Burnt Hands Perspective
This is a raw and unfiltered look into the state of the restaurant industry as a whole, powered by longtime friends Chef/Owner Antonio Caruana and former bartender turned News Anchor/TV Host Kristen Crowley.
Representing all aspects of the industry from the front to the back of the house we will dig into the juiciest stories and pull from decades of experience in one of the sexiest and most exciting industries in the world...the food and beverage industry.
From international chefs, sommeliers, industry pros, and so much more, this show will cover all of it without a filter. You turn up the volume; we'll turn up the heat.
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Burnt Hands Perspective
From MS diagnosis to World Food Champion: how live-fire cooking, protein-first nutrition, and grit rewired a mother’s health
The championship ring catches your eye first, but the story behind it is what sticks: a mother of four who stared down an MS diagnosis, reshaped her life with protein-forward eating and training, and found strength, physical and mental, standing over open flames. Sunny Lynn, the force behind Grill Fit, joins us at the World Food Championships to show how live-fire cooking can be the most flavorful and sustainable path to health when you respect the science and keep the focus on real ingredients.
We trace Sunny’s arc from backyard four-meat competitions to a record-setting world steak title, then into whole hog where anatomy and patience meet precision. Along the way, she dismantles the biggest myths about barbecue and wellness: why beef tallow and duck fat outperform seed oils at high heat, how spice blends without sugar or MSG build cleaner bark and brighter flavor, and what it takes to run a clean fire that avoids acrid smoke and burnt glaze. Sunny explains why “protein is king,” how black pepper and smart seasoning support absorption and satiety, and why minimal sauce can actually unlock the true character of your meat and vegetables.
This conversation also spotlights the grit behind the craft. Live fire is a solo sport, no assistants, heavy iron, relentless heat, and Sunny embraces the level of fitness it demands. At home, her four daughters compete, they cook, and they turn weeknights into practice for life, proving that a family table built on fire can be both joyful and genuinely healthy. We swap techniques between kitchen and pit, talk two-zone setups, precise temps, and live-fire desserts, and map simple steps anyone can use to make “healthy” taste like a celebration.
If this sparks your appetite for strong flavor and stronger habits, follow Sunny at Sunny Lynn underscore grilled fit on Instagram, find her on Facebook, and keep an eye on sunnymoody.com for her upcoming cookbook. Enjoy the episode? Subscribe, share with a friend who loves the grill, and leave a quick review to help others discover the fire.
Connect with Sunny here: https://www.instagram.com/sunnylynn_grilledfit/
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Alright, here we are. It's again.
SPEAKER_00:World Food Championship World Food Championship 2024.
SPEAKER_03:And we have a champion right here.
SPEAKER_00:We do have a champion right here.
SPEAKER_03:Before we go any further, look, I'm gonna do this. Look. Just pull this thing up.
SPEAKER_00:That is really cool.
SPEAKER_03:I looked at this like she was married to a Laker or something. I'm like, what is going on here? And then tell us about this championship ring, girl.
SPEAKER_01:So this was my first world championship. It was in 2021. I won steak. So I actually set a record. I was the first person ever to take first place in all three rounds.
SPEAKER_00:Okay, so nobody knows what that means yet because this is Sunny Lynn with Grill Fit. And so our sister in meat, our sister in fitness. So we found her here at the World Food Championships. And you compete, you also judge. So now we can get back to the story of how you won.
SPEAKER_01:Yes. So I started about seven years ago in barbecue, actually. And it just took off from there. I actually went through like an 80-pound weight loss transformation. Yeah, I was diagnosed with MS and a brain and spinal malformation. So I wanted to take control of my health and my life because I have four girls. And so I lost the weight. But during that time, I needed something to take my mind off of everything that was going on.
SPEAKER_03:Which is a lot. Which is a lot. That's a lot. It was a lot.
SPEAKER_01:Yes. They were talking about major brain surgery that was like gonna be paralyzing and everything. So I wanted to do what I could.
SPEAKER_02:Sure.
SPEAKER_01:And so I focused on nutrition and fitness, but again, you need a break, an outlet, something to go to, and barbecue became it.
SPEAKER_03:So once once again, here we have it. Like, you know, a lot of people talk, let's talk about the fitness part before we even get into the cooking.
SPEAKER_01:Yeah.
