What are bone tumors and how are they diagnosed and treated? Bone tumors can vary in their severity. They can either be benign, such as the simple bone cysts found in our younger patients, to more aggressive ones that are found in adults. But these are lesions that can be locally aggressive, causing some bone destruction, but not causing any significant threat to life by metastasizing. And then you've got bone tumors that are there because they've spread there or their metastatic lesions from other cancers. So your orthopedic oncologist has to get the right imaging and get biopsy of the tissue to make a determination of what type of tissue and where it's coming from. If you're diagnosed with a bone tumor, what it really comes down to is whether that lesion requires any kind of treatment at all. A majority of time we can just continue to observe the patient and treat them symptomatically, meaning that if they have pain or discomfort, or if there's any concern about the integrity of the bone and the structure, we may have to treat the patient. So a majority of time we can just continue to observe them. However, there are times when we have to make a surgical plan to either go in there and scoop out the tumor and do some sort of bone fill in either with bone or other substitutes. Other times if a bone requires stabilization, we're able to stabilize it either with hardware such as plates or screws or rods. But it really depends on the type of lesion involved and which bone is involved. What are soft tissue tumors and how are they diagnosed and treated? Soft tissue tumors can vary in their severity. A great majority of these are benign, lumps or bumps is how we refer to them and can refer to things like lipoma, which are tumors of the fat. More malignant lesions are often referred to as sarcomas, and they are the same origin, either arising out of muscle or fat or connective tissue in the skeletal system. And the sarcomas, however, do require a multidisciplinary type of effort and treatment plan. Oftentimes they do require adjuvant treatments such as chemotherapy or radiation, including surgical excision and reconstruction by the orthopedic oncologist. What should someone do if they are diagnosed with a bone or soft tissue tumor? Someone found to have a bone or soft tissue tumor should go seek the consultation of an orthopedic oncologist. Once it's determined to be either benign or malignant, the appropriate course of action can be made. If it's benign, your orthopedic oncologist can lead you into a treatment plan, usually meaning observation and management of symptoms. However, if it is a malignant lesion, it usually requires the attention of a multidisciplinary team, a sarcoma care team like we have here at NYU Winthrop. What is an orthopedic oncologist and what is their role in the treatment of bone and soft tissue tumors? Orthopedic oncologists are orthopedic surgeons and specialists that deal with the management, diagnosis and treatment of both bone and soft tissue tumors. Bone and soft tissue tumors can mean benign lesions that are found on X-ray or MRI or it can mean something more serious like a lesion that is thought to be concerning like a malignant lesion or a cancer, either in the bone or soft tissue. What is a sarcoma and are there different kinds? The term sarcoma refers to malignant tumors of the soft tissue, such as muscle or connective tissue or even the blood vessels. These lesions or these masses can be very aggressive and spread to the lung and impact your life. Therefore, once we get a tissue diagnosis based on a biopsy, we often have a meeting with a multidisciplinary team to address what kind of treatments this lesion may be responsive to and plan adjuvant treatments such as chemotherapy or radiation in advance of surgery. There are many kinds of sarcomas and usually the differentiation between these is a tissue analysis by a pathologist. What is the role of an orthopedic oncologist in sarcoma care? An orthopedic oncologist manages the care of patients with both bone and soft tissue tumors and that can mean either benign or malignant tumors. The treatment options available could mean anything from observation to surgical excision to potentially surgical excision with reconstruction. And the goal of reconstruction would be to preserve the limb and the function and lifestyle of the patient. Tell us about the orthopedic oncology team at NYU Winthrop. Our multidisciplinary team here at NYU Winthrop includes myself as the orthopedic oncologist but includes also several other specialists that are very vital in the management and diagnosis and care of these patients. That includes our musculoskeletal radiologists who often times do the biopsies under image guidance. As well as pathologists who specialize in diagnosing these lesions. As well as surgical oncologists, radiation oncologists and medical oncologists that all play a very vital role in the management of our sarcoma patients. The benefit of having this multidisciplinary team is that all these specialists can come together and formulate a treatment plan for the patient based on the unique sarcoma that they may be facing. For more information on the orthopedic oncology service here at NYU Winthrop, please call us at 866 Winthrop or visit us online at nyowinthrop.org.


