JOEL: Today, it's all homemade.

(sizzling) That is just the sound.

Everything tastes better when it's made by mom.

It's hard to tell, but it's so unctuous and creamy.

There you go, that's what mom-- you know what mom would do?

There comes the hand!

(cheers and applause) Monique Volz from Ambitious Kitchen stops by and cooks her mom's chipotle chicken pozole.

This time you're going to be watching this, might be game day; don't do chili this year.

Make Monique's pozole.

This looks amazing.

- This looks so good.

JOEL: Yes!

- So beautiful.

(cheers and applause) JOEL: Plus an inspiring story from one mom that proves recipes live forever.

- The first dish that she ever taught me to make is a dish called karahi chicken.

I still make that dish, and will always think about my mom when I make it.

JOEL: It's all coming up right now on Homemade Live!

All right, Monique, take us home.

Oh, okay!

(cheers and applause) I'm telling you, no one does not look cool shaking a cocktail!

Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live!

Each week we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live!

- Funding for Homemade Live!

is made possible by: ♪ ♪ ♪ ♪ - Espresso designed to fit your life, whatever your life looks like.

The Espresso Collection by KitchenAid.

♪ ♪ - KitchenAid is a proud sponsor of Homemade Live!

- We have been around for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- So we're not stopping until there's a cure.

- Someday you won't need us.

- Until then... - ALL: We fight.

- Victoria moves in so many ways.

The Pacific pulls us in to roam its hidden alleyways.

A shift in perspective helps savor every moment.

Let yourself be moved.

(cheers and applause) JOEL: Yes, I love it!

We have a killer show for you today, because it's for the best chefs in the world.

This show is dedicated to all the moms out there.

Give it up for them.

(cheers and applause) We know nothing is like a mom's pinch, a mom's hand.

I, I moved to Connecticut from Seattle to go to college.

Knew nobody, knew nobody.

For the first six months, I mean, I was, I was bummed, right?

I was kind of meeting friends, kind of not.

Finally met a friend named Christian Malerba.

Christian, if you're watching, I love you.

And he invited me to his house.

They're Italian-American.

And his mom made just these meatballs with something called polenta.

At the time I was 18, I didn't know what polenta was, but, hey, it's going down the hatch, I don't care!

And I sat around this table with this beautiful family made by this mom, and it was just, like, it was like a hug, you know?

And I didn't know any of them, but when you eat mom's cooking, it feels warm.

It feels comforting.

So we're going to try and recreate my buddy Snoop's mom's meatballs and polenta.

So let's-- here we go.

(cheers and applause) So we've got our ground lamb in here.

I've got some onions and garlic.

You just kind of blitz that up.

And I want this pretty small.

I love it.

Always take the blade out.

And it's always hard, I find, to, like, chop it that good, even if you're a chef.

So you really want to take it down.

So kind of we go in there.

In the beginning, it's the usual suspects.

Parmesan.

God, I mean, I just got chills.

Parmesan!

All day, parmesan!

(cheers and applause) Just some good old-fashioned parsley, basil, any fresh herbs that you have, couple of eggs, that's just going to bind the whole thing.

Same thing with some breadcrumbs, right?

Just, like, enough to, kind of hold it together.

But one of the things I'm loving doing is, and I know for a lot of people, they're kind of-- they love meat, they want to incorporate it into their diet, but they also want more vegetables, so a really nice thing to do is to fold in some lentils.

And for a lot of you, you just don't even taste it.

And it complements the lamb really beautifully.

So that goes in, and then you got to just roll up your sleeves and you got to get in there, right?

And you kind of, gotta just bring it all together and it's really, really nice.

So I'm going to add some olive oil to this pan, and I'm just going to kind of take some ice cream scoops and I kind of start at 12:00.

And if they fall apart a little bit, that's okay, you just kind of pack them in a little bit tighter, and kind of go around the clock.

That way, you know which one went first.

And you just kind of sear them.

And speaking of homemade pasta sauce, what I learned from Snoop's family is that this is called "sawce."

(laughter) And the second you add meat to it's called "gravy."

I didn't know that.

Again, I was 18, I'm like, what is this?

I don't know.

Put it in my mouth!

It's great!

So this is just a little bit of sauce at this point.

This is, like, tomatoes, a little bit of basil.

