Last but not least will be Eddie Stone, the executive director of Retirees for Justice, to discuss the latest updates on pension spinoff litigation.

Say what we're seeing right now in our current environment, the departing chairman of the SEC described it as a game of regulatory Jenga.

You've got those blocks piled up on one another, and then you keep pulling things out, and nothing may fall down.

But at some point, you pull the wrong block, and the whole thing comes tumbling down.

So the two transactions that, that really are near and dear to, to this group's heart both involve Verizon.

And I know quite a bit about the Verizon pension plan because I've been looking at the plan and every amendment and every investment report that's been filed since 2012 when they did the first one.

In 2012, Verizon transferred seven point five billion in liabilities.

[laughs]

So to start with, let's maybe just tackle first, what do you mean by your phrase that fast food is bigger than just food?

You know, it's really a cultural standpoint, and I wanna be careful not to kind of impart my values on people, but I just really believe we sort of ignore- The value of just taking a moment to enjoy the food that we're consuming and/or the preparation thereof.

Now, that doesn't mean I'm not completely sensitive to the fact, and at this point in my life, it's not quite the same as it was when Marie and I were raising our kids.

We have a couple kids, and so I, I know what it's like when you're fighting dance lessons and practices and school activities and all these things, and so many times you're choosing a meal by just how fast you can grab it, get it in the kids.

It's kind of like a fuel stop.

But outside of that, I really do believe there's a lot of opportunities where we can take time and enjoy the food that we're eating or, even better, get everybody in the family involved in some level of preparation of that food.

You know, I think there's a series of lessons that can be taught if someone is-- if, if we're teaching the kids or even if partners are together working on getting the food, purchasing the food, know a little bit about the food that you're buying, learning how to see the difference in, you know, maybe conventional versus organic or whatever it happens to be.

This is a very relevant topic.

So I'd love to hear what you have found and what you recommend as far as making those swaps or removing things before we get into the then let's help the body recover.

Yeah.

So for me, it kinda starts with water, people being just conscious of the quality of the water that they're consuming, and if they don't really know much about their city water or the well water they're using, just generally what's available to them, take a few minutes to look online at what your local municipality might say about the water that you have.

There's even probably ratings for groundwater in areas where they're getting it out of a well or for not very much money, a person can have their well water checked, right? So the first thing to do is think about the food that we're consuming and the preparation of the water or the cleanliness of the water that's going into that because almost all cooking, food preparation really starts with water.

The water that we're showering in, the water that we're washing our clothes in, just so looking at the quality of water, not just that we drink, that's sort of just a part of the environment that we live in.

And if you find that the numbers are alarming or you're not comfortable with what you see, you can buy simple filters.

I mean, you can spend a lot of money on filters, but even simple charcoal filters available at your local home supply store, from Amazon, wherever it happens to be, you can find products that make a difference.

So I would love for you to kind of give us a brief masterclass on what zeolite is and what makes it so unique.

So before we get into the science of what we're here to talk about, um, can you tell us what made you say, "There's something that needs to change in this industry"?

Yeah, I'd be happy to, and, and I'll just be really blunt about it.

It's one of those industries that the more you know, or at least in my case, the more I knew, sort of a, a loss of confidence, but just also just a realization that what people spend their money on isn't necessarily what they get, right? Oftentimes you see a label, maybe there's some fruits and vegetables or things on the label or whatever that happens to be, and of course, then you look at the ingredients and realize n- not really.

There's not really fruits and vegetables in there.

And so this, uh, juxtas- pos- position that i- is often said, "Hey, supplement your diet," which is what I think supplements are supposed to do, you're really supplementing with fractionated ingredients, synthetic ingredients.

And then if you peeled it back a little further and you traveled to Southeast Asia and other places around the world to see where these ingredients were manufactured, y- y- you'd be a bit horrified.

You know, whatever people think it is, it really is not.

Okay