Restaurant: Impossible the PHENOMENON IS BACK! WE GO BEHIND the SCENES ROBERT IRVINE MAGAZINE Nothing Is Impossible

NOTHING IS IMPOSSIBLE SUMMER 2019 SUmmer cookout Master The Art Of The Open Flame

VALEN KEEFER Transplant Advocate & PKD Survivor restaurant: impossible THE PHENOMENON IS BACK! WE GO BEHIND THE SCENES ROBERT IRVINE MAGAZINE Nothing is Impossible

FOUNDER AND EDITOR-IN-CHIEF Robert Irvine BUSINESS and MARKETING GENERAL MANAGER Matt Tuthill CHIEF OPERATING OFFICER Justin Leonard CREATIVE CONSULTANT Sean Otto VP, FINANCE & MARKETING Joshua Lingenfelter SENIOR WRITERS Gail Kim-Irvine, SJ McShane, Heather Quinlan, Michael Schutz, MD PUBLIC RELATIONS BRICKHOUSE PR CULINARY EDITORS David Sabin Shane Cash, Brian Goodman, Darryl Moiles

CONTRIBUTORS Jay Cardiello, Ryan Coyne, Amber Day, Mike Geremia, Leah Jantzen, David Jester, Andy McDermott, Mike Simone, Vanessa Tib

For advertising inquiries, contact Matt Tuthill, [email protected] For general comments, contact him on Twitter, @MCTuthill

Download Robert Irvine Magazine exclusively at RobertIrvineMagazine.com and stream it on issuu.com. Read it on mobile devices through Apple News, Flipboard, and the Google Play Newsstand.

Copyright 2019 by Irvine Products, LLC. No part of this magazine may be repro- The cover photo appears courtesy of duced in any manner whatsoever without written permission from the publisher Shutterstock.com Robert’s editor’s except in the case of brief quotations embodied in critical articles and reviews. portrait appears courtesy of Ian Span- Contact the publisher at [email protected]. ier. Gear and product photos appear courtesy of their respective manufac- The information herein is not intended to replace the servies of trained health turers. Subject photos appear courtesy professionals. You are advised to consult with your healthcare professional with of the respective subjects unless oth- regard to matters relating to your health, and in particular regarding matters that erwise noted. All other photos herein may require diagnosis or medical attention. appear courtesy of Shutterstock.com. inside the issue ROBERT IRVINE MAGAZINE SUMMER 2019 /// Vol. 4, No. 6

He’s baaaaaaack! Go behind the scenes to see what makes the magic of Restaurant: Impossible, starting on Page 20.

GETTING STARTED FEATURES 36 VALEN KEEFER 4 ROBERT’S LETTER 20 INSIDE THE RETURN The polycystic kidney disease survi- A heartfelt thank you to the fans. Restaurant: Impossible is back and vor is a fierce advocate for PKD and better than ever. Check out our organ donation. 7 IN THE GYM exclusive conversations with con- Our “Summer Sizzle” workout, plus struction manager Tom Bury and 45 DOM FAMULARO why you should get your V02 Max designer Taniya Nayak as they break Meet the motivational author and down their process. measured today. drumming master who wants you to own every present moment. 14 IN THE KITCHEN 31 MASTER THE FLAME Check out Robert’s all-new grilling Robert’s classic recipes for Buffalo 52 PARTING WORDS recipes—including some veggies Our expert helps a reader who’s fall- wings and French onion fondue, plus you’d have never imagined—and ban- en on hard times; a look at Robert’s three brand new cocktail recipes. ish the mundane from your routine. support of Gold Star families.

ROBERT IRVINE MAGAZINE /// SUMMER 2019 3 ROBERT’S LETTER UNFINISHED BUSINESS Restaurant: Impossible is back— and it’s all thanks to you. As I write this, I’m sitting down for what seems like the first time in a month. It’s been busy—bus- ier than usual, if that’s possible. And it’s been so busy, of course, because Restaurant: Impossible is back for a 15th season. I’ve had a lot more travelling and filming to do, and a lot of restaurants to fix. I’m thrilled that Food Network, after green lighting four episodes of R:I earlier this year, fast- tracked brand new episodes for a full 15th season so quickly. There are a ton of restaurants out there who need our help and their owners are plenty thrilled, too. But I don’t get to go out and do what I do just because I enjoy it or because restaurant owners need help. I get to do this again because you showed up and watched the show in such huge numbers that it made renewal a no-brainer. I’m overcome with gratitude for the way you all re- sponded that I’m actually a little lost for words right now. So I hope it suffices to simply tell you thank you. Besides, I’d rather thank you by action than with a long flow- Follow Robert on Twitter, Instagram, and Facebook.

ROBERT IRVINE MAGAZINE /// SUMMER 2019 4 ROBERT’S LETTER

The return of R:I has meant as much to Robert as it has to failing restaurant owners. Read Robert’s column reflecting on what the show means to him HERE. ery letter. That means I intend to find a feature story on Valen ally. Dom is also an accomplished reward your loyalty by deliver- Keefer (Pg. 36), a polycystic self-help author. What he learned ing the best possible show every kidney disease survivor who has by pursuing his passion for drum- single week. We’ve also got brand undergone both kidney and liver ming translates into his terrific new episodes of R:I Revisited, transplants. Valen is an outspo- book, The Cycle of Self-Empower- where I check back with owners ken advocate for both PKD and ment. In our interview, he breaks who appeared on the show in the organ donation. I hope you’ll read these concepts down into advice past, and you won’t want to miss her story with an open mind and you start using to improve your those, either. consider the merits of organ do- life today. In the meantime, this issue is a nation or just donating a couple Lastly, it’s summer, which means special one for fans of R:I. There of dollars to a worthy cause. all-new summer workouts, grill- are two interviews with two peo- We also sit down for an exclu- ing recipes, and gear. We hope ple who make R:I what it is—de- sive interview with Dom Fam- you have as much fun reading this signer Taniya Nayak (Pg. 20) and ularo. Known as “The World’s issue as we did putting it togeth- construction manager Tom Bury Drumming Ambassador” Dom er. Enjoy the summer! And once (Pg. 25). has given drumming lessons to again, THANK YOU! Tom and Taniya sat down with countless professionals and am- RI Magazine GM Matt Tuthill ateurs around the world. Name Nothing is Impossible, for candid discussions about the your favorite band. Whoever it difficulties of delivering quality is, Dom probably coached up the work on an accelerated time- drummer at some point. And frame, how I’ve changed over the now you’re saying, OK, but I’m years, and much more. For fans not a drummer and have no use of the show, these are must-reads! for an interview with a drumming I hope you enjoy. coach. Well, the interview has Elsewhere in the issue, you’ll nothing to do with drumming, re-

ROBERT IRVINE MAGAZINE /// SUMMER 2019 5 FAMILYTHE NEW COOKBOOK BY TABLE ROBERT IRVINE

72 EASY-TO-MAKE FAMILY-STYLE RECIPES 20 ESSAYS OUTLINING ROBERT’S STRATEGIES FOR A HEALTHY FAMILY HARDCOVER WITH BEAUTIFUL FULL COLOR PHOTOS THROUGHOUT GET YOUR COPY AT FAMILYTABLEBOOK.COM ALSO AVAILABLE AT AMAZON.COM IN THE GYM: pro tips THE WORLD IS YOUR GYM Focus less on sets and reps. Just sweat every day. BY PAUL ROBERTS

It’s easy to get caught up in finding the best workout, per A has in it in their head that an wanting to find the “best” work- se. I’m just saying not to get too ideal workout is 60-75 minutes in out before we get started. And caught up in it. In my experience, the gym, divided 60/40 between who’s to blame you? And what we’d all be better served if we weight training and high inten- kind of advice would I be giving spent less time on trying to find sity interval training. Person A you if I argued against finding perfection and avoid mistakes wouldn’t necessarily be wrong. the best for yourself? and more time on just getting But people who has a fixed no- I’m not here to argue against going. Meaning: maybe Person tion of what’s ideal tend to hold

ROBERT IRVINE MAGAZINE /// SUMMER 2019 7 IN THE GYM: pro tips

out for the right time when this exact scenario can be executed. Meanwhile, Person B, who has a more malleable idea of what’s ideal or acceptable, tends to just get going. Maybe Person B also wants to go to the gym for 75 minutes and do the same workout as Person A. But whereas Person A would hold out for the right moment when they can do their full workout, Person B would take the 20, 30, or 40 minutes available to them at any given time and just get something done. Person B says, “Oh well. I can’t do my full workout. I’ll just go for a quick walk/jog/bike ride and do a few biceps curls. I’ll do my full workout tomorrow.” If both these folks got to work out every day, Person A would likely make more progress over time. But life rarely makes way for Person A. In my experience, Person B is almost always the type of per- sonality to make more progress over time. They stay in shape and their weight doesn’t fluctu- ate much over the years. That’s because the unexpected is just about all we can ever really ex- pect. Family and work emergen- cies come up. Life doesn’t care much about our best-laid plans. It’s fine to make them, but we’d all do a little better to be flexible and settle for getting something done, rather than just what we think is perfect. In the end, you won’t just be healthier, you’ll be You’ve got no time to get to the gym, but you have 15 minutes a long flight of happier, too. stairs outside your office. Guess what? You have time for a great workout.

ROBERT IRVINE MAGAZINE /// SUMMER 2019 8 IN THE GYM: WORKOUT

SUMMER SIZZLE Make the most of the sun and heat with this simple fat-burning circuit. DIRECTIONS EXERCISE REPS EXERCISE DESCRIPTIONS Bike Sprint* .25 miles Bike Sprint: Perform the workout as a circuit, Pushup 20 Get on a stationary bike (or a resting only for one minute at the Bike Sprint .25 miles road bike if you prefer) and sprint end of each round. Do four rounds Dumbbell Row 15 each side for a quarter mile, pumping your total, being sure to warm up be- Bike Sprint .25 miles legs continuously without coast- fore the workout and cool down Bodyweight Squat 25 ing. If doing it outside, you could afterward. Bike Sprint .25 miles put the dumbbells in a backpack, DB Curl-to-Press 20 or work out on a track and stop Plank 45 seconds on every lap.

