Good Day Google+ - What's Your Business

Hi everyone, I'm Chef Dennis Littley, and today we're here with another edition of Good Day Google+. It's always a great day when we're on Google+, and today's my favorite day of the week because I get to share the stage with some of my friends. Today I'm going to go down my guest list. We're actually missing one right now, and hopefully she will be in soon. We have Tom Coleman here with us. Hey Tom, thanks for stopping by.

Hey Chef.

Steven Futurol, he's come in with us.

Hey, Jeff, how are you?

Great. Catherine Kotow.

Hi, how you doing?

Good to have you. And we are still missing Allison Heath, so hopefully she'll jump in. If not, we'll continue. And just today, the format's loose and easy, as everyone knows that has been here before. My guests will talk about what they do on and off the Plus.. And just have a good time. If you have questions for them, whatever they're discussing, please put them in the comment box and we will get to them as soon as we can. So let's turn it over right now to Katherine and we'll get started. So Katherine, why don't you tell us a little bit about what you do on and off the bus?

Well, on, off the bus, everywhere, I'm a storyteller. And that sounds a little bit frivolous, but the story is where the money is. For your personal brand, your corporate brand, your box of cereal. When someone can identify with your story, they buy from you, whether it's a service, a product, anything. So that's what I do. I look for the stories, I find the stories, I tell the stories, and then I sell them to your target audience.

Sounds good.

And I've been— and I've been doing that.

How do you sell to your target audience?

How?

Yeah.

It's a question of thinking about, you know, who would want this? And surprisingly, a lot of people with great ideas, great services, don't really understand their target audience. They either think it's everybody or they tend to think it's nobody. And what I do is that once you find the story, you say, who Who does this appeal to? Who really wants this? Who's going to feel better about themselves if they have this? Who's going to make more money? Who's going to say aha? And it's a question of— I guess part of it goes back to being a journalist and knowing what the story is. And the first rule of journalism is follow the money. And so what I've sort of done is combine that, is to find the story that makes the money.

Good to know.

So that's what I do.

That's what you do. So you do that both on and off the Plus?

On and off the Plus, yes.

Sounds good. Have you connected with a lot of people here yet and you're looking— that are using your services for this? Because it sounds really interesting.

Absolutely. It has been fantastic. Google+ has been a fantastic way to connect with great people, also some very interesting clients. Google+ allows you to really make the connections. Twitter can help you find people, snip, snip, and Google+ gives you a chance to really talk and connect and get to know people.

Very good. I found that to be really the case. Google+ is a wonderful thing. I drank the Kool-Aid a long time ago and I sing the praises all the time. Sometimes I think people are getting tired of it. I know my wife does. She just walks away when I start.

So, anyway.

Alright.

So, Alison, you joined us. Great. You're muted though, if you want to say hi.

Hi. I'm here, I'm here.

Boy, lots of technical difficulties.

I'm so happy.

Yeah.

Great. So we're just starting here, so you didn't miss much, but I'll jump right to you since you're here. Why don't you tell us a little about what you do on and off the Plus?

Okay, okay. Well, for the past 25 years, I've just been helping people feel fantastic, which is, you know, really what we're meant to be. We're meant to feel great. So the side effects are that people make more money, they have more energy, they have better relationships, and, you know, it just, it works like this whole diamond. So we start by polishing the different facets of the diamond. That's why they called me the Longevity Rescuer. It was one of my clients who was, geez, in his 80s and when I met him and he coined the phrase for me when he was in his 90s. He said, "You know, you're my longevity rescuer." And it just stuck. I've been doing it ever since and having a blast with it.

So is it just in like what we eat or what we do or is it in everything we do or what?

Yeah, I mean for sure we're like multifaceted diamonds. So some people that I work with are like you, okay? They're foodies. They love their food, and some of their food may not be the most supportive food in their lives. They don't necessarily want to completely switch their diet over to drinking a lot of green smoothies and stuff like that. So I work with them looking at what they can do to incorporate because we shouldn't have arthritis. We shouldn't have brain fog. We don't necessarily have to have all these things that we associate with aging. So, you know, I run the whole gambit, whether it's, whether it's, you know, just tweaking what you're already doing or finding ways that you can add things in. It's really about adding, adding things in. It's not about depriving yourself, but we do a whole bunch of other stuff too. You know, it's like really polishing every facet of that diamond so you can sparkle. And, you know, I work a lot with women, and I'm 57, so I work with women on anti-aging, so to speak. I call it youth thing. We do facial yoga and all kinds of things. I've set up a program that was really a sneaky way to get my friends healthy by appealing to their vanity. It's called Easy Natural Facelift. What it is, is they start doing it to get rid of wrinkles and to make their face feel good. The next thing they know, they're healthy. They're feeling fantastic. Their hormones are balanced. Their brain is oxygenated. It's like everything starts changing. It's funny because when people start investing in themselves. You know, they go, "Well, geez, I can't eat organic food. I can't buy supplements. I can't do all these things." And then they turn it around and they talk to me like 10 years later. They're earning like $150 grand more a year because they have more energy. They can go for that promotion. You know, everything starts working for them. So, you know, it's really fun. It's really, it's just a treat doing this kind of work.

I guess so. It sounds really rewarding. And I know— I think we need to talk a little bit because Chef Dennis could use a little pick-me-up here and there, that's for sure.

Well, it can be tweaked for sure.

Tweaked was a kind way of putting it.

Chef, I want to see you do some facial yoga. That's what I want to see. Maybe we can do it during the show right now. I'm fascinated by that. Sorry.