SPEAKER_03:So all three of us here are fitness related. We all have a fitness level of plan to us. And um, it's really hard to get into the fitness world if if you're promoting fit like now, okay? There's people who are already fit, have been fit, have the knowledge of being fit, and they're trying to promote that off and they're trying to sell that. That's kind of the norm.
SPEAKER_02:Yeah.
SPEAKER_03:But when you have someone who lost 80 pounds and had to goddamn guarantee to get fit, you have a whole level of different experience. Your experience is powerful because you actually did it, you know what to do, and when you're talking about it, it's a lot more sellable because here you were, and now here you are. Whereas sometimes other fitness people, no disrespect to what they do either, because that's important as well, right?
SPEAKER_02:Yeah, yes.
SPEAKER_03:But they've stayed fit all their life. So they can tell you how to do that, right?
SPEAKER_00:Yeah.
SPEAKER_03:But can they really tell you with their heart how it takes 80 pounds to be gone for your for your health?
SPEAKER_00:Or how it feels mentally, yeah. And I know MS, you that you know, different issues with the thyroid, all the things you go through does that. And food. Open nerve damage, everything that comes along with that.
SPEAKER_03:That is controlled by food a lot. Yeah, yes, it is in your diet. Absolutely. So let's get to the food, baby. Food. So you you've been cooking fire. Fire. So you went, when did you go to the open fire? So you started out with steaks, I'm imagining you still.
SPEAKER_01:I actually didn't start in steak. I started in the four-meat backyard, was actually the professional circuit of barbecues. So brisket, ribs, chicken, and pork.
SPEAKER_03:Okay, and where are you from?
SPEAKER_01:So I live in Nashville currently. I've been there five years. Yes. But I started in barbecue back in Arizona.
SPEAKER_03:Okay, well, that's not far off either though.
SPEAKER_01:Yeah, still good. Yeah, yeah, still good.
SPEAKER_03:That's great, though. So you so you're when you went and lost that weight and you were grilling, were you did you have the weight? What did you lose that and get fit before you barbecued, or is it be were you driven to it because of it?
SPEAKER_01:It was actually all at the same time. Really? Yes. Like the chicken and the egg.
SPEAKER_00:Which one came first? Yes.
SPEAKER_01:They actually both came together at the same time. Barbecue became my outlet and my means to take my mind off of everything that was happening. So I could focus on the smoke, the wood, the fire, the food, and how it all came together to create like a delicacy because food brings people together. I created a whole new family, a barbecue family that surrounded me. They had no clue what was going on with me mentally, emotionally, physically, because I didn't share it with the world. I didn't know what was gonna happen. Yeah, and so I was trying to do that behind the scenes. There were a few of my barbecue brothers that knew that I was trying to save my health and save my life, and they pushed me. They're like, you can do this. You are amazing in this barbecue world. And I started winning right off the bat.
SPEAKER_03:And then you had a vibe for it. And once you start winning, you start getting into a passion. Yeah. So when it comes to the food and and you're obviously barbecue, protein. Barbecue protein. Protein, losing weight.
SPEAKER_00:Protein is king.
SPEAKER_03:Protein is king. So you were talking to Kristen yesterday. I'm gonna let you guys continue that conversation because you were talking about how the um how there's you were telling her I was listening, but you were talking about how the how the people think of barbecues, they're thinking of fat, they're thinking of sugar sauces. Can you carry on with that conversation? Because that was interesting to me, and I'll let you guys keep that off.
SPEAKER_00:So Well we talk about like healthy cooking. I mean, you know, when you're putting things in a pan, you have to use some kind of oil. So we all know seed oils, the issues with that, canola oil, all of the inflammatory things that happen. Yes. And when you're cooking, you know, there are obviously smoke points for other oils, so you can't use that to get a lot of the crisp and things you do. I don't think people realize how healthy barbecue is. Yeah. And there's also some people that flip the script and say, well, it's smoke, carcinogens, things like that. So I know since you also train and you're in the fitness world, like, do you deal with that? Like, how did you navigate that online? Did people ask you questions about it? I mean, which side of the fence are you on with a lot of?
SPEAKER_01:So I actually, after I lost the 80 pounds, I did do a fitness competition within a year, which was a little overwhelming. Yeah, crazy.
SPEAKER_00:Even more mental health fuck or something.
SPEAKER_03:The food or that uh food.
SPEAKER_00:Food for sure.
SPEAKER_03:It tastes way better.
SPEAKER_01:It's more sustainable.
SPEAKER_03:Yeah, yeah, yeah. Yeah, right.
