Green Apple Bad Apple (Reheat)

When Dan hit 40, he noticed his body wasn't feeling as good. So recently, he embarked on a journey to change his lifestyle. Today, you'll meet the three people who've inspired him. (This episode is a satire. Please enjoy it as such!)

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:00Dan Pashman?

  You put a lot of love into the things you send during the holidays. It's baked with love, carefully packed with love, or shipped with love right from home. Because what you're sending isn't just what's inside the box. It's the time, thought, and care you put into it. And this holiday season, the United States Postal Service is delivering your love to more addresses in America than anyone else. So send it with love. Send it with USPS. The United States Postal Service. Learn more at USPS.com/holiday. I grew up on Lando Lake's cheese. I still remember going to the supermarket deli counter with my mom and her ordering Lando Lake's American cheese. And now, Lando Lake's cheese and butter are a huge part of my home. There are so many easy weeknight recipes using Lando Lake's cheese and butter that bring delicious restaurant taste right to your table.

• 0:44Dan Pashman?

  From chicken parm to weeknight shrimp pad thai, Lando Lake's has plenty of quick dishes that'll have the whole dinner table talking. Visit landolakes.com/reцепes/collection for easy weeknight dinners.

• 0:59Dan Pashman?

  Hey, everyone. Dan here with another Sporkful reheat for your listening pleasure. It's almost April 1st, which means it's almost April Fool's Day, which means it's time to bring out a classic from the Sporkful Vault. We actually first ran this episode on an April 1st. It came out on April 1st. We didn't say a single word about it. We just dropped it in the feed. And many of you thought it was hilarious. Some of you were confused. Some were even upset. So I'm happy to reshare it with you now with the setup that this is a satire. It's a joke. It was originally designed as an April Fool's episode, which I think, in some ways, I think knowing that, you can appreciate it. You can listen to it like, oh, imagine if I heard this not knowing what it was. But also now you can laugh at the jokes even more because you know it's a satire.

• 1:43Dan Pashman?

  It's also, by the way, one of my very favorite episodes of all time. So I hope you like it. Now, remember, if there's an episode of the Sporkful you want us to pull out of the deep freezer, let us know. Send us a voice memo or email to [email protected]. Don't forget to include your first name, location, which episode you want to hear, and why. Thanks so much, and enjoy this very cleansing reheat.

• 2:06Dan Pashman?

  While we're here in your house, Jolenta, can you show me around a little?

• 2:08Speaker 01

  Yes, yes, of course.

• 2:10Dan Pashman?

  This is my friend Jolenta Gold. She's a health and wellness blogger. Recently, we met up in her townhouse in Manhattan.

• 2:17Speaker 01

  Right here in my kitchen, you'll see my fabulous avocado cupboard.

• 2:23Dan Pashman?

  Very nice.

• 2:24Speaker 01

  Just full of avocados for all my various...

• 2:27Dan Pashman?

  Oh, wow. And you've got like a little divot. Along the shelf, there's a little row of divots so that the avocados all stand up.

• 2:32Speaker 01

  It's like, you know, that compartment in your refrigerator that's built for individual eggs. You know, you can take them out of the cart and stick them right in there. That's what this whole cupboard is, just for avocados.

• 2:43Dan Pashman?

  Wow. And they're all at different levels of ripeness, too. That's genius.

• 2:47Speaker 01

  As you can see up at the top, we're not quite ripe yet. And then we rotate them down as they become ready to eat.

• 2:54Dan Pashman?

  And by "we," you mean...

• 2:55Speaker 01

  I mean my staff, but, you know. I supervise it all. I just don't necessarily physically do it.

• 3:04Dan Pashman?

  If you've been listening to this show for a while, you know that I've never been Mr. Health and Wellness Guy. That's just not what this show's ever been about. But I gotta be honest. When I hit 40, I just started not feeling as good. My body didn't bounce back as quickly. My joints were aching. So I decided to start a journey to change the way I eat. Really, to change my whole lifestyle. I figured it would be an experiment, so I didn't say anything here on the show because I wasn't sure it would stick. But now I'm a few months in, and I gotta say, it's going really well. And part of the reason why it's going so well is that I've been inspired by some incredible people. Namely, the three people I'm gonna introduce you to in this week's show, beginning with Jolenta.

• 3:47Speaker 01

  I had to change my whole relationship to food. It's not my friend. It's not gonna hang out with me when I'm lonely, Dan. It is my fuel.

• 3:56Dan Pashman?

  This episode's gonna be a little different, but I can't wait to share it with you. Stick around.

• 4:13Dan Pashman?

  This is The Sporkful. It's not for foodies, it's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people. When I started my health and wellness journey a few months ago, the first thing I did was just reach out to friends, find out what resources they use, who they get info from. And one name kept coming up over and over: Jolenta Gold. As I said, Jolenta is a health and wellness blogger. She's also a public speaker and an influencer. I decided to attend one of her seminars, and I just found her enthusiasm to be contagious. So I'm excited to share her passion with you today. But when we spoke recently, I was also excited to hear the story of her journey.