ROBERT IRVINE MAGAZINE /// SUMMER 2019 9 IN THE GYM: WORKOUT

Pushup: Perform standard pushups, keeping your back flat and getting as low to the ground as possible.

Dumbbell Row: Rest your right knee on a weight bench or other sturdy object and brace your upper body with your right hand. With a dumbbell in your left hand, and your back parallel to the ground, row the weight to your shoulder, initiating the pull from your shoulder blade. After 15 reps, switch sides.

Bodyweight Squat: Keeping your back straight and eyes forward, squat low to the ground, getting your thighs parallel to the floor on each rep. Initiate the move by flexing your hips backward. Drive Above: a standard pushup. Below: a dumbbell row. through your heels to return to the start position.

Dumbbell Curl-to-Press: Hold a pair of dumbbells in your hands and curl the weights upward; once the weights are at your shoulders, press the weights overhead to a full extension of your elbow. Return to the start. That’s one rep.

Plank: Lie facedown on the ground, brac- ing your body on your elbows. Keep your entire body straight; you should be able to draw an unbroken line between your ankles, knees, hips, and shoulders. Squeeze your abs and breathe behind the brace. Hold for the allotted time.

ROBERT IRVINE MAGAZINE /// SUMMER 2019 10 IN THE GYM: HEALTH SPOTLIGHT

THE V02 MAX WORKOUT Make the most of the sun and heat with this simple fat-burning circuit. This magazine has spent many amount of oxygen your body can Gantner, M.D., of Get Fit! V02 pages explaining the benefits of utilize during intense exercise. (GetFitVO2.com). “By getting various training methods, most V02 max isn’t just a fitness indi- tested, you maximize your time of which are aimed at getting cator, but one of the best overall and knowing these numbers is you fit. Fitness meaning, to health indicators, and study crucial to making sure you’re lose weight, build strength and after study has shown that im- exercising in the right zone.” endurance, and generally feel proving maximal oxygen uptake According to Gantner’s better. To date, however, we have can greatly decrease your risk of co-founder and partner, Gregory never issued a workout specif- early death. Cuozzo, M.D., V02 max ought ically aimed at increasing one’s “You want to work smarter, not to be the next regularly checked V02 max, that is, the maximum necessarily harder,” says Mark vital sign. A body that can’t

ROBERT IRVINE MAGAZINE /// SUMMER 2019 11 IN THE GYM: WORKOUT

process and use a mass quantity of oxygen under duress is a body that’s in danger. “Your V02 max is your fitness fingerprint,” Cuozzo says, adding, “The heartrate at which your body is burning fat versus when it’s just burning carbohydrates—that’s unique to all of us, and everyone should know it because it’s mod- ifiable through your behavior, through exercise. You get your blood pressure and cholesterol checked. You need to know what your V02 max is.” Gantner and Cuozzo recommend getting checked regularly as a way of assessing the efficacy of your current training regimen. Learn more about how and where you can get assessed at their WEBSITE, and check out the workout in the box at right to start moving your own V02 max in the right direction. To learn more about Doctors Gantner and Cuozzo, click HERE.

ROBERT IRVINE MAGAZINE /// SUMMER 2019 12 IN THE gym: GEAR BARE BONES Get up, get outside, and get ripped with these simple, affordable outdoor training implements.

RUNFast PRO VEST

The RUNFast Pro Max weighted vest fits the spirit of this month’s pro tips column to a T. Make any cardio activity from walking to running to cycling exponentially more difficult and effective and build your core and stabilizing muscles while you’re at it. Adjustable from 12-60 pounds, the RUNFast is a true efficiency multiplier.

Starting at $26, Amazon

BATTLING ROPES

Stripped-down design aesthetics rule our current age, and when you add a single set of thick, durable battling ropes to your training arsenal, you can start to appreciate why. Your body doesn’t really need much when it comes to the training implements you choose; it just wants constant motion. Fix the center of the rope around a sturdy anchor point like a heavy dumbbell and step away with the rest of the length, holding the ends. From there, perform dual slams, alternating slams, overhead arcs, and more. Cardio is great. Cardio with your upper body as the engine is an even better change of pace.

$40, Amazon

ROBERT IRVINE MAGAZINE /// SUMMER 2019 13 IN THE KITCHEN: FOR STARTERS

FRENCH ONION FONDUE Now built for sharing. SERVES 3 MAKE IT the onion mixture and cover with 1) In a pan over medium-low heat, the Cheddar and Swiss. Melt the YOU’LL NEED heat the grapeseed oil. Add the top under the broiler until golden, 1/2 tbsp grapeseed oil onions and garlic and caramelize 1 to 2 minutes (or with a kitchen 1 onion, cut into thin julienne until golden brown, approximately blowtorch). Serve with the toasted 1 clove garlic, sliced thin or minced 10 minutes. baguette. 3 oz brown ale 2) Deglaze with the beer and let it 4 oz beef stock cook out for 3 to 4 minutes. Add THE MACROS 1 tsp fresh thyme leaves the beef stock, thyme and bay leaf, CALORIES: 331 1 bay leaf then bring to a boil. Let simmer for PROTEIN: 12 g 1 tbsp unsalted butter 10 more minutes. FAT: 18 g Kosher salt and freshly ground 3) Add the butter and slowly CARBS: 27 g black pepper incorporate it into the broth so it 1 oz sharp cheddar, shredded thickens the broth lightly, about 1 oz Swiss cheese, shredded 2 minutes. Season with salt and Four 1-inch-thick slices baguette, pepper. toasted 4) Preheat the broiler on high. 5) Fill a small oven-safe bowl with

ROBERT IRVINE MAGAZINE /// SUMMER 2019 14 IN THE KITCHEN: FOR STARTERS BUFFALO WINGS The pub classic, perfected. SERVES 6 MAKE IT and allow excess grease to drain. 1) Preheat oven to 375 degrees. 5) Toss the wings in the hot sauce YOU’LL NEED 2) Toss the wings with the 2 tbsp and serve. WINGS oil and the salt and pepper blend. 2 lbs chicken wings Place on a sheet pan. Cook for 20-30 THE MACROS 2 tbsp grapeseed oil minutes. After cooking, remove the CALORIES: 490 1 tbsp salt and pepper, equal blend wings from the oven and cool for 10 PROTEIN: 22 g 2 cups grapeseed oil, for frying minutes or more. FAT: 43 g SAUCE 3) In mixing bowl, blend the butter, CARBS: 6 g 1 stick (1/4 pound) butter, softened hot sauce, honey, celery seed and 1/4 cup hot pepper sauce, like Frank’s salt until well mixed. 2 tbsp honey 4) Using the remaining oil, reheat 1 tsp celery seed a fryer to 375 degrees F. Add the 1 tsp kosher salt wings to the fryer in batches and Cayenne pepper (optional, for addi- cook until crisp, 2 to 3 minutes. tional heat) Once crisp, remove from the fryer

ROBERT IRVINE MAGAZINE /// SUMMER 2019 15 IN THE KITCHEN: MIXOLOGY BROADEN YOUR PALATE When you sip a great cocktail, you won’t care that it’s not made with your favorite spirit—and you might even discover a new one.

BY MARAT MAMEDOV, Boardroom Spirits A man walks into a bar and the bartender asks what he’s having. The man replies, “I’ll take a whiskey drink.” The bartender replies, “I make the best whiskey drink!” Excited, the man orders it and waits. The bartender returns with a shaken bourbon served up. Technically the man received what he ordered, and the bartender did his job, but what if a dilut- ed whiskey is not what you’re into? When a bartender asks you what you like to drink, or more common- Cosmopolitan which is completely Last Word, to a refreshing a crush- ly, what spirit do you like, people different than a dirty vodka Marti- able Gin and Tonic all the way to a will generally specify vodka, or nis or a sweet Lemon Drop. traditional spirit forward Martini whiskey, or rum, or tequila, etc. Maybe something boozy like a with a Twist. The issue is you’re describing a Vesper is what you were feeling. The point is, when ordering a specific type of category of alcohol All these contain vodka but are drink, get out of your comfort without the important descrip- dramatically different drinks. This zone and bypass the “spirit of tors of what you like to drink. For is true of all spirit categories. The choice” question altogether. In- example, say you respond with disparity only gets larger when stead, tell the bartender what you “Vodka.” Vodka is one of the most getting into categories with more like to drink with key descriptors versatile spirits that can be made flavor. For gin, you have the bitter such as: spirit forward (boozy), into a tart and herbal play on a Negroni, the citrusy and herbal fruity, citrusy, sweet, tart, bubbly,

ROBERT IRVINE MAGAZINE /// SUMMER 2019 16 IN THE KITCHEN: MIXOLOGY

The “Painkillerr” made with two types of rum, shown with optional garnish.

spicy, herbal, puckering, or bitter “KNEE BUCKLER” 1 oz pineapple for example. These descriptors have YOU’LL NEED 1 oz fresh squeezed OJ the potential of opening your palate 1 oz Northbound Rye (equivalent MAKE IT up to spirits that you may have nev- high rye whiskey, such as Lot 40 or Shake and serve over crushed ice er known you like. Old Potrero) in a ceramic tiki mug. Garnish with I’m sure we’ve all had our bad gin 1 oz Boardroom FRESH Ginger freshly ground Nutmeg and Pine- experiences and we know people Vodka apple wedge who outright avoid the category. 1 oz honey syrup However, there are many styles 1 oz lime juice “LAST WORD” of gin and when used in cocktail MAKE IT YOU’LL NEED according to your palate, gin is a Shake and strain over crushed ice. 1 oz London Dry Gin (yes, the wonderful spirit to work with. The Garnish with a lime wedge. Christmas-tree-in-a-bottle stuff) issue is, as a consumer, when you 1 oz green chartreuse only think about the spirit choice, “PAINKILLER” 1 oz Luxardo maraschino you are preparing your mind and YOU’LL NEED 1 oz lime juice palate to search for the piney taste 1 ½ oz aged Jamaican rum MAKE IT and decide that you don’t like it ½ oz Aged overproof (not 151) Shake and strain into a stemmed without giving the drink a fair Carribean Rum glass. Garnish with Luxardo cherry shake, forgive the pun. 2 oz coconut cream (optional).