A couple of things that you never have seen before, or maybe you have.

One is taking the rind of Parmesan and putting that into your sauce, tucking that into bed.

This gives it this really rich, kind of deep umami flavor.

You can't put your finger on it.

It's what moms do.

It's these little touches where you're like, "What's in there?"

And they put a freaking Parmesan rind in there.

So it's unbelievable.

(audience laughter) Now, this one, maybe you've seen this, and maybe you've seen the lentil trick before, but I'll tell you one that you've never seen before, is the stems of tomatoes.

Stems of tomatoes.

(sniffs) If you smell them, they smell like tomatoes, but they smell like fresh tomatoes out of the garden.

So if you plop those in, as well, and we won't eat that, right, but they just kind of infuse the sauce.

And it is delicioso, if I say so myself, which is a great tip.

(cheers and applause) So I've got the sauce simmering away.

I've got our meatballs kind of browning, and we have a couple of lamb ranchers, a mom-daughter duo.

Give it up for Andrée and Bianca.

(cheers and applause) I love that it's a mom-daughter situation.

Now, you guys are coming from central California and you guys have, like, 5,000 sheep?

- Yes, we have Talbot Sheep Company and Star Creek Land Stewards.

Talbot Sheep Company is focused on meat and wool, and Star Creek Land Stewards is focused on fire prevention grazing with livestock, sheep and goats, that we, we send around mostly the Bay Area of California for fire prevention.

JOEL: How... can we just talk about that for a sec?

Yeah, yeah.

Give it up for that.

(cheers and applause) Just so I'm clear, because I've never heard of this, your sheep are firefighters?

They're helping prevent forest fires?

- That's right.

JOEL: Okay.

I thought that was Smokey the Bear.

- So we, we bring our livestock into, um, mostly urban spaces, but also out in forests and whatnot.

And the idea is that they graze down fire fuels.

JOEL: Okay.

- Which is, you know, grass or bushes or dead or low-hanging trees and stuff.

And so that if a fire were to come, whether a man-made one or a giant wildfire, there's nothing for that fire to burn.

So ideally, we're having less intense wildfires, which are safer for everybody, but also safer for firefighters to do their job.

Or sometimes, the grazing actually stops the fire because there's nothing for that fire to burn.

JOEL: That is rad.

- Yeah.

JOEL: I never knew that.

That's incredible.

They're like the ultimate sidekick.

I love it.

(cheers and applause) Thank you.

All right, at this point, I got a couple of meatballs in there already, but once they're brown, they don't have to be cooked through.

You put your lamb meatballs right into, now, the gravy.

And then at this point, you let these just cook away.

And this is, like, the mom smell.

This is when you-- right?

Just waft that through.

You walk in and you feel welcome in any household if you've got some meatballs and some gravy going on.

So we've got some that have been simmering away here.

And you can see the stem is in here.

So you kind of fish that out.

That's done, did its job.

And I told you guys when they served this up to me, it was crazy.

They served it with polenta.

Since I've grown to love polenta.

It's like a yellow grits.

So they took this big pot of polenta, they added just a little bit of cream at the very end to loosen it and to enrich it.

And you kind of just marble that cream through.

It's hard to tell, but it's so unctuous and creamy.

It's really like mac and cheese, right?

There you go, that's what mom-- you know what mom would do?

There comes the hand!

(laughter) See, this is why I love live TV.

We're just like you, people.

(audience laughter) All right, this is not Martha Stewart's kitchen.

All right.

(audience laughter) And then we, kind of, just hold this polenta back.

And if it's a mess, it's a mess.

But you kind of want to pick it up, and you just start on one end and you just, kind of, drag it.

(cheers and applause) And then the grandma, I remember, came in and she started to kind of to pool it around like this.

And she kind of made this big divot.

Isn't this just-- I mean, I'm just gonna use the word: this is sexy.

This is what it is.

(audience laughter) She just made this bed, and then you come over and you just kind of take those meatballs that have just been falling apart in this kind of ragu, and you just scatter the lamb everywhere, right?

And everyone tucks around.

This is when everyone's coming to the table.

Wine's being poured.

Bad stories stop for a minute, but they'll resume soon.

And you can't really mess up how this hits the table.