• 4:53Speaker 01

  Growing up, I always thought wellness sort of just came naturally to me. You know, I was always on the thinner side. I always played a sport or two in school. I just always had that under control and never really thought about what I was putting into my body.

• 5:06Dan Pashman?

  Jolenta grew up on Manhattan's Upper East Side and went to Spence, a private all-girls' school there. It's the same school Gwyneth Paltrow went to. When Jolenta got married, her parents bought her the $23 million townhouse next door, which is where we met up to talk.

• 5:21Speaker 01

  After I had my twins, they are going out all day with their two nannies. My husband's at work. And all of a sudden, I'm at home with nothing to do, and I just start eating and eating and eating. And as I eat, Dan, I just get more and more depressed. I'm gaining weight. I wasn't even a good mother. You know, the nannies would be like, "The kids are going to the pool." And I'd be like, "I can't go to the pool. I look like garbage. I'm gonna sit in the dark with my bread and hate myself."

• 5:58Dan Pashman?

  Jolenta says things got worse and worse. She went from eating a whole bag of mini carrots to eating a whole bag of full-size carrots. Finally, she hit rock bottom.

• 6:09Speaker 01

  One night, I was craving sugar. I found myself sneaking into one of my twins' backpacks, scrouching for those little natural fruit chews I give them. And I ate the entire pouch of one of my kids' fruit chews. And I was like, "Who am I?"

• 6:30Dan Pashman?

  And so when did things start to turn around for you?

• 6:33Speaker 01

  Well, I went to my doctor and she got me hooked up with a wonderful team, a nutritionist, a personal trainer, a life coach. And together, we all realized I was putting horrible poison into my body. Turns out, I learned my body is a machine, Dan. And I need to put premium, premium gas into that machine.

• 6:57Dan Pashman?

  So tell me about some of the different diets you've got on.

• 6:59Speaker 01

  Well, Dan, I'm gonna stop you right there because I don't use the word diet. The D-word is a dirty word. It's not a diet, Dan, it's a lifestyle. I had to change my whole lifestyle. I did South Beach. I tried the gazpacho cleanse. I even tried the strawberry seed cleanse. And you know, that is surprisingly filling, but it is very time consuming to harvest all the actual seeds. My housekeeper was picking seeds out of strawberries for days.

• 7:29Dan Pashman?

  I have been experimenting with some cleanses too. But as I told Jolenta, I don't think I could ever totally give up all my favorite foods forever. And that didn't seem to be okay with her.

• 7:40Speaker 01

  You are what you eat. So do you want to be fast, cheap, processed, fake?

• 7:48Dan Pashman?

  What about Doritos?

• 7:50Speaker 01

  Those are heavily, heavily processed, Dan. I think you are teasing me with that question.

• 7:54Dan Pashman?

  No, they, yeah, I mean, I know that they're not the healthiest.

• 7:57Speaker 01

  They are fast, they are easy, they are heavily processed. Do you want to be a Dorito?

• 8:02Dan Pashman?

  I mean, they take.

• 8:02Speaker 01

  Do you want to be an orange dusty triangle that sits on a shelf? No. You want to be a life-giving avocado. Just the closer it is to nature, the better. And if there is a carbohydrate in it, get rid of it.

• 8:22Dan Pashman?

  So, Jolenta, you said earlier that you don't like to use the D-word.

• 8:26Speaker 01

  Right.

• 8:26Dan Pashman?

  Diet.

• 8:27Speaker 01

  No.

• 8:28Dan Pashman?

  Why don't you like that word?

• 8:30Speaker 01

  Well, Dan, because there is no right body. And I think a diet implies that I'm gonna get you to this, you know, right shape and right weight. And I am just all about being healthy.

• 8:44Dan Pashman?

  But it kind of seems like when you say healthy, you really mean skinny.

• 8:49Speaker 01

  All bodies are beautiful. I accept everyone. I'm a fat ally, you could say. I just want everyone to also be healthy. You know, I walk down the street. I see people eating sandwiches with large pieces of bread. I see people eating chips on the go. And that's where the obesity epidemic comes from.

• 9:12Dan Pashman?

  Now, I mean, I do want to ask you. You made a couple of references to your staff, your, the staff in your home, and also the doctors and the nutritionists and all this.

• 9:20Speaker 01

  Right.

• 9:21Dan Pashman?

  Let's be honest, not everybody is able to afford this kind of support for their, for their eating.

• 9:27Speaker 01

  Dan, this is something I am very, very passionate about. You know, it is wellness for everyone. And there are so many problems we come up against. You know, there's bad diet advice, food deserts, you know, gerrymandering, me too, teapot dome, Lawrence of Arabia, British Beatle mania, JFK blown away. I mean, what else do I have to say?

