Hello, and welcome to Boomer Banter, where we bring real talk about aging well, And I am your host, Wendy Green. And I am so glad that you're here. Today's guest is someone who truly embodies the idea that your second act can be your most meaningful. Ken Counihan spent years in it, but after a serious health scare, he pivoted in a powerful direction. He now hosts the podcast Eat Better Food Today, where he opens his episode with the phrase, health and longevity begin with the food that you eat. Ken's show has evolved from a personal passion project into something much bigger, including work to eliminate child hunger in one of the most underserved communities in America, East Cleveland. But before we learn more about Ken's story, I have a question for you. Do you ever feel like something's just off? Like life is full but not fulfilling the way it used to be? Well, this is one of the reasons that I started the Boomer Banter membership. After years of work in our careers, maybe caregiving, we find ourselves kind of missing that sense of connection. Those regular chats, you know, that you had, maybe in the office or in the school, shared laughs and friendships with people that truly get you. So with the Boomer Banter membership, you would join a warm, welcoming space for adults 55 + who crave real connections and real conversations, meaningful friendships, and something to genuinely look forward to. We meet twice a month for live, engaging conversations. And they're not formal. You know, we. We have topics and we talk about things. We meet with a guest once a month. And I have an offer for you to try this out. Totally free, no obligations. Just come join us, see what you think. No pressure, just connection. If you're interested in checking it out, email me at wendy@heyboomer.biz and I will get you set up. So come and join us. We'd love to have you. So, as I said in the beginning, Ken Counihan spent years in it. But after health scare in 2022, he began to reevaluate his purpose, which led to creating the podcast Eat Better Food Today for Health and Longevity. The podcast interviews chefs, doctors, farmers, and other professionals focused on healthy choices around food, exercise, sleep, community, and purpose. The podcast mission has remained the same, but with a stronger focus on helping food insecure neighborhoods, leading to the creation of a Food as Medicine center in America's poorest suburb. So let's welcome Ken Counihan to Boomer Banter. Hey, Ken.

Hey, Wendy.

Glad you could join us today. I think you. Yep. You have a fascinating story to share with us. So I'd like to just jump right in. And I always love a good second act story. So tell us a bit about what took you from your career in it to starting a podcast about nutrition and shifting your whole focus in life.

Yeah. So as you mentioned at kind of the beginning, I had a health scare back in 2022. And when you have a situation like that, I'll just call it a near death experience. You kind of reevaluate a lot of things you're doing in your life. So part of that was I got exposed to Apple. Basically, my Apple watch played a big role in getting me to the hospital and getting me healthy.

Wow.

So I actually reached out to Apple Tim Cook directly. He responded, like, within an hour.

No way.

Yes, within an hour.

My gosh. And he's the CEO of Apple, for those of you who may not know. Okay.

And he set me up for some local interviews to basically tell my story, you know, as far as, you know, how the Apple Watch helped to, you know, save my life. Basically. My family was involved in that too. It's not just a technology thing. But just wanted to point that out. But anyways, that. So that kind of got me. So I started doing interviews and then we have these family dinners every week or every other week and just started talking about kind of, you know, what else could I be doing besides what I've been doing for 30 years? And the podcast came up as a good topic because I love food. And I mean, who doesn't love food? But I love really good food. And being in sales for 30 years, you get exposed to a lot of good meals. So. So that kind of led to the podcast and doing, you know, kind of what you're doing and then doing, you know, some other things on the side. I've been on a couple local TV shows and such, kind of explaining what's going on. But so that kind of all. All that led to when I started doing these interviews and started doing the podcast. Like you said, the mission has kind of remained the same, but the focus has kind of gotten more. More onto this food insecure. Because I love good food. I love good restaurants. I interview chefs that make fantastic foods. But not everybody can afford to go to those restaurants. Not everybody has access to those restaurants. Not everybody has access. When I go to farmers markets, they're not in every neighborhood, and they're not in the poorest neighborhoods. Grocery stores are not in the poorest neighborhood. So it just that kind of coupled with. We got a new pastor at our church and he Wanted to do something with this, this campus we have in East Cleveland. It's like this is, we got to do something here. And so that's kind of led to what I'm continuing the podcast, but really heavily focused on this deceased Cleveland center.

So were you aware of the problem in these poor neighborhoods? Not having grocery stores, not having access to fresh food before you started this?

I had done a little bit of research. So I knew East Cleveland was a poorest neighborhood in America. I knew that 50% of the kids there didn't know where their next meal was coming from, which is the food insecurity. Be honest, I didn't know much more than that until I started having some of these conversations.

