yet. I didn't realize you sent me one
that was chunky and one that wascreamy.
Yeah, one of each. So I ate all the chunky one
first. And what I've been doing is just
(21:39):
25 grams on a spoon before my first sip of coffee.
That's my favorite way of eatingpeanut butter.
So good. So 25 grams of that right before
I take my first sip of coffee inthe morning.
It's perfect. We're talking about that.
I forget what the brand is. North Shore goodies, I think.
Yeah, out of Hawaii. Out of Hawaii, yeah.
It's a coconut peanut butter spread.
Best peanut butter in the world.Just I don't think the macros
(22:01):
are legit. There's no way there's less than
one carb, total carb in a serving.
Yeah, there's no way there's more than that in one peanut.
I count it. I track it as normal peanut
butter and it's probably better than normal peanut butter
macros. That's what I track it as
because there's no way the actual macros on the list.
Are even shot them an e-mail andI'm like hey can is there
anywhere that we can confirm these nutritional.
(22:23):
Yeah, yeah, it's too good to be true.
They didn't write back. So too good to be true.
What else we got? Anything else exciting in the
pipeline? Lots of stuff.
Lots of stuff relevant to the other legs of the business,
which we have not yet launched, but I'm going to keep my tongue
tied on that until we get more momentum building.
But. There's some things going on
behind. The scenes, there are some
(22:44):
things going on behind the scenes that have got me excited.
They got you excited. You saw some of those first hand
last week. So pretty, pretty good stuff on
the horizon. It's kind of crazy, man.
Like we've got irons and so manyfires right now, but it's all
part of the big picture. Like everything is cohesive.
They're going to all just be interwoven.
It's going to be pretty sweet. We're.
(23:06):
Just going to be like one stop shop, like everything you need.
To love. Savage from Yeah, everything you
need to live Savage like we are your man, woman, team, team,
whatever. Whatever you want us to be,
we're there for you. So it's going to be good.
And we got something sweet coming from Keto Brick that
we'll probably disclose next week.
(23:27):
Yeah, we'll chat about that nextweek, but I'm going to be taking
product shots of it today, whichI'm excited about.
So I'm going to try and figure out this camera, take some
product shots, see how those turn out, and then we'll start
teasing that next week. Yep.
And we're going to film a littleteaser trailer promo video this
week. I tried one yesterday.
(23:49):
Oh, yes, there was a fast thing there, so I only tried 10 grams
of it. OK.
So it was pretty good. It was pretty good, but you can
try 1 today. OK.
And then your macros. Yeah.
Yeah, I got. I left a little space in there
because I'm like, OK, there's anything at work that I'm going
to eat. I want to have a little buffer
in there so. Yeah, well that'll be a a
worthwhile thing to put macros towards.
(24:10):
I might. Even have to just shift my
dinner around a little. Bit just.
Collection there. It's worth every macro, OK, I
assure you. All right.
I assure you, right? What else have we got?
Anything else new and exciting? One other thing.
Last weekend we went and looked at pigs.
We took Rigel and Hazen to this fall festival, which is super
cool. You should go there.
You don't have any kids, but where's that?
(24:31):
You're a big kid at heart. It's in South Fayetteville.
They got it's like a pumpkin patch.
It's called OK. Like a fall thing.
Yeah, it's called River Crest Orchards.
Oh, I think I've seen other people.
Yeah, pretty legit. Like we've gone every year that
we've had Rigel and every year they add new stuff to it.
Like they've it's pretty big now.
Like it's pretty, pretty awesome.
So we went there and then afterwards we went to a farm
(24:55):
here locally that we got our pork meat from that we bought
the pork from. He's got 12 pigs that he's
selling. They'll be ready in about 5 or 6
weeks. So I'm probably going to cross
fence my property and we'll buy like 4 of them or so.
Sweet. So we'll raise pigs for the next
6 months and have a whole bunch of pork in the freezer.
Heck yeah. So that'll be good.
(25:15):
The best bacon around. Best bacon around I might try
and get. I haven't talked to Bill yet,
but Bill's going to be staying with us at Hacker Health and I
might see if he wants to come out when I slaughter them for
like content or something. Oh.