• 9:51Dan Pashman?

  So before you go,

• 9:53Speaker 01

  Uh huh.

• 9:53Dan Pashman?

  Let's bring it back to food.

• 9:54Speaker 01

  Okay.

• 9:55Dan Pashman?

  I, I want to do a lightning round, where I say a cleanse and you tell me what you think about it.

• 9:59Speaker 01

  Great.

• 10:00Dan Pashman?

  First up, the master cleanse. That's when you have nothing but water, lemon juice, cayenne, and maple syrup.

• 10:06Speaker 01

  Energizing. It is such an energizing cleanse. You get so many electrolytes. It feels like you're on a runner's high all day long. It's amazing.

• 10:16Dan Pashman?

  The goat milk cleanse.

• 10:18Speaker 01

  Well, that one really helped with my situation.

• 10:22Dan Pashman?

  I, I tried one called, called the green apple, bad apple cleanse. Have you heard about that?

• 10:26Speaker 01

  No.

• 10:27Dan Pashman?

  You begin every day with 10 green apples.

• 10:29Speaker 01

  I like it.

• 10:30Dan Pashman?

  You pick up the first green apple and you need to stare at it and you think about everything, everything, every toxin inside you. Not just food-related toxins, but I'm talking about anything that's making you-

• 10:38Speaker 01

  The air around you. This city is so dirty.

• 10:41Dan Pashman?

  Yes, and anything that's making you angry or anxious or depressed.

• 10:44Speaker 01

  Emotional toxins, so important, Dan.

• 10:46Dan Pashman?

  And so you, you just stare at that green apple and you need to focus on all that negativity. And then you scream at the apple.

• 10:53Speaker 01

  I love it.

• 10:54Dan Pashman?

  You release all that negativity into the apple.

• 10:56Speaker 01

  Get it out.

• 10:57Dan Pashman?

  Right, and then you put that apple into the compost bin.

• 10:59Speaker 01

  Interesting. And earth friendly. I like it.

• 11:02Dan Pashman?

  Get rid of it. Then second apple, you eat.

• 11:05Speaker 01

  Wow.

• 11:06Dan Pashman?

  And you go back and forth.

• 11:07Speaker 01

  Sort of a clean slate thing.

• 11:08Dan Pashman?

  Right. And then over the course of the day, you start with your 10 apples, you go back and forth. You scream at an apple, you eat an apple. You scream at an apple, you eat an apple. And when you're out of apples, you're done eating for the day.

• 11:19Speaker 01

  That's beautiful. It's so cleansing inside and out, mentally, physically. Oh, you know what cleanse I've been really into is the shiitake mushroom noodle cleanse. You know those shiitake mushroom noodles you can get?

• 11:32Dan Pashman?

  Okay, yeah.

• 11:32Speaker 01

  They sort of come in like this mushroomy water. You don't eat the noodles, you only drink the water they come in, that you're supposed to discard before you cook the noodles. It really kickstarts your metabolism again.

• 11:45Dan Pashman?

  Right.

• 11:46Speaker 01

  Yeah.

• 11:46Dan Pashman?

  That sounds, that's very similar to the cleanse I'm on right now. The one I'm doing now, it's from the book, "French Women Don't Get Fat." But like, French men also pretty skinny, so I figured I'd give it a shot. And, um, but it begins with, you have to drink nothing but leek water for two days. That's like, you boil leeks in water and then just drink the water.

• 12:04Speaker 01

  Broth, like broth.

• 12:04Dan Pashman?

  Right, right, right.

• 12:04Speaker 01

  Yeah.

• 12:05Dan Pashman?

  Um, and like, so far, so good. Um, but, well, actually, hang on though, I realized, I haven't had, had lunch yet. Hang, hang on one sec.

• 12:18Speaker 01

  Bon appétit.

• 12:20Dan Pashman?

  This is not enough food for me.

• 12:28Dan Pashman?

  That's Jolenta Gold. Her health and wellness blog, which focuses on the ketogenic lifestyle, is called "Ketoldyso." Coming up, our journey continues. I'll talk with an ultra marathoner who's gonna totally revolutionize the way we all think about smoothies. Then later, we'll meet a yoga instructor in LA who's doing incredible things with turmeric. Stick around.

• 13:02Speaker 02

  Ooh, advertisements, yummy.

• 13:06Dan Pashman?

