Leahi Health: Plant-Based Dining at The Villages

The Benefits of Plant-Based Foods - Tweet Coleman & Malia Walsh

Exploring the Healthy Delights of Leahi Health in The Villages

In this episode of the Open Forum, host Mike Roth welcomes Tweet Coleman and Malia Walsh to discuss the opening of Leahi Health, a new plant-based restaurant in The Villages, Florida. The restaurant, inspired by the success of Tweet's son Jason's eateries in Hawaii, will offer fresh and healthy vegan dishes such as kombucha, smoothies, kale avocado tacos, and beet poke salad. The discussion highlights the health benefits of a plant-based diet and the importance of using fresh, locally-sourced ingredients. The episode also touches on the restaurant's plans to participate in community events and their Give Back Monday initiative.

00:00 Introduction to the Open Forum Podcast
00:58 Support the Podcast: How You Can Help
01:42 Interview with Tweet Coleman and Malia Walsh
02:17 Leahi Health: A New Plant-Based Restaurant
06:42 Health Benefits of Plant-Based Diets
08:10 Leahi Health's Menu and Special Dishes
16:50 Community Engagement and Future Plans
26:21 Brain Health and Final Thoughts
27:07 Closing Remarks and Acknowledgements

Transcript

TWEET COLEMAN AND MALIA WALSH

[00:00:00] Donna: Welcome to the Open Forum in The Villages, Florida. In this show, we talk to leaders of clubs and interesting folks who live here in The Villages to get perspectives of what is happening here in The Villages, Florida. We are a listener supported podcast. There will be shout outs for supporters in episodes.

[00:00:25] Mike Roth: This is Mike Roth. Thanks for listening. And listeners, I'm thrilled to share with you this podcast, which is my passion project for you. This podcast brings you knowledge, inspiration, and a lot of things that people need to know about the villages and the people living here. Be sure to hit the follow button to get the newest episode each week.

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I hope everyone enjoys today's show.

This is Mike Roth on Open Forum in The Villages, Florida. I'm here today with Tweet Coleman and Malia Walsh. 

And, what we're going to be talking about Leahi Health

 A new restaurant that Tweet is opening here in The Villages.

Tweet, why don't you tell our audience about when you think the restaurant will open. 

[00:02:03] Tweet Coleman: Hi Mike, yeah, thanks for having us. Hopefully the restaurant will open by the end of November. 

[00:02:09] Mike Roth: By the end of November? Yes. Good, so people will be hearing this towards the end of December. And that'll be fine.

[00:02:15] Tweet Coleman: Oh, excellent. 

[00:02:17] Mike Roth: Tweet, why don't you tell our listeners why you want to bring A Hawaiian brand restaurant. 

[00:02:24] Tweet Coleman: Actually, the reason is my son has five of these restaurants in Hawaii. And for the last two years, we've been working with commercial real estate with The Villages working on finding a location.

So when this location came available, I called my son Jason and I said, we could have a plant based food here in Lake Sumter Landing. And he said, Oh, great. And one of the big reasons for bringing in plant based food is because of all the benefits we see with having this type of food offered to people.

All the life changing things that has happened in Hawaii. 

Oh I was in Hawaii in June, and I was just leaving one of Jason's stores And a Japanese lady come up and she pulled on my shirt, and you know the Japanese, they don't touch your skin, so they touch the cloth always.

And she pulled and I bowed and I said, Konnichiwa. She said, I've been eating your boy's food for the last three months. And she said, As a result, I don't take any diabetes medicine, my cholesterol is down, I feel so much better. It's stories like that, that really inspire me to open up Leahi Health in The Villages.

[00:03:46] Mike Roth: Malia, can you tell the story of how Leahi Health began? 

[00:03:51] Malia Walsh: Sure, so Jason Coleman, Tweet's son, opened Leahi Health in 2012. He started and lit a little hole in the wall in Kaimuki, like Tweet previously mentioned, and he was only serving kombucha, which he made himself, and smoothies.

He really believes in the health benefits of having a plant based diet and wanted to provide it. Accessible, tasty, and healthy food for the locals. And quickly, it blew up, and he decided to create a menu, and we still use the same menu today. It has really beautiful vegan recipes, and it just continued to grow.

More and more locals said they want it on their side of the island The Kaimuki one expanded to Kailua, and then Aina Haina, Manoa. And then eventually to Kauai, and today at The Villages it just seems like the perfect fit for this community. 

