Hey y'all welcome back to the forward podcast. I'm your host Lance Armstrong. My

guests this week, Rip Esselston. Kind of an awkward guest for me, you know some of

these guests are actually a lot of the guests I've had

over the last I don't know six or seven or eight months have been people that I

either didn't know at all or I just kind of knew.

Rip is a guest that I've known for, eh, almost 30 years, actually probably right at 30 years.

When I met him 30 years.

When I met him 30 years ago, we were both professional triathletes. Of course he was a lot older than me, but I never knew we'd end up in the same town and the same circles and the same

master swim program and I certainly never knew that I'd have a podcast and he'd be a guest.

So I think you'll find the discussion interesting.

You know, I'm diet-wise, I am totally agnostic and I just sort of, well the old saying goes, I follow a seafood diet.

I see it and I eat it rip takes a different approach so I think I think for at least for me I mean it was cool just to listen to some of the rationale behind a Whole Foods plant-based diet and then just sort of his

path to getting into that. Before I get there I want to give a little shout out to my

daughter Isabel who won. She runs track and field, cross country.

Isabel won the district championship in the 800 for her school,

West Lake High.

Congratulations, Isabel.

I love you.

Amazing performance. And then one other thing before we get into Rip

Don't forget to sign up if you're a road rider. You like challenges. You like

beautiful terrain. You like beautiful terrain you like killer venues and fun after parties

The Texas hundred is June 3rd just outside of Austin Texas

...