Yeah, he'd be the guy. He would be the guy.
Nice. So that'll be good, but just
more things to do to my homesteading To Do List that I
don't have time to do. So there's that.
(25:37):
Somehow you always make time. I'll figure it out.
I got I'm going to be gone this weekend at Squirrel Camp.
Squirrel Camp? Oh yeah.
So that'll be. Great, but that'll be a work
weekend more than anything. Are you heading out there on
what day? Friday.
Saturday. Friday I'll probably I'll try
and leave here at noon, which means I'll probably leave here
at like 7. Yeah, yeah.
(25:57):
And then I'll get there late, and then I'll probably come back
Sunday morning. So.
Sweet. That's my plan.
But right now you and I got to start working on homework.
We're taking a mini course that involves a whole bunch of
homework for a new software thatwe're going to roll out for Keto
Brick to get even more organized.
(26:18):
So we got to get that done. I am excited for it.
Once it's all in place and functioning, it's going to be
awesome. So yeah, the one thing about
owning a business is like all ofthese softwares that we use,
like they're crazy expensive, but I can't imagine doing what
we do without them because doingit with pen and paper and
spreadsheets and Excel files would just be like it.
(26:40):
Like the amount of time allocated to doing it that way
would cost me more than the software.
That's right. Time is money, time is money.
So I'm excited about it. I think it'll make things way
more organized, way more structured, and we're just going
to try and get buttoned up and dialed in with keto brick
throughout the rest of this year.
So we're going into 2026 like weliterally already have our
(27:01):
flavour production plan outlinedfor the next, you know, four or
five months and we've got our launch strategies going into
next year. And I just want to stay ahead,
stay ahead. And then that way we can be
proactive and not reactive. With there's some there's some
good ones coming. There are some there.
We got some flavours in the lineup that are people will like
they. 'D be tasty, they'd be tasty.
(27:21):
But we're about to sample one right now.
So that said, let's call it a wrap on the pod and then eat a
brick and do some homework. All right, deal next time.
Good morning. How are you?
Good. Good.
Look. Good.
Look good, feel good. Feel good, look good.
Is that hat from the gym? There shirt from the gym too.
We bought a whole bunch of swag.Nice, the Dragon's layer.
Dragon's layer. I like it, yeah.
What was most the equipment there?
Geez. They got a bunch of Arsenal
(00:21):
stuff. Yeah, it probably was.
It's all red and black. Their whole theme was red and
black and like flames and it wassuper.
Cool, I like it. Flex Lewis a thing.
He's the owner. OK, I don't know.
He's a 212 Olympian. Got it.
He won six years in a row. I want to say something like
that. Five years, something like that.
I don't know what to. Look, it was cool they had, this
(00:41):
is in Las Vegas. If anyone's falling along, I was
there over the weekend, but we got a 2 day pass for 50 bucks,
my buddy Gary and I, and then wemet up with Joe Davis because
he's out there for the Olympia. I got a message to him to see
when he goes on stage because I'm going to buy the live stream
package. Sweet.
Because I think he's today's Tuesday.
(01:02):
I think he steps on stage tomorrow, yeah.
So he was saying, yeah, but he weighs in.
He weighed in. Think he weighed in yesterday,
Monday. Yeah.
So then he had another day to kill.
But he met us at the gym. It was.
It's super cool gym, super awesome.
And they had an entire lobby full of swag, apparel, clothing,
lifting equipment, backpacks, hats, all this kind of stuff.
(01:24):
And then they had a Bank of refrigerators that had a ton of
different meal prep. And it was some of it was keto
and like, keto cheeseburger bowls and like, keto stuff in
there. Yeah, the nutrition facts are
all on it. They had a huge fridge of
protein shakes, and it was awesome.
Definitely worth it. Speaking of cool gyms, so
Crystal booked our Airbnb for Hack Your Health in November.
(01:49):
We are 14 minutes from the Conference Center and the
opposite direction we are 14 minutes from MI40 Gym.
Ever been there? So you know anything about MI
40? So MI 40 is where my posing
coach, Rachel trains. It's owned by Ben Pokolski, Ben
B Pack, So I think he's in Canada now, but he owns that
(02:11):
gym. It's super slick, man.