ROBERT IRVINE MAGAZINE /// SUMMER 2019 17 IN THE KITCHEN: GEAR GRILL ESSENTIALS Everything you need to master the open flame.

GRILL TOOLS

This handsome stainless-steel set doesn’t just include the standard tongs, spatula, grill fork, and grill brush; there’s a matching corkscrew, eight corn holders, and four skewers to make kabobs. Handles engraved with an artful design. There’s a lot here for the price. $22, Amazon

SPICE BLENDS

CHAR-BROIL SMOKER Whether you’re making ribs and steak, or just want to add an exotic Don’t just grill this summer, but twist to burgers and dogs, these four smoke like a pro. Ribs, brisket, unique spice blends will elevate your wings, and more—are all greatly backyard barbecue. This set of four improved by a wood-fired smoker. blends includes Cajun blackened, This unit from Char-Broil makes it Caribbean, chipotle and honey, and easy to build and maintain fires— Vermont maple. Single-origin sourc- and most crucially, keep a steady ing ensure these deliver pure flavor temperature—and to conduct and nothing else. conventional grilling. For the price point, this one covers everything $36, Uncommon Goods you could want.

$150, Dick’s

ROBERT IRVINE MAGAZINE /// SUMMER 2019 18 LET’S HELP OUR

HEROESText GIVE to 813-536-5006

The Robert Irvine Foundation is a not-for-profit organization dedicated to enriching the lives of our military personnel, first responders, and their families. 100% of all funds raised go directly to those who need it most. To learn more about Robert’s commitment to our military and first responders, please visit RobertIrvineFoundation.org THE RETURN OF RESTAURANT: IMPOSSIBLE A CONVERSTION WITH TANIYA NAYAK

Designer Taniya Nayak and contractor Tom Bury help Robert shoulder the burden of turning around failing restaurants every week on Restaurant: Impossible. They’re so integral to the success of both the show and the revamped restaurants that it’s hard to imagine R:I without them. Here in Part I talk toTaniya about creativity on a tight budget and the pressures of working under a severe time crunch. Read Part II with Tom on Page 25.

INTERVIEW BY MATT TUTHILL

ROBERT IRVINE MAGAZINE /// SUMMER 2019 20 INTERVIEW: TANIYA NAYAK

After so many years on the show, Taniya says continues to raise her own bar. “We know Robert’s standards and expectations and we’ve now adopted them to be our own standards and expectations.”

Robert Irvine Magazine: A lot a long, so, now for the new season years since we started the show so has changed from the first run of they were like, “You know what? we all know what the expectations the show to the second. In terms People want to see this, it’s a good are. We know Robert’s standards of what you bring to the show, idea to share it.” So we share it. and expectations and we’ve now viewers will be quick to notice adopted them to be our own stan- that you now have a computer RI: Some of the restaurants that dards and expectations. We never model of what you’re going to you guys have taken on seem a want to leave a restaurant in a way do and you present that before lot more challenging. Robert has that any of us would ever want to everyone gets to work. What was said that you guys are getting be left if someone else came in and the genesis of that? later and later and really having redesigned our homes or our busi- Taniya Nayak: To be honest with to push the opening times. Tom nesses. So, we always make sure you, we’ve always done them even attributed it to you guys wanting that what we’re doing is being done in previous seasons. They just to outdo yourselves every sin- correctly and for longevity. So, if never really showcased it. I have a gle week. Do you feel that same it’s doing a floor, it’s a commercial design firm based in Boston and pressure? grade floor and it’s going to be we’ve been doing those models for TN: Absolutely. It’s been nine installed properly. If it’s furniture,

ROBERT IRVINE MAGAZINE /// SUMMER 2019 21 INTERVIEW: TANIYA NAYAK

we’re looking for furniture that’s because, for viewers watching, entire run, maybe early on we commercial grade that will with- I want them to remember the weren’t as familiar and goofing stand the test of time. restaurant. I don’t want them to around with one another. But I feel But in addition to that, we’re also say, “Oh it was that restaurant like Tom and I, we are brother and trying to create unique moments that you did. I think it was in the sister at this point; we pick on each that tell a story, and that tie the Midwest or I think it was on the other, but we love each other. And owner to the space so that they feel west coast.” I want them to know so we just love to give each other really proud of it. They should feel at the end of that episode without a hard time it makes us all laugh. like it’s theirs, and sometimes that a doubt who they are and where And then Robert, of course, he takes a little creativity and thinking it’s at. thinks it’s hysterical and he loves outside the box. So yes, they take a RI: You and Tom are more like to jump in. In fact, Robert’s the little longer sometimes. characters on the show now, instigator a lot of times, between me and Tom picking on RI: From a design each other. standpoint that’s always “I’m just super been the most interest- RI: Robert’s intensity is ing thing about watch- a huge part of the show. ing you work, because I grateful. Tom, How do you deal with it would never be able to when he is not happy how define what your partic- things are going? ular style or tastes are; Robert, and the TN: I’ve seen a big you’re so great at taking change in Robert over the what is there and what years. In the beginning, those people are about, crew... we’re such a he used to scream and and making it some- shout a lot and it would thing that’s meaningful family and it makes be intimidating and a to them. Not just some- little scary. But I’m so thing that’s aesthetically grateful for it, and I’ve pleasing to you and to going to work fun.” told Robert this many other designers. times. I feel like he’s made TN: Exactly, it’s all about them. where we get more of the banter me a better business person, a But it’s funny, we internally have between you guys and the gentle better leader, a better manager a joke between Robert, Tom, and ribbing. There was a moment in of these projects, and that’s why I that there’s always this sign wall. one of the new episodes where I feel like to this day we get done So you’ll find on every single you said, “Well this is the first on time. Not that we get done on restaurant that we do, I will always time I’ve ever done tile like this,” time all the time, sometimes we have the name of the restaurant and Tom said, “ You still haven’t don’t, but I feel like it’s running in a huge sign on the inside of the done tile. I’m doing it.” Is the a lot smoother. We’ve become a restaurant. Which if you think camera picking up stuff that has well-oiled machine. about it, when you frequent a always been there? Or are you But to get back to the point, Rob- restaurant you don’t typically see guys opening up more now? ert has a different way about him the sign on the inside. TN: We’ve always had the ban- now. It’s a more silent command RI: That’s true. ter, and I feel if you look back on of the situation. It’s more with his TN: I always put it on the inside shows over the duration of the heart and less from his mouth.

ROBERT IRVINE MAGAZINE /// SUMMER 2019 22 INTERVIEW: TANIYA NAYAK

RI: In one of the most recent episodes Robert looked at the camera and said, “Listen, we’re all working really hard, and it’s very late, and those people have been waiting outside for over two hours so you should get that camera out of my face.” It was a very real moment. Very heartfelt. Not shouting at everyone to go faster. TN: It’s true. It’s across the board, too, not just with us. I see it with the owners and how he ap- Just as Robert needs to work with the existing type of cuisine the restaurant is proaches them. I would known for, Taniya can’t design from scratch. Rather, she needs to incorporate say he’s got this magic specific design elements that will be meaningful to the owners. key where he can un- lock their deepest, most personal setbacks, what’s Food Network, I’ve been doing TN: Exactly. holding them back. I don’t know shows for the last 15 or 16 years of how he gets this out of people, but my life. Every one of these shows RI: What were you doing before he gets it out of them. He really has is typically budget-based, so you you got into TV? a gift for that. need to come up with these take- TN: I went for my undergrad in away DIY projects. It really starts business marketing at UMass Low- RI: At what point in your career to make you think outside the box. ell, and then I worked for a few did you figure out how to take And I get a lot of people who say years doing a bunch of jobs that I cheap materials and MacGyver to me, “Don’t you wish you had hated and I just wasn’t happy. I just them into uses that they were more time and more money to do wanted to go back and do some- never intended for? I’m sorry for these restaurants?” And I tell them thing that I loved, and I always doubting you still at this point, every single time, “No way.” As for loved design. My dad’s an architect but every time you start paint- time, it’s a luxury to be able to see a so I always grew up around it. I ing some cheap plastic trinket, restaurant from start to completion went back to get my Master’s in ar- I’m saying, “How is that going to in a 24- to 30-hour timeframe. It’s chitecture at the Boston Architec- work?” and then it’s, “Holy cow very satisfying. As for the money, it tural College, and when I was on that worked.” Where did you get makes you that much more cre- the very tail end of the program, that from? ative when you don’t have the extra there was an audition for a show TN: That is like the biggest cash flow. on ABC Family and it was the cre- compliment ever so thank you for ators who made Queer Eye on Net- saying that. Between HGTV and RI: Art from adversity. flix. I auditioned for that show on a

ROBERT IRVINE MAGAZINE /// SUMMER 2019 23 INTERVIEW: TANIYA NAYAK

recommendation by the director at per year of those. They’re revamp- definitely say I love doing this job. my school that all the students go ing all of them. But from a business standpoint, and audition because he thought it has certainly helped me not it would be a really fun learning RI: Has the show changed your have to justify myself to potential experience. I went, and then I got life? It had to have increased de- clients. it and that kind of changed the rest mand for your services. I’m just super grateful. I’m really of my life. TN: Yes, but let me just start by grateful that I have those guys in saying, from a personal standpoint, my life, Tom and Robert and the RI: And when you’re not filming I love doing this show. I love it rest of the team. We’re such a fam- R:I, what kind of work are you so much. I love the team, I love ily and it makes going to work fun. doing at your design firm? what we’re able to do for people, If you’re not having a good time TN: My firm is called Taniya helping people, and I love the fact doing what you do then, don’t do it. Nayak Design and we do predomi- that we get these just beautiful nantly hospitality projects. We do a before-and-after transformations Want to have Taniya design a lot of restaurants, like Ruth’s Chris in such a short window of time. If project for you? Check her out on the Steak Houses across the country. you do what you love then great web at TaniyaNayak.com and follow We’re averaging about five to seven things come from that, and I can here on Twitter: @taniyanayak.

