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September 15, 2023 39 mins
originally aired 08.04.2023

John Aldape OkayCannabis
https://www.okaycannabis.com/

Nancy Rugart Plummer & Robert Rugart Becoming the Best U
https://www.becomingthebestu.com/

*Becoming the Best U is due to be published in Fall 2023



“…although there will be unforeseeable tragedies, know that what you have lost and learned is key to becoming the best U.”


Mark as Played
Transcript

Episode Transcript

Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:04):
Welcome to Cannabis Talk, a toz and educational Odyssey with your host Frankie
Boyer, and welcome. It isCannabis Talk, a towzy and educational Odyssey
and I am Frankie Boyer joining usnow. Is someone so in all of
the conversations that we've had in allthe years that we've been doing this show.

(00:29):
In all the years I have beendoing this show, I have never
had a conversation about an actual consumptionlounge someone who runs it. Well,
until today, because John L.Dape is with us. He is the

(00:50):
director of concept development with a fiftyfifty restaurant group, and so much to
talk to you about. But John, is it Are you in operation now?
Are you open for business? Andor is this a concept or tell
me what's what's happening here? Yeah, So we've been open, I think

(01:14):
it's six months tomorrow in the dispensaryhere at Okay Cannabis and Wheeling. We
opened our second location downtown in Westtownin June, so we've been we've been
operating the dispensary for just about sixmonths, but our consumption lounge actually just
opened this past weekend, so wehad sort of a soft opening with some

(01:37):
of our friends and family from therestaurant group and employees come through, and
then we had some folks that justorganically came through. So and so tell
everybody, well figuring out the stops, tell me exactly what a consumption lounge
is, because that's what I thinkis fascinating about this. What is it?

(01:57):
Yeah, there aren't that many,uh in the States, and even
fewer. There's only only where thesecond in this state, and so it's
a it's a place where you cancomfortably consume cannabis. And the way that
it's outlined for us in Wheeling isfor consumption, is for sort of inhalable

(02:21):
smokable. States were not allowed consumptionof edibles because of the delayed onset and
the potential for somebody to leave hereand still feel under the influence. And
so okay, it's you know,we worked with with Wheeling to tell them
what we wanted to be able todo in here, and so we provide

(02:42):
a menu of devices, uh,some accessories to enjoy flower consumption and and
then also for concentrate consumption. Sowe've got some puffco peak pros and proxies
and doctor Davers switching how and soyou know, these are very expensive devices.
So for somebody who may not necessarilybe h, you know, an

(03:07):
avid concent create a consumer. It'san opportunity for somebody to try something out.
Then maybe they haven't tried out before. So if you go into a
bar, the bartender obviously gives youthe drink and you pay for it,
and you sit there and you drink. Now, if you are a responsible

(03:30):
bar tender and you see you're dealingwith someone that is consuming too much,
you shut them off. Legally haveto. You legally have to in every
state that I know of, yep. And so tell me, tell me
what it is about your consumption lounge. So how much does it cost?

(03:54):
And what am I getting? Andhow how do you know? We need
details, John, We want wewant the goods, We want details.
It's intended to be a lot offun. You know. Canada's consumption for
a lot of people, you know, is is something that they used to

(04:16):
help them sort of regulate their moodsand make them feel good. And so
you know that's the intent. It'suh, you know, uh sort of
camouflaged and a lot of regulation bythe state. Uh. And then also
some guidelines from from the village ofWheeling, So we work within that groundwork.
And so where you know, yougo into a bar, you consider

(04:39):
the bar, ask for any numberof the things behind the bar, and
a bartender can pour you a drinkout of a bottle. We're not allowed
that same level of freedom within theguidelines we have in the state. So
you know, a guest would comein, they would uh, you know,
book their reservation with us in advance. You get a two hour reservation,
is what is Okay, well,that's what I wanted to know.

