In three, two, one.

Welcome to the flexible dining lifestyle podcast.

I'm your host, Zach Rushlow.

I'm with my co-host, Miguel Blakut.

In today's episode, we are just having a conversation talking about COVID-19, the coronavirus, and the pandemic that is taking over the world.

And we wanted to cover this because

this has been highly requested by you guys with what are we doing with our training? What are we doing

with our nutrition? What are we doing in general with our whole life structure now that we are

in a period of trying to isolate ourselves from other people to prevent the spread of this and have this be

worse than it needs to be and have this be around longer than it needs to be. So how are we controlling

all the things that we can control while trying to have our individual impact during this period

of time? So Miguel, how are you doing, my friend? I know you are no longer at

Columbia. You are back in Houston, Texas. Is that correct? Yes, sir. So I left New York on Wednesday.

Essentially, we got an email saying that, well, starting this Monday, I guess this would be Monday,

I believe it was like 17th or something like that.

We were supposed to begin spring break. So we essentially just got an email from Columbia saying,

hey guys, we're starting spring break early in order to kind of reduce how much interaction

the students are getting with each other. So spring break began. And I left New York.

And while I was on the plane, they sent out another email saying, listen, classes are going

to be canceled or classes will be taken online.

We suggest that you kind of start moving away from New York.

Then a couple of days after that, the Columbus sent an email saying, all right, listen,

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