#110: SNACKABLES with Rip and Jess - How Do YOU Big Bowl?
Welcome to our new PLANTSTRONG Snackables podcast series, a bite-sized podcast where host, Rip Esselstyn, and co-host, Jessica Hegarty, dish on all things plants!
It’s finally here! The long-awaited return of Rip’s Big Bowl Cereals. In today’s episode, Rip and Jess share the back-story of this iconic product and how strangely addicting it is.
We also invite listeners to submit their best Big Bowl by taking a photo and posting to Facebook or Instagram, tagging @goplantstrong or #ripsbigbowl before October 1st. The most creative contribution will win a Rip’s Big Bowl sampler!
Hear how Rip and the team made major enhancements and improvements to the three new big bowl flavors, including:
More sustainable packaging, which means you get more cereal in every bag
Resealable packaging for sustained freshness
A move to organic oats for better health
Yummy date pieces in every flavor of Rip's Big Bowl
The return of Banana Walnut, along with Date and Raisin (the Original) and Berry Almond
This iconic cereal concoction has fueled him for over 30 years and if it's powerful and nutritious enough to fuel a former pro athlete and firefighter, no doubt it will nourish your endeavors and activities!
More Tasty Bites from Today's Episode:
Full Transcript
Rip Esselstyn:
All right. Hey, PLANTSTRONG people. This is Rip Esselstyn, your host. I'm here with my co-host, Jessica Hegarty. Thank you for joining us for another episode of the PLANTSTRONG Snackables, where we chew and dish on all things food, specifically PLANTSTRONG food.
Rip Esselstyn:
Boy, Jess, how you been? It's been, what? Maybe a week or two, since we've done a podcast?
Jessica Hegarty:
Yeah. Lots of big things are happening at PLANTSTRONG these days, it's been a dense month.
Rip Esselstyn:
Yeah, yeah, it has. We'll share with you guys some of that. Right out of the bat, I just want to say, Jess, that I don't know about you, but I'm just amazed how this Delta variant is just tearing through the country right now. I've got a bunch of family members and friends that have come down with COVID over the last couple weeks. I'm going to visit my parents for Plant-Stock here later today, I'm going to be flying from Austin to Cleveland.
Rip Esselstyn:
I just came across a study that I want to share with everybody because it's very reaffirming what a whole-food, plant-based diet can do to help prevent severe cases of COVID and hospitalization. It was a study that just came out in the British Medical Journal. The cohort size was several thousand people, it was six countries. It was a combination of France, Germany, Italy, Spain, the UK, and the USA. What it showed was that plant-based dieters are 73% less likely to develop moderate to severe COVID-19 symptoms. As opposed to people that are eating a high protein, low carbohydrate diet, are four times more likely to develop these severe symptoms.
Rip Esselstyn:
So, again, just pointing to how what we eat can affect our immune system, our health, our ability to fight off diseases and pathogens and viruses. So everybody that's out there that's eating PLANTSTRONG, you are the best offense is a good defense, and the best defense is a good offense, and you're doing great.
Jessica Hegarty:
That is such a relief to hear, because you're right, it is anxiety inducing. I do have lots of friends who have struggled with recently. It's no fun. Anything you can do to, one, avoid it, and two, reduce symptoms, reduce the effects-
Rip Esselstyn:
Yeah.
Jessica Hegarty:
That's incredible.
Rip Esselstyn:
Yeah. Yep. So we'll post that in the show notes, the link to that study, anybody that wants to dive into the specifics on that study, but it came out in May, just a couple of months ago. Again, in the BMJ, which is a very reputable scientific journal.
Jessica Hegarty:
It is, it is. Thanks, yeah, I'll be eager to dive into that as well, check that out. Thanks for sharing, Rip.
Rip Esselstyn:
Yeah. So ,Jess, what's the most exciting thing that's going on in your world at PLANTSTRONG these days?
Jessica Hegarty:
Yeah. I guess the biggest news, of course, since our last episode, is Big Bowl is back. We broke the internet with this one, Rip. It's been a wild week, it's been a wild week.
Rip Esselstyn:
Yeah, we officially launched it September 1st. We had been dark on the Big Bowl, because remember, we were selling the old Big Bowl, the Engine 2 Plant-Strong Big Bowl that came in the boxes, and that relationship with our supplier partner ran out. So we were dark for, what? Almost, probably, five months. Maybe six.