(05:00):
What's the window. The window istwo hours. It's two hours shut them
off and a half hour of cooldown so that when you leave, you're
you're in a good place to gethome safely. Okay, say that again
because I interrupted you. I didn'tmean to. But so it's the first
hour is first hour's consumption hour anda half. So we get we get

(05:27):
ninety minutes to to enjoy the consumptionspace consuming. Uh, and then you
have a half an hour to sortof cool off and sort of come down
from that euphoria that you might bein before you before you leave, and
you know, we we've got anotherthere's another consumption lounge to, you know,
probably about half an hour north ofus. That we studied what they

(05:50):
were doing, and that's really whatwe suggested to Wheeling, and I think
they adopted similar guidelines to what theyhad set up in Mondy Line. So
that's the guidelines. But so thethe experience. You come through the dispensary.
First, you purchase what it isyou'd like to consume. After you
purchase that, our staff lead youinto the consumption lounge, We sit you

(06:13):
down at the table. We puta menu down in front of you.
Like I said, the menu hasa choice of different devices, one page
for flour and one page for concentrates. And then we've got some food and
beverage offerings, which is unique comparedto the other consumption lounge up the street
because we also have a bakery inthe building, so we can provide non

(06:33):
alcoholic beverages in the consumption lounge becausewe do not allow any any consumption of
alcohol and Canada. Oh, Iwas going to ask you, that's that's
great. I was just going toask you that question. Can you also
purchase alcohol? So there's no drinking, no alcoholic beverages, but you can
purchase soft soft drinks or any kindof a drink that you want. So

(07:00):
we've got we've got a menu ofof four or five non alcoholic beverages that
we're you know, put together byour our beverage director from our restaurant group
who at the compost. And sowe've got a you know, uh you
know, mock tails. Yeah,and so yeah, we've got some interesting
things that have strawberry basil soda andcoconut syrup yeah, yeah, combined with

(07:25):
beautiful garnishes. So it's you know, we do have some some canned and
bottled products that you can purchase,but we also want to sort of elevate,
you know, the experience here.So it's not just you know,
uh, you know, gatorade afteryou after you a smoke a bowl.
And is there music? I mean, how would you even pick the music

(07:46):
for because music is so individualistic.I don't know, I mean, I
sure just like regular music always cuff. Yeah, it's you know, in
our restaurants, it's something that welook at it part of the ambiance of
the space, and so temperature,sound, lighting, all of those come
in to play, uh, youknow, to impact the way that you're

(08:09):
going to feel in a space.So we really try to keep it pretty,
you know, pretty easy going.On the weekends, we might have
a little bit more sort of livelymusic, maybe some hip hop or something
with a little bit more beats perminute. You know. Tonight we're going
to have we have an island eventgoing on for for a brand, so

(08:31):
we'll have Caribbean music and we're gonnahave a band out outside playing steel drums.
So we'll try to keep that vibethroughout the space in the lounge as
well. So yeah, depending onwhat we're doing that night, we'll try
to really sort of curate the musicand the experience to really fit that this
is so cool. Okay, dancing, no dancing, There is there dancing,

(08:58):
well, we haven't seen that yet. We're not opposed to peoples dancing.
You So the lounge space is,uh, you know, a relatively
relaxed space. We've got you know, six round tables with four chairs around
them. We've also got some littlevignettes with couch and chairs and some coffee
tables as well. We've got somecounter service areas along the windows, so

(09:22):
there is some space to dance.But you know, over the last few
days that we've been open with youknow, what what I've seen with with
cannabis, and people tend to bepretty relaxed. They tend to be pretty
yeah, skill, you know,so we we we haven't seen that that
level of enthusiasm, uh yet,But I wouldn't say we might see that
tonight. Do you think so?If I were going into a jazz club,

(09:46):
the lighting and you know, it'sjust it's different. So tell me.
I want you to paint the picturefor us since we can't. We
can't all go there tonight. Isit moody? Is it well lit?
How are you? What's the lightinglike? What's the flavor like? We

(10:09):
have to go to a quick break. When we come back, I'm going
to let you share with us thatstory and a lot more. We're talking
about a consumption lounge and is thisthe future for the industry a sluggish industry
at best. We'll talk to Johnabout that and why they're moving forward when

(10:31):
numbers are not looking so great forthe industry as a whole. So much
more to talk about on Cannabis Talk, Agues and Educational Odyssey with Frankie Boyer
and John. Real quick, what'sthe website? Okay, cannabis dot com
and we'll be right back, Staytuned and welcome back Cannabis Talk HZ and

(11:11):
Educational Odyssey with Frankie Boyer and John. I'll DAPA is with us and we're
talking about and John spelled the websitebecause it's not just okay, it's okay
ay, yes, So we areokay cannabis. So our website is okay
a y d A n n adisdot com. And so our brand okay.