That's okay, you know, and I I'm pretty much up for anything anymore. I've calmed down greatly since we've been in Florida. It's hard not to be happy when the skies are blue and the sun's shining. My wife comes in sometimes to see, "Is that really me saying these things on the show or singing on the show or doing things?" She can't just understand the transformation. She goes, "Boy, you're a lot of fun again." I said, "Yeah, thanks." Okay. Let's move over to Stephen, and you can talk to us a little bit about what you do on and off the with Google+.

Well, thanks, Chef. And before I say that, thanks for having me on as a guest. This is actually the first time, and if I don't behave myself, perhaps the last time that I've actually been a guest on a Hangout On Air. So thank you so much for having me. Let's see, what do I do off of Google+? Someone once called me, and I've kind of stuck with it, the Swiss Army knife of lawyers. I practice law in Charleston, South Carolina, and I don't focus on any, on just a particular practice group. I sort of focus on the trifecta, if you will, of criminal, family, and personal injury law here in Charleston, and I've been doing that for over 20 years now. And then on Google+, I see my co-host from our HOA Legally Speaking, Tina Willis, is out in the audience.

Hi, Tina!

Hi Tina, we have a weekly HOA that runs Mondays at 4 o'clock Eastern Standard Time, so we do that. And for those of y'all, and I know Catherine for example is in my circles, and then Jeff, you're in my circles as well, I'm posting not only about things that are legal but also trying to help other lawyers understand SEO, social media marketing, and that sort of thing. So that's a little bit of what I do on and offline, but before we move on, I want to share why today is just a great day. I finally— I hope you all can see this.

This is—

all right, so this I ordered off of Amazon that finally came. It's the simple things in life that make me happy. I was going to put this out in front of my lobby, but I'm afraid somebody's going to steal it.

You have to screw it down.

Yes, that's it. Oh, and for Mia Voss, who is watching out in the audience, by the way, said something about my glasses. This is what I wear to read, okay? So that's for you, Mia.

Yeah, I want to get one of those placemats, but I want mine to say, "Come back with a cheesecake." That would be great, yeah, with seconds. There you go. All right, well, that's good. And Tom, how you doing, buddy? Let's talk about you for a little bit.

So happy to have you on.

Hey, I'm delighted to be here. It's great to finally meet you face to face on everything. I hadn't been on the Plus too long, but I specialize in online traffic solutions and help people gain traffic, sales, and cash to their funnels and things like that with digital products, SEO, YouTube, Facebook, wholesale traffic, and I've got a Top 10 Twitter Tools video series that I'm about 7/10 of the way through right now. And just having a lot of fun meeting people and kicking back. And I love organic foods and like to do a little whitewater rafting from time to time and just have a good time. So I'm having a blast.

Can't ask for more than that. Yeah, I'm glad we finally got to meet face to face. We've interacted a long time, or it seems like a long time to me on the Plus. You know, time flies by so much when We are chatting on and off and on Twitter and everything. You're always posting a lot of things there for me. I appreciate that. So we're having a good day. Any guys got questions for each other? Anything you'd like to ask each other?

Well, if I may, if I may jump in, I'm really curious to see facial yoga, and maybe we'll all do it together. Can we do that? I really want to see facial yoga.

Oh cool. You know, I think that's a great idea because for me it's, you know, I'm 3 hours earlier than you. But anybody that really wants to dig into those things, those exercises, I've got like, it's called Facelift 4, the number 4 and the letter U. So I have a YouTube channel and I died laughing because I stuck up some of these facial exercises about a year ago or so just to see what would happen. They're getting like 135,000 views.

Wow.

They are so popular. And surprisingly enough, it's a lot of men. This appeals to a lot of men. So ladies, don't just think that it's just your vanity because believe me, the guys have it too. So just doing one, let's do one together. And this one is—

I'm ready, Cheryl.

It's okay.

Everybody in the audience. Yeah, everybody in the audience. I'm assuming that these are going to be somewhat interesting-looking expressions. It should be fun.

No, no, no, no, no. We're just— we're going to do a real easy peasy one. This is the one that you start with anyway, okay? So what we're doing is we're just getting the circulation.

I'm loosening up. No, I'm sorry.

All right, you're a bad boy for sure, for sure.

This is interrupting.

I'm sorry. I'm sorry.

Go ahead.

We don't want to waste the whole time, Stephen, on this, you know? But okay, so people think that exercising their body is totally cool, but they completely forget about their face. Well, your face is part of your body, right? So you can start exercising this. So now we're just going to go and take your finger here, you know, your mean finger, and put that one right here on your chin and start wiggling it around in circles. Just do clockwork circles and work it all the way up your head. Okay, so you're going all the way up your forehead, and then you do the same thing on the sides of your face, on your cheeks. You go all the way up, all the way up, so you're sort of the center of your face like that. Do that, and then you do it on the sides, and you just roll it around like that. You bring it up, and you bring it up, and you bring it up right up to the hairline. Now feel that. Can you feel your face tingling?

Yeah, that's pretty good.

Okay, it was all right. Yeah, I feel good if my wife does it to me.

You have other ideas. Yeah, yeah, for sure. And you know, Tom, I have a similar background to you actually in S&T. So my first, one of my degrees, because I decided I'd be a professional student at one point in my life, and one of my degrees is in computer science. So I worked as a business analyst, computer architect, all kinds of stuff. I sold a company in '97 that was serving the health sector in Quebec, the whole health sector. It was an online information service.

Oh, wow.

Yeah, going way back.

Yeah. Yeah.