Jessica Hegarty:
Yeah. Yeah. It was hard. Were you being heckled in your daily life by friends and family, about when Rip's Big Bowl is coming back? You couldn't go anywhere without people asking you.
Rip Esselstyn:
Oh, it was brutal. It was brutal. Oh yeah. You wouldn't believe that people were like, "When's the Big Bowl coming back?" Like, "I'm dying here," and I'm like, "I understand, I'm dying too."
Jessica Hegarty:
Yeah, we all wanted it. That's amazing thing about Big Bowl is it becomes part of our day-to-day routine. Slowly, but surely, you start to need it every day, which is great. It's great, but you crave it. You crave it.
Rip Esselstyn:
Yeah. Just to give people a little background on the Big Bowl, and kind of where it originated. In 1987, I graduated from the University of Texas at Austin, and I immediately started this career as a professional triathlete. Really, a starving professional triathlete. So I would make my own concoction of some of my favorite, very, very cheap cereals. So raw oats, right? Just rolled oats, you can get those for 89 cents a pound. So I would go to the bulk section and get those. Bitesize Shredded Wheat, super cheap. One of the cheapest cereals on the shelves of any store is your Uncle Sam's Toasted Wheat Flakes. Right?
Jessica Hegarty:
I love that. Love that.
Rip Esselstyn:
So toasted wheat flakes, and then the last was Grape-Nuts or Ezekiel 4:9 Nuggets, either one you can substitute. I'd take all four of those, equal combinations, and mix them and do a big old jar, and then I'd shake it up. I'd just eat breakfast from that bowl for, it would usually last me a week or two. That's what I did.
Rip Esselstyn:
Then this relationship began with Whole Food Market stores and it was the first product that we launched as a commercial product under the Engine 2 banner, was the Rip's Big Bowl cereal. It launched just in one region, it was in the Rocky Mountain region, and there was a company out of Denver called Rocky Mountain Foods that were brave enough to put it together. So that's when we came up with the Original, it just had the raisins. Then we also had the Berry that had three different berries, and then we also had, actually, believe it or not, in the beginning, we had a Banana Walnut as well. Yeah.
Rip Esselstyn:
So we just hummed along with those three skews. Eventually, the Original, or the Raisin, and the Triple Berry were so outperforming the Banana Walnut, and if you're not performing, you're not going to make it on the shelves at Whole Foods. So that one got disco-ed, and that means discontinued, disco-ed after probably three years. And it was my favorite, it was my absolute favorite. But we've made some pretty spectacular upgrades to the formula thanks to you and your due diligence and finding the perfect supplier partner with all kinds of fantastic conclusions. If you want to speak to that for a sec, I think that it warrants it.
Jessica Hegarty:
Sure, sure. Well thanks for giving me the backstory, I was actually going to ask you in this episode how Rip's Big Bowl came about. It sounds like you just went out there, found probably the only four or five ingredients, clean cereals, that were out there, and put them together, and just eat it like that.
Jessica Hegarty:
I heard that there's a recipe for your Original Big Bowl? I mean, you just talked through all the ingredients, but for those who are interested, I want to keep up this idea of open source recipe sharing, so if we could post that in the show notes, that would be great-
Rip Esselstyn:
Oh, yeah. Yeah.
Jessica Hegarty:
If you want to make Rip's Big Bowl at home, the old school version, have at it, we'll share that information. .
Rip Esselstyn:
Jess, also, it's the first recipe in every one of my four books.
Jessica Hegarty:
Great.
Rip Esselstyn:
And there's a little different twist on each one, but that's how much I adore it and love it. I tell people that this has been the foundation of my success, it's been the linchpin to my success now for 33 years, because I start every morning with a Big Bowl, with all the inclusions. I also put some other toppings on there that we can talk about, and it totally lasts me until noon, 1:00, 2:00 in the afternoon. I am so good and so pumped up, and my tummy is so happy.
Jessica Hegarty:
I have a feeling I know why that is, I bet I know why that is. We can talk about that here in a second.
Jessica Hegarty:
Yeah, let's talk a little bit about the changes that we've made, because I want those loyal, long-time fans of Rip's Big Bowl to not worry, we did not mess with a good thing, we just made some slight, small tweaks based on a lot of customer feedback.
