I get so many people who come in now that are majoring in the minors and worried about minutia

that's so far beyond their skill set that it doesn't matter. They want to super hyper focus on things

that I just don't think they have any business doing. I still think the big three work for the first

five years as far as building a base. It's time to sit down, keep it real, and cut the bullshit.

Welcome to Table Talk.

Dr. Ian Butcher, I've been looking forward to this because you live in the real world.

Yeah.

Right?

So you don't have this big digital footprint. Sure. Right. So because you can't. Right. Because you live in the real world, right? So you don't have this big digital footprint. Sure. Right. Because you can't. Right. Because you're actually doing the thing. I'm doing a lot of stuff. Right. Where there's a lot of people that are really good at talking about doing the thing, but they don't do the thing. There's a lot of folks like that, yeah. So how do you structure your day with four businesses?

So each day is a little different.

It still feels like one job, though, because the theme is overarching wellness.

Well, what are the four?

Okay, so I'm a sports chiropractor, so I have a clinic there in Athens, Ohio.

We do a lot of sports-related injuries, but also mom andactor, so I have a clinic there in Athens, Ohio.

We do a lot of sports related injuries, but also mom and pop, so busy moms and dads, that kind of stuff, kids. We also have a meal prepping business, butcher's bites. We source things local, local. Like where I live at, people care about where it comes from. I can show you where the cows were walking around last week. I was a guy I went to high school with.. We're buying like our eggs from the girl down the street type of stuff. There are times where I can't get things local to Athens, but everything we can get is basically Ohio farms. So we do super local food. Everything's complimentary priced to fast food, but it's just really good quality. A lot of folks I thought initially would be into tracking macros and we get a lot of athletes. and we do OU athletics. We do men's and women's basketball. But it's been busy moms and dads that recognizes the same price as fast food, just better quality. And they don't care about the macros or anything like that. We also have a gym, Doc's gym, just opened up as of, I think, five days ago, three months. So it's been really exciting last three months.

And then I have the nutrition consulting company. So we do a lot of, I don't know, mom and pop type

nutritional interventions. Then I have a handful of elite athletes, which are the fun ones.

All right. So that's like five. Well, no, that's four things. That's four things. So how's this,

how do you lay this out?

So Mondays are almost exclusively the kitchen. We got a team of folks that come together. We've got like real deal chefs that are trained to do that kind of deal. We get a handful of interns. We do a program through a high university's dietetics program. So we've been a preceptor there before. We've done programs through the prison system.

We'll take prison cooks and give them work experience,

get them food safe certified. We've done stuff with domestic violence survivors. We've got a lot of really cool components that come together for this one workday. We usually between, you know, five and eight hundred meals per week. Most of it's gone to just local entities there. We have, I think five or six different pick up locations. So we make all the food in one day by Tuesday, people are ready to pick it up. Um, on Tuesday, get back to the clinic, Tuesday, Wednesday, Thursday, Thursday, I'm Cairo. Fridays, almost exclusively, I'm doing nutrition. Um, so my day's kind of shaped around email and people back. So that's kind of tedious. That's the kind of work that I don't like. So my day is kind of shaped around emailing on people back.

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