I just want to shoot this up here real quick because I know I like Tina for a reason. Does anyone think I can do facial yoga while walking on a treadmill desk and eating Cheetos?

Absolutely.

I knew she was my kind of girl.

I made an app and I put the facial exercises on an app.

Sweet.

So you can do it while you're at a red light, you know, you could just click your little phone and start doing your exercises at a red light. You can do them anywhere, on a plane, on a train, on a bus.

Alison, that is great. By the way, great way to kind of put yourself out there to develop an app. I'm hoping you'll give us the name so I can go check it out. I don't know if you did this yourself, but I actually developed an app for jury selection for the iPad that's been selling out there for a couple years. Let's just say I'm not quitting my day job just yet, but it sells every day for about $25. Not that y'all need it, but fun stuff.

You know what you need? You need an app that people can learn how to avoid jury selection, you know, something that's going to teach people how they can get out of it.

Yeah, well, I could probably tell you how to get out of it. I don't think I'll let the court know that I'm giving you those tips.

Now, Stephen, I've always been told—

That'll be—

I've always been told—

VIP clients.

Absolutely, but I've always been told if you go up there and you say, that I'd make a great juror because I can pick a guilty person just like that.

I have seen some interesting maneuvers in court to get out of jury duty. You got your standard health issues and so on. I've heard racially derogatory slurs and, yeah, people asking questions on simple cases whether they can vote for the death penalty and all kinds of nonsense.

That would have been my next one.

Do you have a favorite excuse, Stephen?

Do I have— I'm sorry, Katherine, what's that?

Is there a favorite excuse you've heard?

Uh, I'm— oh, well, I'm going to try and paraphrase this so as not to offend anybody, but one in particular was a southern white gentleman who kept saying that he had no problem with Negroes, that some Negroes were his best friends, and other things that he was saying to where the judge was just simply shaking his head and rolling his eyes. He was this close to being held in contempt.

Was he serious or was he faking it?

It was pretty tongue-in-cheek. You know, I hate to say that that's not so much my favorite. That was probably one of the more glaring examples that I've seen of people, you know, actively trying to get out of jury duty.

Mm-hmm.

But there are some effective ways to do it?

Yeah, incontinence works.

They don't just hand you a diaper?

No, apparently not. But I'll tell you what, all kidding aside, if the judge here, if they try and think you're purposely getting out of jury duty, they'll actually make you stick around the whole entire time for trial even if you can't serve.

Oh wow.

Oh yes, yes.

That's not good.

That would be terrible if you didn't go for the incontinence routine.

But your honor, I need a bathroom break.

Yeah, not a good one. Okay, now here's—

they probably give you a thing of Depends or something, you know.

It would depend on the state, the Depends. Sue Aston says, I'm thinking of an app for my music, but an app for avoiding jury service sounds good as well. So I think you've got a market there for you, but I don't know how that would go with keeping your license though. They might frown on that.

Probably, probably so. I mean, here's one way: don't have a driver's license and don't vote. You'll never get picked. There you go. If you don't have those two things, they have nothing to pull your records from.

So, and Kirsten Drysdale wants to know, Allison, is it in the Play Store, your app?

It's in iTunes.

It is in the iTunes?

Yeah, the Apple Store.

Is it for Android as well or is it just for Apple?

Unfortunately, it's just for this little guy, you know, it's just for the iPhone. I was going to do it for, you know, I was going to do it for the Android and stuff like that, but I basically haven't even started marketing this stuff yet and it's been pulling really well, so I've just kind of let it do its thing. Right now. I'm about to— I made a Brandon Bouchard funnel for Easy Natural Facelift and I stuck up some of the manuals for it, the course manuals up on Kindle and stuff like that. You know, it's selling, it's selling like hotcakes. So I'm going to redo it, sort of do a video sales letter and put it up on Clickbank. And the app is included in there. So is a whole bunch of other stuff. And I'm adding more stuff all the time because, you know, I keep seeing new problems that are aging us. One of them is our little toys that we have right now. You know, when we're looking at our iPhone, when we're looking at our computers, when we're looking at even our new fridges and stuff, the smart meters that are rolling out, those are all just bombarding us with electromagnetic radiation. You know, let's look at Google Glass. We're wearing it right against our head. Okay? So this is giving us a lot of electromagnetic radiation. Well, that screws us up in a So many different ways I can't even begin to tell you. I mean, if you just look at autism, it's doubling every 5 years. Okay, Alzheimer's, same thing. Well, these are all because our little electric systems that we have, we have our own little pulse and then we get something else coming in, it brings it out of cohesive resonance and it's causing a lot of problems. So I'm looking for solutions. And finding them. So it's really cool because with having what used to be a tele-summit and is now a Hangout on Air health thing, I get to interview everybody, anybody I want. If I have a question about somebody, something, I get the experts in. And so then I start collecting solutions and I'm putting those into my program so that people get a really full, well-rounded thing that they can start adopting. And you know, it isn't about running the race, like, you know, completely just jumping in and going full tilt boogie. It's about incrementally taking this stuff so it's easy peasy. It's nice and smooth and fun. You know, we are meant to feel great. Okay, Chef, if you're not feeling great, you're meant to be feeling great. Okay.

I would love to be meant to be feeling great. And you know, that's the one thing you're saying that most people don't say to us is that you can do it little steps at a time. It's always, "No, you got to go full tilt bozo on it," and that's why so many people fail, I think. It's that all or nothing mentality. Well, let's take it a little step at a time and feel better about it.