So what about mixtures? This video was supposed to be about the properties of mixtures after all. Okay, extensive properties of mixtures. Since they depend on the amount of material, there's not much of a distinction here. 10 cubic centimetres of pure water has the same volume as 10 cubic centimetres of salty water, which is a mixture. However, with intensive properties, it's a different story. Whereas for a pure substance, the intensive properties are unchanging as long as you keep those conditions constant. The intensive properties of a mixture can change, since they depend on what substances make up the mixture and the relative amount of each ingredient that is in the mixture. So let's take salty water as an example. I've got here some data that I pulled off the web which shows the concentration of different salty solutions. You can see grams of sodium chloride per 100 grams of solution, where the rest of the solution is made up of water. And then the density value for each of these solutions. So you can see the first line here. We've got 0.1 grams of sodium chloride per 100 grams, which means that 99.9 grams must be water. And the density of that solution is 0.9989 grams per centimetre cubed. Note that centimetre cubed is the same as a mill, so density is often quoted in units of grams per centimetre cubed, but that's exactly the same numerically as grams per mill. Okay, and what I'm going to do is graph this data and see if we can see any trends or changes. So we'll use a scatter graph. There we go. And I'm just going to spend a little bit of time tidying this up. There we go. Alright, so we've got our graph. And you can see that there's an obvious trend that as the concentration of salt in the salt solution increases, so does the density. This illustrates our point that the intensive property of density is not a fixed value for a mixture. It really depends on the proportions of the ingredients in the mixture. So here we've got, as you increase the proportion of salt, the density also increases. This makes sense because the atoms that sodium chloride is made up from, sodium and chlorine, each weigh more than the atoms that water is made up of, oxygen and hydrogen. So sodium and chlorine atoms weigh more and are denser than water molecules. So when you add them to water, if you increase the proportion of salt in the water, then you're making the whole solution denser. So the point here is that the concentration of our mixture determines the density. Now if you've got a nice predictable relationship like this, then if you know the density of a mixture, you can work out what its concentration is. And this is a technique that's quite frequently used for determining concentrations. If you know the ingredients of your mixture, you can determine its density and from that you can work out its concentration.


Welcome everybody to Lillian's Vegan World, coming to you live from gorgeous sunny Honolulu through Think Tech, Hawaii, the go-to place when you are after local information and what's going on in our gorgeous island. Today I am so excited to welcome an amazing couple who are running their own vegan business selling sweets and sapres right here in Oahu. So do allow me to welcome on to the show Lysa and Dennis Ronduen. Hi, everyone. Aloha, guys. Aloha. Aloha. Huge mahalo to you both for taking out the time and coming on the show to talk about what you do here. I really appreciate it. Thank you. Thank you for having us. Yeah, thanks for having us. The pleasure is all mine. I'm just going to go right into this and ask both of you, starting with Lysa, please tell us a little bit about your business. It's called Seven Vegans High, I mean High Standing for Hawaii. Tell us a bit about it, Lysa. Right now we are offering like sweets and savouries, completely vegan plant based and it's just run by me, my husband, Dennis, and oops, it's a technical difficulty. It's okay. It's okay. That's okay. That's okay. Who does most of the cooking, Lysa, with this? Dennis does. Dennis? Yes. We have five kids, so we take turns watching them too. Yeah. I was going to say... It's only us, yeah. It's only us watching our kids, yeah. Only us. Yes. Yes. It's only us. Only you, Seven. That's obviously where the name of your business, Seven Vegans High comes from, so it's the two of you and your five children. Can I ask if you are all actually plant based and vegan?  