Okay, so you started the podcast. Had you ever listened to podcasts? Did you know much about podcasts before you did?

Well, I listened to a lot of podcasts, but I quite honestly didn't know what I was getting into from. I don't know how you were when you started, but it, it, I've learned a lot. I've taken a few courses. I hooked up with a studio here in Cleveland. They kind of got me started. I still have a company that produces my podcasts and I've started doing it because I'm really interested in this topic and I kind of do your, you were talking about your twice a month thing, being in corporate America, having a team. I mean I had a team of people, we talked every Monday and then we talked every day during the week. So I love being in front of people, I love being in front of customers. So most recently I've started to go and do my interviews in person. So I, you know, went out to LA, I did three interviews out there. The interview that I'm going to release tomorrow, I actually went down to Southern Ohio at Snowville Creamery and met the CEO down there and we talked in her, got a tour, met some cows, had some good product and, and they've, they've got an interesting story too. They're very focused on kind of social justice and doing good things in the neighborhood, in the community. It's kind of an interesting. So I don't know if it's because I'm the, the host and talking about this topic, but a lot of my guests, maybe it's the guests I pick, I don't know, but they just all seem to be very focused on trying to help people. So even if it's a chef. We had four people nominated for James Beards awards this year that, and one of them did get one, thank God. Cleveland always seems to be overlooked for that. So. But they're, they're doing good things in the community. I mean, they're doing things for the, uh, local hospital here, cancer center. They're doing things for incarcerated individuals to give them kind of a second chance. I mean, in, in the interview that I just did in, in Southern Ohio there, if you want to show up at Snowville Creamery and grab a, you know, 16 ounce thing of chocolate milk or yogurt or whatever, and it's in the fridge, she can take it and take it home and enjoy it. I mean, it's just there.

Really.

Just do it.

Wow.

So.

So you definitely are attracted to and attracting people that are interested in social justice and around the food distribution too.

Yeah.

And, and, and your podcast does have a really powerful message that goes along with that. And that is about food is not just for eating, but it's also about healing.

Correct.

So what are some of the biggest insights you've learned about food as medicine? Because I never think about food as medicine.

Yeah, well, I mean, all of us eat. And as I've interviewed some of these doctors and been to a couple of conferences last year, and what you eat basically influences your body, your DNA. And if you start looking at some of the statistics out there and some of the doctors that I've interviewed, I mean, overset. Depending on what you read, anywhere from 70 to 90% of the current American diet is ultra processed foods. And what does that mean? It means it comes in some kind of package and it means it typically has more than six ingredients. And it also means you probably can't read 90% of the ingredients or at least pronounce them.

Right.

Yeah. Some scientists has made this food to taste good. And I mean, it's the same thing with, you know, drive thrus. For the most part, there are not, you know, healthy food options there. But in these neighborhoods, that's all they have. They have gas stations that serve packaged products and then they have drive throughs. So. So why does that matter? It matters because from a food standpoint, what you're putting in your body affects your mood, affects how you can sleep, affects, you know, how healthy you are. And one of the doctors I talked to, he mentioned the fact that people are actually several of them, people are getting older in America, so they're, you know, the average age is say 94 in the US right now, but people aren't living healthier to 94. People are in wheelchairs or in the hospital, they're in nursing homes. So you may be Living longer, but you're not living healthier. Like healthspan is kind of what the doctors talk about. So what you're putting in your body matters and so what a lot of studies have shown is because more people are eating processed, ultra processed foods, not cooking at home and not eating healthy, that's contributing to chronic disease. And so our healthcare spending in the US Is up. I know the current administration, whether you like them or not, does have a gentleman there that's trying to do some things we'll see be successful given what's going on in D.C. right now. But he's at least trying. So basically you can see a direct correlation to the amount of ultra processed foods. There are a bunch of studies out there through Tufts and Cleveland Clinic and others talking about the higher consumption of ultra processed foods are directly related to the increase in chronic disease. So heart disease, diabetes, high blood pressure, et cetera. So if you're not eating good foods, you're telling your body bad things and you get cancers. So there's a lot of doctors now focused on kind of functional medicine is what I call it. Other people call it other things, but basically kind of looking holistically at what you're doing from a food. Exercise, sleep.