I so hear you. I so hear you. You know, Lek, I speak 5 languages, not all that well, but I do, and in my dictionaries, I don't have the word guilt. Okay? It's not in there, and I don't have the word worry. Okay, these are totally wasted words. So what happens is people start, you know, like their New Year's resolution, they get all gung-ho and then they fall off the wagon, so to speak, and they start beating themselves up and they feel so damn guilty that, you know, they might just as well not have started the whole thing in the first place. Look at people like George Burns that smoked their stogies or stogies or whatever you call them, you know, lived to be ancient. I mean You know, it's all about attitude too. So that's a part of what I tap into, you know.

Sweet.

I have a question. Wasn't— isn't Tom Coleman here with us in this particular Hangout? Tom, you're awfully quiet there.

Hey, I'm hanging out. I'm not a big talker, but I'll be happy to answer any questions.

Yeah, so if any of you have questions for Tom out there, please do post them. He's feeling a little neglected here, I think.

No, not at all. Not at all. Not at all. I'm having fun.

Allison, are there desk yoga exercises?

What are you talking about?

I mean, like, say I had 5 minutes to do something here in between something. Are there exercises meant for people that can't get up and do them standing?

Yeah, but you know, you could change that too. Okay, for example—

No, I understand.

I'm standing. Okay, I'm standing right now. I'm not sitting in some chair. I'm doing the boogaloo. Okay, you can do that too. You don't have to be sitting while you're on Hangouts forever and ever. You don't have to be getting hemorrhoids and like a stiff back. It's not necessary. Okay, you can stand. And by the way, I just read this article recently that people are getting this thing on their neck like a wrinkle around their neck starting really young because they're always looking down at their little devices and stuff like that. They're actually getting wrinkles in their teens, and they're going to get their neck lift.

Wow.

Things are pretty screwed up. Yeah, yeah. Try that, Chef. You're going to notice a huge difference.

When I do my cooking ones, I'm standing for that. My new cooking show is starting on the 17th.

Oh, shit.

So we'll be standing in the kitchen for that. I'm doing that with Susan Sarah, and we'll be debuting that on March 17th at 3 o'clock.

So that'll be fun, chef. Yep.

So we're going to be taking regular people and taking them in their kitchen and cooking with them side by side in a Hangout, and Susan's going to talk about all the different aspects of kitchen design because she is a kitchen designer. Absolutely. Should be fun.

That's great. Yeah, I forgot about that.

I have to throw this up, if I may. Craig Fifield says, "I just rubbed my greasy pizza fingers all over my face. How could I not be feeling great?" Absolutely, Craig. That's facial yoga with lubricant.

Yes.

There you go.

There you go.

I don't know if those are natural oils. Someone commented— Allison, it was in yours yesterday. You were talking about eating raw foods, I believe, and I put in the comments that you can't eat raw cake batter and raw cookie batter. I didn't know if they counted as raw foods or not, though.

I count it.

Yeah, I couldn't believe that. That was so hilarious. I mean, you crack me up. I love your sense of humor. It's just too good. It's too good. And that goes a long way toward longevity too, by the way. You know, having a laugh. Oh God, yes.

It's so important.

And a hug. You know, if you don't have some partner in your life, give yourself a hug 8 times a day. You wouldn't believe it, but oxytocin hormone is a really good hormone to get cooking in your body. You know, it's the thing that mothers— Say what, Katherine?

It works if you hug yourself. Yeah, yeah, absolutely.

Well, you just, you just, you know, go up to a stranger and give them a hug and say, "My doctor ordered it. I gotta have 3 of them a day.

Thanks so much." I'm gonna do that at the local Barnes Noble and see what happens there. Walk up and a few people come and just, you know.

That ought to be interesting.

Well, there's some guy that—

yeah, that too.

Somebody started a trend of hugging. They hold up a sign and they say, "Want a hug?" or "Free hugs." I mean, go check that out on YouTube.

They don't live in LA.

See, you can get away with that in Florida now because these people are really, for the most part, very, very happy. I mean, in Philadelphia, someone taps you on the shoulder, you go, "What do you want?" Here, they tap you on the shoulder because they're being nice. It's just amazing. So I don't know if I'll try it in public, but it could probably work.

Yeah, Charleston is annually ranked as one of the friendliest cities in the United States, but somehow I have a feeling that law enforcement would get involved if I started just going around hugging people in public areas.

Yeah, absolutely.

Here's my legal advice: don't hug a stranger. No, it's nice to give hugs. I'm just teasing.

Here's a comment from Kirsten Hancock. Katherine Kotal, I have loved your Dr. Seuss stories this week. Were you inspired by his anniversary or from his experience?

Both. Dr. Seuss is my absolute hero. I learned how to read with Dr. Seuss, and I knew that I wanted to be a writer at age 6 because of Dr. Seuss.

Sweet.

Dr. Seuss, the whole idea that words can be— don't have to make sense, it's what you do with them that makes sense. So he inspired imagination, words, everything about words and the magic of words came to life because of Dr. Seuss. Sadly, I've heard that Theodor Geisel was not a terribly nice man. I know somebody who knew him, but I try to put that way in the back of my head and only think of him as Dr. Seuss because he are love. Thank you, Kirsten.

Yeah, gotta love Dr. Seuss.

Katherine, I love that. Yeah, I love that you're a storyteller. That is so cool.

Cool.

Tell me a little bit about that.