[00:04:47] Mike Roth: You said the first beverage that he created was kombucha?

[00:04:51] Malia Walsh: Kombucha, yes. For people who are unfamiliar with kombucha I was told recently someone described it as a, yogurt on steroids. So it's a fermented tea, usually either black or green tea. And you use the SCOBY, which is helps ferment the tea and sugar as well. And it's just a great prebiotic.

It's has this effervescent flavor. So if someone likes soda, I really recommend it to them. And we're also starting Leahy Health with smoothies and kombucha. We're going to provide the kombucha on tap as well. 

[00:05:28] Mike Roth: So what's the difference between a smoothie and kombucha? 

[00:05:31] Malia Walsh: In our smoothies, some of the smoothies we actually use kombucha, but for the smoothies we really focused on ingredients that promote healthier living.

So we use all whole fruits. We use spinach, ginger, blueberries, and to create these wonderful drinks and they're all at a great price point. But the kombucha is like a soda. So if you just want a lighter drink with your meal, I'd recommend the kombucha, but if you want a meal replacement or.

Something more substantial. I would go for the smoothie. 

[00:06:05] Mike Roth: You said the has sugar in it. 

[00:06:09] Malia Walsh: It does. So if you're avoiding sugar, I would stay away from the kombucha. 

[00:06:14] Mike Roth: Oh, so you don't have a dietetic version of that? 

[00:06:17] Malia Walsh: No, unfortunately, because you need the sugar in order for the kombucha to grow and to, yeah, to basically ferment.

[00:06:26] Mike Roth: Oh. Is it an alcoholic beverage? 

[00:06:29] Malia Walsh: It does contain less than .5 percent of alcohol, so it's, you can't get drunk off of it. Children can buy it so it's very trace amounts of alcohol. 

[00:06:39] Mike Roth: Oh, I was going to say, it fits in right with the squares very well. The word health is in the name of your restaurant.

How does that affect the health of people who have the vegan style food? 

[00:06:54] Malia Walsh: There's countless benefits to having the plant based diet. Not only physical health, but mental clarity. Also just being around a healthy environment really helps. So I believe physical Mind and environment all play a huge role in having a healthy life.

And at Leahi Health we nail all of those. We provide fresh foods that only use fresh ingredients. We homemake our almond butter dressings. And everyone that eats our food ends up feeling happier when they leave. We want them to, come in excited to eat. Feel energized from our food.

And . Yeah, we, from our Hawaii locations, we definitely have so many regulars who express all the benefits of eating at Leahi. 

[00:07:36] Mike Roth: . What makes The Villages a good fit for leahi Health?

[00:07:39] Malia Walsh: The Villages is a totally different market than what we're used to in Honolulu, but it just makes sense because the villagers lead such an active lifestyle and really they value health.

So those are definitely our two core values. And we, even though we're plant based, I would say about 80 percent of our customers in Honolulu aren't plant based, but, they see the benefits and. And we encourage people, even if you don't want to go totally plant based, just replace a couple of meals and see how you feel.

[00:08:10] Mike Roth: Now, what would a meal be like at Leahi Health?

Someone stopped in there for lunch or dinner. 

[00:08:17] Malia Walsh: We have smoothies, so that's what we're going to start with. But we also have an amazing menu that's gluten free and vegan. We have something for everyone. It's definitely in the the takes into consideration the non vegan palette.

So we do have a lot of we use ingredients that have a lot of health benefits, like ginger, blueberries, superfoods but we use them in a way that enhances flavor. All of our food has avocado We use a lot of garlic. So it's definitely it's not bird food, you're gonna get a really flavorful wholesome meal And I would recommend to anyone stopping at Leahi health for the first time to try our kale avocado tacos That's our signature dish.

[00:08:59] Mike Roth: So Explain what that is again 

[00:09:02] Malia Walsh: Yes, so our kale avocado tacos it comes with a beautiful mixed green kale salad with our homemade cilantro lime dressing. And then we top it with some avocado, tomato, sesame seeds, everything's totally fresh and mostly all raw. So you're just going to leave feeling, feeling great.

[00:09:22] Mike Roth: So there's nothing cooked. 

[00:09:24] Malia Walsh: We do serve brown rice in a couple of our dishes. And then we also warm up our Our corn tortilla for our tacos, but other than that, everything's just basically raw. 

[00:09:35] Mike Roth: And you make the corn tortillas there? 