Jessica Hegarty:
So the first change is we had to go with a more sustainable package, right? We had a bag in box. There was a lot of excess air in there, like there is most cereals, when you open it up it only fills half a bag, or two-thirds bag. So we had to move to just a single, recyclable bag. It looks smaller overall, but you actually get more bang for your buck. I think, with the-
Rip Esselstyn:
Oh, oh, oh, let's give the exact numbers-
Jessica Hegarty:
Yeah, sure.
Rip Esselstyn:
Before, you were getting 13 ounces in the old Engine 2 Rip's Big Bowl cereal. Now you're getting 14 ounces with the Berry Almond, you're getting 15 ounces with the Banana Walnut, and 16 ounces with the Date and Raisin. So we've really upped the amount of cereal that people are getting.
Jessica Hegarty:
Exactly, and I think that's 20% more on the Date Raisin, which is amazing.
Jessica Hegarty:
We also wanted to, again based on customer feedback, provide a resealable bag so you can keep your Rip's Big Bowl fresh for long periods of time -just roll that bag and shove it back into the cardboard box, we all used to do.
Jessica Hegarty:
Then another thing is we really wanted to move to organic oats. So the Original Engine 2 cereal was great, we were non-GMO certified oats, but we felt it was really important to upgrade the oats for this new and improved formula.
Jessica Hegarty:
Rip, have you heard of Dirty Dozen? That Environmental Working Group list of fruits and vegetables that are really important to buy organic?
Rip Esselstyn:
Oh yeah. Who hasn't?
Jessica Hegarty:
Yes, exactly. So the things on there like spinach, kale, grapes, all of those items with lots of surface areas, it makes sense that you want to invest to get the organic version, right? Because I think of a kale leaf, it just collects pesticide, right? You really want to make sure you're getting it organic there.
Jessica Hegarty:
There's also something called the Clean Fifteen, and these are the items where it's okay to buy conventional because there's a lower amount of pesticide actually ends up in the part that you eat. Things like cantaloupes, avocados, kiwis are on the list, right? Because you only generally eat the inside of those items. Unless you're one of those people who eats the fuzzy skin of the kiwi, are you one of those people?
Rip Esselstyn:
I do, but I usually get organic when I'm doing that. Yeah.
Jessica Hegarty:
Okay, good. Yeah. No, that's great. That's great, that's great. Do you eat your strawberry tops, like Doctor Greger does?
Rip Esselstyn:
You mean the little green bits?
Jessica Hegarty:
The green bits, yeah.
Rip Esselstyn:
No, but maybe I should.
Jessica Hegarty:
Yeah. Hey, any way to get some extra-
Rip Esselstyn:
Some extra greens.
Jessica Hegarty:
Greens with some diversity. Yeah, that's a thing, people should start eating their strawberry tops.
Jessica Hegarty:
Anyway. Oats are another item you really want to make sure to get organic if possible. So we made the transition here. Another great thing about oats that I'm excited about, again, this has been my world these days, is they're actually known to increase milk production in breastfeeding moms. So folks out there who are parents, who are looking to become parents, keep that in mind. Oatmeal, and Rip's Big Bowl, will be on our post-partem menu for sure.
Rip Esselstyn:
Wow. Does that apply, as well, to steel cut oats, do you think?
Jessica Hegarty:
Yeah. Oh, I'm sure it does, absolutely. Absolutely. So, move to organic oats.
Jessica Hegarty:
Then what I'm most excited about, the real change I think, to Rip's Big Bowl, the biggest ingredient change, is all of the skews now have date pieces. For those of you who have been listening to a few of these Snackable podcasts, I don't think I can go an episode without speaking the virtues of dates. My favorite fact is they have, gram-for-gram, more fiber than kale. More fiber than blueberries. More fiber than some beans. I mean, it's just wild.
Rip Esselstyn:
Yeah. Yeah, and it's one of the things that's pushing the fiber up. I mean, for a half a cup serving size of any of these, you're getting six grams of dietary fiber.
Jessica Hegarty:
Exactly, and that's more than 20% of your daily recommended value. So if you eat two servings of Big Bowl, like I do, you're getting 12 grams of fiber.
Rip Esselstyn:
Yeah. Yeah. I will say, I've had Doctor Alan Desmond and Doctor Will Bulsiewicz on the podcast, he's your gastroenterologist. They made it very, very clear that 97% of Americans are deficient in getting enough fiber, and that kind of RDA is actually pretty darn low. Do you know what it is?
Jessica Hegarty:
It's low. It's low, I think it's 25 grams a day for women-
Rip Esselstyn:
25. Yeah.
Jessica Hegarty:
And 38 for men?