Well, it's just, it's a way of looking at life. I don't go anywhere, I don't go to the grocery store, out for a walk, anything without seeing a story in it. And when you think about it that way, almost everything is interesting. I go to the grocery store and I sometimes forget groceries but I come back with a story. It's just, I often don't see the milk here, I don't see the— I just see the story. And as soon as I come home, my daughters want to know not what did you buy, what story did you bring home? And I always find them. And anyone can find them if you look. And it's not because I live in a more interesting place, I mean, a grocery store is a grocery store, It's looking for them. It's looking at a woman and her child or looking at somebody lost in the soup aisle or sometimes spotting a celebrity, because I'm here in LA, putting groceries in the trunk of the car. It's just more than anything. And then just sort of having and finding it interesting. Everything is interesting if you Sort of make you think it's so.

Good attitude. Very good attitude.

And I find a whole lot of things interesting.

Do you talk to a lot of people?

Sometimes.

Like when you're out?

Sometimes I talk to a lot of people. Sometimes I just observe. All depends on my mood. But I always find the stories.

As a side note here, y'all, my Google+ crush here, Mia Voss, writes, "Lafs and hugs?" Basically, hell yes. So I think, Mia, is that an open invitation? I guess next time you're in Charleston, I could be coming to Denver. I'm gonna find Mia and give her a hug. There you go.

Well, you know, Denver's also got that new Rocky Mountain High, so Absolutely. There can be a lot of hugging.

A lot of hugging. And all legal, apparently.

Here's a comment from Sue Aston for Tom.

Yeah.

And it's a question for you. I see you're a Farm to Foodie fan. Do you use local farm shops? They're very popular here in Cornwall. And she's in the UK.

Yep, they have a lot of— they have a lot of Markets, so there's a lot of different markets in different parts of town. And, uh, Baucum Beef is a great one. And, uh, there's a couple of ladies that have a restaurant downtown that run a food truck that are out in, uh, about half an hour out of town, and they've got a farm out there, and they do a lot of, um, chicken and heritage pigs and things like that.. And there's a lot of just organic food places cropping up everywhere. And like I was telling Stephen, you know, we got the Wells— Johnson and Wells guys all came up. So they've been up here for a while, and all that is just kind of coming together. And it— I mean, the different restaurants and the food that's available here, and it's just— it's wonderful. And they have— there's a spice shop. That's got some just great spices and everything. So if you're cooking up a little organic food, you know, and putting some good spices on it, I mean, you can really eat quite well. And it's a lot of fun, too. And I'm not a great cook, but I certainly enjoy trying different things like that. And you know, like Chef, he puts together some great recipes. And if you just go down and follow the recipes— but I don't have all the equipment, so I gotta get out and keep buying equipment. I was looking at it— double boiler. Okay, Well, I don't have one of those. I guess I can borrow one from the neighbor.

No need to double boiler, Tom. All you need is a little stainless steel bowl to put over top of your pot. That's all I have.

Oh, okay.

Well, I've got that. That's no problem.

I have a double boiler. It's just too hard to use because you've got to get in the corners with everything. You just take a little bowl, put it over a pot of boiling water, and just turn it down real, real low if you're going to do something like you want to make my tiramisu.

Yeah, that's what I was talking about. I read that and I said, "Oh my goodness." The bowl is actually easier to whip in. Yeah, now you're talking my speed, Chef.

Absolutely. Gotta love that. Here's Mia, made another comment here. Stephen Feudorow, yes, see, Rocky Mountain High hugs.

Sweet. Gotta love it.

Here you go, Mia.

Here you go.

Hey, Chef and Tom, are you into this at all? Ooh.

Alison, what is that?

What is it?

Microgreens?

Yeah, these are like 13 different kinds of sprouts growing in a tray.

Oh, sprouts, huh?

So when you're talking about eating locally— oh my God, they are so good, you have no idea. They're just terrific.

Oh, well.

Everybody to their own.

I like grass-fed beef and eggs and chicken.

Well, you get your sprouts from the beef.

Microgreens, little sprouts of microgreens are wonderful, not just in salads. I do eat some salads, but I think when they're fresh and they're tender like that, when they're baby, when they're small, they really are a lot more flavorful. One thing they always told me, he says, "Something has X amount of flavor in it and X amount of things in it, and as it gets bigger, it gets spread over it." The smaller they are, you're actually getting all that flavor and nutrients in one punch.

Yep, and you know something? It's totally local. It's totally local food. You can't get more local than that. Plus, when you eat a little sunflower sprout, it's juicy. It tastes really good. I love sunflower seeds. It has all the enzymatic activity that a big, huge sunflower has. Okay, well, sunflower sprouts are juicy. They're really watery. They're really yummy good. And the thing is that you're eating for youth because all that little enzyme activity that's in that tiny little sprout that's coming up like that, all that activity goes into the big plant making the big plant. Well, when you eat that, you're eating all these enzymes. And what happens is it just boosts you. You get tons of energy instead of feeling like tired and dragged out after like a Thanksgiving dinner where you've overdosed, you know, you Eat it, and you feel energized. You feel good. You feel light. It brings lightness into your body and flexibility.

Very cool.

Sweet.

Sweet. That sounds great.

I've never seen sunflower sprouts.

I haven't either.

Are you telling me they grow from sunflower seeds?

Yeah, they do. They grow from the black sunflower seed. That's the best one. You can grow it from any sunflower seed, but the black sunflower seed grows it the best. It's grown in soil like the ones I just showed you. They are delicious. A lot of gourmet dishes and stuff like that have just a little sprinkle of sprouts on the top or on the side and stuff like that. It's very common now. You can check your area. I'm guaranteed you can find it, and you would love including it in your recipes. It's so good. It's like the best kind of lettuce you could possibly imagine, but it really gives you a bang for the buck.

