Chris Gaiomali

I went to the store, got like some chicken breast, boiled it, blended it in a blender.

It was like...

I added a splash of water and then it smelled like, you know, I was just like, dude, I'm making soup here.

This is so weird.

So then I added like every berry, every frozen banana, like everything I could basically find in my freezer.

And, you know, to make it a little bit more tolerable.

And then my wife tried it, too.

And she was like, oh, yeah, you could definitely feel the chicken on that.

And so I had this like, you know, venti sized chicken smoothie that I had to drink all myself because I can't waste anything in my house.

This actually started a few years ago here in New York.

Once lockdown restrictions sort of eased up, the gyms were kind of the first thing to open.

And so mostly out of boredom, I started going to my Muay Thai gym like five or six days a week and got really, really fit.

Around that same time, I started listening to health podcasts like Huberman Lab.

And I was constantly getting all these messages that, like, you're not getting enough protein in your diet.

And so that sort of triggered my fall down this trap door towards the protein event horizon.

So it actually really starts with whey protein.

And for that, you have to go back to right after World War II.

A lot of farming became really industrialized.

And around that time, we really saw dairy production really start to ratchet up here in the United States.

There was just like so much cheese that they were making, especially in Vermont and Wisconsin.