Hi, guys. I’m Shay Mitchell, and this is my last meal. Every person has exactly two things in common. We all gotta eat and we’re all gonna die. Today we’re joined by actress, entrepreneur and host of Thirst on Max, Shay Mitchell. Welcome to the show. Hello. Thank you for having me. I’m so excited. Thank you for giving me an excuse to drink at work. That is very kind of you. Yep. Of course. I have a question right off the bat. Are you more afraid of your own mortality or soft, fluffy guinea pigs? Because that took me by surprise. Did that take you by surprise? No, I am. And I’ve, like. I don’t really speak about this, because I feel like when you. I’m very careful with my words. Let’s just start with that. So, I don’t like to tell a lot of people what I’m scared of, but I’m not a big fan of rodents. And not, I don’t know, are guinea pigs considered rodents? I don’t want to be in a room with two hundred anything. So. Yes, guinea pigs are in that. That is a fair point. And that was on episode one of your show, Thirst, where you were in Peru. Yes. I have eaten guinea pig before. They are absolutely delicious. We thought about surprising you with a roasted one, and we decided not to. I chose this meal. It’s my last meal. Is your last meal something you’ve thought about before? Never. Truthfully. No, you know what? There have been times where I’ve been like, oh, I could eat this for the rest of my life, but, like, being that morbid to think my last meal? No. Are you not a morbid person in general? Not at all. No, not at all. Like I said, I’m so careful with my words, and I’m like, for the most part, an extremely positive person. So, yeah. Do you think that if you speak about death, you’re sort of, like, inviting those bad feelings to come in? No, not necessarily. No, because I’m literally having my last meal with you. Let’s hope not. Have you seen Final Destination? No, I haven’t. Hey, don’t watch it. Okay, I won’t. But no, I mean, I think you can talk, but of course, it’s part of life. But I don’t, like, think about it that often. You seem like you keep incredibly busy. You’re always traveling around the world. You have so many different business projects out there. Do you think any of that is sort of distracting yourself from the idea of mortality? No. You know what it is? I think I try to live each day like, it’s my last. So that, you know, could be kind of taken more of it. I don’t know, but I feel like that’s how I’ve always lived, is like, okay, if this was my last day, I’d love to spend it with you, Josh. It’s my last meal. I’ve always said that about myself. I’m gonna spend my last day as well. I am very honored that you are spending your last meal with me today. And hopefully it’s not the real one. Yeah. Shay, for the first course of your last meal, we have the spicy, skinny blood orange margarita made with Onda Blanco. We have chips and guacamole. We have salsa verde. We have, actually, a rocoto salsa roja. This is a pepper from Peru. We have a chipotle salsa. We have a salsa macha, it’s a bunch of dried chilies, sesame, all that good stuff. And then we have the fruta mixta. This is the fruit cart covered in Tajín. That’s right. Gosh. How good does this look, though? I just hey, hey. You’re welcome. From me, very personally. Thank you for this, because this is exactly how I like to eat, too. Right? And these are all delicacies from your homeland of Canada? Exactly. Exactly. Especially this one, the rocoto from Peru. But I love condiments. I love different salsas, as you can see. So this is truly, like, the perfect first course. And with Onda, of course, which, cheers. Cheers. So, this is your tequila company? This is, yes. I cannot wait. Amazing. It’s not too sweet? It’s not. How good is that? The blood orange too, and then, like. Okay, but let’s have a. Actually, it’s right here. Just, like, sip it. This isn’t like a, you know, shoot her back kind of situation, but you should actually try it. I’ve historically been bad at doing that. How smooth is that? Once it hits the lips, it’s just so good, though. You gotta go back. It’s actually so good. And I think that’s the thing. I always thought tequila, when I’d be taking it back, usually I’d be like. You know? And you’d have that tequila face. Yeah, yeah. No, not with this, right? Have you trademarked tequila face? I feel like that’d be good. Put it on a T-shirt. I don’t need to, because you don’t get it with this. So, there you go. Boom. That’s the plug. No, this is really fantastic, though. Yeah. Oh, my God. Dig in. Please, please, please. Like, not like I’m just waiting. But I’m waiting. Okay, so, yeah, no, I also love the fruit stand fruit. And with Tajín and the lime