Yes. They were born vegan, yes. That's amazing. Dennis, tell us a little bit about your family. Actually before we go into that, which I'm absolutely intrigued to hear about, I do want to show a gorgeous photo of the Ronduin family. Let's take a look at the first picture. Oh. There you are. There's your huge clan. Yes. Yeah. Both of you look so young to have that many kids. You must have been extremely busy. We're actually a little older than what people think. Yes. Yeah. Well, that is often the case when it comes to vegans because I do admit the most vegans I meet look a lot younger than they actually are, I'd have to say. So let's, Dennis, please tell us about your family and your journey, how you brought up your kids to be vegan and on a plant based diet. Well, when I met Lysa, I was not vegan at all. So I met her over 20 years ago. Were you like five years old? No. Well, this is actually, we actually met in college. Okay. So, yeah. So when I met her, I think she was already a vegetarian pretty much. And with me, I was a big meat eater, you know, being from Hawaii, you know, you consume a lot of canned goods and the canned glad meat. So that was what I ate all the time. And I was really against this whole vegan, vegetarian agenda and so on. And you know, what led us to become the vegetarian first is that I was studying in a chiropractic school and I got my degree and everything and I took some extra courses on nutrition. So like one day when I was in class, it just kind of hit me like, what am I eating? You know, because I was eating like a lot of meat products, you know, with a whole like two or four and everything.   So we did that. And that was a journey of all of himself that years again, you know, we became whole vegan, you know, all our kids have been vegan and we've raised up a vegan ever since. Wow, that's interesting. Can I ask how it's going for the children? Because I really can't imagine there are many other vegan children at their school that they're hanging out with. Like how does it work for the kids? Um, I think it's normal for them. I think we've been fortunate enough to have like teachers understand or the school faculty that actually understands because no one actually gives us a hard time about it. So the teacher has, they give us a hard time. Their peers are actually OK with it. I mean, don't get a hard time from your kids, you know, from your peers or don't get like from what I hear, you know, with other kids. So I think for us, we've been fortunate to have them in a in that situation where they don't have to feel uncomfortable for being or being vegan, you know, so that's amazing. That's wonderful to hear. And I know this is going to sound like a really silly question, but your children look absolutely healthy and, you know, obviously getting all the nutrients and vitamins that they, that a regular child needs through through a plant based diet. So living proof that regardless of age, you really can live very healthily on a plant based diet. Yes. So I'm guessing that your kids are like, must be the most popular children at school, given that their parents make these incredible sweets and vegan goodies, which I do want to have a look, Lysa. Maybe you can tell us about the first, this next photo that I do want to show the viewers of some of your gorgeous food. Look at that. That's the s'mores cake. So it's completely vegan. I know there's marshmallows there, but the marshmallows are vegan as well. Yeah, they're dense. Everything is. And the graham crackers are vegan. That looks amazing, guys. That's what, like, yeah, you would have no, you would not have any idea. It doesn't look like it, right? No. And sometimes I think it's almost better not to say it is if you're like taking it to a potluck or a party or something. Just let it let it sit there and let people enjoy all of its you know, glory. It's wonderful. We give our kids the treats for the friends as well, and they love it. Yeah, they must. Yeah, they must.   Well, we well, we both have a sweet tooth. Oh, yeah.  So, you know, I mean, well, they're always begging me to make cookies next time. Really? OK. I actually enjoy sweet food, too. I wouldn't say I have a sweet tooth, but I definitely, you know, I. It's a nice treat, right? Absolutely. Absolutely. You know, fruit is really nice, too. But I tell you, give me a piece of that cake that we just saw. And I'll be a very happy woman. I do want to take a look at another photo that you've prepared for us. Tell us about these. Again, they just look they look delicious. Let me go. OK, well, the cupcake on the left is a. So hostess cupcake and three donuts are. The purple one at the bottom is a big donut. Now, which is a Philippine super potato. That's what we'll be. It is. It's a Philippine super potato. And the middle one is, of course, the basic cream chocolate. And the one at the top is a strawberry cream filled donut. Yeah, strawberry. Thanks, Dennis, like my mouth is really watering now. See, flavors, flavors like the Ube doughnut, you you