SPEAKER_01:And it's healthier, so it's okay. Well, during that transformation, though, I was trying to lose weight, and my trainer, my personal trainer at the time, you know, I had stipulations. She's like, I want you to do a bodybuilding competition. And I was like, whoa, whoa, whoa, I'm here for my health, I'm here to save my life, I'm not here to get up on stage, right? That wasn't my goal.
SPEAKER_03:Surprise, surprise.
SPEAKER_01:She's like, Well, you're building muscle like crazy. I'm like, okay. So I went back to her and I was like, I have stipulations. I need to be able to do barbecue because this is my outlet and this is saving me, like mentally. And she's like, okay. And I'm like, oh crap. But I didn't get out of it. So I had to learn how to infuse flavors without adding all the extra things that people think of the sugars, the sauces, anything that you can put into it, the seed oils, different smoke points. So I learned about duck fat. I learned about beef tallow. I learned about the healthier fats that had the higher smoke point that aren't gonna create the acrid flavors, the inflammatory properties within your body. And by using different seasonings and rubs without all the MSGs and the sugars and things that are added into them, you can create phenomenal food that's not saucy, heavy barbecue.
SPEAKER_03:Sugar sugar laden and all that.
SPEAKER_00:Yeah, you don't have to do honey barbecue, like it's not traditional. And I think, I mean, the seasoning part of it, you can put seasoning, like seasoning is is great. We put it on everything, there's no calories there, and it's good for your body. Yes. So when I was talking about you know, combating carcinogens with pepper, so if you put ground pepper on things, it activates certain you know things in the system. So it's how we absorb the protein, it helps. Seasoning helps with that. So there's a lot of science that we could go into about that as well. But we'll save that for an actual fitness podcast. Right on this side of it, we're here, it's dispelling the mess.
SPEAKER_03:The fitness is falling right into it because of the food. So it does. Your your the name of your organization, what it is you do, is the word fit is in it.
SPEAKER_01:Grilled fit. Yeah, it's grilled fit.
SPEAKER_03:Grilled fit. So now, are you when you reach out to people? Of course, your food is people don't realize this. So when you you're reaching out to the fitness type, you want to promote that. You want to promote your health, right? Yeah. So you have a huge following of that. The funny part about it is what you're talking about is the bone, the towel, all the um all the fats. All the fats, the duck fats. These are ingredients we use to bring out the most flavors that we can as chefs in the kitchen. Whether you're at a Michelin level or all the way down to um not backyard. Yeah. But even before the backyard. Let's let's stay right in the kitchens. These are what chefs are, we're we're looking for this. When I co feed my duck for my menu items that I have on right now, I'm using every ounce of that fat. It's liquid gold. We're gonna use it for the next one, the next one, the next one. And that batch grows the more duck you cook, and now all of a sudden you have this valuable bucket of duck fat that we cherish, right? And if a staff member may drop it, you punch them directly in the eye. Right? And that's how bad it's. So people don't realize. So now you're using that. I don't know if you're injecting or if you're how you're working it, but you're using those fats. People aren't even exposed to that typically on a on open fire, right?
SPEAKER_01:Yeah, they don't know. They don't know. Yeah.
SPEAKER_03:So when you're adding a whole new level of flavors, they don't even know what they're eating is fit. They just think it's more flavor. This is good. Right. Right? Right. So you're you're just kind of you're in you're you're luring them in, you're making them healthy. Half of them don't know it. Yeah. And you're sitting back twirling your mustache.
unknown:Like good.
SPEAKER_03:Right? I love this.
SPEAKER_00:It's it is a good, like, I like blending the worlds because I know there's the spelling the myths of the fact that you have to only eat like chicken and asparagus and rice. That was usually a competitor diet back in the day because they didn't know any better about how the you know the proteins. So now that we're kind of out of that bubble, people need to be creative with it because then it actually makes it sustainable where you're not dreading eating healthy. Like eating healthy should be the norm, not the other way around. So I I love talking about this with the restaurant world because you can push this to people that it's not, you know, overindulgent and fat is good.
SPEAKER_03:I think a lot of the chefs, a lot of the chefs out there now, especially at my level and where we're at, we are in we've understood this and a lot of them are applying this to their, they're applying it to their to their repertoire, you know? Yeah. Uh a lot of the menus are showing. You're you're gonna see a lot more lightly seared, less seasoned dishes. You're gonna see a lot more ingredient being the flavor instead of all the nonsense coming on, the thick sauces that sauciers right now are kind of going out of business almost. Unless you're in the the old school traditional long-term French restaurant or brigade style.