squeeze and everything, even if I get all the ingredients, I cannot make this at home. Like, it just doesn’t taste the same. You gotta come back here. Our rates are very competitive with the fruit carts around town. How long have you lived in LA? Because you grew up in Canada. I did. So, you fell in love with, like, Latin American food in general? I was really fortunate at a young age. My parents always introduced my brother and I to different cultures, different foods, everything. So, yes, definitely. When I moved to LA, I was like, oh, wow, there’s incredibly great food here. Please dig in. Don’t let me stop you from eating. Okay. I’ll try and, like, really drag out this question so you have time to. Please do. Please do. Shay, you have an incredible new show called Thirst on Max, where you travel the globe looking for the best drinks on the planet, and you actually end up learning a lot about different cultures. Why is traveling and drinking so important to you specifically? And, like, really wax poetic on here. Honestly, it was because A, I’ve always loved traveling. First love. I’ve also always loved drinking, not just alcohol, but, you know, non-alcoholic as well. And for me, it’s like, I loved food shows. I loved getting to, like, go to different places, watching these different shows, learning about different cultures and what they ate and the different ingredients that they had. But I always thought, I’m like, there’s nothing on the beverages. And, you know, we’re having a meal, we’re also having a drink. And that goes hand in hand, but there’s no real shows that talked about that. So it was kind of like this moment. It was actually during the pandemic when I was like, oh, I can’t wait to go out and travel again. And, like, where would I want to go? What would I want to do? I’d want to, like, go to my favorite places that I’ve been to before and then some that I hadn’t and, like, eat their food, have some drinks, and, like, learn about things, because, you know, my curiosity is kind of what drives me in life. So I had started Onda, actually, a few years before, and even with that process, going to, you know, the fields, going to the distillery, learning about how they actually made tequila was like, I always saw the agave plant. I never knew how they got tequila from that. It’s a heck of a process. They’re roasting it, they’re chopping it with a machete. It’s crazy. I wanted to learn more about other beverages that I enjoyed and get an excuse to travel and drink. It gave me so many Bourdain vibes, especially when you were drinking coca leaves with the shamans and being flooded by guinea pigs, which I grew up with six guinea pigs. Did you really? I love guinea pigs. They’re like my, I think they’re the cutest animal, pound for pound. Like, in, like, in one cage? I almost canceled the shoot. When I saw you react that negatively to guinea pigs. I was like, this is not my people. I can’t. You’re like, let’s cancel that whole ship. I cannot work with her. Let me just reiterate. It wasn’t guinea pigs that I have an issue with. Okay, let’s just clarify. I think they’re very cute. I have a big guinea pig audience, so thank you for saying that to them. I love guinea pigs. It’s just I don’t want to be in the room with two hundred of anything. Okay? Even dogs. I don’t want two hundred of anything in a very small, confined room. So, that’s what I think it was more so than anything, because the noise. There’s two hundred of them screeching. Yeah. Sorry, I didn’t mean to bring back flashbacks. But no, it was an experience. My favorite thing about traveling is that you can see all of these similarities between cultures, and you get this moment of, like, oh, we all had roughly the same goals throughout human development, and you saw that in Peru. Are there any other, like, universal human similarities that you found throughout your travels in the show? I think what I got the most, which I kind of had an idea of prior to shooting the show, was we all, no matter where you are, love to sit around a table with friends and family, break bread and share a toast. And that really was the case. No matter where we were, you know, it was always that same thing. The conversations. Just the relationships, all of that, like, that you would have sitting around a table with people. It was just the same, no matter where you were. And that we’re all a lot more similar than we think. So, yeah. It definitely reconfirmed what I already knew going into that. Yeah, keep eating. Keep eating. I’m gonna ask another long winded question. What do you think of the guac, by the way? It’s fantastic. I’m not gonna lie. Like, who made this? And can you please