[00:09:38] Malia Walsh: We don't, but in Honolulu, we we're partnered with like more sustainable tortilla company and They do really great blue corn tortillas.

So whenever we can, we try to work with local vendors and get local produce. So that's really important to us. 

[00:09:55] Mike Roth: For someone who's coming to your restaurant for the first time, and that'll be a lot of people, almost everyone walking in the door the first week what kind of food would you recommend to them if they're coming in there at dinnertime, they came down to the square to hear the 

[00:10:09] Malia Walsh: We have a really unique dish called beet poke salad.

It's, it seems like when someone tries it one time, they come back every week for it. It's one of my personal favorites. We use steamed beets to mimic ahi tuna, and then we pour a gorgeous teriyaki sauce on it, serve it with rice, avocado. It has an Asian influence, which a lot of our food does because it's based in Hawaii with a lot of Asian culture but yeah, our beef poke is incredibly fresh and it has people coming back and there's tons of benefits to beets.

[00:10:42] Mike Roth: If they order this beef bowl. 

[00:10:47] Malia Walsh: Beef poke, poke. 

[00:10:48] Mike Roth: Is there a seat in the restaurant where they could get it? or they have to go out and sit in the square? 

[00:10:53] Malia Walsh: No, not necessarily. We have indoor seating, I believe, about 10 to 12 seats and we're hoping to get some seating outside as well. A large portion of our customers end up grabbing the food and going because we're more of a fast casual setting, but we definitely want to create that Aloha environment that encourages people to sit down and take their time and really enjoy their experience at Leahi.

[00:11:19] Mike Roth: Let's take a quick break and hear from Dr. Craig Curtis, a tip on Alzheimer's disease.

This is Mike Roth and Dr. Craig Curtis. We're talking about Alzheimer's disease. What is the diagnostic process to split the difference between someone who has Alzheimer's and someone who has a different form of dementia? 

[00:11:40] Dr. Craig Curtis: That's a great question, Mike. , Alzheimer's disease in the past was a clinical diagnosis.

And we would talk to the patient and the family and they would tell us about this progressive memory loss and maybe other symptoms that have , been occurring over the past three to five years. And we would simply test their memory and maybe wait another year or two and retest their memory to look for decline.

Nowadays, it's completely different. As a matter of fact, now our diagnostic process involves actually looking for amyloid in the brain, which we now know causes Alzheimer's disease. How do you see amyloid in the brain? We can see amyloid in the brain using PET scans, which is the most common way. And now we're working on using blood tests, which are going to be coming out in the next few years.

In fact, there's already one blood test that is FDA cleared to detect amyloid in the blood, which is reflecting. Amyloid in the brain, and that would be the differential between another type of dementia and Alzheimer's. Yes, sir.

[00:12:46] Warren: With over 20 years of experience studying brain health, Dr. Curtis's goal is to educate the village's community on how to live a longer, healthier life.

[00:12:54] Speaker 4: To learn more, visit his website, craigcurtismd.com, or call 3 5 2 5 0 0 5 2 5 2 to attend a free seminar. 

[00:13:03] Mike Roth: Thank you, Dr. Curtis. , I'm back with Tweet Coleman and Malia Walsh to talk about the Leahi Health restaurant, which is a vegan restaurant. That means there's no meat in there at all. 

[00:13:21] Malia Walsh: No meat and no animal byproducts, so no dairy, no cheese, etc.

[00:13:27] Mike Roth: Oh, no dairy. 

[00:13:27] Malia Walsh: No dairy. Not even honey. Honey? You're right. No honey. 

[00:13:33] Mike Roth: Gee, I've learned to like honey. How do you design your menu to get a good balance of taste on one side and better health on the other? 

[00:13:43] Malia Walsh: So we really try to take into consideration each ingredient that we're putting into our our recipes.

So nothing we serve is store bought. We make our own dressings. We have something called mock tuna, which is a great alternative. If you want some protein, it's made out of garbanzo beans. But we just really try to focus on plant based ingredients that pack flavor and also have nutritional content.

So ginger and turmeric really provide a nice Kind of a spicier flavor profile, and then it also has great health benefits as well and Yeah, we definitely use a lot of like garlic seasoning So you're not going to be missing out on flavor when you come to Leahi. 

[00:14:25] Mike Roth: Is the mock tuna more like raw tuna or cooked tuna?