(11:35):
It really comes from the idea that, uh, you know, we're
all okay, You're okay, I'mokay, we're all okay together, cannabis
is okay. And so really justembracing the idea that hey, this this
uh you know, this plant that'sbeen illegal for a long time for a
lot of people walking around, youknow, may not feel comfortable with cannabis,

(12:00):
and so you know, we're reallytrying to embrace that. And so
that's what the concept and the brandis all about. So tell me about
the lighting, se ask about themood or the sort of stage in the
lounge during the day. We've gotuh, we're in a renovated restaurant space,

(12:20):
so our lounge is a converted privatedining room. So the frontage of
the building is all windows, soduring the day it's a lot of natural
light, and we're in a sortof a complex with a Weston Hotel,
Starbucks across the way. We havea bakery in the space, so really

(12:43):
we do see some traffic coming throughhere during the day as well. But
as you be open during the day, sorry, will you be open during
the day? We are. Yeah, our hours are the same as our
dispensary, so we're open at eightam, uh and the last reservation will
take is at eight pm because weclose about nine o'clock on weeknights ten o'clock

(13:07):
on weekends and that allows that twohour consumption window. But yeah, we
we've had a couple of people comethrough during the day. It's not nearly
as active during the day as itis in the evenings, but yeah,
we've had a couple of people comethrough here during the day and uh and
enjoy it. But at night,we we dimmed the lights a little bit.

(13:28):
You know, we don't want itdark in here. We want people
to be able to read the menusand you know, see the things that
they're you know, preparing for consumption. But you know, we we dimmed
the lights so it's so it's gota good mood, you know, and
and uh and the music's audible,but it's not loud. I wouldn't.
I wouldn't. We don't want itloud enough that you've got to shout.
And uh, yeah, it's ait's a nice, a nice vibe in

(13:50):
here. We really do try tosort of create the same vibe that you
try to create in a bar environment, you know, someplace where you can
be comfortable and enjoy being social.And again, really, you know,
trying to make sure everybody's comfortable inthis environment consuming cannabis in a public place,
because that can be uncomfortable for alot of people as it is.
Sure, So that was my otherquestion. So I'm sorry, I'm just

(14:13):
I'm like so fascinated by this,and you're tell everybody where you're located.
It's outside of Chicago. Yeah,so we're north of Chicago. We're in
a suburb, the village of Wheeling, and so we're not too far from
O'Hare Airport. There's also an executiveairport just down the street from us.

(14:35):
We're on the corner of Milwaukee Avenueand Lake Cook Road, which is a
pretty you know, busy area.Both both streets are pretty busy, lots
of traffic, and yeah, sowe're just about, depending on what time
of day, maybe a half houror forty five minutes from downtown. We're
probably, you know, another twentyminutes from the border of Wisconsin. So

(14:58):
I asked a lot of questions before. We are seeing a decline throughout the
country in cannabis consumption. Is thatsomething that concerns you guys, But you're
still moving ahead with this consumption lounge. Yeah, you know what I think

(15:18):
we're seeing. We're seeing an industrythat's relatively new in a lot of states.
There's a few states that it's beengoing on for quite some time,
but it feels like it's still onthe front end of things. In Illinois,
there's still a lot of dispensaries thatwere awarded licenses that still haven't opened

(15:39):
up. So as far as youknow, the landscape goes, it's still
very much evolving. And you know, as far as you know the actual
consumption and the and the sales ofcannabis, I think supply and demand plays
into the economy and that and Ithink that's going to be evolving as well
as additional cultivators come come around.And craft grow cultivators, which is really