Yeah. So it gets so confusing though, you know. Right. Some people are like, well, you got to be sugar free. Some people are, well, you got to be all plant based. Some people are, you know, oh, go back to the way the cavemen ate. I forget what they call that diet. Right. But there's all these different things. Like how do you figure out what is healthy food for you?

I would say just get back to basics. I mean, what I talk about on my show a lot is if you are buying something, try to buy something that's fresh first of all. So, you know, apples, oranges, lettuces. I mean, vegetables are very good for you. So everybody, regardless if you're like the, you know, animal products or not, you should be eating more vegetables. Two thirds of your diet should be vegetables, and then the other third can be, you know, other products, you know, meat products or other products. So you don't have to be a vegetarian, but you should. Everybody should be eating more vegetables. So. And then if you're buying something in a store, if you can't understand the ingredients, don't buy it. I mean, it's just common sense. I mean, would you trying to think of a good analogy. But it'll come for me. So basically, if you don't understand the ingredients and you can't make it at Home, you shouldn't be buying in a package. And then finally, it should have less than six ingredients on the package and six ingredients that you can understand. So that's just kind of a rule of thumb. And then, you know, try to buy things that are in season. On my podcast and on my website, I've got a link. You can go in and pull down whatever state you're living in, pull down the month, and it'll say, here's what's fresh in your neighborhood, your part of the country. So that way you know it's fresh, because if you. That's kind of the other thing. Thing I've learned is we were, when I was in LA doing these interviews, when we went to a grocery store, bought some blueberries, put in our yogurt that we like to do, and the blueberries came from Chile. And you know what? They didn't taste like anything, because they were picked before they were ripe. They traveled at least whatever that is, 3,000 or more miles. And so it may have looked like a blueberry, but it did not taste like a blueberry. So what. What does that mean other than t. If it doesn't taste good when you're eating it, that. That should be a sign, too. So that blueberry lost about 40 to 60% of its nutrients traveling all that way, too. So you're not getting as much nutrient density if you're not, you know, eating things that are more local. So. So other organizations, farmers. I'm actually going to interview American Farmland Trust on. On Thursday, and it'll get published next month. But regardless, they're kind of focused on helping farmers because that's local farmers. You want to try to buy things on a local basis. Long answer to your question, but less than six ingredients. If you don't understand it, don't buy it. And try to buy local. I guess that that would be my short answer.

So did you have an interest in food, nutrition, med. Food as medicine, eating healthy before you started this, before your health scare?

Yeah. So my wife and I actually hooked up with the Cleveland. We went on a... To our favorite vacation spot on Cape Cod and took a bunch of pictures, hung it up on the. I kind of got a present for my wife, put it up on the wall, looking at the picture like, well, we don't look very good. Back in 2014, it's like, we got to do something about this. So Dr. Hyman was starting a functional medicine practice at the Cleveland Clinic, so we signed up for that. And basically, I kind of learned some of what we're discussing here today. And yeah, so we've been eating healthy, exercising, getting the right, you know, the right sleep. They talk about meditation, they talk about a lot of, you know, kind of a holistic approach to your health. So quite honestly, if I had not been doing that for the last, you know, eight years before my incident, I probably would not. We wouldn't be having this conversation, so.

Oh, really? You think that the fact that you had kind of changed your eating habits already really helped you?

Yes, and the fact that I was in good shape and a runner and so. Yeah, so Apple Watch alerted me, but if I wasn't healthy, I would not be here.

That's awesome.

Yeah.

Yeah. Okay. So I do want to focus a little bit more on the work that you're doing in East Cleveland.

Sure.

So I think you, you kind of touched on the work that your pastor and how it all came about. But tell me a little bit more about this and then the vision for this community wellness center.

Yeah, so we've basically been working. It's a Catholic parish. It really doesn't matter because, you know, we're working with all of the faith based organizations in East Cleveland at this point. And so we're trying to bring that. There is no grocery store in East Cleveland. There's a Dollar General across the street, which I did a Thanksgiving episode on, which had trouble looking at the ingredients that were healthy there and recommending those. There were a few. But so what we're trying to do is create this center. So initially. So a couple of things have happened. So we've got basically the church and five buildings on this campus. Of those five buildings, four are in terrible condition. So we're in the process and we've gotten funded to remove two of them from the county. They're actually going to fund that and we're going to have the other two hopefully down next year. So we're going to that. In the meantime, we've fixed up the old rectory building and turned that into an education center. So we're doing healthy lunch sessions. We actually started last week. We have one on this Wednesday, so basically every Wednesday. So to kind of get something kick started in the neighborhood. In the Cleveland Clinic, which is next door to us, they have a center there, Stephanie Tubbs Jones Center. They do something teaching class like on Tuesdays and Thursdays. So that's kind of why we picked.