  When you're cooking, ingredients matter, right? You use higher quality ingredients, you usually get better results. And if you're listening to this show, you're probably the kind of person who puts some thought and effort into your ingredients. But ingredients don't just matter with food, they also matter with laundry detergent. Of course, the cleaning job needs to get done, the odors and stains have to be tackled, and I want to feel good about the detergent and the ingredients in it. Because remember, whatever's in your laundry detergent is essentially in your clothes, and then you're putting those clothes on, you want good stuff in there. And All Free Clear uses only essential ingredients. It's 100% free from dyes, perfumes, parabens, and irritating residues. Check out the label and see for yourself, it lists all the ingredients and what they do. We've been using it in my house, we're very happy with it, and let me tell you, family

• 13:47Dan Pashman?

  of four, two teenagers, we do a lot of laundry, so we have put All Free Clear to the test. It's a powerful clean that you can feel good about. All Free Clear is the number one detergent brand recommended by dermatologists for sensitive skin. When it comes to laundry detergent, the choice is clear, All Free Clear. Pick up a bottle for your next laundry day. Make holiday hosting effortless with Boars Head Sweet Slice Uncured Ham. It's the perfect centerpiece for gathering family and friends around the holiday table. Hand-packed into netting, Sweet Slice Uncured Ham has the look of a traditional holiday ham with rich flavor worth of savoring. Slow-roasted and delicately smoked, boneless Sweet Slice Uncured Ham delivers classic bone-in flavor made for the moments that bring everyone together.

• 14:30Dan Pashman?

  Find Sweet Slice Uncured Ham at your nearest Boars Head deli. And for holiday entertaining inspiration, recipes, and more, visit boarshead.com. There's nothing quite like Aruba. The white sand beaches are truly unlike anything you've seen. But what really stands out is the food. Because Aruba's not like other Caribbean islands. French pastries, Spanish paella, Peruvian barbecue, papardelle that has no business being that good that far from Florence. Not to mention the local fair. Aruba's food scene pulls you in with its astonishing variety of cuisines and beyond satisfies you with its unexpected flavors. So plan your escape to culinary delight at aruba.com. Your taste buds will thank you. For a long time, I did not understand the point of vests.

• 15:15Dan Pashman?

  Like, why not just have a jacket? That covers your arms, too. But something clicked for me. I think I got gifted a vest and now I am obsessed with vests. And it just adds that little bit of toastiness. And I got this new Quince Packable Puffer Vest. I love that you can just squish it up and shove it in the bottom of your bag. That way you have it with you all day. If it gets a little chilly, break out the vest. I also got a Quince Down Quilted Vest. It is so soft and cozy. They make them for men and women. And as with everything you get at Quince, they focus on high-quality staples made with premium materials like 100% Mongolian cashmere, 14-karat gold, and Italian leather. These are all timeless, versatile pieces that feel special to unwrap and become everyday favorites long after the holidays. Give the gift of quality this holiday season.

• 15:59Dan Pashman?

  Download the Quince app for app-exclusive offers or go to quince.com. Get free shipping on your order and 365-day returns, now available in Canada and the UK, too. And when Quince asks where you heard about them, let them know it was The Sporkful. It's the best way to support the show.

• 16:24Dan Pashman?

  Welcome back to another Sporkful Reheat. I'm Dan Pashman. Want to watch me walking my dog while ranting about some food-related issue that's on my mind? Want to see what I'm cooking? Want to see what I'm eating? The best way to do that is to follow me on Instagram. My kids make occasional appearances. There's a lot of fun to be had, so please follow me on Instagram @thesporful. Again, that's @thesporful. Thanks. Now, back to this week's reheat.

• 16:48Dan Pashman?

  When I set out to change the way I eat, I knew that if I was really going to start to feel the difference, to feel better, I'd also have to exercise more. One day, I was scrolling through Instagram and I came across a guy named Ian Bryan. Ian's an angel investor and ultra-marathoner. He's also into Tough Mudders. Those are like part-run, part-obstacle course. Ian posts these viral Instagram stories where he gives investment tips while crawling through mud and under barbed wire. So I started following him, and his videos always get me so pumped up. I knew I had to include him in this episode. When we spoke recently, the first thing I wanted to know is, what's Ian training for right now?

• 17:27Speaker 03

  I have an 18-miler coming up. I'm doing that, actually, as the first part of a 30-miler. I have kind of a little finish line at 18 and then do the remaining, remaining 12.

• 17:40Dan Pashman?

  But so isn't that just a 30 miler then?

• 17:42Speaker 03

  Yeah, but if you, wherever you put the finish line, that's an accomplishment. And that's something for you to remember.

• 17:49Dan Pashman?

  Right.

• 17:50Speaker 03

  On, so what kind of runs are you, how long are you running?

• 17:54Dan Pashman?

  Um, more like, um, one or two minutes.

• 18:00Speaker 03

  Okay. And how far does that get you?

• 18:04Dan Pashman?

  I mean, there's like, um, a stop sign.

• 18:07Speaker 03

  Mm-hmm.

• 18:07Dan Pashman?

  Down at the end of my street.