SPEAKER_02:Right.
SPEAKER_03:But we all have our places for them, of course. But even in Italian, as an Italian chef, when I go to Europe now to study and work with my friends there and and and stage out there, well, I'm learning that they're using a lot of the ducts on the green egg. And then they're bringing it to the plate, and then when they're using the pearls and everything has a half a healthy aspect to it. Yeah. And I and it's not that they're pushing health so much more so than they are pushing the realization that those ingredients by themselves are are working.
SPEAKER_01:Natural ingredients. And it just happens to be healthy. Yes, exactly.
SPEAKER_03:So no more ho-hos.
SPEAKER_01:Yep, no more hoes.
SPEAKER_03:No more rice.
SPEAKER_01:No more hoes. No more hoes in the other.
SPEAKER_03:We don't love them hoes. We don't love them hoes.
SPEAKER_01:Well, the crazy thing is, like you talk about rice aroni, the amount of time it takes you to make rice aroni, you can make a fresh rice dish in the same amount of time.
SPEAKER_03:Well, I have this, I have one of those little uh moro um rice cookers, right? I put a couple scoops, my water, and I put herbs in there, butter, whatever I want, whatever how uh you know what I mean? If you can put whatever you want in that thing. So typically what I put in is my is my Carolina gold, put it in there, put in some chopped salad, right? I'll put some celery, some carrot, like a little marripois.
SPEAKER_02:Yeah.
SPEAKER_03:All raw, right? And I'll just put the put my levels in there and I'll let it cook. And then when I'm done, I use that rice for a day or two. Absolutely. And I'll cook that with my chicken stuff. And I just hit the button while I was in the shower, you know what I mean, getting ready for the day, I'm done. I come down and I always have to open it and take that scoop, and it's delicious. That's right.
SPEAKER_00:Technology. Oh my gosh. It's amazing. Well, and I think the other aspect of it of you promoting the fitness, especially in that live fire world, is you said yesterday you had 10 women competing and they have to do everything themselves. So it's a solo sport. You cannot have assistance. Correct. You have to lift the meat, you have to get it into your. I mean, if you're lifting heavy iron, you're doing all that. So I mean, essentially it is, you do have to have a level of physical capability to do it.
SPEAKER_01:Yeah. You are maintaining a fire in a I mean, it's an open fire apparatus. Yeah. So you've got to maintain the heat all around it, depending on what you're searing, the different levels, whether you're using cast iron skillets, whether you're using a cross to, you know, sear an animal or whatever you're doing. It is live fire cooking, the entire thing. You know, vegetables all the way to the protein.
SPEAKER_03:Sure.
SPEAKER_01:Yeah.
SPEAKER_00:And it's it's physical. We see it.
SPEAKER_03:We saw it working. And when you how did you get how did you get involved with that big fat ring on your finger? So you went from your we missed a couple of things there. So we went from your your transformation. Yeah. We went to how you became where you are now. How what brought you here? So now you're one of the major judges here, you're a known face here. You're you're a celebrity in a sense here. Obviously, right? So you definitely don't look or take the mold of who you would uh think would be a open fire.
SPEAKER_00:Open fire chef.
SPEAKER_01:I am very much an anomaly in my career. Yes. So again, I ran with the fitness. I did it for health, not to be on stage. So it is a lifestyle for me. And finding a way to create healthy, yummy food just over fire became my passion. Sure. Like I just dove headfirst into it. So I transferred from like barbecue, the four meats into steak because it was easy to just get in one day, cook a steak, get out. And then I was challenged to do hog. So I moved to whole hog. And I like the challenge. I love to learn about the proteins, the meat, the science behind the fire and the city. Tell me how cooking that hog into it.
SPEAKER_03:Isn't that the best? It's so succulent. I love it. I love it.
SPEAKER_01:Any kind, anytime you can do a whole animal though, and you can manage all the different pieces of the body because different muscles cook at different temperatures, and some take longer to break down, like all the cartilage and everything. So learning all the different things that go into that is unbelievable.
SPEAKER_03:What about your um what about your kitchen at home? What what other styles of cooking do you do? Do you enjoy cooking out of a pan, or is your heart really on the fire?