Wednesdays in the same place. Or they're.

They're a block from us.

Okay.

So we're. So we're working closely with Them, they've got a community relations group and other things we're trying to make happen there. But so, so we're going to start with the healthy eating classes and then so we have chefs coming in to do that. We have a doctor coming in, a diabetes doctor coming in. At the end of the month, we're going to have a legal aid organization come in. It'll be part of the Healthy Lunch series. We're going to do like a Men's Health. I'm still working on getting a financial piece. We're trying to, you know, provide services to the neighborhood that we believe are needed. And in conjunction with that, we're going to do a survey to kind of also get, you know, more direct input from residents there. Because what the center we want to build is going to be a, you know, 12,000, you know, two story building. We want to make sure through this education center learn enough so we know what to put in that new building that we're going to build here in the next couple years. So that's, that's kind of, it's an.

Amazing initiative that you're taking on from being an IT professional to almost dying, starting a podcast, and now you're trying to solve hunger in this neighborhood. It's incredible. Ken, Now, I know when we talked the other day, you had your first one last week and you were like, nobody showed up. That was a little disturbing. Discouraging. So what's the plan for this week?

So while this. So I've actually done a lot of work this past week. I've reached out to more local organizations, the ones we'd already been talking to. I said, hey, you said you're going to advertise this. You know, please, you know, help some more. And they've agreed to do that. We're actually, we got. Catholic Charities is going to operate the new center when it's built. And so they have a woman that's very well connected in East Cleveland. She got us into a newsletter. She got us into the high school Facebook page. She's distributed to her church. So we got it into other churches in the process of getting a sign made that won't be until the third session, but that's okay. So. And then other people have distributed flyers in the neighborhood.

So, so everybody who's listening, whether you're in Cleveland or not, send out good vibes that people get their message and show up. I'm curious how you built this coalition of, you know, Cleveland Clinic and chefs and the, and the faith based communities. I mean, that's a pretty significant win too.

Yeah, yeah, it's because, I don't know, maybe everybody in Cleveland has a big heart. I don't know, it's. We could maybe say that, but it all came from my podcast, to be honest. I mean, just interviewing people having these discussions, talking about food, talking about health. And then I, you know, always mention we're trying to do this work in these Cleveland. And I would say 90% of my guests have said I want to help somehow. So that's kind of how we built. We have an advisory committee with all these organizations. We had 18 people show up for the advisory meeting back in January and we'll have another one next month. So, I mean, there's a lot of interest in helping. I'm just hoping to get enough momentum. So this is not a Ken activity. This is, you know, community activity going forward.

Yeah, yeah, and we talked about that too. Like sometimes these volunteer organizations, you end up with one or two people doing the work, but hopefully you find those one or two other people that will hang in there with you. That would be great. I need to take a quick break to talk about our sponsor, Greenwood Capital. So Greenwood Capital is our sponsor and I want to thank my advisor, Melissa Bane, because her approach to my financial plan is very holistic. She looks at what, you know, what I have available, what I hope to have for the future, and we make plans that make logical sense so that I can live to that 94 year old age that you're talking about, Ken, but live with health too. As an independent registered advisory firm, Greenwood Capital is a fiduciary. They must place your interests above their own. And I want to share that. As a sponsor, Greenwood Capital has compensated my business for this testimonial. And for more information about how they can help you make a financial plan, go check them out at GreenWoodCapital.com I do appreciate what they do for me. So now that we are back with Ken, let's talk more about finding purpose in later life. So that's something that we talk about a lot on my show. And I'm, I, I'm just curious. Did you ever imagine you'd be doing this kind of work at this stage in your life?

No. I knew I was going to help do some kind of service work, but not, not to this magnitude absence. I mean, again, it's all I'm gonna, I'm gonna keep tying it back to food so, you know, eat good food. We have these family meals, you know, like I said, every Sunday or every other kind of been Every other Sunday lately. And when you get around a table and you're eating food with friends or family or whatever, you have very interesting conversations. Add a bottle of wine in or a beer or whatever your, you know, favorite brevity choice is, and you have some pretty interesting conversations. So, I mean, that kind of. That. That helped kind of, you know, germinate, you know, what we're doing here. So that's. Things happen over a good meal. I mean, always has. Always.

Oh, yeah, yeah. It's a great way more of it.