• 18:09Speaker 03

  You, as a runner, you don't need to pay attention to that sign. Even though it says stop, you can keep going.

• 18:16Dan Pashman?

  Right, right, but usually, usually by the time I get to that sign, I'm tired.

• 18:20Speaker 03

  Right, right. Um, well, it's a, you know, it's a process. Yes, I run 10 to 15 to 20 miles a day. But five miles a day is fine. I run five miles a day, several times a day.

• 18:37Dan Pashman?

  That, yeah, I mean, look, hey, I love that you are so passionate about it. It's just, I'm just being honest, like, for me, when I hear that, it just sort of makes me feel like a running failure.

• 18:48Speaker 03

  Well, when I first started, I couldn't run five miles. I had to run six because five wasn't enough.

• 18:57Dan Pashman?

  Let's talk about food, because this is a food podcast.

• 19:00Speaker 03

  Mm-hmm.

• 19:01Dan Pashman?

  What do you eat when you're going on one of these big runs? How do you manage your caloric intake? Because you must burn a lot of calories on one of these things.

• 19:09Speaker 03

  So I have a number of gus that, you can get them in any flavor.

• 19:15Dan Pashman?

  These are like tubes of goo?

• 19:17Speaker 03

  It's repackaged cake frosting that somewhere on the packaging says the word sport.

• 19:23Dan Pashman?

  Okay.

• 19:24Speaker 03

  Uh, so you can bring five or six of those, depending on, you know, you want to take one every four miles, maybe every five miles. In your case,

• 19:34Speaker 03

  Maybe just sort of a constant feed into you.

• 19:37Dan Pashman?

  Okay, got it. Maybe like I could get one of those helmets that they make like with the two beer can holders and the straws that come down?

• 19:45Speaker 03

  It's an excellent idea. I mean, so they have, you know, they have vests and belts to which you can attach nutrition. But then, you know, there is a lot of the body that hasn't been exploited yet.

• 20:00Dan Pashman?

  You mean like for carrying snacks?

• 20:02Speaker 03

  Think about, take a, take a fruit leather, make it a bracelet.

• 20:07Dan Pashman?

  Right.

• 20:08Speaker 03

  Take two more fruit leathers, anklets, wrap a wrap, a tortilla around your neck.

• 20:14Dan Pashman?

  I love tortillas. How do I know, like, let's say, let's say I work my way up to like a lot of miles running. How do I know if I have enough food with me?

• 20:26Speaker 03

  Well, you want to eat before you're hungry and drink before you're thirsty.

• 20:31Dan Pashman?

  So you're saying like eat preemptively?

• 20:33Speaker 03

  Eat preemptively, yes.

• 20:34Dan Pashman?

  That's actually great for me because that, that is something I already do.

• 20:37Speaker 03

  You've been doing it your whole life.

• 20:39Dan Pashman?

  That's right. It's, I, I've been training, it turns out, I guess, to be a runner, but I've been training by doing the eating part of being a runner. Instead of the running part of being a runner.

• 20:50Speaker 03

  Yeah.

• 20:50Dan Pashman?

  So one of the things I'm so excited to talk with you about, Ian, is, is that you have, you've taken all your experience, running and doing all kinds of extreme exercise, and your experience with, with food and eating while running, and you, you've come up with something.

• 21:06Speaker 03

  Yes. Smoo.

• 21:09Dan Pashman?

  What, what?

• 21:10Speaker 03

  It's a smoothie brand. It's called Smoo.

• 21:14Dan Pashman?

  Smoo?

• 21:16Speaker 03

  Smoo. The, it's a S M U N, but the N is tiny.

• 21:24Dan Pashman?

  So you, how do you say it?

• 21:26Speaker 03

  Smoo.

• 21:27Dan Pashman?

  Smoo.

• 21:29Speaker 03

  Smoo. So you want, uh, just, it's just spelled S M U with a tiny N.

• 21:36Dan Pashman?

  And so, and, and so because it's smaller, you also like say it smaller?

• 21:40Speaker 03

  Yeah, yeah, you kind of pull back the throttle when you get to that part of the word.

• 21:44Dan Pashman?

  Got it. And so what is Smoo?

• 21:48Speaker 03

  Smen.

• 21:51Dan Pashman?

  Right, okay, so what is it?

• 21:53Speaker 03

  Well, I can't talk about everything. There's some non-disclosures. But we brought in a team from NASA, from other space agencies, using technology that could very well have been used to solve any number of the world's problems. Those kinds of minds, pointing at this blender. They're using AI. They're using machine learning. They're using TIA, A-learning, Jumbotron's. This blender is the tender of Uber.

• 22:27Dan Pashman?

  So, I mean, Ian, I know some of it is proprietary, but you gotta tell me a little bit more about this product.