You just have to kind of find an opening, grab a little gravy, grab a little bit of meatballs and make it happen.

And then once you, kind of, have little pockets like this, the fun doesn't stop.

That's where they kind of welcome you and then they just let it rain parmesan... ...everywhere.

(cheers and applause) I mean, right?

Should I keep going?

(cheers and applause) There we go.

And then a little bit of more fresh basil.

Look how gorgeous this looks.

And then just a drizzle of olive oil.

Just over the top.

(cheers and applause) I am no mom.

I see moms.

They're a lot stronger than me, and they can make food taste a lot better than me, but that is the closest I can get and I can tell you it's pretty darn good.

You'll love that.

(cheers and applause) So all season long, we've been asking you guys how you cook at home, and for this episode, we want to know what your moms have made.

So watch this.

- Hey, Joel.

I'm Alex from the blog and Instagram page, Daisybeet.

Today, I want to share my tomato, basil, mozzarella bruschetta recipe with you.

This recipe holds a special place in my heart, because it reminds me of summertime with my family.

My mom has been making this recipe every summer for as long as I can remember, and everybody always loves it.

It's really simple and easy to make, and I promise that you won't be able to eat just one of these.

So you'll start by making crostini, which is just sliced French bread with a little olive oil on it, toasted in the oven.

Then you just add your layers of pesto, fresh mozzarella, fresh tomato, and basil.

Serve with some crunchy sea salt and freshly cracked pepper.

I hope you try these and you love them as much as I do.

♪ ♪ Mm-hmm.

(cheers and applause) JOEL: We're back.

We're back.

We are celebrating moms everywhere.

And we have a power mom in the house, the founder of Ambitious Kitchen.

She came out with her next cookbook, which is so exciting.

Give it up for Monique Volz.

Hello!

(cheers and applause) (cheers and applause) Thanks for being here.

- Thanks for having me!

JOEL: Now, Monique has, like, millions, I mean.

like, it's unbelievable the amount of views and your community that follows you.

People are just drawn to you.

And she's got three kids under four?

- Yeah.

JOEL: So everyone's... (cheers and applause) (cheers and applause) Oh, my God-- okay.

So let's just start at the top.

What pro... like, started Ambitious Kitchen?

- So I actually started Ambitious Kitchen when I was in college; I was only 21 years old.

JOEL: Whoa.

- And my father had passed away two days before I went to college.

So I was in a really dark place.

JOEL: Mm.

Yeah.

- And I wanted to create a safe place for myself to really be able to just share stories and reconnect to him.

So... JOEL: Mm, that's beautiful.

(cheers and applause) It takes a lot of bravery, it takes a lot of courage to go on there.

And people don't realize the reason why people like yourself build communities around yourself is because you're real.

- Yeah.

JOEL: Because you're willing to put yourself out there, and we're able to connect with you and see ourselves through you.

And again, it's not just moms, I mean, it's people, but there's a lot of moms, and you're one of them, who are just courageous enough to do that.

So it's a big thank you to you.

- Oh, well, thank you.

Thank you.

JOEL: Yeah, yeah.

And I know, I know for you, food's been a journey, like your food has been a journey, yes?

- Yes, you know, I went through an eating disorder, just trying to figure out, you know, going through that grief of my dad and what that process looked like.

JOEL: Yes, oh my gosh.

- So when I created Ambitious Kitchen, it was really about rediscovering food again as a source of joy and connection and thinking about it in a different way than I had before.

JOEL: So beautiful.

- Yeah.

JOEL: I can tell you guys, as a chef, I've really struggled with my weight.

I have other health issues that I've really dealt with.

And just this past year, it feels like I'm also in this rediscovery phase.

And I think we all have a relationship with food.

And you go through these ebbs and flows.

- Absolutely.

JOEL: Sometimes you're kind of in the pocket and everything's fine.

Other times you're trying to kind of figure it out.

And so again, we can all relate to that, but it just takes a true woman to stand up and say, that, like, "I've been there.

I've done that."

- Oh!

(cheers and applause) JOEL: All right, so I know we've got some Puerto Rican background.

We're going to make a pozole.

- Mm-hm, yes, yes.

JOEL: Oh, my God.

JOEL: So for our Next Bite, it's Monique's knock-your-socks-off pozole.

Let's get to it.

- Yes.