I've never been there, but I've like, I know a lot of people
that trained there. Danny Vega trained there for
quite a while when he was in Florida.
I need to actually message him. He might be in the area still,
in which case we should meet himat the gym.
That'd be sweet. But yeah, they got all kinds of
cool stuff there, so we got a another gym playground to go to.
Beautiful. So I love going to random gyms
(02:32):
when you travel. Yep.
Yep, not like the cookie cutter planet box gyms, Planet Fitness,
you know lifetime fitness, Golden Gym, all those ones I
like to find like the the hiddengems have you?
Ever been to like a? Gems.
Hidden gems. Hidden gems like a hole in the
ground Metroflex gym, like all the rusty equipment and stuff.
I haven't been to a Metroflex, but I've been to some like old
(02:54):
school, you know, barbells, clanking rusty equipment.
Yeah, I like those. Like they're typically open
ventilation, no HVAC unit hot. Like I've been to a bunch of
them in Texas, some of them in Arizona.
I took you to that gym in Arizona, I think it's called.
What's it called? I don't remember, But I I picked
(03:17):
up that rig and I was driving back and I went to that gym and
then I've gone there every year when I go hunting out West.
It's in Amarillo. OK, Man, I feel like I've took
taken you there. I know I've taken a few people
there, but yeah, I love gyms. I went to a underground gym in
Fort Collins once. I forget the name of it, but the
owner has a pet kangaroo. In the gym.
(03:38):
Yeah, and he, it hangs out behind the front desk in a pouch
like he's got like a, he's like a legit kangaroo owner.
And it's like a certified relationship or whatever you
have to do to actually own and and.
He's a service animal relationship.
I don't know, but he had like a legit kangaroo pouch hanging
from a shelf and the kangaroo was just sitting in there like
(03:59):
in mom's belly. And that little It was like a
baby kangaroo. Yeah, it was just a little one.
It's the coolest thing. How long ago was this?
A couple of years it. Was like a full grown kangaroo.
Now probably probably bouncing around the gym.
Yeah, we seem like a mascot. We need, we need to build a
public gym and then we need to get like an animal that just
hangs out there. What are you thinking?
I don't. Know what's native to Northwest
(04:19):
Arkansas? You.
Have a black bear hanging out inthe gym.
You know, yeah, true. Just got to get him as a cub and
train him. What, like a raccoon?
I've had pet raccoons before. They're pretty.
They're pretty good. Yeah, they're like little
kittens. Yeah, they got those posable
thumbs, man, into everything like working out.
You know, I can't do my cable crossovers now.
Coons on. Coons on it.
(04:40):
Coons on it. How was the all the travelling
and the food with you being one week post show?
Well I had full intentions of keeping it dialed in.
I brought my food scale. I bought pre cut pre portioned
out keto bricks I brought. So you intended to keep it
dialed? Yeah, and then and then the
wheels fell off. The wheels didn't fall off with
(05:01):
food choices. It just fell off with me staying
like super dialed into my macros.
It's like the first night we, wegot in pretty late in Las Vegas,
checked into the hotel and Gary was pretty hungry.
I was a little hungry too. So we found this place upstairs.
There's a food courts everywhereand they made just a killer
chicken Caesar salad. So he got 1 and I'm like, ah,
(05:23):
no, I, I'm already eating all myfood.
But I was, my stomach was just growling.
So I got a chicken Caesar salad awesome.
The next day, kept it in on track, keto bricks, meat sticks.
We got in like 20,000 steps a day.
So we stayed active, we stayed on the relight.
We were just, you know, doing everything, no alcohol.
Then we went to Starburst Parlor, Keto Cafe or Keto
(05:46):
Bakery, I should say. Elena Wang who lives out there,
said you guys, you got to check this out.
And I actually had been following their socials for
years, but never made made it totheir joint to check it out
'cause it's kind of off the strip.
So she picked us up, brought us there, and this is legit.
Like she makes everything from scratch.
She doesn't use any fillers, fibers, seed oils, bad
(06:10):
ingredients. Everything is how you would make
it or I would make it literally in this commercial space.
And so she has. She has did.
She ship product too or is it all just?
