Hi guys. How are you Tony? I'm doing really well. How are we all? We're good. Thanks for coming on. Of course. Thanks for having us. Tony, where are you now? I'm in Iceland right now.

I'm in Iceland right now. How's it going? Yeah, it's going good. We have like two more games up as a season. We're currently in second, which is nice. Hopefully we can stay there because top two go to Champions League. So that would be great. Can you hear me? We're here. Yes. Ali. I've seen your face in so long. I know. What the heck? How are you, Ali? A little jet lag. It was a long time.

I'm excited to travel to get to Chile. Just got in this morning, but I'm excited to talk to you guys. Yeah, thank you for making it work. We know you guys are super busy. So this is great. And we are so excited to hear more about the book and everything. So we can just dive right in. You guys just for the release in October, right? Cool. Yeah, the 17. Congrats. So this is the book, like written by active professional soccer players, which is really cool. So we would love to know, like, how did you guys start this?

Everything. Well, I think when Ali arrived to Orlando, we naturally hit it off pretty immediately and became very close friends. And as we got to learn more about each other and our mutual love for cooking. I think that only like helped our like relationship and friendship blossom and.

you know, it was COVID at that time, and we got together as much as we could safely, of course,

and just started like cooking up a storm, trying things, would deliver, you know, food and treats

to our teammates at their doorsteps and such. So yeah, that's kind of how we got into cooking together,

really. I would love to have a teammate who would drop food off at my doorstep. That's all.

Yeah, I mean, Tony was so, like, she had this dream, and as soon as we started

trying each other's recipes, she was like, Ali, we should write a cookbook. Like, just

Tony is like this idea, girl, and has is super creative, and was like, yes, this is possible.

Like, there was no, I feel like she never questioned it, and like, really drove it, and I didn't know

that much about plant-based cooking or food or anything. And when I was trying her food, I was

really like, okay, yes, we can do this, because how can this be vegan? How can this taste so good?

How can this have tofu in it, and thing too, how much the team loved her food, and she had used,

she used to do meal prep for them. She had done some pop-ups, like, she's Lorelando Gal, and I was

just kind of like coming in. So, and everyone even before I got to the team was like, you and Tony

are going to hit it off. Like, people just knew there was going to be a connection, and I really

found that it was so easy to adapt my recipes that I had been creating and eating for so many years

to like, just make these substitutions so that Tony could eat them. And like, I think this book,

of course, is about plant-based eating, but it's like for anyone who just wants to try it, or if you

want to be strict about it, or if you have a best friend who doesn't eat meat, like, it can be for

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