Tanyia shares in an end-of-show hug with another happy owner.

ROBERT IRVINE MAGAZINE /// SUMMER 2019 24 THE RETURN OF RESTAURANT: IMPOSSIBLE A CONVERSTION WITH TOM BURY

Contractor Tom Bury and designer Taniya Nayak help Robert shoulder the burden of turning around failing restaurants every week on Restaurant: Impossible. They’re so integral to the success of both the show and the revamped restaurants that it’s hard to imagine R:I without them. Part I with Taniya is on Pg. 20, Here in Part II, Tom talks working on three hours’ sleep, managing Robert’s outbursts, and how R:I changed his life.

INTERVIEW BY MATT TUTHILL

ROBERT IRVINE MAGAZINE /// SUMMER 2019 25 INTERVIEW: tom bury

Robert Irvine Mag- azine: The magazine has followed up with a lot of restaurants from the original run of the show and the first thing we ask them is, “How have the renovations held up?” Not one person has said “Oh, well, after six months, this thing started to fall apart.” They all say the craftsmanship has been basically perfect. The question is: if a private citizen outside of the TV show paid you for a big renova- tion, you wouldn’t try to do it in two days. So, While Robert formulates a new menu and financial plan for failing how are you able to de- restaurateurs, Tom’s work is ongoing; he typically only sleeps three hours liver the same quality between Day One and Day Two of filming. of work when it’s done under duress on R:I? So, we spend time doing things pretty easy argument for me to win Tom Bury: Well, at the end of an that I know will last. Sometimes, because I just say no. And I know episode I’m always saying, “Oh, I that means using a couple of tricks Robert won’t let me do it. He doesn’t wish I had more time to do this. I in our bag, or using materials that want it if it’s going to be cheap. wish I had more time to that.” With I know will last over time. But The designers are always trying that being said, we build restau- we do pride ourselves on making to push the envelope, so God bless rants and I understand durability. sure that everything is made for a them. They’re trying to do things And we all actually care about the restaurant. inexpensively and make an impact. restaurant, not just about the TV The designers do a great job That’s hard to do. But I’m very show. Because anyone can make also, working with me on that and happy to hear that people aren’t something for a TV show. I can finding new materials and new reporting issues. There have been make a bunch of pretty things that ways to use durable things in these over 160 episodes of the show and look great on camera that’ll fall restaurants. Because to be honest, I think three times we had to go down in a week, and then we can when I see something that I know back and make some additional walk away not care. But we care. won’t last, I won’t do it. So, it’s a repairs where they called us a few

ROBERT IRVINE MAGAZINE /// SUMMER 2019 26 INTERVIEW: tom bury

weeks later. building this wall and I had to take TB: We always, always work And we’ve learned from those it outside, pre-frame the wall in six together. It’s their design 100% and mistakes. We’re at a crazy level different pieces, and make it like it’s not that they have to, but they because of all the years that we’ve a Lego puzzle. That way, when the want to collaborate. So, they’re been doing this. guys were done with the floor, we always throwing things out there could bring it in and assemble it on and saying, “Hey, we were thinking RI: That answer makes perfect Day Two. And that’s what we did. about this. How can we make this sense, but every homeowner has It wasn’t the ideal way to do it. happen?” I’ll bring ideas to the had the experience of hiring a It took a little longer to do it that table based on that and then Tani- contractor for a simple job and way, but I knew I had to start or we ya’s like, “Ooh, I like that. What if then they discover rotted support would not get the project done. So, we did this and this?” We really beams or something like that and I’m always kind of working ahead work it together because, besides they’re into something the design, I’m also think- ten times bigger than ing about cost and time. I what they thought it “We spend a lot of always want to get to the would be. solution that will give them TB: We always have 100% what they want on issues. Every single time doing things budget, on time. construction job is going We worked together for to have an issue. And I so long now that we’re always account for issues. that I know will last. brother and sister. The nice I’m always leaving time part is I never question her in my schedule for the designs because I’ve seen unknown. It does add Anyone can make the results so many times time to the schedule a lot and they’re always so beau- of times. Sometimes, it something that’ll fall tiful. So, if there’s some- results in either cutting thing where I’m like, “Ooh, a project or doing some- that looks a little weird,” thing else, or streamlin- down in a week.” I literally shut my mouth ing or simplifying some- and just do it because I thing. trying to figure out what’s going to know at the end, it’ll be perfect, The second we start demolition, impact our time. I’m never work- like, “Wow, T. That looks amazing. I’m already thinking about the end ing on one project. I’m working on It always does.” of that first day and I have a list all the projects all the time. of things I need to get done and if RI: In the show promotion, a lot I can get them done. I’ll give you RI: You work most of the time is made of the $10,000 budget bean example from a recent episode: with Taniya Nayak. Does she ing the absolute limit of what you We came across a major problem know your skill set well enough guys can do. But it’s always been tearing up tile and discovering at this point where she doesn’t kind of unclear to me, as a viewer, that the sub-floor was just horri- have to ask you any questions? if that budget belongs to you and ble. The guys had to skim coat the Or do you still need to have a lot Taniya entirely. What happens if entire floor, and they were in our of input with her in the design Robert needs to use some of that way the whole time. So, we had before everything is presented to if the restaurant needs new plates to shift gears. I had planned on Robert in front of a camera? or something like that?

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TB: The $10,000 budget is technically the whole thing. But will it go slightly over sometimes if we run into a huge problem? Or, if they need new plates and silver- ware? Sometimes, but never by a lot. Any construction budget, you always have to have a contingency budget. I tell my clients that no matter what because there’s always something you’re missing. It’s still a huge win. The results they get are usually worth $75,000 to $100,000.

RI: How much do you sleep between Day One Day Two? TB: I try to get at least three to Tom and Taniya have become proper characters on the show, a four hours with the guys. The far cry from filming the pilot episode when Tom said, “I thought I’d reason is we found that working never see any of these people again.” through the night, not sleeping at all, does not speed up the process RI: Did you have a typical right in my wheelhouse, so they because when you’re not sleeping, contracting business before R:I? dragged me in to do it. We were all the stuff you’re doing in those last Contractors don’t usually fly in the middle of a huge project at couple hours is really slow and in- around the country. the time when they asked me to do efficient. It makes no sense. By get- TB: Exactly. We did have a very this. I said, “You guys are crazy. We ting three hours of sleep, the work typical business and doing stuff don’t have time to go play around I can get done in that first hour we in the tri-state area. But we were on a TV show.” But we did it and I start is more than I would get done building a lot of restaurants before loved it. in those three hours of sleep. we got on the show. It’s kind of like our niche because we know them RI: Robert has had his moments RI: What do you do when you really well. They’re very complex on the show where we see that are not filming Restaurant Im- and we thrive on that. But since he’s yelling at you or your crew. possible? the show we do take on these odd- How do you manage those mo- TB: I do the same thing. I build ball projects and do crazy time- ments of intense stress with him? restaurants. We do a lot of phar- frames. I get asked to do a Restau- TB: We always call it the Robert macies, too. Oddly enough, we do rant Impossible style thing all the Factor. Just like me and Taniya are these pharmacies based off our time. It’s become a style now. like brother and sister, me Robert work on Restaurant Impossible. are just brothers. He’ll yell at me We fly all over the country, and RI: How did Robert find you? we’ll genuinely get in an argument, do them in six days or seven days, TB: I did the pilot. The designers and two minutes later, we’re joking almost like an extended Restaurant that were cast on the show, I had around and laughing. It’s that kind Impossible. Totally different bud- built a lot of restaurants for them. of relationship where we don’t take get, but same concept. We’re able They knew the show seemed to anything personally. It’s work. to get in out quickly. be complex and they knew it was I think his yelling, a lot of times,

ROBERT IRVINE MAGAZINE /// SUMMER 2019 28 INTERVIEW: tom bury

people take it the wrong way. To RI: You better come to him with Sure, I have a schedule in my me, it’s kind of positive because solutions and not problems. head, but we’re talking about he comes in and he’s pushing me TB: He’s not a no guy. You know hours. When one thing takes 20 because he knows he can get more him. minutes longer or a half an hour, out of me. He’s milking every drop. times two, times three… all of a He’s like, “I know you can do it.” RI: Off camera, he has men- sudden, we’re talking about two Sometimes, I need that kick in the tioned that the show is running or three hours late. In the grand ass. Just like the restaurant owners late on that second day and peo- scheme of things, that’s nothing. need it, I sometimes need it be- ple are waiting very long outside But for the show it makes a very cause on Day Two, I’m exhausted. the restaurant. Why do you think big difference. Maybe I’m trying to mail some- things are taking longer in this thing in and he’s like, “Tom, come new season? RI: As you look back on all on. You can do better than this.” TB: The problem with the new these episodes and being able to So, he comes in and he yells and season is that we are literally out- change so many lives, how does he’s like, “This is unacceptable.” I doing ourselves every week. Rob- that make you feel? I know your hate to say, but he’s usually right. ert genuinely has been coming in business has grown, but I’m And if he doesn’t like something, every week and saying, “This is my asking more about your personal he’s also open to suggestions. So, favorite restaurant.” It’s become the fulfillment. we’ve learned and Taniya’s learned joke on set that he’s been saying it TB: That truly is one of the that you can’t just argue with the constantly. But we’ve been outdo- driving forces behind me working man and say no. You come up with ing ourselves. So, we’re just trying on the show and all of us killing a better solution. Saying no to him to do more and more and make the ourselves like that, week in and is not the answer. restaurants better and better. week out. It’s because we truly care. Seeing those people’s face on the second day, and just genuinely being able to do something amazing for somebody you don’t know, it really does feel good. Then hearing these success sto- ries makes us even more motivat- ed. It’s amazing to hear someone that was $600,000 in debt made $3 million last year. All it took was us coming in and kicking them in the butt for two days, and redoing their restaurant with 10 grand. It was a total game changer for me. I was running around building restaurants, very happy. And all of a sudden, here comes this TV Tom and Taniya acknowledge Robert has shifted tactics, using less show, which was one fun day that shouting to get his point across when he’s disappointed. But even I thought I’d never see any of these the shouting, according to Tom, is taken the wrong way by many. people again. Then it turns into “Sometimes I need it, because on Day Two, I’m exhausted.” me marrying one of the producers,

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Tom and Taniya account for what they call “The Robert Factor” and won’t shoot down any idea until proposing a workable solution. “He’s not a no guy,” Tom says. and running around the country TB: I was actually seeing Robert is going to take full with Robert, doing a hundred somebody when I met her. We credit for hooking us up because something episodes, being in did the pilot and there was a he did. On that pilot episode, I almost every single state of this huge break between the pilot think he got a vibe that she was country at least one time if not and when it aired and when the into me a little bit. So, he was multiple times, and learning how rest of the shows got picked up. like a five-year- old in the mid- you could do things differently in In that time I had become single dle, going, “Someone’s got the construction, and how to speed and we chatted again on the hots for you, Tom.” But he did things up, which I’m using at my next one. We exchanged num- bring it to my attention because everyday restaurants right now. bers. I was living in Hoboken I’m kind of blind to that stuff, I at the time and I was like, “Hey, guess. RI: You marrying a producer is I’d love to come down and take a wonderful sub-plot in all this. you out to dinner.” That’s how it Interested in hiring Tom and his TB: Yeah, it is. She basically hired started. Been dating ever since, company for a dramatic transfor- me. She was my boss. now we’ve been married for mation of your own? Check him three years and we have a one- out on the web at Division9dc. RI: How did you ask her out? year-old. com and Tom-Bury.com.