She ships some of her baked goods, but she makes a lot more
stuff than just the baked goods in house.
It's kind of a cash and carry situation right now.
They're working on opening a sitdown restaurant actually just
(06:33):
down the street, so. That.
'D be cool, but we tried we tried a lot of stuff and because
just because I've seen so, so much of her social media posting
and what she shares and what shemakes, I'm like I'm only going
to be here like once I'm going to I'm going to just try a
little bit of this. So we shared like a chocolate
chip cookie. They have all these different
flavors of ice cream that are sugar free.
Allie Lois Monk fruit. Everything has the net carbs
(06:55):
right on like the label and the price.
I did a glazed doughnut. I did a carrot cake muffin with
homemade cream cheese frosting. So your total carbs may have
been a little higher. Total carbs are definitely
higher. Yeah, I could feel.
But the, the thing that Gary andI were saying after we ate all
this is like we didn't feel likecrap.
If you're going to go out and binge on regular cookies and
(07:19):
regular muffins and regular doughnuts and all the stuff
that's conventionally made you feel like crap.
And I've done that in the past, like after a show or whatever
and you just binge on all this sugar laden crap.
This is we, we felt great. It was, it was amazing.
He got a pizza to make a almond flour crust pizza that's like
crispy and thin crust. That was phenomenal.
I had to try that. We just tried a lot of stuff to
(07:41):
make a truffle. Saw that one on your Instagram.
Yeah. And they use, they get all their
meats and bacons and sausages and everything from like
Peterson farms or local ranchers, grass fed, grass
finished. Everything is exactly in line
with how you or I would make something.
I just ate a lot of it. So my total intake was probably
(08:02):
off the charts. Total total carbs, net carbs off
the charts. But we felt good.
Like N 5000. Probably not that crazy, No, no.
So we we went there, got a bunchof food there.
Then one of the nights we had reservations at Steak STK.
It's a. Steak.
I saw that on yesterday. Yeah, that was pretty good.
That was phenomenal. So the 10 oz rib eye filet had a
(08:23):
couple of shrimp on there. I got a side of Brussels
sprouts, which is definitely notsomething I eat on a regular
basis. So that throws a little extra in
the GI, but. How was your GI through at all?
It was good, good it. Was good, no issues.
I mean I had a little bit of I'msure there's water retention and
some bloat kind of working its way through right now,
especially flying. And you know, our sleep
(08:43):
schedules were all jacked up. We stayed up way later.
It's 2 hour time zone difference.
Yesterday. I couldn't fall asleep last
night after getting back becausewe were used to going to bed at,
you know, midnight out there, which is 2:00 AM here.
So I would, my body was like, what are you doing?
I stepped on the plane and it was just kind of a mess.
But the trip was phenomenal. 'Cause you went out there for
(09:04):
the conference, right? That was the main draw.
Concert. Yeah, concert.
What did I say? Conference.
Yeah, concert. Saw the eagles inside the
sphere. Oh boy.
They play life in the fast lane.Yeah, they played, they played
all of their classics. They said we're going to throw
together A2 hour show of all thesongs you guys can sing along
to. And the demographic in there was
definitely like my parents age, but it was absolutely crazy.
(09:29):
If you've ever been into a like an IMAX wrap around theater or a
planetarium or anything where you know, it's just a domed
screen, you we were sitting pretty high up.
We were in the four hundreds. So and that's I read reviews and
they said if you want to see like the most of the screen, get
a higher up seat. But in the center of of the back
of the curvature, it was like your peripheral vision was all
(09:54):
moving like music videos and screens and like the music and
the animations and everything went to the songs.
We could still see them performing and they would throw
them up on the screen and then the music videos were like wrap
around. Is there any other place that
has that type of theatre or is it just that's one?
(10:16):
Of a kind, yeah. Last time I was out there, they
were still constructing it. Now it's finished and the whole
outside of the sphere is LCD screen.
So you can see it from anywhere in Las Vegas.
Like it it's, it towers over allthe buildings.
You can see it when you fly in. You know, we landed and it was
dark and it was all lit up and. It's cool, yeah.
(10:37):
It's cool. Yep, that's cool.