Well, I love salads, so if I can find some— I love sunflower seeds, too. When I was a little kid, we'd go down— there's a forest down at the end of the street. I was about maybe 4 years old, and the lady down the street would— I'd go down and she'd give us biscuits and stuff like that, but they had a thing of sunflowers, and we'd go down and pick the sunflower seeds, you know, and just had a ball with that. Those things were so good. Nice. I love that kind of stuff.

So I'll have to look for some black sunflower seeds. I'm guessing the salted roasted ones I have won't work.

Probably not.

Oh man.

And who cares about sodium levels, right? Those are delicious.

There you go, Chef.

Chef, you've got a question here from this Tina Willis.

I saw that.

Yeah, about what are the best spices for cooking vegetables in and beans and so on. Let's see.

My favorite way to cook vegetables is to roast them. All I use when I roast them is olive oil, sea salt, and pepper. If you want to add a little garlic to them, fine. I can eat almost any vegetable if it's roasted, raw or roasted. If you cook them another way, a lot of times, yeah, I just don't want to be bothered with them. That's my favorite way. As for beans, honestly, I don't cook a lot of beans. My wife doesn't let me eat beans for various reasons.

You don't say.

Yeah.

In fact, we were out last night, and I said, "I'll have the beans," and she was shaking her head, and the waitress was laughing. I guess for beans, garlic, onion, not so much spices. Depends where you want to take anything, but minimal is always the best because you want to taste whatever you're cooking. You don't want to be misled by something else. It depends what you're building or where you want it to go. If you're trying to make it a curry, then you're going to use those kind of spices. If you want it to have just a natural flavor and taste the essence of it, then you want to stay as minimal as possible. It depends what you like to— if you like heat, throw some heat into it. My favorites are always garlic, sea salt, freshly ground black pepper, and I'm happy. If I want a little heat, I'll throw a little crushed red pepper in it. That's about it.

Hey, Chef, if you stick turmeric in there, too, that's going to work with black pepper.

We had that talk about turmeric, and I've been taking the capsules.

Good, good.

I'm sorry, go ahead, Allison.

It doesn't really affect the flavor that much if you're making a bean dish or something like that and you're throwing in garlic. Pepper and sea salt. If you throw in some turmeric, too, it's not going to harm the flavor. It doesn't change it that much. It's pretty good stuff. Another one's chia seeds. You ever use chia seeds, ground chia seeds?

I have been hearing more and more about chia seeds. Actually, one of my friends, Adrian Urban, was talking about chia seeds with someone. Tell us more about chia seeds.

Chia seeds are are packed with omega-3 fatty acids. They look so good for you. They're a really high, high protein. You know what I just showed you, those greens? Remember the little chia dolls that used to grow? The green things on them? They spread really easily. Okay. Well, there you go. Throwback in time.

We're back in the ice age. Yes.

Were those actually chia seeds?

Yeah, yeah, those are chia seeds. And the thing about it is that chia seeds are a great thickener for a gravy or something like that. Oh my God, yes. And they're so healthy and they have zero flavor, so they do not change the flavor of your dish at all. They work as like a wonderful thickener and they are so super healthy. If you can get like a couple of teaspoons of chia seeds in your day, it's just going to rock your world. It's really good for you.

Really, I will look for some. I've been seeing more of those. I think I started seeing them at Whole Foods at first. It was chia and different others, what they— were they superfoods or things that they're calling them?

They've got them at Costco.

Costco? Yeah.

Sweet.

I'll look there.

Sweet. Hemp seeds. Hemp seeds are another one.

Hemp seeds, yeah.

Throw those hemp seeds in.

Yeah, apparently they're doing a lot of that in Denver.

I got some there.

That's a whole different animal.

Yeah. Adds a whole other flavor to your cooking, apparently.

Then we'll be looking for the Cheetos that Tina was using.

Yeah, and if you're outside of Denver, then you'll be looking for me to kind of represent you after your dinner party.

They sell them at Costco, Stephen.

Costco.

Oh, those hemp seeds. I'm sorry. I'm sorry.

A question here from Kristen Drysdale, Katherine. I think a certain amount of talent in storytelling is inspired. Do you have a particular message you'd like for readers to get from all your writings as a whole, and if so, what is it?

Oh, thank you. That's a good question. And also, hi Elizabeth, thank you for coming today. The message I think is, is that interest really comes from You know, people, I'm gratified that people write to me and tell me that, you know, a story made them cry, or it made them think, or it made them happy, or it moved them in some way. And if a story can do that, it's really bringing out the storyteller in the other person, and that's what I like to inspire. Nothing makes me feel better than when I write a story and I get a story back. Because that's, I think, the way we really connect. We remember stories, we feel stories, they make us laugh, they make us cry, and if I can inspire somebody else to tell me a story or to go write a story, life is wonderful if that's what I've managed to make somebody do or feel.

Sweet.

Absolutely.

I mean, that was—

and it's sort of the It's sort of the idea of, you know, the campfire where people shared stories, or, you know, the Native American tradition of sharing stories. It connects us. It connects generations and communities, and that's what I think the power of storytelling is, both in, you know, professional, your business life, and in your personal one. Great question. Thank you.

Wonderful. Thank you, Kirsten. Here's Larry Fournier is in the house. He uses turmeric a lot in his cooking. We all love Larry. Thanks for being here. Here we go. Wendy Del Monte, "I love chia. I add it to pretty much everything. We make a chia seed pudding with simple chia seeds, coconut milk, and a little sugar." That sounds nice. "I get the teen to eat it, and she has no idea that I'm getting milk protein in her." Mix and let sit.