Rip Esselstyn:
Yeah, and I can tell you that if you're doing the PLANTSTRONG lifestyle, and you're doing your Big Bowl, and you're doing your sweet potatoes and you're doing your kale and your broccoli, and your wholegrains, you're going to be knocking back probably 50 to 70 grams a day and just crushing it with your microbiome and your regularity and you're getting out all those toxins out of your system, bringing down the cholesterol level, it'll be phenomenal what's going on.
Jessica Hegarty:
Absolutely. I was thinking about that USDA recommendation of 25 grams for women and 38 grams for men. It's even less if you're over the age of 58. That is a bare minimum fiber that you should be getting. So it's comforting to know and think about if you're following a whole-food, plant-based diet, chances are you're getting two to three times the amount of daily recommended fiber, which is excellent.
Rip Esselstyn:
Yeah. Yep, and let's remember that fiber also helps, and it's so key, to satiate you. Right? To give you that-
Jessica Hegarty:
That's why ... Yeah, go ahead.
Rip Esselstyn:
No, to give you that feeling of satiety and being full, especially when you mix that with some water, and a lot of these foods already contain 80% to 90% water, so it's just a, truly, it's a winning combination.
Jessica Hegarty:
Yep, yep. Yep. Yep. Agreed, agreed. Well, Rip, I have just one question for you before we get to the big question of this episode. You talked about the Banana Walnut being discontinued, and how it was your favorite. We had to bring that one back, we absolutely had to. People were asking for it.
Jessica Hegarty:
When I was doing my research to think about what line extensions wanted to do around Big Bowl, there was no question, this flavor had a cult following. Why was it discontinued? Do you know?
Rip Esselstyn:
Well ... Oh. Well it was discontinued because it was doing half the sales that the Berry and the Original were doing, literally. The Berry and the Original, they were like neck and neck, just kind of crushing it.
Rip Esselstyn:
And I think that it's because, for whatever reason, maybe banana is a little divisive, but I'll tell people that are out there that have tried a banana cereal. This isn't a banana flake that's that's loaded with safflower oil and sugars. This is just, purely, dry banana. It is soft, and it is over the top flavorful, and it mixes perfectly with the dates that are in there as well.
Rip Esselstyn:
And I have to say that the dates that we have found with our new supplier partner, they're like date marshmallows, right?
Jessica Hegarty:
Yes.
Rip Esselstyn:
They're not like the hard ... I mean, one of the complaints we got with the banana was these dates would get as hard as little pebbles-
Jessica Hegarty:
I heard that. I heard that, it was like a risk too-
Rip Esselstyn:
Yeah, yeah. We had some people go, "Hey, I think I broke a tooth."
Jessica Hegarty:
Right. I heard about that.
Rip Esselstyn:
So this Banana Walnut, I recommend people just give it a whirl, try the sampler pack. I think it'll change your Rip's Big Bowl, at least a variety of your Rip's Big Bowl.
Jessica Hegarty:
Yeah, that makes sense.
Rip Esselstyn:
Speaking of that, the raisins. The raisins that we have in the Date and Raisin, these are the biggest, plumpest, most delicious raisins. And what we've done, can you speak to what we've done with the Berry Almond to kind of up the game on that one?
Jessica Hegarty:
Yeah. Of course, we're using strawberries, we're using blueberries. The big secret is we added in sliced almonds. That's one of my favorite flavor combination, is berry and almond, it just works together. It pairs so well. So that's what I'm most excited about.
Rip Esselstyn:
It's amazing what that does. It is like a little party in your mouth when you get a bite full of all those things. The thing about the strawberries is they are, it's not big pieces, it's little pieces that are throughout the whole thing. So every bite you get some of that berry. It's a really nice improvement.
Jessica Hegarty:
It's great. It's great. And that Banana Walnut, I think the old version you used dehydrated bananas, which were a little bit chalky and can get hard. To your point, these are dried banana pieces. For anyone who's familiar with Barnana-
Rip Esselstyn:
Yeah.
Jessica Hegarty:
Those little snacks, that's basically what we put in here. It's delicious. That, combined with the dates which we lovingly call the adult marshmallows on our cereal.
Rip Esselstyn:
Yeah.
Jessica Hegarty:
Yeah, I think folks are going to really like it.