Highly recommended. That's cool.
It'd be cool if they hosted the Olympia in Vegas there at the.
That would be because they wouldbe.
See everything that. 'D be.
That'd be slick. That would be cool.
They could have everything up onlike picture in picture screens.
Yeah, the stadium seating was pretty trippy because it's super
steep and if we were kind of sitting in the middle of our
(11:00):
aisle, so there were some peoplealready seated and they had to
stand up and let us kind of walkby.
But you have about four inches to work with, and it's literally
like looking down a Cliff. Like you, if you toppled down,
you'd be. Is it like elevators or how do
you get up there? There's escalators that take you
to the two hundreds, the three hundreds, the four hundreds.
There's why don't I say someone,I overheard someone say there's
(11:23):
like 27,000 people in there at one time and it's all banked
around one side of the sphere and the other side is all
screen. Yeah, crazy.
I've never been there, I have tocheck it out sometime.
It's worth it, definitely. It's not cheap like when I price
tickets. Some of the lower level tickets
were upwards of 5000 bucks apiece.
Dang, yeah, that's wild, man. Yeah.
(11:45):
How long ago did you buy the tickets for this?
Several months, yeah. Yeah, I bought them for this
weekend because it was the weekend post show and I'm like,
oh, this would be kind of a coollittle celebratory thing.
So I got the tickets. Into it all.
I had a comped a hotel room at the Cosmopolitan.
I booked my flight with Delta miles ended up winning a little
(12:06):
bit of money, so it kind of almost paid for the whole trip.
So there the the net cost of thetrip was almost zero.
Nice. It was pretty sweet.
Cool man, what'd you win your money on?
Just a random slot machine. We were down on Fremont Street
because Gary's never been down there.
And it's just a it's, it's hilarious people watching down
on Fremont Street. Is that where like all the
casinos are? Well, Fremont Street I think is
(12:28):
dates back to the the previous part of Las Vegas, like the old
school part. So they got a ton of different
casinos down there. There's bars, restaurants, live
music, St. performers. There's a zip line that you can
zip over the crowd. There's thousands of people
just. Hanging spot they make all the
movies about. Yeah, yeah, it's if you want to
go watch some, some interesting people.
(12:49):
I mean, there's, there's some weird stuff going on, but we
were just wandering around down there and one of the casinos, I
think it was called Binions, hasa $1,000,000 cash on display
that you can go and take a picture next to like it's just
on display like legit money. So we wandered in there trying
to find it. We couldn't find it because it's
just this old little nasty. Smells like an ashtray casino,
(13:14):
low ceilings, stain carpet. Never found it.
Sat down at a machine. Just decided to throw a few
bucks in, it hit some crazy feature and it hand paid me like
1800 bucks so. That's crazy, man.
Yeah. The last night too, so it kind
of made-up for my other monetaryshenanigans.
That's cool, panned out. Pretty good.
(13:34):
Is it good to be back in a routine?
Now it is. Yep, went to Ozark this morning,
sweated my face off, sweated outsome food, got some cardio in,
got some lifting in and I feel like I'm going right back in.
Yep, I think. I think the knot tracking for
3-4 days was really good mental reset because I thought back and
(13:56):
I'm like Dang I've been. Tracking a lot.
I've been tracking since Januaryand to not track for a weekend
but still keep choices on track was really.
Good. I think that's the key.
Like if you can, you know, move away from a show prep or a fat
loss phase and at least stay keto, then you can get away with
(14:17):
a lot of shenanigans as far as like the amounts go.
But like, when people mess up iswhen they just go off the rails
eating everything that's not in line with ketogenic food choices
that they've been eating up to that point.
Then they're freaking off the rocker and it's hard to make up
lost ground. And I've done that.
And then the next several days you just feel terrible,
terrible, terrible. And I, I don't have that at all.
(14:39):
So it's good. Good.
And you're up. How much total from show day?
Yeah, obviously you're probably like. 15 lbs ish.
You'll probably flush out five or so over the next few days.
Yeah. And you'll be back on track and
reverse diet underway. And then we'll just get you
reverse diet through the rest ofthe year.
(15:00):
And then we'll run into 2026 with a freaking building plan in
motion, which I'm pretty excited.