ROBERT IRVINE MAGAZINE /// SUMMER 2019 30 ROBERT IRVINE MAGAZINE /// SUMMER 2019 31 GRILLIN’ & CHILLIN’

GRILLED EGGPLANT SERVES 4 MAKE IT 5. After the eggplant is just cooked 1. Using a fork, poke holes in the through, cut in half, top with basic YOU’LL NEED eggplant starting at the top and tomato sauce, sliced sausage, and 2 whole eggplant going to the bottom, the entire way crumbled feta. 2 tbsp grapeseed oil around. 6. Place back on a low grill and 2 tsp Kosher Salt 2. Place eggplant on a sheet tray cook for approximately 7 to 10 2 cups tomato sauce and coat with grapeseed oil, and minutes. 3 tbsp crumbled feta cheese kosher salt. Allow to sit for approxi- 5 basil leaves, torn mately 2 hours prior to cooking. 1 spicy Italian sausage, grilled and 3. Place eggplant on medium to a THE MACROS sliced low grill, and cook for 30 minutes CALORIES: 302 turning frequently. PROTEIN: 10 4. It is OK to have some char but FAT: 20 don’t let the eggplant burn. It can be CARBS: 26 hard to see because of the eggplant’s dark color.

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ASIAN MARINATED CHICKEN THIGHS SERVES 3 MAKE IT utes on each side, or until internal 1. Create the marinade by mixing temperature reaches 165 degrees. YOU’LL NEED the soy sauce, maple syrup, chili 6 chicken thighs, skin on paste, cilantro, garlic, and ginger in THE MACROS 2 tbsp soy sauce a large mixing bowl. CALORIES: 495 1 tbsp maple syrup 2. Add chicken thighs to the mix- PROTEIN: 64 1 tbsp chili Paste ture and allow to marinate for at FAT: 22 6 oz cilantro, chopped least 24 hours prior to cooking. CARBS: 5 2 cloves garlic, minced 3. Season chicken thighs lightly 1 thumb ginger, minced. with salt and pepper. Place on hot grill and allow to cook for 8 min-

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GRILLED ESCAROLE SERVES 4 MAKE IT 4. Season with salt and pepper and 1. In a mixing bowl add escarole, 1 serve. YOU’LL NEED tbsp grapeseed oil, salt and pepper. 3 heads of escarole, halved 2. Place escarole on a hot grill and THE MACROS 2 tbsp grapeseed oil cook for 3 minutes, allowing it to CALORIES: 175 1 cup white beans get a light char. PROTEIN: 7 1 cup red onions, sliced 3. Place in a mixing bowl with FAT: 8 2 tbsp grated Parmesan cheese beans, sliced onions, Parmesan CARBS: 20 Zest and juice of 1 lemon cheese, remaining grapeseed oil, ½ cup red wine vinegar lemon zest, juice and red wine vinegar.

GRILLED ROMANO BEAN & TOMATO SALAD SERVES 4 MAKE IT GINGER VINAIGRETTE 1. In a large mixing bowl, add Ro- 1. In a large mixing bowl, add YOU’LL NEED mano beans, tomatoes, and season champagne vinegar, garlic, honey, SALAD with salt, pepper, and grapeseed oil. and ginger. 15 Romano beans, cleaned 2. Place the Romano beans and 2. Slowly incorporate grapeseed oil, 2 heirloom tomatoes, quartered tomatoes on a medium hot grill and making an emulsion. 1 tbsp goat cheese, whipped allow to cook for 5 minutes on each 3. Season with salt and pepper 1 tsp black pepper side. 2 oz purple basil 3. After the Romano beans come off THE MACROS 2 tbsp ginger vinaigrette the grill, cut in half. CALORIES: 169 8 cherry tomatoes 4. Toss tomatoes, beans, basil, with PROTEIN: 3 3 tbsp grapeseed oil ginger vinaigrette. Season with salt FAT: 15 and pepper. CARBS: 7 GINGER VINAIGRETTE 5. In a mixing bowl, add goat 2 thumbs ginger cheese and ground black pepper. 3 cloves garlic 6. Place mixed goat cheese on 2 tbsp champagne vinegar the bottom of the serving vessel 1 tbsp honey and top with Romano beans and 6 tbsp grapeseed oil tomatoes.

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BEEF & PORK SLIDERS SERVES 12 MAKE IT 6) Combine the mayo-mustard 1) In a saute pan over high heat, mixture with the lemon juice and YOU’LL NEED add the butter, onions, white pep- shredded romaine. Spread this over 4 tbsp butter per and 1 tsp salt and cook until the bottom of each bun. Top with 1 cup yellow onion, thinly sliced butter has melted. a burger, some caramelized onion, 1 tsp white pepper 2) Reduce the heat to medium and and cheese of choice. Add top bun 2 tsp kosher salt, divided finish cooking the onions until and serve. 12 oz 80/20 ground beef slightly browned on the edges, 7-8 12 oz ground pork minutes. THE MACROS 1 tsp black pepper 3) Mix the beef, pork, remaining CALORIES: 389 1/4 cup equal parts tsp of salt, and black pepper in a PROTEIN: 256 = 21 - Mayonnaise bowl. DO NOT overmix or the FAT: 22 - Mustard burger will be tough. CARBS: 19 1 tsp lemon juice 4) Portion the meat into 12 balls, 2 1 cup romaine hearts, thinly sliced oz each, then flatten into patties. 12 slices cheese of choice (Gruyere, 5) Grill the burgers on medi- baby Swiss, or Gloucester recom- um-high heat for 4-5 minutes per mended) side, or until internal temperature 12 petit slider buns, toasted reaches 160 degrees.

ROBERT IRVINE MAGAZINE /// SUMMER 2019 35 THE INVINCIBLE VALEN KEEFER

Photo by Trinity Walker Keefer A polycystic kidney disease survivor, Valen Keefer’s life has been a long series of complicated surgeries—including two transplants—and countless setbacks and near-misses. So why is she still smiling? BY MATT TUTHILL

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Valen delivering a speech for the University Kidney Research Organization. Valen’s incredible journey and passion for advocacy has made her the ideal spokesperson. You can watch the full speech HERE. Bill beside her, as she grappled with PKD, which afflicts over half a She’s been defying the odds the most important decision of her million people in the U.S. and 12.5 from the very beginning. Long life. Pam, early on in her pregnancy million people worldwide, riddles before she knew she had polycystic with Valen, was scheduled to have the kidneys with fluid-filled cysts, kidney disease. Long before that an abortion that day. Pam’s doctor greatly reducing their ability to disease caused both kidneys to had said the procedure would be carry out their crucial function of blow up to the size of footballs and wise on account of the fact that Pam filtering waste products from the require a transplant at the age of suffered from polycystic kidney dis- body. In turn, this can lead to high 18. And long before her liver, with ease (PKD) and stood a 50 percent blood pressure, kidney and liver malformed bile ducts that caused chance of passing it on to her child. cysts, cyst bleeds, aneurysms, di- sepsis, gave out and required anoth- Pam and her husband Bill already verticulosis, and heart problems. In er transplant. had one child, but had learned more some cases—like Valen’s—the cysts To get the full scope of Valen about the difficulties of PKD in the cause the kidneys to exponentially Keefer’s against-all-odds story, you intervening years. And on that fate- increase in size. There is no cure. have to go back to before she was ful day, they were only six months That grim reality of PKD swirled born, with her mother Pam Cover removed from losing Pam’s mother in Pam and Bill’s minds as they sat sitting in the parking lot of York Pauline to the disease. To spare an- in the car, staring around at the Hospital in Pennsylvania in 1982, other soul from the agony of PKD, other cars in the parking lot. But for tissues in her hands, her husband an abortion felt like mercy. as much as they couldn’t bear the

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thought of sharing this disease with another person, Pam had another image she couldn’t get out of her head. Some days prior, she went for a walk and witnessed a mother pushing her child in a stroller. She made eye contact with the child, and later told author Dennis McCloskey in his biography of Valen, My Favorite Ameri- can, that the child gave her “a penetrating look… I knew immediately those beautiful eyes were telling me to have this baby inside me.” Pam didn’t tell Valen about the near-abortion until 2007, when her daughter was 25 years old. But by that point, Valen was already deep into a medical odyssey that would see her receive not just kidney and liver transplants, but spend seven months on dialysis, six months on a feeding tube when she came down with pancreatitis, receive over 70 blood transfusions, and undergo dozens of other procedures and surgeries to treat everything from scolio- sis to skin cancer. Her medical history is a morbid, but clichéd punchline. Indeed, if she didn’t have bad luck, it seems she’d have no luck at all. And yet, despite life pummeling her at nearly every turn, you would be hard- pressed to find anyone more in love with life itself. Valen’s gratitude is boundless, and extends to everyone from her doctors to random people who drop by to comment when she posts on Instagram, where she flashes her movie-star smile for hundreds of pictures, all of which contain a callback to her overwhelming sense of gratitude, to PKD awareness, or an up- coming fundraiser. Valen’s “thank you” comes from the heart, and she says it con- Valen, with her kidney donor Sally Robertson. “None of us know how long stantly. Suffice it to say she held no ill will we’re here,” Sally says. “We don’t. But I think we’re to make the best of toward her mother, and instead thanked the time that we have. We’re to love other people in the very best way her for being brave enough to go against that we can while we’re here.”