(cheers and applause) JOEL: All right.

- So we're going to start out with putting some oil into the pan.

JOEL: Yeah, go for it.

And it's just, like, a hot, big pot.

- It's a big, hot pot, a little bit of olive oil.

JOEL: Okay.

- And then we've got some veggies over here, some onion, bell pepper, garlic.

JOEL: Yeah.

JOEL: Everyone in the pool?

- So we're gonna throw those in.

JOEL: Okay.

- Get those cooking up.

(sizzling) JOEL: Is that not just the sound?

- It's the sizzle.

JOEL: That is just the sound.

- It's the sizzle.

JOEL: Now, this is your mom's recipe or whose recipe is this?

- My grandmother's, actually.

JOEL: Oh, okay.

- And it's a little bit of a shortcut version.

With pozole, you're traditionally soaking the chilies, blending them.

JOEL: Yeah.

- This, we're doing a little bit something different here.

JOEL: I like how you do have a little bit of that sass.

I love it.

- I do.

JOEL: Every once in a while, it comes out, I love it.

- It does.

Yeah, my grandmother passed it down to my mom, who passed it down to me.

And this is just something that I love to cook in the kitchen.

It almost feels like a chicken tortilla soup and pozole had a baby.

JOEL: Yes!

Yes!

- Which I really like, very cozy.

JOEL: For those who don't know what pozole is, it really is like the chicken noodle soup of Latin America.

- It is.

JOEL: It has-- the base of it is this hominy, which is corn treated with lime, right?

- Yes, yes, and it's very chewy and I just love the texture of it, but it feels like home for me, so that's why I love it.

JOEL: I love it, all right, so onions and peppers have had a minute.

- Cook them down a little bit.

We're going to add in some spices.

JOEL: Okay, what do we got?

- So we've got some cumin, some oregano in here, and we've got some salt.

JOEL: Okay.

- Throw that in.

JOEL: Cool.

- So we've got that cooking down, and then we're going to add in some fire roasted tomatoes.

JOEL: This is a genius cheat.

- It's just a little bit more flavor.

JOEL: Well, yeah, you can see these tomatoes, they have, like, little black specks in them.

And then these are fire roasted, you can find them in the can.

- Oh yeah, absolutely.

JOEL: Anywhere.

And it gives you that campfire, smoky feel.

- Yeah, it does.

It does.

And, yeah, it just adds another element to this dish that feels like a shortcut.

(cheers and applause) JOEL: All right.

- So now it gets a little bit fun.

So we're going to add some chicken broth.

JOEL: Okay.

I was having fun before, but yeah.

- I'm having fun, too.

JOEL (laughs): Okay, chicken broth in.

- It's a little bit more exciting-- chicken broth in.

JOEL: Yeah, yeah.

- And then, um, we're going to add our chicken right in.

JOEL: Just plop?

- Just plop it in there.

JOEL: All right I like it, yeah, nothing sounds more appetizing than just plop!

Okay, great.

- Just plop.

But no, another little shortcut, here we go again, is just cooking the chicken right in the broth.

JOEL: Yeah.

- It's going to infuse it with flavor.

You don't have to use another dish to cook the chicken, though you could if you wanted to sear it first and then shred it.

JOEL: Yeah.

And then we're also going to add the hominy.

JOEL: Yeah, so good, and you can find this canned.

You can find it dry, just like a chickpea.

Like you can find canned chickpea, dried, you can find dried hominy as well.

This looks good already.

I'll say one tip.

I want to know if you agree with this.

A lot of people when they make chilies or soups, they salt and pepper now.

- Mm-hmm.

JOEL: Um, I don't know, I don't know what camp you sit in.

I'm like, wait till the end.

- Yeah.

JOEL: Because right now if you salt, and this reduces down, it becomes too salty.

- Yup.

JOEL: So for soups and sauces, always season at the end.

- It also depends on, you know, what canned tomatoes you're using.

JOEL: Totally.

- If your hominy is salted or not.

JOEL: That's what I'm saying-- you don't really know until you can taste it.

- Yeah.

JOEL: And you can't taste chicken sashimi, so don't do that.

(audience laughter) All right, so we'll put that over here; this is one that's been cooking for you said about 30 minutes?

- Yes.

About 30 minutes.