• 22:32Speaker 03

  Here's where we're coming from. When I'm out on an ultra marathon, or you're on your way to the stop sign, you need fuel, right? I am getting as much fuel into my body as I can, but my body has to do a lot of work digesting that. And I want all of my body's effort to be going to my legs. So, predigested food. What's the most predigested food? The smoothest food?

• 23:03Dan Pashman?

  Smoothies?

• 23:05Speaker 03

  Smoothies.

• 23:07Speaker 03

  Every smoothie you've ever had, what's wrong with it?

• 23:12Dan Pashman?

  It doesn't...

• 23:13Speaker 03

  It's not smooth enough. Could we make a smoothie smoother? We can make a smoothie smoother.

• 23:22Dan Pashman?

  How did you get this business off the ground?

• 23:25Speaker 03

  Well, first was the idea. And once I had the idea, I opened up Microsoft Excel, made a spreadsheet, took that spreadsheet to Silicon Valley.

• 23:36Dan Pashman?

  And you've raised a lot of money on this thing now?

• 23:39Speaker 03

  So much.

• 23:41Dan Pashman?

  One of the things that I also love about your work, Ian, is that you're giving back is obviously so important to you. You are, you've built like a charitable component into Samoon.

• 23:53Speaker 03

  So what we say is everybody deserves a smoothie, whether you want a smoothie or not. So when you buy a smoothie, we will give you another one that you can give to someone, whether or not they want it.

• 24:08Dan Pashman?

  So when I buy, if I just want one smoothie and I don't want the extra charity smoothie that I would give to someone else, how much is that one smoothie?

• 24:18Speaker 03

  $12, standard price for a small.

• 24:21Dan Pashman?

  And if I want to be able to give one to charity, how much does that cost?

• 24:24Speaker 03

  $24.

• 24:26Dan Pashman?

  Got it.

• 24:28Speaker 03

  But that 24 is only going to the first smoothie. The second smoothie is free.

• 24:34Dan Pashman?

  Wow. So Ian, where are you hoping to take Samoon?

• 24:40Speaker 03

  Well, I look around at the ultra marathons I'm at, and even when I'm just walking down the street, and I see people eating and drinking all sorts of healthy foods, and I think, why are they not drinking a smoothie right now? So it's a dream, but it's my dream that within five years, everything every human being is eating is a smoothie.

• 25:11Dan Pashman?

  Like all caloric intake?

• 25:14Speaker 03

  All caloric intake.

• 25:16Dan Pashman?

  On the whole planet?

• 25:17Speaker 03

  Yes.

• 25:20Dan Pashman?

  Then you'll be able to like, determine who lives and dies?

• 25:24Speaker 03

  I mean, that's, I think, the real value proposition. There's not a lot of companies out there on the market that can control the future of all life on Earth. So I would love to see Samoon be acquired, and I don't need it to be trillions of dollars. I just need it to be way, way more than it's worth. Like I said, it's a dream, but it's my dream.

• 26:03Dan Pashman?

  That's Ian Bryan. He's the founder, CEO, and Chief Smoothie Disruption Officer of Smoo.

• 26:10Dan Pashman?

  So Ian is using the latest technology to create an all-new kind of food. But what about the ingredients and traditions that people have been relying on for centuries? For that, we turn to Jenny Miller. She's a yoga teacher and certified master herbalist in LA. You've heard of echinacea, ginseng, ginkgo biloba. No one was using any of those before Jenny discovered them. We'll get to how she and I met. But when I talked with her recently, the first thing I wanted to know was, what herb is going to be the next hot, new, thousand-year-old trend?

• 26:42Speaker 02

  There is an amazing Indian ginseng called ashwagandha. Have you heard of it, Dan?

• 26:47Dan Pashman?

  I mean, I've heard people talking about it, but I don't, I have no idea what it is.

• 26:51Speaker 02

  I mean, it's basically like a Nabi root. To be honest, it's really what cured my restless legs. I mean, I just could never Netflix and chill. I was always Netflix-ing and Twitching.

• 27:03Dan Pashman?

  And so you're referring to ashwagandha as Indian ginseng?

• 27:06Speaker 02

  Yeah, it's sort of like, I kind of call it like Korean garlic.

• 27:10Dan Pashman?

  Oh, I thought that was Cambodian ginger.

• 27:12Speaker 02

  No, it's Korean garlic.

• 27:14Dan Pashman?

  Jenny says ashwagandha is about to be everywhere. She's going to make sure of it.

• 27:20Speaker 02

  You know, I don't even like the word influencer with a capital I. But I do know that when I post an Instagram story, things fly off the shelves. I really see that as my role, really amplifying and supporting ancient traditions that people have forgotten, but really have been the foundation to the health and wellness of Okinawan villagers who live to be 100, you know?

• 27:47Dan Pashman?

  So I had never done yoga in my life, and I was in LA a few weeks ago. And, you know, I'm trying to get healthier. I figured I would give it a shot. And I walked into your yoga studio.