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Left, Valen’s husband Noah greets her as she awakens from liver transplant surgery. At right, still recovering several days after surgery. Interested in learning more about being an organ donor? Visit donatelife.net. her doctor’s recommendation. mind-blowing and surreal,” Valen and roomed together at Millersville Valen’s deepest, most heartfelt says, “and still hard for me to com- University in Pennsylvania. That’s gratitude, however, seems reserved prehend seventeen years later… It’s when Valen’s kidney condition, for her donors, both her living something that I can’t even explain which had worsened throughout donor, Sally Robertson, who gave looking at Sally, just thinking of her senior year of high school, up a kidney for Valen back in 2002, how selfless she is.” bloomed into a critical emergency. and her deceased liver donor, whose Valen and Sally connected via Sal- Valen spent the next year in the family she hopes to meet some day. ly’s daughter, Emily, who met when hospital as doctors tried a number (Valen wrote a letter to the family they were in eighth grade. Sally had of procedures and medications to of her deceased donor; that family been vaguely aware of Valen’s health drain the cysts and stop the bleed- then has the option to reply or not complications over the years, but ing, but nothing was effective. All on their own timeline.) didn’t get the full picture until Emi- the while, Valen’s kidneys contin- “This gift is… miraculous and ly and Valen graduated high school ued to grow to such unfathomable

ROBERT IRVINE MAGAZINE /// SUMMER 2019 39 VALEN KEEFER proportions that strangers, thinking time because it would be red. I was Sally heard of the situation, she she was well into a pregnancy, didn’t losing so much blood that they were immediately volunteered. hesitate to ask her for her due date. giving me transfusion after trans- Sally, a deeply religious and spiri- It was disheartening, but the least fusion to replenish it. And then tual woman, says she made a leap of of Valen’s worries. The kidneys were they got to where they looked at my faith that felt like true destiny. so huge they pushed up against her parents and said, ‘There’s nothing “I could feel the Lord saying to lungs, making it difficult to breathe. more we can do.’” me, ‘You’re going to do this. This is “And it was just constant looking Valen’s parents wouldn’t hear of what I have planned for you,’” Sally in the toilet,” Valen says. “I re- it, and transferred Valen to Johns recalls. “And I really had a peace member my mom and I standing Hopkins in Baltimore. Specialists at about it. In my heart, I knew it was at Hershey Medical Center and we the hospital decided to remove both going to work.” just wanted to see yellow pee. And kidneys and place Valen on dialysis The transplant wasn’t just suc- we just were so disappointed every until a donor could be found. When cessful, it marked a major turning

Sally and Valen celebrate the anniversary of Sally’s donation. This summer marks seventeen years since the kidney transplant.

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Above, with Noah Keefer, whom she married in 2011. At left, the liver transplant scars on Christmas Day 2018, four months after surgery; she’s wearing a bow to denote that she’d been given an incredible gift. Valen has over 60 inches of scars on her body from various surgeries. Below, treasuring each sunrise and every breath of fresh air. Follow Valen on Facebook, Instagram, and Twitter.

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point in Valen’s life. When she was back on her feet, she dove into her advocacy work for PKD awareness and, more generally, for organ donation. In 2008, she became the subject of My Favorite American. She was energetic and productive, but a new normal had taken root: twenty pills a day and monthly labs to ensure her body wasn’t rejecting the new kidney. A short time after that she met Noah Keefer through mutual friends. Valen, a woman who wears her heart on her sleeve, was drawn to the same in Noah. “People always say things about me smiling all the time,” Valen says, “and you don’t necessarily see men like that. I was like, ‘Oh my gosh. He looks so happy. That’s adorable.’” Noah offered to buy her a drink Valen and her husband Noah. “I was not blessed with great health, but I am rich and Valen declined, blurting out in love,” Valen says. that she couldn’t because of her kidney transplant. Subsequent They married in 2011, but unbe- could quickly get out of hand. attempts at small talk yielded more knownst to Valen, her health com- Doctors treated the sepsis with extraordinary details. plications were far from over. antibiotics and IV fluids and sent “He called me a couple days later Seemingly random illnesses Valen home without a firm diag- to just talk and see if I wanted to in 2014 and 2015 gave way to a nosis. After repeat bouts, however, hang out,” Valen recalls. “I said, life-threatening bout of sepsis in they believed she had primary ‘Well, I can’t. I’m in Washington, 2016. Being a transplant patient, sclerosing cholangitis, or PSC. But D.C. about to speak to the congres- Valen is on a lifetime regimen of Valen found it hard to believe that sional kidney caucus about polycys- immuno-suppressant drugs; her she could suffer from both PKD and tic kidney disease.’ He was like, ‘Oh immune system will always identi- an unrelated liver disease. Doing my gosh. OK.’” fy her transplanted kidney as a for- her own research, she found that When they finally met up for a eign body and could reject it at any some PKD patients suffer from Car- date, they ordered the same thing— time. And since she’s never fighting oli’s disease, which adversely affects chicken Caesar salad and water. with the full strength of her im- the bile ducts of the liver and can “We just kind of looked at each mune system, any time she gets cause sepsis. other and realized, ‘Yeah. This is sick she has to rush to the emergen- Whatever the case, time was short; gonna work.’” cy room as even a minor infection by 2018 Valen was in dire need of

ROBERT IRVINE MAGAZINE /// SUMMER 2019 42 VALEN KEEFER

a liver transplant. Facing a long Fashion Show—a body inclusive optimism, potential donors start wait list in California—where she’s fashion show—in NYC on Septem- to get a picture that they wouldn’t lived with Noah since 2010—she ber 15. just be giving a few more years so also wait-listed in St. Louis. She These are just a few more notches a sick person could barely chug and Noah were forced to relocate in an already stacked resume; Valen along—but maybe deliver a ripple temporarily while she waited. has spoken at over 80 events across effect like Valen’s where you don’t Once doctors informed her that North America, written over 250 in- just save a life, but positively affect she was at the top of the list for her spirational blog posts for non-profit every life the recipient’s touches. blood group in St. Louis, she and organizations, helped the PKD That’s been Sally’s experience, and Noah temporari- watching Valen make ly relocated there. the most out of her After a week, she life has been its own got the call. After reward. eight hours on the “I tell her, ‘I just love operating table at “I have a mission to watching you grow Barnes-Jewish Hos- older,’” Sally says. “I pital, she emerged love seeing her age yet again as a survi- use this gift the best because I know she’s vor. Six weeks later still here because she she was back home. wouldn’t have been Pathology of her way possible. I never if she didn’t have the original liver re- transplant. vealed that she did “And now it’s the not have primary feel like I’m done.” same thing with her sclerosing cholangi- liver. It’s just been tis (PSC) as doctors really humbling. suspected, nor text- Humbling for me to book Caroli’s disease, have been the one but bile duct malformations as a Foundation raise over $1,000,000 God choose to help her. And that’s direct result of her PKD. to help find a cure, and in 2017 how I feel. I love her dearly, and I Genetically, no one in Valen’s fam- received the Bounce Back Give Back just want her life to be full of joy. ily has had as harrowing of an or- Award—given to extraordinary or- I truly do… None of us know how deal. Her older brother has suffered gan recipients from the Chris Klug long we’re here. We don’t. But I some complications, and so has her Foundation. think we’re to make the best of the mother Pam, though she is healthy It’s easy to see why Valen, with time that we have. We’re to love oth- today at the age of 63. her boundless energy, passion and er people in the very best way that Once Valen was back on her feet, gratitude for life—and yes, that we can while we’re here.” she went right back to her advoca- smile—is the ideal spokesperson for This is, of course, the driving force cy efforts: public speaking, cutting PKD awareness and organ dona- behind Valen’s tireless work ethic, as videos for Barnes-Jewish Hospital, tion. She proves there is not just life she toes the line every day between working on the organizing commit- with severe PKD, but potentially survival and advocacy. tee for the Corks for a Cure event, a great one. With enough expo- “I’m technically balancing three and appearing at the Dreamwalk sure to Valen’s particular brand of different immune systems,” Valen

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explains. “My immune system, appreciation I have for my parents the best way possible,” Valen con- the liver, and the kidney, because and Noah,” Valen says. “I never tinues. “I never feel like, ‘I’m done. they’re all different. So, we have to imagined to find a husband so ded- I’ve thanked her.’ I’ll never feel that balance the meds and make all of icated, supportive, patient, caring way. It’s a continuous mission. So, I us happy and, well, and it’s a con- and loving as Noah. We approach thank her—and my liver donor—by stant struggle… Realistically, the this transplant journey as a team action. I thank them every day by organs won’t last forever, and with and I can’t imagine doing it with- taking really good care of myself being transplanted so young I’ll out him. He gives me something to and by showing others how amaz- need another kidney, I’ll probably look forward to and something to ing the gift of life is. I want people need another liver, and thinking fight for. My parents were amaz- to know, ‘If I’m an organ donor, this about that…” ing throughout my childhood and is how recipients are grateful. This It’s one of the few times Valen are still extremely supportive and is what they do with my gift.’ I want seems lost for words, but she soon dedicated. to set an example for that.” finds positive footing. “I was not blessed with great Wherever else Valen’s story might “This is when I focus on my health but I sure am rich in love.” lead, it doesn’t feel premature to extraordinary caregivers and the “I have a mission to use this gift say: mission accomplished.