About I'm ready. Yep, that's.
Going to be fun. I'm pretty excited about that.
I want to get one more piece of gym equipment here, ideally
before the new year. And then that leg press, it's a
it's a leg, not a leg press. It's a belt squat, but it's also
a functional trainer. So it's cable on both sides that
(15:20):
you can adjust height on. I feel like that would be a game
changer because it's also got the lat pull down cables that
are running off the belt system.So it's just more functionality.
Sweet. So if we had that, then we'd be
good, we'd be solid, we'd have everything we need.
And I've been kind of playing around with different ideas for
training programs. So once we get you through the
(15:44):
reverse that we'll just put pen to paper and get all that mapped
out and have like a structured plan that you and I can both
leverage because I want to be very structured with this 2026
build phase. Yeah, me too.
I want to I want to get back into tracking workouts and
volume and just progressive overload in general.
It's been good to be intuitive with the training, like I enjoy
that and I feel like I've made progress, but I'm excited to get
(16:08):
more structure with. This is the first offseason
where I've tracked throughout the offseason.
So I feel like if I can, and I've been tracking my workouts
too, but if I want to get a morestructured approach to it, I
think that'd. Be good, track some metrics
along the way. Chris Chavanaugh was in here the
other day. He was at the competition, and
I'm going to get him on the podcast.
He does HIIT training like Mike Mitzrstein, and he just trains
(16:33):
once every five or six days for 45 minutes and just super high
intensity because he does a lot of travelling for his career.
So he's in the gym like pretty much once a week, and then we're
going to talk about that training style.
Interesting. So yeah, I mean, a lot of people
swear by Mike Mincer's approach.I like training on a pretty
(16:55):
regular basis. I would feel like I'm leaving
something on the table only hitting once a week.
Yeah. I mean, you got a lot more
intensity in that duration that you're training, but it's not
that much frequency. And I kind of like the
frequency. I like the.
Frequency. I look forward to that.
That's the time to. It kind of like starts my day
(17:17):
right, You know, like waking up,doing a little bit of computer
work, having a cup of coffee, then doing my lifting and go for
a run, then starting the day with the work, stuff like that.
I like that flow. So do I like yesterday, I, I
flew all day. We went to the airport at six
something in the morning and I didn't get back home until 6:00
PM And I, I missed a workout like I, I mentally missed having
(17:44):
something to do, you know? Yeah, just completes the
package, man. Makes it a lifestyle for me, at
least for me at least. Another thing to look forward to
this week is I'm taking all y'all out to a Brazilian
steakhouse on Thursday. So.
I can't guarantee my macros are going to be in check, but I'm
going to eat a lot of meat. Yeah, it's going to be meat and
(18:04):
meat. Meat, meat and more meat.
I was going up in weight becausewe had that competition.
We had a ton of leftover BBQ. So I've just been eating my
dad's BBQ pulled pork every single day for the past seven
days. So my weight's been going up
because I hate throwing food away.
Like I I just can't bring myselfthrow food away and it's up a
(18:25):
little bit. So I'm doing alternate day
fasting this week and I timed itsuch that the Brazilian
steakhouse falls on a feeding day, of course.
Obviously. I kind of work backwards from
that day to make it work. That'll be a feeding day no
matter what. Yeah.
So I think I'll be in a good position because I feel like for
me, what I want to do with my building phase is stay between
12 and 14% body fat, between 175and 180 lbs, and just stay in
(18:49):
that sweet spot because then I'll be 20 lbs above show
weight, and then I want to lose near as much.
And for you, you know, you started this prep at 2:30.
Yeah. And that was a lot to lose.
I would like to start, I would like to be somewhere in the 22 O
5:00-ish. Yeah, at the at the most.
So what you say you are right now?
I'm like 200. OK.
So yeah, you got, you'll flush out another 5 lbs of water from
(19:11):
traveling. You have a little bit more
wiggle room. You know, if I have £10, if you
gain enough 10 lbs by the end ofthe reverse, I'd say that's a
good spot to be so. If I'm 20 underwear I started
last time, I'd be happy. Yeah, we'll both be in a good
spot and then we'll both capitalize on this build phase
and then we'll do some things throughout the year to kind of
just keep our fitness in check. We're going to do another
(19:33):
retreat potentially in February.Oh yeah, potentially a Spartan
mud run or a mud Tough Mudder. Tough Mudder.