• 28:04Speaker 02

  Yes, I loved it.

• 28:06Dan Pashman?

  Does that happen often to you? Do people just like walk into your studio?

• 28:09Speaker 02

  Yeah, I think, you know, sometimes when you know you need some healing, people get called to my studio. It's very inviting.

• 28:16Dan Pashman?

  Right.

• 28:16Speaker 02

  So I'm glad you liked it.

• 28:17Dan Pashman?

  Yeah, that's certainly how I felt. And, you know, so- So I didn't realize that I was walking into the advanced sweat shop yoga. What do you call that yoga?

• 28:29Speaker 02

  Yeah, definitely. It's the advanced sweat shop yoga. What we do is we actually go a little higher than your regular hot yoga. Because, I mean, let's just be honest, like, there is so much negativity in the world. And so I decided we just want to take it to the next level. And so, yeah, it's pretty hot in there.

• 28:46Dan Pashman?

  And so, so let's, let's back up here a little bit, Jenny. Because I, we, I want people to hear your origin story. Okay.

• 28:52Speaker 02

  Yes.

• 28:52Dan Pashman?

  I, I know you're not originally from LA. Like, how, how did you, how did you come to be who you are today?

• 28:59Speaker 02

  Oh, my goodness. I love talking about my origin story. Well, I grew up in a little town outside of Indianapolis called Muncie. Shout out to Muncie.

• 29:08Dan Pashman?

  As a kid, Jenny had a bunch of health problems.

• 29:11Speaker 02

  Migraine headaches.

• 29:12Dan Pashman?

  Social distortion.

• 29:14Speaker 02

  Rosacea.

• 29:15Dan Pashman?

  Anthrax.

• 29:16Speaker 02

  Irritable bowel.

• 29:17Dan Pashman?

  And mega death, which despite its name, turns out to be less serious than actual death. Jenny's parents took her to all different doctors who put her on all kinds of diets and medications. Nothing worked. Then Jenny had an epiphany that would change her life forever. She was in college at a keg party.

• 29:37Speaker 02

  I know it's gonna sound silly, but I was like smoking a blunt and like, it like slipped out of my hand. And it totally, I actually fell and I like hit my head on the corner of a keg. And I like totally got knocked out. I had this vision of myself floating in space above the Great Wall of China, Angkor Wat, a Shinto temple. I just thought to myself, oh, my God, like, we're not even of our bodies. Is our body our body anyway?

• 30:16Dan Pashman?

  When Jenny came to, she was a yoga teacher.

• 30:21Dan Pashman?

  She got on the next plane to Los Angeles, which is where she discovered a dish called kichuri.

• 30:26Speaker 02

  Kichuri is amazing. It is literally the thing that changed my life.

• 30:32Dan Pashman?

  It's like lentils and rice? This is like, it's a South Asian dish?

• 30:35Speaker 02

  Yes, from the Indian subcontinent. And, I mean, I even used to sneeze when I would get out into the sun. You know about this, right? Like how some people sneeze when they're in the sun?

• 30:44Dan Pashman?

  My wife has that, yeah.

• 30:45Speaker 02

  Oh, my God, yeah. Who knew that kichuri with so much turmeric would work?

• 30:50Dan Pashman?

  So, but, but so, kichuri is lentils and rice and turmeric. Can we please just take a minute and talk about turmeric?

• 30:57Speaker 02

  I literally have an altar for turmeric in my house. It is in the northeastern corner of my house. The Feng Shui is perfect. And this, this altar literally has piles of different types of food and pharmaceutical-grade turmeric. It's how I make sure I stay focused and grounded about what really matters. And turmeric really drives my life.

• 31:22Dan Pashman?

  And, and, I mean, kichuri is like the hot dish in the wellness world right now, Jenny, and you, you like discovered it.

• 31:30Speaker 02

  I mean, I, Dan, I'm not really into the sort of competitive titles around being first or number one, but I did, I did discover it first about five years ago.

• 31:43Dan Pashman?

  That experience discovering kichuri, that's what led you to open your yoga studio?

• 31:48Speaker 02

  It is, you know? I actually specialize in a form of yoga that I developed. It's both the extreme sweatshop yoga that you experience combined with kichuri. So what you basically do is while we go through our flow, we actually rotate each person in the group through a hot soaking tub of my special kichuri.

• 32:12Dan Pashman?

  And then, at the end of a session, who eats the kichuri?

• 32:17Speaker 02

  Oh, we all take a taste of it.

• 32:21Dan Pashman?

  Okay, so your studio has the sweatshop yoga, you're doing kitschery yoga, and now I understand you've also added baby yoga?