SPEAKER_01:It's really on the fire. Like my girls have actually been. I have 27 different girls and smokers. 27. 27. You have names.
SPEAKER_00:Is that like your backyard? A few. Oh, you need to do that sexy reel. Like, you know, you know Felicia. Yeah, we gave you how to do that. I do.
SPEAKER_03:I do it names for you have you have four door four daughters?
SPEAKER_01:Four daughters, yeah.
SPEAKER_03:So how uh were they in the age group of all that was happening while they were also young?
SPEAKER_01:And they were young. So they're 17, 14, 13, and 8 right now. Okay. All of them compete in barbecue.
SPEAKER_03:And they all rock over.
SPEAKER_01:Oh, all of them.
SPEAKER_03:So who could do you guys all get together at home and say, all right, you go throw it on this time or what?
SPEAKER_01:Yes. So they actually fight over who gets to cook for the night. Like is actually kind of nice when mom comes home from like events, and I'm like, oh, okay, this is good.
SPEAKER_03:So what about Thanksgiving turkey? Is that on the open fire?
SPEAKER_01:No, we don't do turkey. So we actually go non-traditional and we'll do brisket. Okay.
SPEAKER_03:Why not? So you really literally eat majority of your functioning at home and everything revolves around a fire.
SPEAKER_01:It revolves around a fire. It is not always heavy brisket or fatty meats, but yes, it revolves around a fire. When I cook it in the kitchen, that the girls think something's wrong. Okay. A grill broke or something. Oh funny.
SPEAKER_00:One of the 27. It's okay, we got another one. No worries. Just pull another one out of the garage.
SPEAKER_03:When you when you build so at your house, I'm imagining you must have a solid pit that you use specifically for you at home.
SPEAKER_01:I besides a 22 segment. I have nine in my backyard. So depending on what I'm cooking, I it depends on what I'm using. Yeah.
SPEAKER_03:So your neighborhood is just like, okay, here she goes again.
SPEAKER_01:Yeah. Right? And then if I have an event, they're like, see the garage go up and switch them out and that's amazing.
SPEAKER_00:Do you do it as your business as well? So how does that incorporate like what do you do in the Nashville area?
SPEAKER_01:Yeah, so I actually do private caterings and chef events. So I'll do pop-up chef events where I'll have a specific menu. I have one this weekend coming up, actually. Oh, cool. And I show live fire cooking to and all the way from an appetizer to a dessert on Live Fire. Because people don't think that you can do dessert or appetizers over Live Fire. You absolutely can cook this other heat source. This is amazing.
SPEAKER_03:So do you have are you working or have you worked on some sort of cookbook or anything like that?
SPEAKER_01:There is one in the works.
SPEAKER_03:There's one in the works that we gotta show.
SPEAKER_00:I love it. We need we've learned a lot about the live fire stuff being at the show, and I don't think that people, the general public, realizes that barbecue and this type of competition, how many different categories, different levels, different skill sets. I mean, it's fascinating because it's a whole nother world of competition that nobody said. And this is a food sport, so it's a sport for you guys. Yes.
SPEAKER_03:Do you feel at all different or or any kind of way when you're so surrounded by your type of cooking and the chefs in it? And then when you come to an event like this and sit across from somebody like me who's on the total opposite of it, where I'm in the kitchen, you know what I mean, working ingredients totally differently. I would imagine that my level of ingredient preparation and my meas and plots and stuff is on a much more delicate level.
SPEAKER_02:Correct.
SPEAKER_03:Do you have a relationship? As we have of great conversations, so obviously it's true. But how do you feel? Do you ever feel a little bit different, like if you're in a group full of chefs that are notable in the kitchen? Or how does that work?
SPEAKER_01:No, I actually appreciate it because I feel like I can learn from you and I can implement it to what I'm doing outside over live fire. So I can jump in the kitchen and I can still do the chef events, but I can incorporate live fire into it. So I appreciate both.
SPEAKER_03:You could teach me so much. I'm really teach me too. I love I love the fact that I walk around here and I'm seeing it. And I've always had an interest for it. I just haven't had the time because it's not easy. Right? You have to maintain the fire, you have to prepare for the fire. Let's just talk about the fire for one minute because the fire is the deal. You gotta have that. That's the main source, right? Without that, it doesn't work.
SPEAKER_01:Absolutely.
SPEAKER_03:Your woods, your fires, your smoke, all that stuff, right?