really would not be able to find anything like that in the store. So I do have to, you know, give give viewers who are watching the show information on where and how they can get their hands on some of these treats. So, Lysa, tell us where where do we go to to purchase some of these? We could you can message me on our Instagram, which is seven begins underscore high, H.I. Like, or on Facebook and just message us and you can pick it up in our at our I.A. medical building office. Awesome. Dennis, when do you have when is your next pop up? Our next pop up is actually tomorrow. So tomorrow we're offering six different cupcakes as a sample. The very first time we're doing this. Yeah, so yeah, it's the first time I was offering six different cupcakes. And one whole box. Yeah, one whole box. OK, and it's all pre-order. So yes, it's up to order. We would. Yeah. How much are the sample packs going for? Twenty dollars for six vegan. Wow. That's extremely reasonable. Yeah, so we we we try to keep it fair. I mean, for me, like I I wouldn't want to charge something that I wouldn't pay for ourselves. Yeah, yeah, yeah, I mean, like I wouldn't want to pay for something.  If someone offered it for like 40 bucks, I'll say I'm going to forget it. But, you know, I'd like to offer treats that's reasonable for everyone and everyone can get hands on you because I want people to know that veganism doesn't have to be that expensive. Yeah, that's a big misconception with being vegan. That OK, it's so expensive.  And that's why people are afraid to try this lifestyle. So I want my price to be fair so that everyone can enjoy them. And, you know, it's a win-win. Sorry. Yeah, that's OK. I don't worry. I can imagine having five of them. You're going to have a little bit of noise in the background. That's that's actually, Dennis, a really a very interesting point that you bring up. There is that stigma or that kind of. There's a big stigma. Yes, that misconception that vegan food is expensive. And to be honest, I do find having moved to Hawaii only just over a year ago. That, yes, it's been only a short time, but I have found that a lot of if I go to a non-vegan restaurant, a regular restaurant and order something vegan or, you know, ask them to make something vegan, I find it very overpriced. Yeah, yeah, it's it's a very. That's for what it is, for what it is. Yeah, I mean, I know that Hawaii does cost more than most places absolutely in the United States, but it shouldn't cost that.  Well, that's a yeah, that's that's an excellent way to look at it. Thank you for bringing that up, Dennis. I do want to show one more photo before we go to our grave. Let's pull up another one. Look at this cake.  And is it is it possible to order a full cake? Yes, yes, yes. Give us at least, yeah, give us at least four to five days in advance to order a full cake, you know, OK, just to gather the whole ingredient, all the ingredients together. No, I that cake. Can we just bring up that picture again of the cake quickly so I can just remember it while I'm going to sleep tonight? That's our strawberry and cream cake. Strawberry and cream. So yeah. So yeah, even the strawberry sauce is homemade. Gorgeous. That is that is beautiful. I'm going to yeah, I'm going to get in touch with you guys and make sure I put an order in for some something special I'm celebrating. Guys, we are going to take a quick break and come back with the the couple behind the amazing seven vegans high business. So stay tuned, everyone will be back shortly after this break. Hi, I'm Rusty Kamori, host of Beyond the Lines on Think Tech, Hawaii. I was the head coach for the Punahou Boys Varsity Tennis Team for 22 years and we were fortunate to win 22 consecutive state championships. My show is based on my book, also titled Beyond the Lines, and it's about leadership, creating a superior culture of excellence and finding greatness. I feature a wide range of amazing guests who share valuable insights about how going beyond the lines leads to success in everything you do in life. I'm looking forward to you joining me every Monday at 11 AM. Aloha. Welcome back, everyone, to Lillian's Vegan World. I'm your host, Lillian Cumick, and we're coming to you live from the Think Tech, Hawaii, not studio, but we are we are working through our COVID-19 times and coming to you remotely from Honolulu. Today, I am with the awesome couple behind the business that's making quite a buzz in Honolulu and Oahu, the bakers and owners of Seven Vegans High, Dennis and Lysa, his gorgeous wife Lysa, Rondu. And welcome back to the show, guys. Hi. Welcome back. I am actually a vegan chef as well. And I did prep a couple of photos, some recipes that I'm working on