(16:03):
you know, some of the someof the folks we'd like to really get
involved with. As on the restaurantside, when craft beer was really coming
out, that was a big partof our branding for one of our brand's
roots, pizza, And that's reallyyou know, we're always looking for quality
and ways to differentiate ourselves and reallymake the experience unique. So yeah,

(16:26):
I think, you know, wesee trend nationally that don't necessarily aren't echoed
here in Illinois because it's still somewhatof a burgeoning market compared to some of
the older So this is so it'ssuch an interesting time in this industry.
And I'm loving that you're doing thislounge. You are someone who's your whole

(16:51):
life. I mean, you havebeen involved in restaurants from a very young
age. From your background. Imean, you've worked your way up to
the top. But you have youhave. There isn't a job that you
have not had in the back,in the front of any part of a
restaurant. And and so I'm curious, did you ever think you would wind
up in dealing and in the worldand the arena of cannabis and doing a

(17:17):
consumption lounge. You know, that'sa good question. I don't know at
any point that I thought that thiswas the path that my career would take.
I think it was a few yearsago. You know, my partner,
Scott Winer, had had approached meand was telling me about some of

(17:38):
these sort of infused dinners that hewas invited to, and he was really
excited about it. And you know, he's not somebody who had had traditionally
been a consumer of cannabis. He'snot a guy who had typically done that.
That said myself, I've been youknow, I've been. Cannabis has

(18:00):
been in my life for quite sometime, and so I've always embraced it.
And so when the opportunity came forus as a restaurant group to get
involved in some of the licenses thatwere coming out in Illinois, you know,
we really had to question is thisthe path we would like to take?

(18:22):
And you know, one of ourcore values for our restaurant group is
hospitality is our honor. And whenwe thought about cannabis, you know,
very much enjoyed similar to alcohol.You know, if it's enjoyed responsibly,
it can be a fun time andfeel good not be a bad thing for
us. We just said, yeah, how can we make this part of

(18:45):
our hospitality group? And that's reallywhat we've tried to make this complex and
wheeling be. So when you walkin, we have a lot of people
come here not for cannabis. Theycome here for our bakery. They come
here to get pastries, to comehere to get coffee. We've got to
Starbucks to the parkway from us.But but I have to ask you,

(19:07):
go ahead, I have to askyou before we before we're out of chime,
what is the most popular menu itemthat people are eating while they're at
the consumption lounge. Well, we'vehad a lot of things coming out.
We've got a couple items that reallysort of fit we wrote, you know
the menus labeled munchies of course.Yeah, we've got hot wings. We've

(19:30):
got a case that is we gottarun like this. It's been so fun.
We've got a munch so fun.Thank you, we gotta run,
John, Thank you so much.Give us the best website and spell it
out absolutely it's okay cannabis dot com. That's okay, a y C A
n n ABIs dot com. Thankyou so much. We'll take a quick

(19:56):
break and be right back. Thisis Frankie boy Or Cannabis Talk HZ and
Educate Asian A lotta see. Welcomeback. It is Frankie Boyer Cannabis Talks

(20:17):
and Educational Odyssey. And today Iwanted to have Nancy Regort Plumber and her
son Robert Regort Beyond with us becausethe story is such an important story.
You've heard me talk about the medicinaluses of this plant and the miraculous benefits

(20:40):
of this plant, and I thinkthat this is really what we are all
about, talking about how the plantcan give relief. And so Robert welcome.
Why don't you give a little backdropof what happened with your mother?
And then Nancy, maybe after Robertchairs, you can also say a few

(21:03):
words and what led you both tothe plan to get some relief. Absolutely,
i'd love to. So I'm herewith my mother. She's a survivor
of a varying cancer stage four andmetastatic brain cancer twice. My entire life.
She's been an incredibly healthy woman,much to my chagrin. When I

(21:25):
was younger, she taught aerobic classes. They were always at five thirty in
the morning, and she always draggingto them. And she's always been like
very healthy, very strong, probablya little bit on this inside, but
you know, various times she haddifficulty of interacted and stuff like that.
But she's always been like a verymuscular person. And then she got diagnosed
with cancer. Her after her operation, she was really struggling with eating,