Rip Esselstyn:
Yeah, and then let me just say also, so some of the things, and maybe you were going to ask me this, Jess, and I'm jumping the gun, but...
Jessica Hegarty:
That's okay...
Rip Esselstyn:
Just kind of what I put on top of my Big Bowl. So I'll take any one of these three, and I love them all, each one of them is like my children. Although I have said that I like the Banana Walnut the most, the Berry Almond and the Date and Raisin are right up there as well. And variety is the spice of life, but I always will put either a tablespoon-and-a-half of ground flaxseed meal or chia seeds on top of any of them. It's very neutral flavor profile. Sometimes I do hemp hearts as well, depending upon if I have those in the refrigerator.
Rip Esselstyn:
Then here are some really unique fruit combinations that I put on top of this as well-
Jessica Hegarty:
Let's hear it.
Rip Esselstyn:
Because I'm a real glutton, and so I add even more fruit and more berries and more stuff to it. So I love grapefruit on top of it. Right? That's one of my things. So I take a grapefruit and I'll take out each wedge, and it has to be perfect. If you ever seen a video of me, I don't go into the whatever it's called. Do you know what it's called?
Jessica Hegarty:
I know what you're talking about, kind of stringy pieces ? Yeah.
Rip Esselstyn:
Yeah. Yeah, yeah, yeah. Yeah, it's just pure grapefruit slice. So that's awesome. I learned that from my mom. She's like, "Rip, you got to try this, it's amazing." I'm like, "Oh, it sounds disgusting." And I tried it once, and now whenever I have a grapefruit around I'll put it on. It doesn't matter what flavor it is.
Rip Esselstyn:
I love Kiwi. I love putting sliced Kiwi on them. Obviously I love a banana, but the banana, I don't like the banana on the Berry Almond. It has to be on either the Date and Raisin or the Banana Walnut.
Rip Esselstyn:
I love putting, and this is just in the last couple months since we had the granolas, I love putting the chocolate tahini granola on top of the Banana Walnut. It is like mind-blowing. And it's just a little bit. Literally just like half of a handful I'll throw on there and that's all I need, because it is so sweet.
Rip Esselstyn:
I love doing sliced grapes. Really hard green or purple grapes on top of any of them. I love frozen dark cherries, frozen mango, frozen blueberries. Just this morning, I did the Berry Almond and I got, I don't know if you've ever heard of a brand called Wyman's, but they make this two pound pack pack of frozen berry blend. It's blueberries, raspberries, and blackberries. I'll do like a cup of that, microwave it for 45 seconds, and then throw on the cereal. It's like dessert for breakfast, it should be illegal.
Jessica Hegarty:
Yes. Oh, my gosh. You just threw out so many great ideas. I think the most important thing about Big Bowl, what I appreciate about it, we call it, "It's your canvas." It's your canvas to create the cereal and make it your own.
Jessica Hegarty:
That was the big question I wanted to ask you, Rip, is how do YOU Big Bowl. You gave us 10 good examples. I think the one that stands out to me is the grapefruit. I remember seeing you do that, I think we have a little video of what Rip eats in a day, and I saw you put berries and grapefruit slices in your Big Bowl. I love grapefruit, I eat one every morning, but I don't have it with my Big Bowl.
Rip Esselstyn:
I will say what I don't do, is I don't squeeze the grapefruit juice into the bowl. Right? I don't it curdling with my plant-based milk. Speaking of which, since we did our episode a couple weeks ago on plant-based milks, I want you to know that I've made some adjustments.
Jessica Hegarty:
Have you?
Rip Esselstyn:
Yep, yep. Yep. I love the Edensoy soy milk. It's just two ingredients, it's water and soybeans. I love that, it's thick, it's creamy, it's substantial. For people that are trying to lose weight, I would not use that, I would use kind of an unsweetened version that's half the calories, because that's like 120 or 30 for an eight ounce glass. Then I also love Pacific, but I'm not doing the reduced sugar Pacific oat milk.
Jessica Hegarty:
Yeah. Yeah. Great. Rip, I'm so happy to hear that. I'm so happy to hear that and-
Rip Esselstyn:
Well, let me ask you, how do you Big Bowl?
Jessica Hegarty:
How do I Big Bowl? Well, I first have to tell you, Rip, I have to confess something.
Rip Esselstyn:
What?
Jessica Hegarty:
When I was at Whole Foods-
Rip Esselstyn:
Were you cheating on me?
