Welcome to episode five of the podcast. It's been a great last week. Thank you so much

for your support. We came out of the gate really strong. There's been such an amazing

early response to the show and what we're doing and we're really, really proud and grateful

to have the audience that we have and it really validates this message of health that we're

trying to put out there, Julie and I together. So, we're welcoming you back for another

addition. We're in week two of the podcast and already episode five. We're loving it.

It's been really, really fun. Again, we're out here at Common Ground,

50-acre organic farm on the North Shore of Kauai, where Julie and I and our family are living

in a yurt village and experimenting with modes of sustainable lifestyle and learning more about

food and how food is grown and in a sort of farm to plate model. We thought that it would

make a lot of sense and would be great to have the marvelous Rodman Machado on the show. Rodman

is the executive chef here at Common Ground at Garden Cafe. He is an artist with food. He knows a

lot about not just food and nutrition but organic farming and harvesting the best plants

to nourish our bodies. He's a really cool guy. He's a fascinating guy.

So, I'm here today again with Julie. Hi, everyone. She's back.

Hello, everybody. The permanent co-host and Rodman, man, how you doing, dude?

I'm doing great. Thank you. Thanks for having me.

Thanks for taking time out of your hectic, crazy, busy schedule.

I saw fun. It's a creative process on a daily basis with the team and seeing what we're going to do

and what values are we going to put into the specials and it's just every day something you hear.

Yeah, if you were to take a peek into the kitchen where Rodman's working, it's a pretty small

kitchen that is turning out an unbelievable amount of food for the demand at this restaurant,

...