Valen has continued her advocacy work after recovering from liver transplant surgery. Read Valen’s inspirational blog at PKDwillnotbeatme.com. Watch one of Valen’s many TV interviews HERE. If you’re interested in collaborating with Valen in her advocacy efforts, e-mail her at: [email protected]

ROBERT IRVINE MAGAZINE /// SUMMER 2019 44 RI MAG INTERVIEW: DOM FAMULARO

“Drumming’s Global Ambassador” has been traveling the world for 40 years, coach- ing amateur percussionists to world-famous professionals, and everyone in between. He’s also an in-demand motivational speaker and the author of several books, including The Cycle of Self Empowerment. Here, he shares tactics with you on how to empower your self and start getting the most out of life.

INTERVIEW BY MATT TUTHILL RI Magazine: What originally musicians were inspired. It was the 70s. It was a time when every got you behind a drum kid? thousands. It started there. I took commercial had an original song. Dom Famularo: Easy. I was a some lessons. Grew more to see The scene got crazy and there kid and it was February 9, 1964, what my potential was. At 12, I were lots of drugs in the studios. I and the Beatles went on the started working paid gigs while pulled myself out of that business, Ed Sullivan Show. When they his friends were taking paper formed a few different bands, and came on and started playing, routes. developed a teaching program. it was monumental how many I started doing jingle work in Enough to make a great living.

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You write in your book, The And the support Cycle of Self Empowerment, that I want is, when your dad didn’t originally approve someone asks of your drumming and told you, you what does “Most people don’t like their jobs your third son do, or make enough money.” Did he you proudly say eventually get it? he’s following his My father was one of the Greatest dreams into the Generation. He saw the need for music industry. more soldiers, left high school to You don’t say, “Eh, join after reading about the Bat- he’s a musician tle of the Bulge. He saw massive and who knows combat. We didn’t know about a lot what’s gonna hap- of that until the last year of his life pen with that?” when he moved in with us. He had “I said, I’m mak- dementia, which gave him clearer ing money. Paying memory of events 70 years ago than my own bills. I’m what he had for breakfast. gonna make this He had a gas station and auto work.” My father shop with his brothers. He worked said, “I’m gonna hard to raise four children. I said, support you 1000 “Gee dad, you want me to find a percent.” job I don’t like so I can not make Both of them on money.” He said, “No, I want you their death beds to be happy.” I said this makes me at different times happy and he didn’t know how to said, “Wow, you battle that. did it.” And I said, Seven years later he came back to “No. We did it.” me. His clothes were greasy, hands filthy. I was sweaty, 18 years old, A parallel today bashing away at the drums. He had might be a parent been sitting behind me. He said, worried that their a 21st Century Mentality. If I think “I’ve been watching you practice. kid is YouTube gaming commen- in the 20th century mentality, I fail. You’re really into this.” tator or something like that. I told my parents, the support Absolutely. That’s getting huge. Right. If you hung onto the idea I need is not financial. You can When they say think out of the box, that you need to put a record out, choose not support me and if I fail, they mean, live out of the box. I live obviously that’s not the way the you’re a part of my failure because so far out of the box I think of crazy industry works now. you didn’t support me. If you things. I have a friend who makes There are no record stores. I still support me and I fail, it’s on me. $70,000/month off of 800,000 You- get people who send me CDs of I made the mistakes. If you don’t Tube subscribers. Outside of some- their music. I have to get a special support me and I succeed, then I thing illegal, 70K a month? I’m in! attachment for my computer to did it alone. But if you support me I’m building my YouTube channel even listen to it. There’s no drives and I succeed, we succeed together.” THE SESSIONS. I have to think of

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on the computers. All of my drum still do that. When you step onstage sword. What the internet gives us is books – we have physical copies you have to be able to take risk and incredible opportunity. I’m sitting from one company, digitally from accept failure as a part of success. here with you and making money another. from my YouTube channel without I’ve read that about procrastina- doing anything. People watch and You have a quote early in the tion as well. It’s not laziness, per subscribe while I’m sleeping. The book: We become actors in our se, but about owning the moment internet gave me that chance to lives rather than playwrights of and protecting yourself from reach the world. The saying used our own destiny. Why does life work that could turn out badly or to be, “Think globally, act locally.” feel like that a lot? That life is unfulfilling. Now I tell people, “Think globally, something that happens to other act globally.” Fifty percent of my people and we’re just observers. Procrastination is a great way to students are Skype. I taught eight They’re on a stage. We’re in the not fail. I didn’t do it so I didn’t lessons the other day to people in audience, as Ian Ander- eight different countries. son wrote. They all paid through People have a tendency PayPal. I never left my to think they are doomed “If you think someone property. to fail. They use the words But the internet can also and thoughts of failure. I just has a gift, I will be overwhelming. If we removed the word “prob- compare ourselves to oth- lem” from my vocabulary. ers, that’s where the pro- I have zero problems. argue like a prosecutor crastination comes in. “Oh, Problem is a negative I’ll never be that good.” It’s word. It weighs on your easy to talk ourselves out of shoulder and pushes you that the gift was earned. greatness. down. A problem with my car, my house, my girl- Not something that just The self-help world is friend… I replaced it with huge on perception, par- the word challenge. With ticularly the notion that a challenge, you lift your- appeared.” the world is what you per- self to rise to the chal- ceive it to be. Do you see lenge. People think that if they talk fail. In reality, they failed. It takes a danger in that? Because there’s themselves out of success they can a certain level of courage. It’s not a a whole legion of people out there be safe. Because then when they word just to refer to heroism, but who think that anything they don’t get the success, they didn’t something that we need to have to don’t like to hear is “fake news.” fail. I enjoy failing. That’s where I explore our creativity. There’s an inherent danger in the learn the most. There are two paths: amount of information we have least resistance and most resistance. Do you think this phenomenon access to because we cannot believe When I was young and drumming gets worse with social media? it all. I don’t like to use the term someone told me to get a job at the People are exposed to idealized fake news. We have to get smarter post office. That it would be an easy images and it gives them this false about information that comes to job that I could glide through and get sense that everyone else has it us. When I see what’s happening in a pension. That was least resistance. made? the world and the divisiveness and In most resistance, I grow the most. I It’s a very sharp, double-edged arguing, they’re easier to control.

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People are confused and frustrated. It’s one thing to be passionate/ successful at what you’re doing, but where did the power of positive thinking or law of attraction come to you? Just imagine doing something you absolutely love doing and being excited about it. And then making a good living out of it, a house, a wife, three kids, paying for all their college. You don’t have to worry about being positive or negative when you’re engaged with that kind of passion. I meet a lot of people who think they’re not good enough. Is it luck or hard work? The harder you work the luckier you get, Thomas Jefferson said. Nothing came easy and nothing is free. The positive attitude reprogrammed me so that every day was positive. When I would meet a negative person, I’d ask them what they do for a living and the negativity usually sprang from the fact that they hated their job, their boss, their commute. My commute is to the studio in my back yard. Or to JFK to travel the world. Hard work is easy; people want to be around positive people.

A lot of self-help gurus or new- age thinkers will say things like, “Universal source energy is flow- ing around us and being grateful amplifies it” and they describe Empowerment means to give that happened yesterday or what a magical process where you’re power. And I cannot make you I have to do this afternoon. A pulling things to you. What you’re happy unless I am happy. I can- person that lives with regrets is saying is a lot simpler. People see not love you until I love myself. living in the past. A person with you smile and they say, “Oh, that’s I cannot give you power unless anxiety is living in the future that good. He’s smiling so now I am I have done that for myself. My hasn’t arrived yet. A person that is too. Yes, let’s spend more time next book is called Owning Now. at peace with themselves is living with him.” I’m not worried about everything in the now.

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I’ve noticed the higher up the ed to do. Me? Eh. I don’t know.” things. Then I found something ladder of success you go, the more Athletes, musicians, and actors that gave me a reward.. When I saw those people employ exactly what are most often perceived as being people react to my playing, it didn’t you’re talking about. With a lot of lucky because they’re perceived matter that I couldn’t see that well people I’ve interviewed – celebri- as naturally gifted – looking right or speak that well. ties and other successful people past the decades of blood, sweat, I said to my three boys: I’ll pay for – you understand that they’re very and tears. your college, but you’ve got to go busy and maybe they’re in the A couple things: Parents will often to college for your passion – some- habit of checking their phones a call me up and say they have a 12- thing that makes you excited. If it’s lot. “Hold on a sec, I need to see or 13-year-old who loves to play knitting, we’ll find the best knitting this e-mail.” But right now I have and they want to get my opinion on teacher ever and we’re gonna do your undivided attention. And at if the child has talent. And when that. The second thing, you gotta the highest levels of success, I see that call comes in I say, that’s not get straight As. One B and you’re that. I got that from interviewing what I do. I’m not a judge of talent. on your own. Inspire the investor. The Rock, Arnold Schwarzeneg- If your child comes here, has an There’s a certain level of fear that ger, Michael Strahan. They were open mind to take in new informa- goes into that. They delivered A’s all completely dialed into the fact tion and wants to learn, then I can four years. that the only point of power is work with that. right now. And if you think someone just has Talk about creativity for a sec- We have to own the moment. You a gift, I will argue like a prosecutor ond because when you’re using can’t glaze the moment. You can’t that the gift was earned, not some- the conscious mind, it’s a grind semi-own the moment. The energy thing that just appeared. Mozart and it can take forever. But if you is all here. The Secret, The 7 Habits as a child, in the womb, his father can remove the conscious mind of Highly Successful People, all the played piano constantly for him, and you stop thinking about it, Tony Robbins stuff. I’ve read tons and other live music. Then they you enter a flow state where it of books and some of the stuff I put him on a piano immediately. feels really easy and good. agreed with and some stuff I didn’t. So by the time he was five he could That’s unconscious competence. But I at least saw the direction they play, but if you look back at what Which means you’re at a high level were going. I know that if I can his father did – it didn’t magically of competence and you’re unaware get inside this conversation 110 appear. of it. There are four levels that we percent and put maximum passion I didn’t have a gift. I had an in- travel to get there. It starts with into each word I’m saying and you credible desire to learn a craft and unconscious incompetence. Let’s capture that and put this out in an I’ve put thousands of hours into say when we first start to play the article and someone somewhere from practice to research. That gave drums, we don’t know the tech- around the world reads it and that me the confidence and skill. nique, it’s terrible but we don’t comes across, then we’ve made a know but we’re having fun and difference. If that happens, then But what about the person who that’s great. Then you hear someone we’re onto something. says they don’t even know what who’s really good and you move to they want to do? They don’t know conscious incompetence and you Stuck people look to poke holes what they’re passionate about. know you’re not good. Then stage in the story of the successful I think that’s where the book three is conscious competence person. “Oh, Dom, you’re lucky comes in. I wore glasses as a kid, I because you become the constant because you knew what you want- stammered. I was bullied for these learner, listening, reading, constant