[00:14:31] Malia Walsh: I would say it mimics like a tuna salad However, it has more of an Asian taste profile. So you're going to get more of like the sesame oil, soy sauce flavors. So with everything we make, we do have that Asian flair. 

[00:14:49] Mike Roth: Do you have a special mustard that you use? People could add to their.

Yes. 

[00:14:54] Malia Walsh: And that's actually my favorite dressing. We make our own maple mustard and it's delicious. It's similar to a honey mustard that you're used to, but we use tahini and all of our dressings to make it creamy. So that's like ground sesame seeds basically, but we serve tons of homemade dressings.

So definitely something for everyone. If you want something spicier, something more mild, we have everything for you. 

[00:15:17] Mike Roth: Why don't you give us, our listeners, a, Menu of dressings that they can add to their dishes. 

[00:15:23] Malia Walsh: Sure. So we have ginger tahini. That one is a crowd favorite It's a more spicy flavor profile with a bit of sweetness from the orange We also serve a cilantro lime dressing which has definitely like a Mexican flair.

We put in some great seasonings Again, it's creamy from the tahini We have a balsamic dressing as well which I think pairs amazing with our hummus. That's also homemade. And what am I forgetting? Yes, we make our own teriyaki sauce. So that's, that goes on the beat poke. And then we make our own hot sauce as well.

It's similar to a salsa that's really tasty as well. And then hopefully we're going to eventually sell our dressings because that seemed to do really well in Honolulu. 

[00:16:11] Mike Roth: You said that the mock tuna tastes like the Asian flavor? 

[00:16:17] Malia Walsh: Yes. 

[00:16:18] Mike Roth: Do you guys, are you going to have a sampler or platter of all of these things? 

[00:16:24] Malia Walsh: First 

[00:16:24] Mike Roth: timers, 

[00:16:24] Malia Walsh: definitely. We want to provide samples because we realized that a lot of these dishes are new to the Villagers. We're definitely going to provide samples of kombucha, our mock tuna, beat poke.

We find that providing samples leads to people, wanting to try the menu items. So we really think that samples are important and we're happy To let anyone try a little bite of our food before they buy. 

[00:16:50] Mike Roth: Are you folks going to have or participate in any of the street festivals that The Villages puts on?

[00:16:57] Malia Walsh: Yes. We're going to do that. And then we're also, every Monday we also have this big promotion called give Back Monday. And we're gonna collaborate with 501c3s to give back. So they can go on our website, LeahyHealthTV. com and apply.

And each Monday, a portion of our proceeds will go back to that non profit. So we really value uplifting the community and giving back. Just being, yeah, serving healthy food as well.

[00:17:30] Mike Roth: Back to the original question. Are you folks going to participate in any of the festivals or shows that The Villages puts on? 

[00:17:37] Malia Walsh: Definitely. We'll definitely be there and serving our food and smoothies for sure. 

[00:17:42] Mike Roth: At, how, your smoothies, are they freshly made when I come in and I order them?

Or they come out of a machine that has pre made them. 

[00:17:50] Malia Walsh: We use a blender to make the smoothies, but they're all made to order. And what sets us apart from other smoothie places is that we use all fresh fruit and we don't use powders. We cut our fruit fresh daily and smoothie that you ever wanted.

[00:18:07] Mike Roth: So something like at the Chili Festival, you might have a booth. 

[00:18:12] Malia Walsh: And I think we're also looking into serving hot soup as well in addition. I think that, that would do well in that festival. 

[00:18:19] Mike Roth: What kind of soups would they be? 

[00:18:21] Malia Walsh: All vegan, but 

[00:18:23] Mike Roth: French onion soup? 

[00:18:24] Malia Walsh: Possibly. I know Tweet has a great recipe for an African stew that we want to definitely put out there.

Maybe like some lentil soups, vegan chilies, something.

[00:18:35] Mike Roth: What's the african stew called?

[00:18:36] Tweet Coleman: It's there's a woman here, Deb Lydell. She's president of the Whole Foods Plant Based Club, pretty exciting. But she has a dynamite African soup recipe with sweet potatoes and turmeric and a little bit of cinnamon.

It is really delish, yeah. And I asked Deb if we could serve that. And we're going to name it after her, of course, too. So we'll be offering that along with, as Malia said, lentil soup and chilies and so on. 

[00:19:06] Mike Roth: So the chilies will have one in it to be the protein ingredient. 