So yeah, I found a couple. You sent me a couple links for
that. So we're going to get those
details ironed out, and then once we figure that out, we'll
make that public if anybody wants to join us for a Tough
Mudder. I think we should call it a mud
run meet up. Mud run meet up.
(19:55):
Because we'll, one of the days we'll run a Tough Mudder or
something comparable and then I'll come back and.
Just gather around a grill or something and throw a bunch of
meat on. And, and it's in, I think that
one's in Austin, so I can get a big Airbnb that'll host 1015
people. I'll book that.
We'll all get registered for theTough Mudder and then we'll all
(20:15):
do that collectively as a team. And then we'll just eat a whole
bunch of meat afterwards. So that'll.
Be phenomenal. Sounds like a pretty good
weekend to me. So that's we'll we'll make that
happen. We'll get those details ironed
out and organized, and then we'll have more information to
follow soon. Stay tuned.
We also got to get everything organized to kind of book in the
(20:35):
competition. So we're going to do that this
week. We got to get everything packed
up, organized, itemized for nextyear, and then go through all
the feedback responses that we've gotten from everybody we
sent feedback for. It's been good.
I've been keeping tabs on the social media, on the on our
Instagram page for that and there's already several people
that have said sign me up for next year.
(20:57):
I'm definitely there. This is best show ever.
We should hopefully hear back from the venue.
Were you on? Were you with me when I was on
the phone with the venue last week?
Yeah, Yeah. So I think they said we're going
to try and call me this week to see if we can get our dates
locked in for next year, which would be good because I want to
get that done. Like the more stuff we can get
done way in advance, the better.Well, then we can start
advertising the date. We can get a poster thrown
(21:18):
together. We can.
Start throwing that. Away.
Yeah, yeah, for sure. It'll be good, it'll be good.
What else we got? Any other new and exciting info?
Do you have any of your peanut butter left?
Yeah, I've been chipping away. I didn't really moderate.
I haven't moderated yet. I didn't realize you sent me one
that was chunky and one that wascreamy.
Yeah, one of each. So I ate all the chunky one
first. And what I've been doing is just
(21:39):
25 grams on a spoon before my first sip of coffee.
That's my favorite way of eatingpeanut butter.
So good. So 25 grams of that right before
I take my first sip of coffee inthe morning.
It's perfect. We're talking about that.
I forget what the brand is. North Shore goodies, I think.
Yeah, out of Hawaii. Out of Hawaii, yeah.
It's a coconut peanut butter spread.
Best peanut butter in the world.Just I don't think the macros
(22:01):
are legit. There's no way there's less than
one carb, total carb in a serving.
Yeah, there's no way there's more than that in one peanut.
I count it. I track it as normal peanut
butter and it's probably better than normal peanut butter
macros. That's what I track it as
because there's no way the actual macros on the list.
Are even shot them an e-mail andI'm like hey can is there
anywhere that we can confirm these nutritional.
(22:23):
Yeah, yeah, it's too good to be true.
They didn't write back. So too good to be true.
What else we got? Anything else exciting in the
pipeline? Lots of stuff.
Lots of stuff relevant to the other legs of the business,
which we have not yet launched, but I'm going to keep my tongue
tied on that until we get more momentum building.
But. There's some things going on
behind. The scenes, there are some
(22:44):
things going on behind the scenes that have got me excited.
They got you excited. You saw some of those first hand
last week. So pretty, pretty good stuff on
the horizon. It's kind of crazy, man.
Like we've got irons and so manyfires right now, but it's all
part of the big picture. Like everything is cohesive.
They're going to all just be interwoven.
It's going to be pretty sweet. We're.
(23:06):
Just going to be like one stop shop, like everything you need.
To love. Savage from Yeah, everything you
need to live Savage like we are your man, woman, team, team,
whatever. Whatever you want us to be,
we're there for you. So it's going to be good.
And we got something sweet coming from Keto Brick that
we'll probably disclose next week.