JOEL: Okay, this take is really cool-- okay what do we do now?

- Anytime you've cooked your chicken or your meat in a slow cooker or a pot, it's got a lot of liquid.

JOEL: Yeah.

- What I like to do is you can use a slotted spoon or tongs, take it out and put it onto a sheet pan.

That's going to help catch all of the juices when you shred it with two forks.

JOEL: Yes, yes.

- This is nice 'cause it contains everything.

JOEL: So can I just ask you, what is your life like now with three kids under... - It's nuts.

JOEL: I have two kids under five, and I'm like, I don't know how I'm here.

- It's nuts.

Yeah, no.

Like... JOEL: Am I right?

- We're on the same page.

JOEL: Yes, exactly.

- It's just... JOEL: We actually have someone holding us up from up from behind; we're like puppets right now.

Yeah, yeah.

All right, so we're shredding the chicken.

- We're shredding this.

JOEL: Just gotta break it down.

So as you're shredding that, I'll work on this.

We've got some white beans here.

And what are we doing with this?

- We are going to blend them with these chipotles.

JOEL: Okay, and why?

Like... - So what I like to do to add a little bit more nutrition to my recipes, especially soups, instead of using, like, a cream, a cream cheese to get it creamy, I use a can of beans blended with a little bit of broth.

And we're using the chipotles to kind of imitate a pozole red chili flavor.

It's got a little kick of spice.

JOEL: She's the shortcut queen.

- Absolutely delicious-- I am.

JOEL: This is, like, everything I want.

I love it.

(cheers and applause) Look at that color.

It's beautiful.

Okay, so then does this... smell that.

That smells crazy.

That smells like a campfire, just white beans and chipotle.

- And if you want to kick it up a notch, you can add more of that chipotle chili.

JOEL: Yeah.

- Go heavier with it.

But you add it right to the pot.

Stir that in.

JOEL: And then you just stir that through, yup.

- And then we can add that chicken in there as well.

JOEL: And at this point, is it basically there?

- It's almost there, yeah.

JOEL: This is what I'm talking about, I mean, it's just so quick.

I love it.

(cheers and applause) All right, so now we're just folding in some last little bits?

- Yes.

So we've got some cilantro and corn.

JOEL: Yep, I love that you're adding some fresh corn to this, as well.

And this is when we season.

- This is when we season.

JOEL: This is when we season.

So lots of salt, and a little lime juice.

- Yep, a little fresh squeezed lime juice, bring it all together.

JOEL: That's amazing.

And then how do you plate this puppy up?

- Oh, well, I like to do it with all the toppings of your dreams.

So we've got some avocado, some cabbage, jalapeño.

JOEL: Bring it on over.

Plate us up one.

And while you're doing that, we're going to talk about your cookbook, Ambitious Kitchen, debuting... (cheers and applause) What's behind this?

- Oh, my past 12 years of my life just all, all folded into one!

JOEL: (laughs) - But no, it's really just a love letter to my community.

It's for anybody who wants to eat a little bit better for you.

All of my recipes are really infused with nutrition.

You're going to find dreamy dinners.

You're going to find nourishing breakfasts, and some indulgent treats, because you know what, what's life without cake?

JOEL: Not a life I want to live.

(audience laughter) All right, so you've got some cabbage.

- Got a little bit of everything here.

JOEL: I love it.

This looks incredible.

A little bit of sour cream or yogurt could be amazing.

Little tortilla chips.

- Tortilla chips for crunch.

JOEL: Every soup in the world.

I'm telling you, I know, like, this time you're going to be watching, it might be game day.

Don't do chili this year.

Make Monique's pozole.

You will not regret, this looks amazing.

- This looks so good.

JOEL: Yes!

- So beautiful.

(cheers and applause) JOEL Looks amazing.

- I love it.

JOEL: Incredible.

Super mom here.

And we're checking in with some moms at home, but we really want to spotlight you guys in your own kitchen.

This is part of our dinner series that we're calling the Sunday Dinner Series.

So watch this.

♪ ♪ - When I see my children getting involved in the actual cooking aspect, it just warms my heart.

We're going to add the chicken to the pot.

Take your spoon, put it in.

Wow, Kelly.

Good job.

My name's Saba Wahid Duffy.

I'm owner of Kush by Saba.