[00:19:12] Malia Walsh: Likely beans. Maybe we'll put some tofu in there.

Lentils could be a source of protein as well. 

[00:19:21] Mike Roth: How are you going to serve the hummus? 

[00:19:23] Malia Walsh: So our hummus is served below our rainbow tacos. And you can order it like on our pita bread. It's really delicious. We use a lot of seasonings in there. 

[00:19:34] Mike Roth: Is there any particular flavor name that you've given to your hummus?

[00:19:38] Malia Walsh: Sorry, come again. 

[00:19:40] Mike Roth: Is there a flavor name like red pepper hummus or Oh. olive and, I would 

[00:19:44] Malia Walsh: say it's garlic paprika hummus. Oh, paprika. Yes. Those are the flavors that you taste. I've heard 

[00:19:52] Mike Roth: some very good things about paprika. 

[00:19:55] Malia Walsh: Oh, I love paprika. And it's smoked paprika, so you get that smoky flavor.

[00:19:58] Mike Roth: Is it Real Hungarian paprika? 

[00:20:03] Malia Walsh: I don't think so, but it's smoked paprika. 

[00:20:06] Mike Roth: I guess it's hard to get paprika from other countries. 

[00:20:08] Malia Walsh: It is, especially since we need it in large volumes. 

[00:20:12] Mike Roth: Okay what is the best selling dish or dishes in Hawaii?

[00:20:17] Malia Walsh: So for smoothies, our best selling are the King Cure and the Green Monster. Which we're going to have both of those available. The King Cure includes a lot of citrus, greens healthy roots like ginger, turmeric. I always recommend it for someone who's sick and or just someone who wants a really healthy, energizing drink.

Some people even drink it instead of coffee. And then the Green Monster, that's Jason Coleman's favorite. It's like an almond butter creamy milkshake. I recommend it if someone's a little bit hungrier. It has like banana, almond butter, a bunch of super foods. You just feel great after drinking it.

And, 

[00:20:56] Mike Roth: Is that something that you can come up to your shop at 8 o'clock in the morning and drink? Totally. Instead of coffee? 

[00:21:02] Malia Walsh: Totally, yes. And we will be serving hot coffee as well. But I think starting your day with a smoothie just helps. That puts you at a good, in a good trajectory, for sure. 

[00:21:12] Mike Roth: Now, what was that second most popular? 

[00:21:16] Malia Walsh: Green Monster. 

[00:21:17] Mike Roth: Green Monster. Yes. Tell our listeners again what's in the Green Monster. In 

[00:21:20] Malia Walsh: the Green Monster, sure. We use almond milk as the base liquid. And then we have banana, almond butter, which we homemake ourselves daily. We use spinach, spirulina, chia.

maca and agave. So spirulina, chia and maca are all powdered like superfoods. Chia is great for getting your omega 3s and heart health. Spirulina has some protein and maca is really good for balancing hormones and also provides a bit of energy. I recommend people adding protein powder to that one.

It's a great like kind of pre gym smoothie or post gym smoothie. 

[00:22:01] Mike Roth: Now If I went into your place and ordered the food to go, how long is it good for? 

[00:22:09] Malia Walsh: The thing, so we use kale for a lot of our our food items and with kale, it tends to hold up really well. If someone is eating a little bit later, I recommend that they get our surfer bowl, which is our salad.

So it's brown rice, a really huge salad that contains our ginger tahini dressing. Some avocado, almonds, mock tuna. It's really loaded but it also holds really well. I have eaten mine three days later. Obviously Fresher always tastes best, but if someone is eating later, I would go for the salad Yeah, if 

[00:22:42] Mike Roth: they're gonna buy two two meals and take them both home and have lunch 

[00:22:46] Malia Walsh: I've also had some customers who go on a totally smoothie diet so they'll come in and buy five smoothies and they'll end up freezing part some of them and Drinking them throughout the week.

[00:23:00] Mike Roth: So they freeze well, 

[00:23:01] Malia Walsh: they freeze. Yes 

[00:23:02] Mike Roth: any special instructions for defrosting them 

[00:23:05] Malia Walsh: What I would do is put it in the fridge for several hours, maybe five hours, and then if it gets too liquidy maybe re blend it with a couple of ice cubes. 

[00:23:17] Mike Roth: And I always like to ask this question.

Sure. What's the most expensive dish, single dish, that you're going to be serving in the restaurant? 