recently. Now, I'd like to show them to the viewers if you don't mind. So here's the first one. This is actually a vegan grazing platter that I'm offering during the COVID-19. And in order to get one of these, you can find me on Lillian Vegan on Facebook or Lillian Cumick Facebook. Get in touch with me through my email, LillianJP, at yahu.com. So these vegan platters have 10 different appetizers in them. They're grazing platters for two, completely plant-based and good for you. Thanks. Oh, there you go. The other recipe I've been working on is some Korean food. I've got a bibimbap recipe that I do want a photo of what I'm working on. There we go. So this is, yeah, I have just started veganising Hawaiian food for a book that I'm actually working on in the editing stages of my first cookbook. And it's going to be, yes, it's going to be called Hawaii, a vegan paradise. So I am working on veganising all of these Hawaiian favourites. And I did come across the Korean bibimbap bowl. So that's one of the things that I'm working on. And every time I test out a recipe and get my friends or my non-vegan husband to give the recipe a try, they're always amazed that this is the first reaction I get. It tastes really good.  Yeah, do you know what I mean? It's like they almost expect it's not going to taste good because I've used the word. Exactly. You're like, are you sure it's vegan? I know, right? Yeah, yeah, it's very common.  Yes. And I know, I'm sure people are still under the impression that vegan food is a plate of alfalfa sprouts, lettuce and brown rice. Hard boiled. Yes. Which is, which it's clearly not. And you had, I've got some more photos that you guys have prepped. So let's pull up another one, Eric, please. Look at that. Tell us, Lysa, about this photo. The one on the left is our sweet bread char siu manapura. I was wondering what, what's inside of it? It's tofu with the char siu sauce. Wow. Very interesting. What's that? When it got more detailed, Dennis is the one who cooked that. Dennis, yeah, tell us about it. That's interesting. What a char siu is, char siu is a flavor that is used in Chinese cooking. So it's used in like roast pork, you know, and things like that. So what I did to veganize it, I just used tofu instead. So it's easy to switch off and I just made the bread a little bit sweeter to kind of have it, you know, have the bread less bland. Yeah.  Mmm. So do I. Yeah. And especially with those Chinese Asian flavors. Yes. Yes. And it pairs really nicely. Mmm. It's very popular here in Hawaii. So we wanted to veganize it. Yeah. Because I grew up eating, yeah. Because people also call it as baobans. Okay. Yeah. But in Hawaii we call it manapura. Manapura. Uh-huh. Yes. I've heard of that. In Japan we call them nikuman. Okay. Yeah. But your bread, it looks like has it been baked? It looks like it's got kind of a crispy crust. Lovely. So it's not steamed. No, no, no. Yeah. I don't have a big steamer. So I, yeah. Okay. No, I prefer that.  A nice golden crust on the outside. Sweet bread. And then you've got the char suey. Yum. It's lunchtime. I know it is. All I need now is a glass of sparkling wine to go with something like that. Oh, that would be perfect. Yeah.  Yeah. Because growing up, I love cinnamon, but cinnamon, cinnamon rolls. No, we had to veganize it as well. Yeah. Yeah. Cinnabon. Gorgeous. Oh yeah. Cinnabon. Cinnabon. Yeah. Cinnabon. So everything that we veganize is something. From when we were growing up. We were growing up. Yeah. Things that we like. Yeah. We love growing up, and we were growing up, but we veganized it. Yeah. So we don't miss it. That's amazing. I think that's why, that's why it works and why so many people are talking about your, your food because it's food that you love that you've grown up with. You know what the non-vegan version tastes like. So then you're able to veganize it. So it tastes very close to the real thing. And it tastes great. I think one of the things when you're approaching vegan food is to simply forget the fact that it's vegan and just enjoy it for what it is. Yeah. Yeah.  I mean, I know that we always like to say, yeah, it's a vegan cinnamon, it's vegan.  So, you know, that's a big misconception. So, you know, we, we, we like to offer food to even non-vegans like our non-vegan friends.  You know, they like the way it tastes and it tastes just as normal as the non-vegans. Absolutely. Yeah.  