Good call.

Excellent.

Thank you.

There's a real— one for you, Wendy, that you can make. It's like tapioca. It tastes like tapioca. You take chia seeds and you take goji berries and you soak them. It's so delicious. It's just delicious. It comes out and you can add chocolate too. You can add cacao, raw cacao powder. It comes out so delicious. Really good.

Goji berries is another one of those superfoods now, too, isn't it?

Yep.

Yeah. You're packing a lot of punch there in that dish.

Yeah, you can make these desserts that are to die for delicious. I know Catherine is gagging, but you can make ones that are to die for delicious, and they're healthy. Go figure.

Seasoned pudding just—

I miss that.

The seasoned pudding brings back real bad memories.

There's a story in that.

Yeah, I'm not a tapioca fan, but the rest is good.

Apparently you got a lot of folks out there who are just talking about pizza here, such as Mick Sharp, which of course we all know pizza has all your major food groups in it, right? You got your You got bread and wheat and so on. Actually, though, Allison, that's great stuff. My wife is vegan, and so she cooks very creatively using a lot of different ingredients I've never even heard of. She's a wonderful cook, so I'll have to tell her to go back and watch the replay here to get some ideas. Thank you.

Absolutely. Here's Craig Fifield also has some— his style of cooking is sriracha. And beans. Craig puts sriracha on just about anything. I don't know if he's using it in his coffee yet, though.

We'll have to ask him about that. Tina Willis has got something about putting sunflower sprouts and chia on pizza. Why not go the different— this could—

sprouts would be wonderful on pizza.

That might be good, actually. I like kale on pizza. See, I could go with the seeds on pizza, just not in pudding.

Hey, I had a pizza recently that was delicious. It was arugula and peach. It was delicious.

That's funny, Allison. One of my favorites is roasted pears and gorgonzola. Absolutely delicious pizza.

That sounds really good.

It is very good.

Yeah, I was gonna say, we finally got something that Tom likes.

Yeah, absolutely.

Well, Tom, I mean it. An apple butter pizza once. That was kind of interesting.

That does sound interesting, Chef.

Instead of red sauce, I used apple butter as the— I actually mixed a little tomato paste in with it, but that was the base.

That sounds pretty good.

I'd go for it.

That sounds really good. What did you use on top?

I'm sorry?

What went on top of the apple butter?

The topping?

What'd you top it with?

Oh, the topping. I'm trying to think. It was a apples, red onions, I think, and I can't remember what else I put on it.

That sounds great.

I actually probably put either Gorgonzola or blue cheese.

Oh, man, now we're talking. Now we're talking.

I've done it quite a while ago, and it was for Musselmans, actually. They asked me to do something for them. I try to think outside the box whenever I do something for people.

Hey, I love the way you taught kids. School kids how to appreciate real food. I mean, that rocks.

That was difficult, and for me, too, because I had no idea what to feed them. When I first got there, all they were eating were chicken fingers and French fries because that was the only thing that they could eat.

Big surprise there.

It was a battle getting them to eat grains and quinoa and hummus and roasted vegetables, but then once they started into it, they loved it once they saw Great, great. And then teaching them how to cook, that was the most rewarding. That was really good.

I bet they loved that, didn't they?

They did, they did. It was the most popular club in the school next to robotics. I had the biggest sign-ups. All right, what else we got here?

Yeah, well, I mean, what a claim to fame. When they, when they graduated, they said it was the best thing that they ever had, the food.

Pretty much, and that's when they would know that they— for a while, it was just lunch. The first 4 years I was there, the girls knew because they remembered what they had before. After that, it just became lunch. It wasn't until they'd go to college that they'd realize how good that they had it, actually. The class of 2010 voted food as their number 1 memory of 4 years in this very prestigious high school where they all go to college. That was also the last year— Oh, so wonderful. That's so wonderful. That was the last year they let them pick that distinction.

Oh, no!

Because I don't think the nuns were real happy about that going on to some education stuff.

Yeah, really.

It was a great place to be because where else could you affect someone's entire day with food? And that was, that was one of my favorite things. I mean, I would get in there and I'd hand them a cookie. They'd come in crying and you give them something and all of a sudden it was— they changed their whole day. Turn it right around for them. It's a wonderful thing.

Sweet.

All right, guys. We're getting close to the end. If any of you have questions for our guests, now is the time. It's been a lot of nice remarks and comments here. Here's one from Becky Lemo. She goes she takes turmeric and warm milk.

Hmm.

I'm not for the milk.

That's all I have to say about that.

Well, maybe—

Now, if you used instead of just using cow's milk, you know, if you were using almond milk or some nut milk or something like that, that would be a lot healthier for your body because that milk is a trigger food. You know, it does cause a lot of problems for a lot of people. Same thing with gluten. Gluten right now. You know, with our genetically modified foods, we've got some big issues happening. We've got 43% more gluten in our wheat than we used to have. A lot of people don't realize that they have an intolerance, and they get signs of depression and all kinds of stuff, and they don't know why. Well, it's because of a food trigger that's happening in their bodies. It's something to consider, maybe trying some different milks. You can have fun with that. It's easy to make.

Absolutely.

That's interesting.

I know. I've had a problem lately with a lot of eczema, and I know if I change my diet, that would probably help a lot, but I just don't know what the trigger is.

Yeah, you'd be a tough one because your foods are so yummy that it'd be hard for you to eliminate a few things.