[00:23:24] Malia Walsh: We really value serving vegan healthy food at an accessible price point. Our most expensive item is $14, which is our insanely huge salad. Usually people eat it across two meals. But definitely everything's super affordable or all of our smoothies are $8.

Our tacos are $12, and we have smaller items for $5. If you want a full meal, you'll definitely be spending under $20. 

[00:23:51] Mike Roth: And so you don't have a sampler of platter? 

[00:23:54] Malia Walsh: We don't, but that's something to consider. 

[00:23:57] Mike Roth: Yeah, because I have very rarely attended a vegan restaurant, and really would have appreciated it.

a sampler platter so I could taste a wide variety of things instead of just the one thing that I ordered. 

[00:24:14] Malia Walsh: I like that idea, yeah. 

[00:24:16] Mike Roth: I've been known to have good ideas. Not everyone agrees with me, but I've been known to have good ideas. 

[00:24:22] Malia Walsh: That's a great idea. 

[00:24:23] Mike Roth: Again, why don't you tell our listeners what your website is?

[00:24:26] Malia Walsh: Sure, it's LeahyHealthTV. com. 

[00:24:29] Mike Roth: Now you better spell that for our listeners, slowly. 

[00:24:32] Malia Walsh: L E A H I H E A L T H T V dot com.

[00:24:45] Mike Roth: And, where is the restaurant located? 

[00:24:48] Malia Walsh: The restaurant is located in Lake Sumter right next to the Japanese Hibachi restaurant. So right next to the main square. 

[00:24:58] Mike Roth: And really it's right next to the Old Mill Playhouse. 

[00:25:02] Malia Walsh: Exactly. Yes. 

[00:25:04] Mike Roth: So it's really right, right on the square there.

Easy to find. 

[00:25:08] Malia Walsh: It is. Plenty of parking out front. 

[00:25:12] Mike Roth: I'm back. I'm 

[00:25:13] Malia Walsh: back. 

[00:25:14] Mike Roth: Plenty of parking, I'm back. Out front, you gotta get there at 9 o'clock in the morning for parking. There are no meters here in The Villages, so people tend to leave their cars for a long period of time. If they wanted to call for more information, how could they do that?

[00:25:29] Malia Walsh: We don't have a phone number, but we recommend checking out our website, LeahyHealthTV. com And eventually we'll also have online ordering. You can order online. But feel free to come in and ask any questions as well. 

[00:25:43] Mike Roth: Great. Tweet, anything else you want to add? 

[00:25:45] Tweet Coleman: No, I think Malia did a great job. We're just so happy.

Mike, she's been here for about four days. And yesterday we had a training session for our new employees for a couple of hours that Malia led. We had eight people. potential employees. So that went really well. So we're excited. We hope that people enjoy the food as much as we do. And the health benefits are just story after story.

We, can share about the health benefits Malia? Definitely. 

[00:26:16] Malia Walsh: We, every day I heard stories about how the Ahi bettered people's health and overall wellbeing. 

[00:26:21] Mike Roth: If we turned on here in The Villages for brain health can you give a quick plug for your new restaurant relative to brain health?

[00:26:29] Tweet Coleman: I think actually Mike, the two go together, don't they? Brain health what we eat is so important because it enriches our mind powers and controls. But we do have a brain health club, and this is a free club. It meets the first Monday of the month at 1 p. m. At Colony Rec Center, and everybody is invited that has a Village ID.

But yeah, brains and food go together. I like to think of our food as fuel for the brain, actually. Fuel for the brain. 

[00:26:58] Mike Roth: It seems like you smoothies there. 

[00:27:01] Tweet Coleman: Ha. 

[00:27:01] Mike Roth: Bring in a dozen of them. Great. Ladies, thanks for being on the show today. 

[00:27:06] Tweet Coleman: Thank you. Mahalo.

[00:27:07] Dolores: Remember, our next episode will be released next Friday at 9 a. m. Should you want to become a major supporter of the show or have questions, please contact us at mike at rothvoice dot com. This is a shout out for supporters Ed Williams, Duane Roemmich, Paul Sorgen, Kathy Loving, and Dr. Craig Curtis at K2 in the Villages.

We will be hearing more from Dr. Curtis with short Alzheimer's tips each week. If you know someone who should be on the show, contact us at mike at rothvoice dot com. The way our show grows is with your help. Text your friends about this show. If you enjoyed listening or just tell your friends about the show.

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