• 32:28Speaker 02

  Yes, I mean, you know, you've seen the baby yoga, and I think it's lovely for mothers and fathers to bond with their baby. But, you know, at my studio, we actually do an intermediate level of baby yoga. Prior to starting your baby yoga session, we have all the babies swaddled in a injera-based wrap that Wakandan villagers have been using for centuries. It's really beautiful. It's soft and pillowy, and you can eat it.

• 32:58Dan Pashman?

  Jenny, I gotta say, it seems like you're just sort of glomming on to a bunch of other cultures. Can you tell me a little more about how you've researched all this?

• 33:07Speaker 02

  Oh, gosh, I actually did tour a lot in Asia. I spent about two weeks in Tokyo. And on my way to Chiang Mai in Thailand, I did have a layover in Shanghai, which was lovely. It was the best 12 hours of my life. And I also then made it down to Sri Lanka. Sri Lanka is a tiny island just south of India. And it really was beautiful. Beaches and drinks and massages, a lot of massage therapy. I received a lot of massage therapy there. And I like to interact with the locals, especially when they're serving me my food.

• 33:49Dan Pashman?

  I mean, clearly, traveling places to experience other cultures is better than not doing that. But is sitting on a beach in a resort really the best way to experience those cultures?

• 34:04Speaker 02

  You know, we live in a really tough world nowadays, and everyone is stressed out. Everyone is depressed. I barely can check into the news without wanting to just fall apart. And so, why can't we, you know, find a little liberation through eating a beautiful mix of quinoa and lentil with turmeric? Why can't we use that as our portal into wellness? When you go to a different ethnic hole-in-the-wall restaurant in Los Angeles, the dirtier, the better. It gives you more of that authentic taste. Sometimes I even actually take my food and rub it on the floor just to make sure that

• 34:49Speaker 02

  I'm getting all of the microbes. Because that's the closest thing that I can get to transporting myself to India or Vietnam, you know? You want all of the microbes. And if you have those microbes in your neighborhood, why not eat all of it?

• 35:11Dan Pashman?

  That's Jenny Miller of Kachuri Yoga in Los Angeles. So I guess my journey continues. And the thing I'm learning is that-

• 35:18Speaker 02

  Everyone, please, plant your feet lightly on the floor.

• 35:21Dan Pashman?

  Oh.

• 35:24Speaker 02

  Take a deep breath in.

• 35:29Speaker 02

  Stop. Now the rest.

• 35:36Speaker 02

  Dan the Sporkful, I wish you peace and silence in your mind, body, and bowel.

• 35:55Dan Pashman?

  We done?

• 36:07Dan Pashman?

  What a journey. What a destination. I feel so much better. Next week on the show, we kick off a six-part series on Millet, Get Psyched. This show is produced by me along with senior producer-

• 36:20Speaker 02

  And Sani.

• 36:21Dan Pashman?

  And associate producer-

• 36:22Speaker 04

  N'Gofen Putubwele.

• 36:24Dan Pashman?

  Our editor is-

• 36:25Speaker 02

  Chiana Palmer.

• 36:26Dan Pashman?

  And our engineer is-

• 36:27Speaker 05

  Jared O'Connell.

• 36:28Dan Pashman?

  Music help from Black Label Music. The Sporkfuls are a production of Stitcher. Our executive producers are Chris Bannon and Jenny Radalit. Until next time, I'm Dan Pashman.

• 36:37Speaker 06

  And I'm Richard Helyer from Guelph, Ontario, reminding you to eat more, eat butter, and eat more butter.

• 36:57Dan Pashman?

  This reheat was produced by

• 36:58Speaker 07

  Gianna Palmer.

• 37:00Dan Pashman?

  The team that produces The Sporkful today includes me along with managing producer

• 37:03Speaker 07

  Emma Morgenstern.

• 37:04Dan Pashman?

  And senior producer Andres O'Hara. Our engineer is

• 37:07Speaker 05

  Jared O'Connell.

• 37:08Dan Pashman?

  The Sporkful is a production of Stitcher Studios. Our executive producer is Camille Stanley. And hey, did you know you can listen to The Sporkful on the Sirius XM app? Yes, the Sirius XM app, it has all your favorite podcasts, plus over 200 ad-free music channels curated by genre and era. Plus, live sports coverage. Does your podcasting app have that? And there's interviews with A-list stars and so much more. It's everything you want in a podcast app and music app, all rolled into one. And right now, Sporkful listeners can get three months free of the Sirius XM app by going to siriusxm.com/sporkful. Until next time, I'm Dan Pashman.

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• 37:48Dan Pashman?

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• 38:14Dan Pashman?

  Hey, it's Dan here. Thank you so much, first of all, for tuning into The Sporkful every week. We really appreciate it. And I want to let you know, if you want to hear new episodes ad-free, subscribe to Sirius XM Podcasts Plus on Apple Podcasts, or visit siriusxm.com/podcastsplus to listen with Spotify or another app of your choice. Thanks.