I'm a mom of two and I'm from Framingham, Massachusetts.

My mom came to America after she got married, so she had never been away from her family before, you know, not having really left Pakistan.

So she just made such a beautiful life for us and herself.

You know, a family of four, plus grandparents, plus aunts and uncles who would just, like, pop up sometimes for dinner.

The kitchen was a focal point.

You ready to help me make some bread?

We're going to add some flour.

Good job!

Whoa.

Is that awesome?

We're going to put a little flour down.

Put this down.

See that?

Nice job, baby.

- Yay!

- You're a really good roller.

So, um, my mom passed away a few weeks ago, and it was heartbreaking.

She was just such a genuine and beautiful person and I will always remember her smiling at me.

♪ ♪ The first dish that she ever taught me to make is a dish called Karhai chicken.

It's fairly simple, just a few ingredients, but the way that those ingredients come together is just like a flavor bomb.

So I, to this day, still make that dish and will always think about my mom when I make it.

Having food as a way to bond with my children, they realize that that's something and somewhere that I spend a lot of time.

So they know how important it is.

I just feel so genuinely happy.

Wow!

♪ ♪ (cheers and applause) JOEL: We're back celebrating all the moms out there and our buddy Monique's in the house.

Oh, yeah.

(cheers and applause) And we're gonna-- we always end the show with a little bit of something to toast with.

So we're going to make a Valencia kind of espresso martini here.

This is going to be really good.

(cheers and applause) We've got a shaker full of ice, and we're going to do a little bit of some incredible chocolate liqueur.

- Mm.

JOEL: It's kind of like the best chocolate milk in the world.

That goes in, and then you want to do another ounce of vodka right there.

- All right.

JOEL: Yeah, and then I've got just a simple syrup.

So this just helps kind of round it.

You don't need it, but a little honey would be nice.

At the end of the night, are you a cocktail person, wine, or just like a cold drink?

JOEL: What are you?

- I usually do wine.

JOEL: Yeah, I love how she breathed out.

(sighs) I usually do wine.

(audience laughter) Yeah, I love it.

All right.

And then just a little bit of simple syrup.

And then here's our shot.

Just guys, check out this crema.

Find me.

- That's lovely.

JOEL: That's what you want, right?

That's what's going to make a gorgeous drink.

So that goes in.

Slap on the lid.

We've got a couple of martini glasses.

All right, Monique.

Take us home.

Oh!

Okay!

(cheers and applause) (laughs): I'm telling you, no one does not look cool shaking a cocktail.

All right, and then that just goes right in.

You can just pour one for me, one for you.

- All right.

JOEL: I love it.

Doesn't that look great?

I mean, that is what I want every day.

A really bad TV show.

- Oh, yeah.

JOEL: Maybe a really big blanket.

- Sounds fantastic!

JOEL: I love it.

- Oh, it's gorgeous.

JOEL: And then what makes this kind of Valencia, and kind of gives it a little bit of citrus is just some orange bitters at the end.

I totally missed the glass.

- I love orange.

There we are.

(laughter) And then a little floater of those.

Maybe a little espresso bean if you want it.

You know, I have to say right now, no one in the world deserves an espresso martini like a mom, especially this mom.

Give it up for Monique.

- Cheers to all moms.

JOEL: I'll say, you have the hand, all the moms do.

There's something about you moms out there that just works for it.

Thank you, thank you, we love you at Homemade.

Thank you to all of our Homemade audience for hanging out, and for all of you at home for tuning in.

We will see you next time.

- Cheers!

(cheers and applause) ♪ ♪ ♪ ♪ JOEL: To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me live in real time.

I'll see you in the kitchen.

- Funding for Homemade Live!

is made possible by: ♪ ♪ ♪ ♪ - Espresso designed to fit your life, whatever your life looks like.

The Espresso Collection by KitchenAid.

♪ ♪ - KitchenAid is a proud sponsor of Homemade Live!

- We have been around for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- So we're not stopping until there's a cure.

- Someday you won't need us.

- Until then... - ALL: We fight.

- Victoria moves in so many ways.

♪ ♪ The Pacific pulls us in to roam its hidden alleyways.

A shift in perspective helps savor every moment.

Let yourself be moved.

♪ ♪ ♪ ♪