I know. Gluten would probably be the most difficult for me. There's a comedian on that talks about it, and he says he doesn't know I don't know what gluten is, but evidently it's delicious.

Because it's in everything. It tastes so good. It does.

Even soy sauce. I mean, even soy sauce. Go figure.

Really? Gluten's in soy sauce?

Yes, it's all over the place.

It's everywhere. That's awful.

Chef, what does gluten do? I mean, why is it in everything? Do you know?

It's a thickener. I mean, they use it They just use it as an additive in a lot of things. I guess for sauces, it does add some kind of starch and thickening to it. I mean, they're even— the worst thing, even with French fries, they're coating them. Some of them now have gluten on them, so you have to be careful what you're eating. If you cook— Jean Layton is my partner in one of our— in my show on Mondays. She is a gluten-free genius, and she has some wonderful recipes, and she has some of amazing things that she does to make baked goods taste like baked goods. She's seen a lot of good health input things from not eating gluten. Her girls were—

Celiac.

Celiac, yes. I love her one thing she says is, "We get celiac from our children," is one of her favorite sayings, is because you don't know you have it until your children get diagnosed with it. They didn't just get it out of the clear Blue sky. It was passed down. That's when you find out you have some of those issues, too. She doesn't seem to have it, but her husband does. She makes it all, and eats it all, and very happy, and feeling good.

You can do so much. You can do so much, and it's really cool. What were you going to say, Stephen?

I was going to say I'm assuming the only way to really avoid all that is to stay away from processed foods and eat—

Yeah.

You know, like Tom was talking about going to the market and organic.

Yeah, yeah.

And like my wife does, like I say, I— we were talking about this earlier. I guess I'm— if a fancy label is pescatarian, I do like my oysters and I like my shrimp. I mean, I'm from the South, how could I not? But by and large, my diet is vegetarian, if not 85% vegan. I will tell you, not to sound preachy, but like we were talking about at the beginning of the show, health-wise, makes a tremendous difference. I had huge cholesterol problems, and I was taking Lipitor and all these different drugs. As soon as I stopped eating meat— listen, I loved my steak, my burgers, all of that. Don't get me wrong. As soon as I stopped, huge difference in in my medical health.

Wow, that's interesting.

Yeah, who do we have there, Catherine?

See, we got a puppy.

This is Ivy.

Hey Ivy! Hey Ivy!

Hey! This is my brand ambassador.

She snuck onto the show.

Yes, she sneaks onto some of the videos I do. She's quite— she wants to take center stage. She heard the time was almost up.

Yeah, I have a 12-year-old Bernese sleeping in the other room. I can hear her.

Oh my God. Those pets are definitely the beasts on our planet, are our recipe for longevity. So they're really, really good for you. Way to go, Katherine. And yeah, yeah, absolutely.

All right, well, we're about time. Run out here. I just want to pass through everyone one more time. Anything you'd like to share with us before we go, or anything you'd like to offer to our guests? I know I'm having some problems, too, there, Tom. I think it might just be a bad day on the Plus. Anyway, Allison, anything you'd like to leave us with?

Yeah. Never, ever give up hope. Vibrant health is your right. Understand that vibrant health is what you're meant to feel. Okay, I like that.

Katherine, anything you'd like to leave us with?

Well, first, I just thank you so much for having me today. It's been great fun and an honor. And the only thing I really want to leave people with is tell me your story if you have one. I want to listen to it, and maybe you'll come around and listen to some of mine. But mostly, thank you for having me on today.

My pleasure. And Stephen, what would you like to leave us with today?

Well, Chef, obviously I want to thank you for having me on. This is my first time being a guest, and I've really enjoyed meeting all the other guests and spending time with you. And all I'd say is, I guess my role here— and if you know me, I have sort of a quirky sense of humor— I'm trying to dispel the notion that lawyers are just a bunch of stuff shirts, you know, standing in the courtroom hemming and hawing and that sort of thing. We try and make, with my co-host Tina Willis, we try and make the law a little bit more entertaining, understandable, and throw a little humor in there every once in a while.

And you do.

Thank you. Life's just too short to be serious all the time. I have plenty of time during the day for that. But thank you for having me on, Chad.

Oh, it's my pleasure. And actually, Tina is going to be on next week on my show, and then the two of you are going to be on our Blogger's Guide to Using Google+ Effectively to talk about some topics.

Yeah, we'll be talking copyright, all that. That will be serious stuff. I won't be cutting up quite as much, but we're looking forward to it.

You can wear your Lawyers Are Real People t-shirt for that day.

I'll go harumph. Wag my finger a lot.

And Tom, I know we're having some bandwidth problems and we can't see you, but anything you'd like to leave us with today? Can you hear us still? And maybe not. All right, well, hopefully he's— are you there, Tom? No. Okay, well, thank you so much for coming today. Oh, I did want to post this real quick because it's too good not to.

I'm having bandwidth problems, Jeff, so I appreciate everything.

Not a problem. Anything you'd like to leave us with before we go?

Can you hear me?

I can hear you fine. Can you hear us?

Nope.

All right. But Sonny posted, "Cocky rooster. Hmm, need to figure out a way to work that into the next Christine and Mia show." Not sure about that story, but that might be an interesting one for Catherine to find more about, too. There's a story in that. Thank you all for coming today. It's always a great day on Google+. My favorite day of the week to introduce everyone to each other, and I hope you came away with some good friends today. So I will see you all next week, and have a good day on Google+.

Bye, thank you so much.

Bye-bye.