All right, you guys, this is going to be a long run episode.

All right.

So I was in Paris hanging out with my friend Josh Rosenthal.

And he said, you know who you really have to talk to?

Billy White, Michelin, Star Chef, Trail Runner, and race director from Sweden.

And I said, okay, text me and we'll do it. And he did. And then we did this. And it's, you know, I didn't know anything about the guy. And now I do. And I'm glad I called him. And I think it's interesting. We learned about trail running in Sweden, which I didn't know anything about ahead of time. So if you're looking for an excuse to go to Sweden, we kind of set that up. We talked about the big races there, the races that Billy puts on. He also wrote a cookbook. So in the show notes, I have a link to the cookbook. I have a link to his races. And then I also have a link to a video about his races that you can watch if you're just wondering, you know, what the hell does it even look like in Sweden? But it was a really good interview. I don't think that I've ever heard about trail running in Sweden before. And so I'm glad that I got to learn about it, share it with you. And that's why we kind of waited a little bit longer. I know if you listen to that monstrosity last week and you're still, you know, listening to the show and you haven't unsubscribe. Thank you. But we had a good time. And, you know, every once in a while we had to have a boosy show. So we did. But now we're going to get serious. We're going to talk about good stuff. So listen to me and Billy. Also, turkey shot was great. We didn't get a turkeyot show in because everybody had to get on the travel because there was a snowstorm in the middle of Turkey Trot. There's still a link to donate. I'll put in the show notes. We're going to meet our goal. That doesn't mean you shouldn't donate. But if you can kick in a couple extra bucks, if everybody listening to this gives five bucks, it really helps out.

I also posted on my social media on Tenjuk Miles and on my personal media, a picture of all of the veterans and Gold Star families that we sent to camp. And it is impressive. It is like a big

pile of people whose lives got changed because of the money that you guys donated and the things

that you do. So keep that going by donating to this last fundraiser.

Well, it's not the last week.

We got Torchese tacos next weekend.

But kick him a couple bucks.

It really helps.

And enjoy a long run with me and Billy White.

Chef Extraordinaire It's a really fun chat

You're like it

I promise

If you don't, email me.

I'll give you the back of money.

You know, you sent me an email and you asked me if there's anything that I need to know.

And basically what I know is I was sitting in a in a cafe in Paris with Josh Rosenthal

and he said, you got to interview this guy.

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