Welcome to the My Buddy Green podcast. I'm Jason Wackeb, founder and co-CEO of My Buddy Green and your host.

Dan, welcome back. So good to see you. I think you've actually set a record. You're back for your fifth.

I think this is your fifth appearance on the show. Yeah, well, I think

it's not necessarily due to any, you know, extraordinary nature of me or what I do.

But I just think I was there at the beginning and right place, right time kind of thing.

And then, you know, we hung around socially and I was the easy get.

Well, timing is everything and you are easy and we do love all things blue zones.

Always, always a pleasure to have you and now we're neighbors in Miami.

That's right. The new blue zone. The new blue zone. The new blue zone.

So what have you been up to? I think the last time we had you was about almost a year ago

and I saw you in Miami in February when we were thinking about moving to Miami.

We were vacation, but we had yet to move. So what have you been up to in terms of all things

blue zones since we last saw each other? I've been shooting a four-part documentary series

for a streaming service I can't mention right now, but that will be out next year. And I've

with Matt O'Hara, who was the CEO of Vital Farms, we started a new blue zones,

a food line called Blue Zones Kitchens, food inspired by the world's longest-lived people with

a maniacal focus on deliciousness. That should be out later. But mostly, you know, during the

pandemic when everybody else was sort of locked down and being safe, national geographic

photographer David McLean and I struck off across America. We literally zig-zagged all four

corners and in between 55 shafts to write this new book, The Blue Zone American Kitchen,

which comes out December 5th and time for Christmas I might add. But the idea was to fuse

100 recipes that lived to 100 with, you know, basically coffee table type photography

...