Less. Less eating. Cars on the run.

Oh, I know, right? Don't stand up and eat. Sit down and enjoy your meal. Yeah, yeah. So I'm. But this is like your retirement, but you're working probably harder than you've ever worked.

Unfortunately. Yes, that is what has happened. So.

So what's the most fulfilling thing that you're finding, though, about the work that you're doing?

Yeah, I mean, it's much more. I mean, it's somewhat stressful, but it's actually more relaxing because I'm doing something that I want to do, not something that my boss or his boss or, you know, whatever, you know, wanted me to do. So it's. It's. It's. It's very interesting to me. And I mean, there's a lot of good people in this neighborhood. I'll throw out one other fact that kind of. Just to kind of help with the conversation. So you mentioned the 94 that I mentioned. So in these urban areas, like East Cleveland, the average life expectancy is 69 years old. So just. That's. That's the difference in the environment. Yeah. From one neighborhood to the next. So 94 is in suburbia. Not. Not in some of these neighborhoods. So, I mean, I am working harder. My wife reminds me of that quite frequently. But, I mean, I'm having fun, too, because I'm meeting a lot of interesting people and we're starting to do some good work. So.

Yeah, so. So you're working hard on the podcast and on this initiative to solve hunger in East Cleveland. Let's start with the podcast. What have you found challenging about the podcast?

The interviewing is easy and fun, like we're doing here. But the. On my side, because I don't do live, I tape it. And then. And it's. Especially when I go out and do it on the road, the interview that gets released tomorrow. I had multiple segments that I had to bring together, and it. I mean, it took me many, many hours yesterday to get that produced. So I did not expect the Amount of time, you know, having the conversation is good, but. And great, but kind of the production piece and getting it published has been a challenge. And I'm actually going to meet with somebody. What's today? Monday, Tuesday, and somebody on Friday that might be able to help me there. I. I did have an. A company that was helping me, but they were just super expensive. I. I couldn't afford. You know, they. They do things for corporations, you know, large companies here in town. It's like, I. I can't afford you guys, so.

Yeah. Yeah, it is. It's a lot more work than anybody ever.

Yeah.

Imagines when they get into it. What about this initiative to, you know, end the hunger or at least address the hunger and poor nutrition in East Cleveland? What's some of the challenges you're running into there?

Well, I mean, getting started, for one, as evidenced by the lack of attendance to lunch last week and then just trying to get. A lot of people are interested, but I haven't. And a lot of people are saying we want to help. But, you know, the financial piece, the contractors we got were very generous, so they. They were that fixed up the rectory building. So we got about $85,000 in donations from the contract.

That's great.

Yeah.

Yeah.

So they were willing to help, but other. I'm. It's. We're still early, so I just. I'm hoping more people will step in and actually help do things financially and, you know, with their time. So I think that's just something that takes time. We only started this back, you know, fall of last year, so it's not.

It's not even a year old.

Yeah, it's not even a year old yet.

Yeah. What about the food? Is that being donated as well?

Yes, last week I. I bought it this week we're gonna go. I've actually an appointment. So Catholic Charities, who we're partnering with, we're going to go to the Food bank tomorrow, pick out the ingredients and also pick out enough so people can take food home and make what we're making tomorrow. So we. I've got that arranged for this week and the week after, and the diabetes, since that's being run by University hospitals, they're actually going to provide lunch, and then I'll start working on May. So. But the Food bank has been. Is interested in helping, and they're also in the same. You know, everybody's got. Any organization that had federal funding is, you know, getting looked at or, you know, funding reduced. So they're. They're in that category. So they're kind of saying we can help now. I don't, you know, I don't know what we're going to be able to do in the future.

So have you made contacts in the neighborhood?

Yeah, I mean we've. The clinic center that's there. We've talked to East Cleveland Public Library. They do a lot of things there. They're within a block of us and they do a lot of after school activities, backpacks for kids, they've got computer labs, they've got areas downstairs for, for little children that they can do with things after school. So we've talked to them. There's a Baptist church that's a couple blocks away. We've had a lot of good conversations with them and are actually looking to do something together this summer. Maybe a summer camp or something like that that are.

Yeah, that would be a great idea.

Yeah.

So I noticed on your website you have all these yummy looking recipes.

I like food.

Yeah. Are these recipes that you serve at your Sunday dinner?