But yeah. Yeah, definitely. Yeah, definitely. But that's right. As you said, and as, you know, as we keep, we keep going on about is that vegan food is just, it's just normal food that happens to be vegan and tastes great. And the other thing I love about your, which is similar to mine is it's not overly healthy. It's not just, you know, it's not non-oil, non-sugar, non-prime, non-this, non-that. It's just, it's just real food that happens to be plant-based, which I think is important. I mean, how, how healthy you are or what you put into your body, obviously very important and you have to make those choices. But at the end of the day, we're all human and all of us want to have a piece of cake every now and again. You know, maybe not every, maybe not every day, but definitely, you know, it's just sometimes we are. Yeah. I agree. I, I don't mind that sort of food either. Let's take another look at one of your photos. Now here we go. This is the savory part. I, my husband wants to know what is on the skewers because he said that can't be vegan. It's vegan. It is. That's why you label it. I know. I know. Why don't you tell us about it, Dennis? Oh, Dennis. Okay. So the sticks, the barbie skewers on the left, yeah, they, they look like meat, but it's not meat. So it's a basically just soy meat, you know, that that's flavored with our secret sauce.  Yeah, that's what it is. It's, it's not safe hand or anything. It's, um, okay. It's soy meat that we bought. We just recast to, you know, in water and then it, you know, it gets bigger and then yeah, we just put our secret sauce on it. Excellent. What are they, what is that dish actually called? Um, they're called. Well, um, they're called or barbie skewers and what means in the Philippines is, yeah, is, uh, so it's like more like a street food. Wow. Awesome. Do you know what? Since, um, since I started writing my, my cookbook, uh, I have had to do a lot of history on food in Hawaii. And I have, I have become in love with Filipino food. Oh, yeah. Okay. I had, I had never, ever tried it before. I lived in Japan for 30 years. Oh, wow. And I've, yeah, I've been a vegan chef for the past 20 years, but I'm originally from Australia. So I've, I've had no, I didn't have any, you know, experience working with or tasting Filipino food. But I have, I have actually added some dishes to my cookbook. And one of the ones that I love is adobo. Yes. Yes. We love adobo. I'm not sure if I'm pronouncing it properly, but I just adobo. Yeah. The flavors are just so delicious. Yeah. Filipino food is very interesting. I, I must get my hands on some of your food and, um, yeah, do some tasting. What was the other one in that photo next to the skewers? It was the mac and cheese. Is that right? Yeah. We have three ribs and our macaroni and cheese. So yeah, we offer that as a combo, the ribs and the mac and cheese, or separate. But, you know, the people like them both together. So we have it together. Yeah. Yeah. And so when people buy it, we have it as a combo deal. That's excellent guys. Looks amazing. Let's have a look at the other photo coming up. Okay. That's a good one. Yeah. That's a good one. Yeah. Now this is Lysa and Dennis. I'm going to be honest. This is why I was keen to get in touch with you guys, because I keep hearing about your tiramisu. Yes. Yeah. Very good things about your tiramisu and looks amazing. So I recommend any viewer who's watching this to, to honestly get in touch with Dennis or Lysa at seven, seven vegans. Hi. Either on Facebook or Instagram. Personal message them and get your pre-order in. Because this is food you don't want to miss out on. I think that was the last photo. So guys, we are coming to the end of the show. I would love both of you if you don't mind to say something quickly to the viewers. Anything that comes to mind. Dennis, I'll start with you. Oh, well, I know I've put you on the spot. Well, if any viewers have any questions like about our food or if you want to order our food, please contact us at seven vegans underscore high. Hi. Instagram. Okay. I do most of the cooking. So Lysa does all the media stuff. Yeah. She'll answer your questions. Whatever you need. Awesome. Thanks, Dennis. And Lysa, last message from you. Thank you everyone for, for your continuous love and support. Hi to all those who just found us now. Yeah. Just follow us at seven vegans. Hi. What's the seven vegans underscore high. And we love to talk to you soon. Thank you. Awesome. Yeah. Thank you. Thank you to both of you for coming on the show. It's been really wonderful talking to you both. I wish you the best of luck with you and your, your journey. My pleasure. And I will be in touch to get some tasting done. Thank you to all the viewers for watching. Lillian's vegan world. Look forward to seeing you all again. Stay safe. Stay healthy. And stay informed on the think tech. Stay healthy. Stay healthy. Stay healthy. Stay healthy. Stay healthy. Stay healthy. Stay healthy. Stay healthy. And stay informed on the think tech Hawaii. Aloha.