(21:53):
not just mentally but also physically.It was revulsive to her and she dropped
wait incredibly quickly actually see her tobe am I sixteen at one point.
Wow, yeah, it was.It was wild to see like this strong
woman that I'd know my entire lifewas was fra treading right. So BMI

(22:15):
is the body body mass index,which you don't want it to be that
low, exactly right, Nancy,Nancy, welcome, Nancy, welcome to
the program. Not only are youa survivor, I mean, Nancy,
gosh, what you have been through. Holy molly. So when did you

(22:36):
first get diagnosed with cancer? SoI was diagnosed in June thirtieth of of
twenty sixteen, and by the timeI went into the emergency room a friend
took me. It has been ninemonths when I had already seen and had
a nice quiet appointment with my openingand of twenty five years. Unfortunately,

(23:03):
he saw me as the way Robertdescribed me as athletics abbeit on the slim
side and lots of lots of energy, and he dismissed my concerns with being
six. So by the time Idid go into the emergency room in twenty
sixteen, I was virtually near death. And so unfortunately, my wonder,

(23:26):
fancy, how is it? Imean, this is this is part of
the problem with our healthcare system.So you were close to death and your
doctor didn't think it was time foryou to get additional help. How is
that possible? And by the way, ovarian cancer is one of those cancers

(23:49):
that cannot be detected by a PAPsmear right, and it's hard to even
diagnoses with an ultrasound, which iswhat both my ob g I n of
twenty five years did and when itcame out clean, just declared me as

(24:10):
a healthy person. And then actuallywhen I went into the er on that
June he I was performed an ultrasoundand the ear doctor tried to declare me
as healthy as well. So it'sa real situation that we're trying to all
figure out what to do. Youknow, they say a varying cancer as

(24:32):
a silent killer, and I tosay, well, perhaps it's just that
no one's listening. Oh my gosh, absolutely absolutely all right, so you
you went into the hospital and tellus what happened. So they find it

(24:53):
a CT scan and then found themass and they realized that this, in
fact was oban cancer. And thankfullyI was given a surgeon that was incredible.
He took seven days to gather eightsurgeons together to perform my my surgery.

(25:14):
And uh. And so when thesurgery was over, that was when
I went into coateexia because I wasgiven an Tell everybody what xia. Tell
everybody what kateexia is. Please.Yeah. Coexia is a chronic wasting disease
where your body starts consuming your musclesinstead of the food that you're eating.

(25:36):
Basically, you start losing a rightso instead of so when you eat,
what's happening with this disease is thatit it inhibits the ability and desire to
eat number one, and then whenyou do eat, it's eating your muscle

(25:56):
instead of so the nutrients that you'regetting from your food are not going into
the body the way they need to, right, significantly less efficiently than normally.
Yeah, and it's actually it's thoughtthat as many as three million people
in the US are suffering from itat any one time. Yeah, it's
like way more like fer than peoplenow. And that's why we're trying to

(26:17):
get the word out in back homeabout the statistics for cancer patients going through
chemo therapy. Yeah, it's thoughtthat as many as eighty percent of cancer
patients suffer from cataxia and it's responsiblefor somewhere around the third of all deaths
related to cancer when they're going throughchemotherapy. Wow. Crazy. So so

(26:40):
when did you realize that the plantwas the answer? So I'd like to
share and then Robert can explain thebrilliance that they had with edibles. So
when I was in the hospital afterthe surgery, I was given optimine because
I they from the twenty two inchesof my battle and because they asked to

(27:02):
me. There was a lot ofemotional issues I was having with it.
It was messy, to say theleast. It was. I felt like
I'd left lost my femininity and asthe pounds just dropped off me percivilously,
my children called in my regular psychologistsand asked him to come in and meet
me. They actually he chatted withme, and then they performed a psych

(27:26):
evaluation the hospital and thankfully they prescribedand depressions and they thought that that would
help me, and unfortunately, itdid give me a better mood and brought
me up, but it did nothingto help me with eating. And so
the doctors declared my children that theyneeded to help me gain back the twenty