SPEAKER_00:Yes. That's a science. Yes. Yeah, it's and it's it's a sexy way of cooking. Like it is cool to watch. It's fun to watch, and it's really great. And I think we have to do we have to do our questions too. So do you have any other questions for before we One last question.
SPEAKER_03:Okay. Am I, will I ever have the opportunity for you to teach me this shit live?
SPEAKER_01:Absolutely. Okay. We're gonna do it. Let's do it.
SPEAKER_03:I'm I'm gonna work my way around the animal.
SPEAKER_01:Yes.
SPEAKER_03:But probably even that's gonna be different because you have to prepare it for how you're gonna use it.
SPEAKER_01:Correct.
SPEAKER_03:These are things that I would just love to see, and I would love no one more to show me than you. This would be amazing.
SPEAKER_01:So absolutely.
SPEAKER_03:I know you're out there, I saw you working with uh with Al out there. And uh you guys learn from each other just like we do. So you have to work together to get different techniques and everything else. You do? But these live questions here.
SPEAKER_00:So we have like rapid fire questions, which is fun. So some of them may not be as applicable, but we're gonna try and turn them into live fire questions. So um we're gonna take kitchen out of some of these words, because technically. All right, so one tool you cannot live without thermopen.
SPEAKER_03:Perfect.
SPEAKER_00:Great. What puts you in the mood more? The smell or the visual? Visual. All right. Worst position in the kitchen. Uh food runner. The best position in the kitchen. Chef. There you go. Uh, one ingredient you can't live without.
SPEAKER_03:You got a lot of them. You have a lot of meat.
SPEAKER_00:That is hard. Protein. Yep, there you go. I was gonna say meat. Just go for the meat. All right. What other cooking method intimidates you the most? Oven. Okay. Anything oven. Nothing is going in the oven.
SPEAKER_01:Yeah, I can use my smoker as an oven, but don't put me in the kitchen with an oven.
SPEAKER_00:It works. Um, obviously you're on the fitness side, but we all have our cheat meals. So, favorite fast food restaurant. Oh, shoot. In and out. I'm gonna take crap for that. If your kitchen or your fire was a car, what kind of car would it be? A truck.
SPEAKER_03:Which type? F250, there we go. Oh no, no, F250. Super duty. Yes, yep, super duty.
SPEAKER_00:Yep. All right. Baking, yes or no? No. Yes, on smoke. On a smoker, not in the kitchen.
SPEAKER_03:I gotta see that. I want this in my life.
SPEAKER_00:If you could cook with anyone, who would it be? You.
SPEAKER_03:Me, yes. He's got a couple of these.
SPEAKER_00:Like he's winning in this competition. I'm walking out here and you're gonna learn from each other.
SPEAKER_02:I'm really serious about this video.
SPEAKER_00:I love it. And then um, let's see. If you could pick uh one exercise, if you only had one move you could do for the rest of your life, which one would it be? Oh, okay. Okay. I like it. Absolutely compound movements, everybody. Yes. We'll make you do it later. It's totally fine.
SPEAKER_03:I'm here.
SPEAKER_00:I'm just glad we got to meet you here because I mean the women have shown up at this event. We talked with Alex, like we've seen the other like there's so many women in this business that are bringing it into the spotlight with the power of social media. I think it'll catch on a lot more, and it's really cool to see.
SPEAKER_03:This is great. And thank you for your time. And again, we're gonna catch it.
SPEAKER_00:You're now in the kitchen, so we're going there doing this.
SPEAKER_03:We're gonna record it, we're gonna make it make it happen, we're gonna make a big thing of it.
SPEAKER_00:And you gotta teach me in the kitchen. Absolutely. So that'll tell everybody where they can find you, the business, all of it. So go ahead.
SPEAKER_01:So I'm currently on Instagram under Sunny Lynn underscore grilled fit, also on Facebook as Sunny Lynn, and then I do have a website. It's currently under construction, but it's sunnymoody.com. Awesome. All right.
SPEAKER_03:And don't forget the cookbook when it comes out.
SPEAKER_00:Yes.
SPEAKER_03:That'll be all on her medias. All her medias.
SPEAKER_00:Season your meat. That's gonna be our dinner's dangling. Dinner's danger dangling.
SPEAKER_03:All right. Thanks for watching. Thanks for coming.
SPEAKER_00:Thank you.
SPEAKER_02:Put that ring away, girl. It's too early for this. All right. Ciao for now.
SPEAKER_00:Ciao.