Sometimes, yeah. So I'm a little behind on the recipe category because this taking up more time than I expected, but yeah, so these are all at the. I, I end every episode with a recipe. So I asked my guest for a recipe. So the idea is so that people don't feel like they have to go through a drive through to eat a, you know, quick healthy meal. So everybody is asked to bring a recipe that has a few ingredients, which to me is under six, can be made in under 30 minutes, under $25 for a family of four. So that's the cat. That's what every recipe. I'll say there are a couple exceptions. A couple of the chefs I've had get a little crazy, but for the most part they all fit in that category. Category.

And, and you've made each one of them. I mean those are look like professional pictures with.

Yeah, I've made. Yeah, I've made all of those.

And do you have favorites?

Huh. Chicken cacciatore. When I interviewed a winery out in California, that there, that was delicious. And another one was by a doctor, Dr. Batul Harapoblo. She's the diabetes doctor that's gonna do something in a couple of weeks here she had a Turkish dish that was amazing. Actually, it's one of the videos on too. I actually made that on TV for one of the shows there. So. So that was really good. She, even after she sent me an email after, I don't know if she's gonna listen to this or not, but she said she Sent the. The interview, the making of her recipe to her mom back in Turkey. So that was pretty cool.

Oh, that's great. Yeah. Well, this has been an incredibly inspiring conversation, Ken. And before I let you go, I do want you to tell people how they can find you and find your website.

Sure. So B. EatBetterFoodToday.com is the website Eat Better Food Today.com?

Yes. And I'll put that in the show notes.

Yeah. So basically you can go there. I mean, I'm on Apple, I'm on Spotify, I'm on YouTube. But if you go to the website, it has links to all of that stuff. That's probably the easiest thing. And then you can get into either Apple or Spotify or, you know, whatever your podcast choices and then the same for the videos. So.

Yeah, and it also has links to your recipes and your blogs as blogs.

Has books that the guests have recommended. That's right, books full of articles that research articles from the doctors have referenced. So the food insecurity and when I was talking about the ultra processed foods, I know those are out there from a research standpoint.

Yeah, yeah. It's a. A lot of information on your website, so I appreciate that. Yeah. And people can contact you through that website. You, if they want to, they can.

Email me or they can eat. If they. Separately, if they want to email me. Just on the side, they could do Ken@ebftoday.com I just shortened the eat better food to three letters. And then today try to make it a little bit easier to send an email to.

I know, right? That would be a long one to type. So, Ken@ebftoday.com yes. And I would highly recommend that you listen to some of his conversations and check out his website. It really is fun. And share this. I mean, if you've been inspired, share it with your friends because you never know who needs to hear this, right? And if you share it with them, they will. Thank you. And in that light, I have something to share with you. And that is one of my friends who has a podcast called Reinvention Rebels and her name is Wendy Battles, another Wendy. And she shares inspiring stories to ignite your courage, to strengthen your self permission, muscle, and to remind you that you are limitless. Because midlife, and her show is mainly for the midlife people. Midlife isn't about slowing down. It's about showing up boldly and living life on your terms. And you can find Reinvention Rebels wherever you find your podcasts or you can go to her website at reinventionrebels.com Fun name, right? Also, let me remind you to accept my invitation to the Boomer Banter membership. This, as I said, is a warm, welcoming space for adults 50 + who crave real conversations, meaningful friendships, and something to genuinely look forward to. And as a special announcement, Ken will be our guest on the next Tuesday, the next Boomer membership group. So you can email me at wendy@heyboomer.biz and I will get you in to try it out. No charge, no expectations that you continue to come back. But if you like it, we'd love to have you back. So come ask Ken all the questions about the food and about East Cleveland and about starting this initiative and all of that. You email me at wendy@heyboomer.biz. And I also want to make sure that you support our sponsor. You know, we depend on our sponsors to help support the show. So this is greenwoodcapital.com please go check out their website. They have all kinds of important information there that can be very helpful to you as you're planning for the future. So let me tell you about our next week's show and our guest is going to be Stephen Perrine. He is the executive editor for AARP Magazine and the AARP Bulletin. Steve oversees health and wellness coverage for the organization. And we're going to be talking about the why and the how behind staying mobile for as long as possible, mobile lifting and bending and all that good stuff. So you're going to want to join in for that so that you too can get up and sit down easily. And as I said, if today's episode struck a chord, please share it with a friend. We are all stronger together. So thank you for tuning in to Boomer Banter. Thank you so much, Ken, for what you shared today.

Thank you for having me.

It's been my pleasure. And thank you all for joining us. I will see you next week.