(27:48):
pounds I had lost in order tostart chemo and uh. And so when
they came, when I came home, I didn't matter how much they could
jold me, begged me. Icouldn't eat and I wouldn't eat. No.
I understand. I had a friendwho was at the end stage of
her pancreatic cancer and we all triedand she just couldn't. There was just

(28:11):
no way she could eat. Andshe was fading away as you say she
had she had this disease as well, and fading away. It was tough
to watch, it was. Wetried, of course, so many things
to get her to eat anything,and eventually, you know, we just
sort of realized, like, hey, there's this drug out there, that

(28:33):
it had actually been made legal inour estate a couple months before. Oh,
how wonderful for you. Yeah,there wasn't a curate, so we
still had to go through extra legalmeetings too, you know, acquire some
Uh. We she tried smoking andit didn't really do it for her,
So we ended up getting some gummiesthat actually, uh, she loved.
It was able to calm her downand make her feel better about eating and

(28:56):
then also make her very hungry.And that was on a The only thing
is it saved my life, itreally did, and I'm so in one
who enjoyed it was tough to gether to eat a single cracker, right,
So so I just want to knowwhat was the form of cannabis that
you used, Nancy and Robert?What did you give her? Robert?

(29:18):
What was she using? So wegot her gummies? We got we got
her edible gummies? Oh, justplain gummies. Yeah, yeah, that's
plain gummies. Yeah. It turnsout CBD shouldn't be in them, a
CBS an appetite suppressing. Actually,so we got her pure THHC gummies.
Oh, great to know. That'sa great distinction. So CBD helps you

(29:41):
lose the weight, where THHC givesyou the munchies, exactly. Okay,
okay, so you got the munchiesfrom eating this the THHC gummies, Nancy,
I did. I did, AndI will say I have never and
one who enjoyed cannabis at all.It never did anything for me. But

(30:04):
if if I get cancer again,you better believe I'm going to be armed
and dangerous, ready to go.I'm not going to let myself even have
a moment where I could become pickecticagain. So so did I read somewhere
that the overarian cancer spread to thebrain. It did. It ended up

(30:26):
that I was in traveling in Rome. And we have to take a quick
break, Nancy, Nancy, wehave to take a quick break, but
when we come back, we willcontinue with a fascinating story. Wow,
what a story. Nancy Rugart Plumberis with us and her son Robert their

(30:48):
new book and what's the best websitethat people can find more about you both
becoming the best you, the letteryou dot com becoming the best you dot
Com. We'll be right back,welcome back at this Frankie Boyer Cannabis Talk

(31:22):
Agency and educational odyssey. And whata story. Gosh, Nancy, you
are a miracle becoming the best you. And it's just the letter you Upbeat,
Unstoppable, Unafraid. Nancy Rugart,plumber and Robert Rugart is also with

(31:45):
us today, her son and Robert. You actually left your job as a
as someone in finance to help writethe book and to also help your mother
on her caretaking journey. Yeah,yeah, I did. I was awesome
for the world. That's awesome.Good for you. So, Nancy,

(32:07):
as we were getting ready for break, which is so fascinating about your story
and the way that you've been usingedibles, and tell us about the brain
cancer. When did you get diagnosedeighteen months after Yes, absolutely. I
was in traveling through Rome and Iwas feeling great at the time, and

(32:29):
I had there was no reason thatI would have known otherwise. I actually
suffered a grandmouth seizure and was towaste the public hospital nearby. That was
an odyssey of its own, ButI was pronounced with a large malignant brain
tumor and waited about eleven days forthem to make sure I wouldn't have a

(32:52):
seizure on the plane and that theycould do as any tests as they could.
And when I went back to Miami, I was I had a brain
tumor operation, a brain operation andit was declared fine, and then actually
it grew back again within a monthand so I had to have gim and
I radio surgery. So it wasquite an ordeal. Quite to your deal,

(33:17):
And how are you today, twentytwenty three, I'm actually five years
clean from my Oh my gosh,what a miracle. Five years. That's
a miracle. It is a miracle. Actually, she's amazing. We went
rock climbing the other day. Shewasn't supposed to be half of a brain