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awareness. Now at unconscious have the unconscious competence. through life to exist and to take, competence, I can get onstage and You are just expressing. You aren’t there’s a challenge with that. Some do it and not have to think about it. thinking about which nouns, which people have baggage that they can’t We have to provoke our creativity vowels, which consonants. With get out of that hole. And they use by planting seeds of open-minded- my music students, I tell them you words and thoughts of failure. ness to ourselves. And that’s the key want to get your music skills to the I can’t do that. There’s no way. I to me, having an open mind. same level as their language skills. don’t have that kind of patience, Where it becomes raw expression. that kind of talent. In that third stage, a lot of peo- And they stay in that safe zone ple possess that but don’t grad- I always come back to the stuck of doing nothing. Their essence of uate to the fourth level. And the person. Never mind a passion for life is to do nothing. So I have to work produced at that stage is a learning and getting a job you question. If that’s what’s you want grind. Because you’re thinking love. What about the person who’s to do, you’re doing it well. If you’re about everything you’re doing. In morbidly obese and every single 800 pounds, and want to lead an music, that would be a piece that thing they do is a struggle? impactful life, you have to show is technically correct but it lacks I ask, “What is the essence of life? the effort to want to change. And that extra thing that makes it feel What are you looking for out of this when you do you can inspire other natural. life?” Happiness? Success? What do people. Because now it’s not just In certain areas not everyone these things mean to you, anyway? about you, it’s about others and achieves that, but everyone learns For me it’s very simple: To matter. when you can give people a cause unconscious competence with I’m on this planet now. Can I make like that it can really start to turn their language. You speak and you a difference? If you’re just going them around.

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And everyone has baggage. You can go through each piece and try to resolve it. A challenge with a sibling, or a fight many years ago. The second thing you can do with baggage is put it in the closet, close the door, and say I’m gonna get to it later. And some things you do have to put off, but the problem is every time you open that door you say, “Oh jeez I gotta get to this.” Or you can take all the baggage down to the nearest river and dropkick it into the water. Famularo is as talented a motivational speaker as he is a drummer. His book, The I believe the reso- Cycle of Self Empowerment, is a master class for making the most of your life. lution is in all three. Some things you have they reading? What video games my family. The capitalism disease is to face, some you have to put were they playing? What music to step on the next person. Compas- off, and some you have to let go. did they listen to? But really, this sion is to care about others. We’ve Challenges come up all the time. was a person who was forgotten lost that compassion. We have to be My wife and I unfortunately and wanted to matter. healthier in how we see our neigh- lost a child – stillborn. You face And America has gotten to a dark bors. In how we see people who these challenges, look at it, then place where there’s no compassion. have less than what we have. on behalf of my three boys you People live in this world of America And remember: go on to show them strength, and this American mentality and Watch your thoughts, they be- accept that it was meant for you it’s all they know… come your words. Watch your to experience that, and then you And the American mentality words, they become your actions. move on. is that if you don’t make a ton of Watch your actions, they become money and drive an awesome car, your character. What your charac- Sorry, but to give this a dark you totally screwed up. ter, it becomes your destiny. turn: Terrorists, mass shooters, That is the disease of capitalism. Follow Dom on Twitter, Instagram, these are people who desperately That you’re drawn to objects. I don’t and YouTube. want to matter. And we look at all love anything unless it can love me Order his book, The Cycle of Self this stupid reasons when we try back. Not my house, my car, my stu- Empowerment and book one-on-one to figure it out: What books were dio. As long as I have memories of sessions at DomFamularo.com/Shop

ROBERT IRVINE MAGAZINE /// SUMMER 2019 51 ASK US ANYTHING FACING DOWN DESPERATION A reader approaches the end of his rope. Our expert delivers a host of resources—and hope.

QUESTION: I am near desperate; I am a single parent of four kids, two with learning disabilities. The three youngest live with me. I have had a weight problem my whole life. Now I’m 58 it is becoming more critical to lose weight and get healthy. I’ve tried a billion times. Usually fails. I do walk a lot but I eat like a wild animal. My kids are very dependent on me. They need me for a few more years. I can’t die. Not yet. Not until I’m sure they are all set for life. Able to take care of themselves. Also I haven’t That said, you need a plan to man- Set up a check-in system so they been on a date in years. My body is age it all. Let’s see what we can do. can help hold you accountable. disgusting. I’m kind of a train wreck. For starters, if you’re truly seri- This could be something as simple Any advice? ous, it’s time to establish a strong as an email, a text exchange, phone support system. Pick one or two call, or in-person conversation, but - Anonymous, via e-mail people that you love and trust — the key is to put it in your calendar this could be a friend or a family with alerts or notifications to make ANSWER BY MIKE SIMONE, member — as long as you know sure they happen. Founder, Human Fit Project they have your best interests at Next, consider expanding your heart. Express to this person or support system to include a per- We commend you for everything persons how you feel, what you’re sonal trainer or online trainer, a you’re doing on the family front. trying to accomplish, and why it’s nutritionist or dietician, and even That is a lot of work. It’s clear that so important here and now. You a cognitive behavioral therapist. you’re aware that taking care of might also want to ask them why Considering you’ve struggled with yourself is key in helping others. they think you’ve failed in the past. this for much of your life, this

ROBERT IRVINE MAGAZINE /// SUMMER 2019 52 ASK US ANYTHING would be a smart route to go. That’s not to say you cannot do it on your own, but it’s much easier when you’ve got a real team of licensed professionals in your corner. Plus, the financial investment might be the extra motivation you need to succeed. Now, if you do decide to go at it on your own, the first thing you’ll need is to use a site or app to look up how much food you need to lose, gain, or maintain your weight based on your gender, age, height, weight, and activity level. It’s quite simple: If you’re eating more than your body needs, you’ll be gaining weight. After you’ve established what you need, you’ll want to begin logging everything you eat for a week or two. Be very mindful of portion sizes. It’s very easy to underestimate how much you’re consuming. In addition to getting an estimate of your caloric intake, No matter how much weight you’ve gained, a healtheir, more energetic person is hiding underneath. You get to decide if you’ll also want to log your macro- nutrients which are protein, carbs, more mindful of how much sitting Project.com. and fats. You could try and shoot you’re doing throughout the day, or Beyond that, remember: You are for a 50/30/20 protein to carbohy- missing out on other opportunities in charge of your own destiny. Your drate to fat ratio. to be active. For example, can you past is just that—the past. Decide Next, get a clear bill of health take the stairs instead of the esca- to make this happen and you can. from your doctor to assess your lator? Can you walk to work? Try And when you’re tempted to go activity or fitness plan and modify and identify as many other oppor- back to your old ways, look at the as necessary. The American Heart tunities to get “accidental exercise” faces of your beautiful kids and Association recommends at least where you can. remember why you’re doing this. 150 minutes of moderate-intensity In addition to boosting your daily (this could even be a brisk walk) activity and logging regular cardio Mike Simone is the former execu- or 75 minutes of vigorous cardio minutes, make sure you’re strength tive digital director of Men’s Fitness (ideally short but tough intervals training for 30-60 minutes at least magazine. He’s also the founder of on the bike, treadmill, or rowing two days, but preferably three to HumanFitProject.com, a fitness and machine) per week. You could four days per week. That’s what’s wellness brand, and DigitalFitness- start at even half of that and with going to help you build the muscle Advisor.com, an exclusive training each week you could progressive- you need to keep your calorie burn and nutrition programming service. ly add more and more minutes strong. Looking for a plan? Try one Follow him on Instagram, Facebook, of exercise. You should also be of these 30 from the HumanFit- and Twitter.

ROBERT IRVINE MAGAZINE /// SUMMER 2019 53 ROBERT’S WORLD ROBERT’S “WHY” In July, Robert hosted Gold Star families at Robert Irvine’s Public House, offering a glimpse at why he does what he does.

Robert barks out orders to Gold Star families taking part in a salsa-making competition at Robert Irvine’s Public House on July 20. To learn more about the Robert Irvine Foundation or to make a donation, click HERE.

On July 20, The Robert Irvine pushup contest, and other variables. women who put themselves into Foundation hosted a special event After the contest, families enjoyed harm’s way and sometimes don’t for the Tragedy Assistance Program dinner at the Public House. Robert come home—but their families. The for Survivors. TAPS—which assists had fun hosting the event, but it was families of the fallen carry a burden Gold Star families, or families who clear he had an emotional connec- that is heavier than most of us could suffered the loss of a loved one in tion to the proceedings, as well. ever fathom. It is incumbent on all the military—brought Gold Star “When you can give just a little of us to give back to them and to families to Robert Irvine’s Pub- bit of relief, a moment of fun, a honor the sacrifices made by their lic House at the Tropicana in Las moment where people can forget loved ones. Vegas to take part in a salsa-making themselves and their pain, to a fam- “This means everything to me,” competition, with Robert oversee- ily who’s been through a tragedy like he continued. “It’s why we do what ing the action. this, it’s means a lot,” Robert said. we do.” Robert broke up the action by add- “This is the hidden cost of our Watch a local news report from ing additional challenges, such as a freedom—not just the men and Las Vegas covering the event HERE.

ROBERT IRVINE MAGAZINE /// SUMMER 2019 54 WORDS TO LIVE BY

“Rest is not idleness, and to lie sometimes on the grass under trees on a summer’s day, listening to the murmur of the water, or watching the clouds float across the sky, is by no means a waste of time.”

- John Lubbock

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