The Work Podcast Episode 8 - Post Competition Binge

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Greg Mahler is also a lifetime natural bodybuilder, and can be followed on Instagram

In this episode of The Work, Greg and I kick things off with a little fashion roast, a solid gym session recap, and then get into the nitty gritty behind the scenes at Keto Brick. We talk about the recent price change, and honestly, the response from y'all has been incredible. So much support. It just reaffirms that our community gets it—we're never going to cut corners on quality just to save a buck.

We also talk about sourcing quality meat locally and feeding our families with intention. I helped coordinate a cow share for my men's group and ended up with over 400 pounds of grass-finished beef at just over $8 a pound. It's about more than macros—it's about how we fuel our people.

From homemade egg wraps and protein pancakes to craving chaffles and planning a massive post-show barbecue with pork butts and roasted lamb—this one's full of good food and even better conversation. We also share macro breakdowns, talk about smart refeeds after competitions, and give updates on the loyalty program, inventory, and our upcoming free posing seminar on May 24th.

At the end of the day, we're here to build something meaningful—rooted in real food, real transparency, and a community that actually gives a damn. Thanks for showing up with us.

Timestamps & Highlights:

• 00:00 – Gym talk & peanut butter jelly bricks
• 04:00 – Price change recap & community feedback
• 10:00 – Cow shares, local sourcing, and freezer logistics
• 17:00 – DIY egg wraps, protein pancakes & chaffle memories
• 25:00 – Post-show refeeds done right
• 34:00 – September show barbecue: pork butts & lamb
• 40:00 – Redmond Salt joins the party
• 43:00 – Loyalty program + inventory updates
• 49:00 – Rigel's keto birthday menu (spoiler: "the biggest steak of my life")