(33:39):
tumor, and she climbed up.Yeah, it's incredible. It really is
amazing what this woman is doing rightnow. Well, I have to say
my caregivers have been actually the reasonI believe I'm alive. They were amazing
and I have to give them somuch credit for really pushing the bound and

(34:00):
finding the cannabis for me and findingthe edibles because I'll say it again,
I wouldn't be alive without it,and I need, I need the world
to know this. So I wantpeople to hear that you got relief from

(34:21):
Did you get relief from pain orwas it just primarily getting your appetite back?
I would say it with two things. It was definitely my appetite back.
But it also gave me a highin the sense that you know,
my ad to me really gave meissues, and when I ate, it
would explode and it was a reallyterrifying thing for when I for me to

(34:45):
deal with because I was dealing withso many other issues, and so what
I really did appreciate the high forme at that time was that it gave
me the carefree attitude of oh,whatever happened, happens, and so I
wasn't scared to eat, and thatwas a huge part of it. Yeah,
yeah, Robert, you must beso grateful that it became legal in

(35:09):
your state right before this deal.Incredibly Yeah, I mean I think we
would have gone to any length regardless, but it certainly was the weight off
my back that it was legal beforebefore we had to give her any Nancy,

(35:30):
you have been through so much andyou write all You write it all
in your new your new book,and tell us a little bit about the
new book. Oh, I wouldlike Robert's share on this one because I've
done someone to the talking. Soour new book is becoming the best you
lessons cancer taught me. It's it'sabout my mom's story. And while we

(35:51):
were writing it, we realized thatit was also about the story of oliver
caregivers. It's really about the armyof people that she managed to get to
help her through this entire process,how how we were able to make her
process fun. There there are abunch of wonderful stories. I snuck an
entire piano into her hospital room.At one point, we had a party

(36:15):
where we got a bunch of wigsfrom a local salon so that people could
like quote on which stal they wantedNancy to wear for the next couple of
months, and and also helped payfor like some of the things that insurance
doesn't care for, and including edible. Really just a bunch of wonderful things

(36:36):
that we all did and that wethink helps make my mom not just survive
cancer, but really see thriving now. It's it's incredible to see hear some
of the lessons. What was someof the I just want to ask Robert,
what some of the lessons were thatthat you experienced during this whole war
deal. I think one of thebiggest ones for me is that you have

(37:00):
to be able to find fun andthings. You know, there's this great
phrase, I love comedy is justtragedy plus time. And one of the
most powerful things was seeing my mombeing able to laugh despite being in you
know, the worst condition of herentire life, going through the most traumatic
events of her entire life, andjust every moment she laughed, you saw

(37:22):
this spark of joy in her eye, like she still wanted to live in
that. That's really I think whatpowered her through and really helped all of
us too, you know, ascaregivers, you know, made made the
experience not just worthwhile, but likereally empowering. It was. It was
it was phenomenal. See and Nancyreal quickly because we're almost out of trying,

(37:45):
but you are now doing coaching andtell us what you're doing. You're
helping people and guiding them. Yes, so I was a wellness emerging approach
for over ten years, helping menand women, you know, uping them
transfer our lives and just continued.But it's really also for people that are
going through cancer and have gone througha mission. I think so many of

(38:07):
us, including me, wondered whenwe got through it all, well,
now what you know, what ismy life looking like? And how what
do I want to do with mylife and your life? Your life is
upturned, and everyone in your lifeis their lives are upturned. So it's
been a powerful tool for them totalk to someone who's been through so much

(38:34):
and how they can look at theirlife now and make it the best sick
and things. Thank you both Nancyand Robert for being with us today and
give out the best website please surethe website is becoming the best. You
the letter you dot com and I'llhave you guys back out back on when

(38:57):
the new book comes out. Andwe so thank you for being with us
and think all of you. Thishas been another edition of Cannabis Talk Hus
and Educational Odyssey with Frankie Boyer.Make it a great day, everybody,
and as always, smile Bow smileand lady tomorrow you'll see the life is

(39:21):
still worth while if you somebody,but somebody
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