(23:27):
Yeah, we'll chat about that nextweek, but I'm going to be taking
product shots of it today, whichI'm excited about.
So I'm going to try and figure out this camera, take some
product shots, see how those turn out, and then we'll start
teasing that next week. Yep.
And we're going to film a littleteaser trailer promo video this
week. I tried one yesterday.
(23:49):
Oh, yes, there was a fast thing there, so I only tried 10 grams
of it. OK.
So it was pretty good. It was pretty good, but you can
try 1 today. OK.
And then your macros. Yeah.
Yeah, I got. I left a little space in there
because I'm like, OK, there's anything at work that I'm going
to eat. I want to have a little buffer
in there so. Yeah, well that'll be a a
worthwhile thing to put macros towards.
(24:10):
I might. Even have to just shift my
dinner around a little. Bit just.
Collection there. It's worth every macro, OK, I
assure you. All right.
I assure you, right? What else have we got?
Anything else new and exciting? One other thing.
Last weekend we went and looked at pigs.
We took Rigel and Hazen to this fall festival, which is super
cool. You should go there.
You don't have any kids, but where's that?
(24:31):
You're a big kid at heart. It's in South Fayetteville.
They got it's like a pumpkin patch.
It's called OK. Like a fall thing.
Yeah, it's called River Crest Orchards.
Oh, I think I've seen other people.
Yeah, pretty legit. Like we've gone every year that
we've had Rigel and every year they add new stuff to it.
Like they've it's pretty big now.
Like it's pretty, pretty awesome.
So we went there and then afterwards we went to a farm
(24:55):
here locally that we got our pork meat from that we bought
the pork from. He's got 12 pigs that he's
selling. They'll be ready in about 5 or 6
weeks. So I'm probably going to cross
fence my property and we'll buy like 4 of them or so.
Sweet. So we'll raise pigs for the next
6 months and have a whole bunch of pork in the freezer.
Heck yeah. So that'll be good.
(25:15):
The best bacon around. Best bacon around I might try
and get. I haven't talked to Bill yet,
but Bill's going to be staying with us at Hacker Health and I
might see if he wants to come out when I slaughter them for
like content or something. Oh.
Yeah, he'd be the guy. He would be the guy.
Nice. So that'll be good, but just
more things to do to my homesteading To Do List that I
don't have time to do. So there's that.
(25:37):
Somehow you always make time. I'll figure it out.
I got I'm going to be gone this weekend at Squirrel Camp.
Squirrel Camp? Oh yeah.
So that'll be. Great, but that'll be a work
weekend more than anything. Are you heading out there on
what day? Friday.
Saturday. Friday I'll probably I'll try
and leave here at noon, which means I'll probably leave here
at like 7. Yeah, yeah.
(25:57):
And then I'll get there late, and then I'll probably come back
Sunday morning. So.
Sweet. That's my plan.
But right now you and I got to start working on homework.
We're taking a mini course that involves a whole bunch of
homework for a new software thatwe're going to roll out for Keto
Brick to get even more organized.
(26:18):
So we got to get that done. I am excited for it.
Once it's all in place and functioning, it's going to be
awesome. So yeah, the one thing about
owning a business is like all ofthese softwares that we use,
like they're crazy expensive, but I can't imagine doing what
we do without them because doingit with pen and paper and
spreadsheets and Excel files would just be like it.
(26:40):
Like the amount of time allocated to doing it that way
would cost me more than the software.
That's right. Time is money, time is money.
So I'm excited about it. I think it'll make things way
more organized, way more structured, and we're just going
to try and get buttoned up and dialed in with keto brick
throughout the rest of this year.
So we're going into 2026 like weliterally already have our
(27:01):
flavour production plan outlinedfor the next, you know, four or
five months and we've got our launch strategies going into
next year. And I just want to stay ahead,
stay ahead. And then that way we can be
proactive and not reactive. With there's some there's some
good ones coming. There are some there.
We got some flavours in the lineup that are people will like
they. 'D be tasty, they'd be tasty.
(27:21):
But we're about to sample one right now.
So that said, let's call it a wrap on the pod and then eat a
brick and do some homework. All right, deal next time.
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