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Yes, there's there's a draft Jordan pool now my mom's coming Marjanbo champ Astro Bryce McGowan's rookie ex-Benedict Cumbermatch, Mathurin Christian Brown J-Dubb Anthony Davis-Groove They say oh, yeah, like we're coming through you know a chain so Han Nicola Yoke etched up 50 on the cubic Vortex nice one there the Joker NBA champ like Wesley Patrick Baldwin That is cosmic to 99 rookie for the Warriors Shenyoon and base that's why I threw the case I think believe we're down to five to go now on on Team all last time I checked actually make it four make it two and Sean M taking a spot in 10 Box Tuesday so two left Chat Holmgren on a team all Paolo nice one there Christian Wood Then after that we just got a Phil 10 Box Tuesday and two baseball breaks, and that's it Ochaic Bajie We will be sold out for the night everybody. So thank you Appreciate that love me some 10 Box Tuesday always a lot of fun Steph Curry Vortex To 99 especially in Cortes gathers it for me. Yeah Chat Holmgren rookie. There's a Jalen Durin cubic. How you durin on the rookie nice one there 50 Yeah, that's true. That's a good question Lift off Paolo Off-center Jabari Smith rookie auto nice one there for the Rockets. We still have a couple days Congrats Houston It really is Benedict Matherin Vince Williams Jr. Rookie you never know Not yet Greg now Hello Desmond Bain off-centered Isaiah Mobley Impact to 149 for the Caps. I know I always run a really like rough Time for me to be high up on the trash list because I that's basically Rankings are only a day removed after coming off two nights back-to-back nights together I get kind of I'm in a rough spot for the trash list to be an high on Ochaic Bajie Fritz where it like a badge of honor Okay, because it is what it is Your trash and you're the top of it Tatum Anthony Edwards next question. No, because I'm saying the thing I'm saying is like if if Chet Holmgren How Coosmo's that Lava? Yes, Lava nine of ten nice one there That's what I'm saying because if the rankings came out on like a Sunday We would not have worked together since Wednesday, so I'd be like kind of off your mind. I'm Friday. I'm pretty heavily on your mind Oh, I think that's true Jabari Smith. There's Jeremy. So ha there you go Shane nice one there, buddy Told you so on is like a case hit in these autos man. Grats on that That's a little so Han action Benedict Matherin Ajay Griffin fractal See Vaughn agrees with that. I know he's not definitely not saying that sarcastically Zion Fred van Bley astra It's fine with me if I'm number one on the list that you know what number one means that's Trevor Kiehl's That just means I'm the one who makes your life the most miserable. I could stand by that Oh Exactly mean Scotty Pippin jr. Frackle nice one there for the Lakers It's totally not being sarcastic I really I think the timing heavily plays into that though heavily plays into that You are a boss Yeah, exactly. It's kind of like the BCS rankings exactly sold out on team all thank you there kind of taking the last two Let's go down to eight to go on ten bucks Tuesday eight six fourteen on our last three breaks of the night Thank you all there got a fill of ten bucks, and then we got to fill up 2020 Bowman that is that convene Laurie marketing Terry eason. There's a how low revolution Fractal or tech Steph. Hey Marcus Mac a smat that is Jane Ivey rookie Marjombo champ Eat to go on ten bucks Tuesday football everybody everything else is sold out up until that point Jalen Green There's a Jamal Murray Astro base that's an upside down Zach Levine for no reason Scotty Pippin Trey young groove for the Hawks and base Nice and Daniels. Hey shade on sharp groove rookie Max Christie. There's a Ben Simmons Cosmick to 99 Rollins. There's Keegan Murray Astro rookie Terry eason dear and Fox Astro Oseman Zhang Jimmy Butler Minga base base Fortex Harden that is Zion base base base There's Martin. There's a Spencer Dinwiddie to 149 on the impact for the maps Paolo supernova Base we've got Sam Cassell for the Rockets Fractal 91 of a hundred nice one there Houston Sean's boy Walker Kessler nice one there got Jalen Green Fractal That's Scotty Barnes Kyra Irving base base and base real quick recap just the autos here everybody We have a Sam Cassell to a hundred a Jeremy Sohan for the Spurs Jabari Smith jr. For the Rockets and Lonnie Walker for the Lakers Was it all the depot on this one? Sometimes I feel like that was in here. I could be lying, but it's pretty early on. I was like the first box first or second box I Just want to make sure But I don't know I might have been last great. Oh, yeah, they're right good We also had the Victor Oladipo auto Sean just had that in the yeah, yeah, no, no, no worries Sean just had this in the The top loaded like pile so nice that'll do it for the break guys. Thanks again for the film up next is team


What's up YouTube? I haven't released a video in a few days Because I've been working on the new training program. I'm calling it train to dominate It's coming out december 22nd. And yes, it is going to make you dominate on the pitch. It's basically Well, not basically it is Exactly what I do Day in day out to get myself into top form. So I've taken all of my own secrets all of my training methods my little My weird ways of living and training and eating that other people don't do or aren't willing to do And I put them all into one training program that you can follow The great thing about this training program is that it's flexible So whether you are really busy or you have lots of free time You can find a way to make all of these methods work for you to get yourself into top form To become a standout player and to dominate when you play. So here are a few little clips I just wanted to show you guys what I've been working on just a few little clips that I've recorded in the last couple days And a lot more to come so watch out for this training course. It's coming out december 22nd