Jessica Hegarty:
Rip, I remember people singing the praises of Big Bowl, like shouting it from the rooftops. Internally, those fans of Big Bowl were just, they loved it, they were addicted to it, all these things. And I remember trying the first time. I thought it was good, but I wasn't over-the-moon, wow, and shouting the rooftops. So I kept eating, and kept eating, I finished up the box, and I remember when it ran out, I just had to have more. It is strangely addictive, and an acquired taste, and I remember that surprised me a lot. Like, "Wow." Okay, so eat it for a period of time, and then your body actually starts craving it. Like, "Okay, okay, I get it."
Rip Esselstyn:
Just like greens.
Jessica Hegarty:
Just like greens, yeah. That's true. It's true.
Rip Esselstyn:
Yeah, yeah. Yes. Well, in all honesty, depending upon which one of these, you're getting 43 to 45 grams of wholegrains, and our bodies want wholegrains, they really do.
Jessica Hegarty:
Yes, yes, yes, yes. Yes they do. You brought up the COVID study and I'll just interject this study that I read. They asked dieticians what's the one thing that Americans should be tweaking in their diet? They just do one thing, what is it, what should they be getting more of? I thought it would be vegetables. It's actually wholegrains. Not fruits, not vegetables. Wholegrains. Probably because of the fiber, but there's also lots of other nutrients in wholegrains as well. But that surprised me, it's like, "One thing? Just eat more wholegrains? Okay."
Rip Esselstyn:
No, the latest study that I read shows that 95% of Americans are not getting enough wholegrains each and every day. 95%. I mean, it's ludicrous.
Jessica Hegarty:
Yeah, yeah. Yeah, that's an easy one.
Rip Esselstyn:
Hey, so Jess?
Jessica Hegarty:
Yes.
Rip Esselstyn:
What should we do? Should we have a contest and offer a prize?
Jessica Hegarty:
Yeah. So, Rip, I wanted to hear how you Big Bowl. I have to share really fast, when I eat Big Bowl I always do it with ice cold milk, I add in a sliced banana, some cashews, and a dash of cinnamon. I eat it for dessert only, it's not a breakfastfood for me. It's my ice-cream alternative, and it's really good there. I love asking the members of our team how they Big Bowl, and I'm really curious to hear from our fans.
Rip Esselstyn:
Well, it is, and I want to know every little nuance and every little idiosyncrasy that you do. For example, you like the milk super, super cold, right?
Jessica Hegarty:
Super cold, yes.
Rip Esselstyn:
I'm like, "If it's in the fridge, if I don't have one, I'll just take it off out of the pantry." But I love that specificity. I'll tell you another thing that I do, I don't just have one Big Bowl a day, I always have two, and I have a mini bowl after dinner, usually an hour, to tide me to right before I go to sleep. I almost feel like, I can't remember the last time I didn't have my mini Rip's Big Bowl for dessert. It's just like, I can't. I can't go without it.
Jessica Hegarty:
Yes, yes. That is the dessert of our household as well. So I'm curious if members of the community are doing this as well. So we want to put out a Show Us Your Big Bowl competition here, and we want to hear, to Rip's point, the nuances, whatever sort of delicious or creative or inspiring ingredients you put in, we want to know about it. So there are a few ways folks can-
Rip Esselstyn:
All your idiosyncrasies, all your foibles.
Jessica Hegarty:
Yes.
Rip Esselstyn:
We want it all.
Jessica Hegarty:
We want it all. So you can post a comment on YouTube, if you're checking this out YouTube, but better yet, if you can take a picture and in Facebook or Instagram you can tag us at goplantstrong, or use the hashtag ripsbigbowl. We would love to hear from you. Like I said, the most delicious, creative, nuanced, inspiring post is going to receive a special gift. I bet it's some Big Bowl.
Rip Esselstyn:
I think it might be some Big Bowl too. With that, Jess, I think it's time that we say goodbye to episode. It's been great seeing you again.
Jessica Hegarty:
Yes, thank you, Rip.
Rip Esselstyn:
Yeah, yeah. I'm going to be gone for about 10, 11 days, up in Cleveland doing Plant-Stock and visiting my parents, so I'll see you when I get back. In the meantime, keep Big Bowling it.
Jessica Hegarty:
Yes, we will. Thanks Rip.
Rip Esselstyn:
All right, thanks Jess.
Rip Esselstyn:
Peace, Engine 2, keep it PLANTSTRONG.
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