come home with me? Because this was fantastic. Lily, this is now your second offer to go home with, you and Kelly Rowland have to share custody of Lily. That’s fine. I’m friends with Kelly. We’ll share. Oh, yeah. That’s fantastic. Call her up. You founded a travel company, Beis. You founded a liquor company, Onda. Now you are hosting a travel and alcohol show. This isn’t the craziest thing you manifested either, because I heard a story about your first kitchen, I believe, in Los Angeles. Tell me about manifesting that kitchen, because that’s a trip. So I’ve always been a big believer of manifesting, also hard work behind it. But I really am careful with things that I say and visuals I have in my mind. Anywho, so I moved to LA. I was shooting this show, and I was looking for, you know, dream places. I was reinventing my vision board that I’d had, and I was like, okay, like, what new things do I want? Let’s look at some houses. I saw this kitchen, and I absolutely loved it. And by the way, I don’t cook. So I was like, this looks like a great kitchen, microwave. You know what I mean? Lily would look amazing in this kitchen. And so I saw this photo, and I was like, saved to desktop, you know, and that’s where I had my vision board. And then five years later, I was doing this house open, this open house visit, and I got in the kitchen, I’m kind of like, well, I’m having a déjà vu. This feels really weird. Have I been here before? I was racking my brain to think, like, who lived here before? Have I been here at a house party I don’t remember? And then, it came to me, and I’m like, this is the same photo. This is the same photo that I’d had saved on my desktop, and it was the house, and I’d never seen the kitchen in that house, so I had no idea that the two were kind of related. But anywho, that ended up being the house that I moved into, so it’s. Unreal. Honestly. Cheers to that. Cheers. Are we shooting now? No, still a sip. We’re sipping. It’s a long episode. I don’t know what kind of questions you have coming up, so I’m gonna take it easy. Do you ascribe success of that manifestation to science, to some unexplainable force? I am a believer that everything happens for a reason. And even in the shitty times, I just. For me, that’s how I get through things is I’m like, okay, there’s a reason for this, and that’s kind of how I live my life. And, you know, so far, looking back, I’m like, oh, that makes sense why that didn’t happen. This kind of unfolded, and, yeah. If we’re sitting here eating this, drinking this, I think we did something right. You know, there was a reason out there somewhere. Whatever my past was that led me to this moment. Thank you. Shay, for course number two, we have the double smash burger, inspired by Burgers Never Say Die. We got some ketchup, some minced onions, some pickle on there. We have the chocolate milkshake. Just a little bit of malt powder thrown in there, a little bit of freshly shaved dark chocolate on top. We have the Lay’s Ketchup chips straight from Canada. That’s right. And then we have a Caesar salad, and then the passionfruit on the seltzer. My God, this is a meal. Honestly, chef’s kiss. It really is. It’s just like, this is incredible. This is my last meals. This is part two of that. Listen, we have have not had somebody die after the show yet. Gabriel Iglesias, the wheels did fall off his plane, but I think you can rest easy. I’m not flying today, so there we go. Okay, I am gonna dive in. Please, please, please. Also, if you want any hot sauce, I did break out the West Indian hot sauce. Wow. West Indian hot sauce. Do you hot sauce, like, damn near every food you eat? All the time. Same. Not even gonna lie. I have it in my bag, to be honest, I was just trying to be, like, you know, polite and not bring it out. But honestly, you surprised me with this, and I’m very proud of you for this. And, like, the jankier the bottle, the better it is. Correct, yeah. I think I described it as our used ass bottle. Yeah, but it’s good. Okay, I’m just gonna do a little bit of this. Wow. Okay. This is good. This is good. Do you like a smash burger? I love a smash burger. Oh, God. Do they make this here? Let’s open up a restaurant. A guy named Colby. Colby’s gonna move on the commune with you and Lily. Absolutely. What a fantastic commune that would be. So, milkshakes and Onda honestly go so well together. Seltzer, dairy. You know, we really, like, combine well in the stomach. You are someone who seems to write your own rules as you go along with life, much like combining dairy and seltzer. And that is something that I really do admire about you. Do you have any advice for people who are sort of, like, stuck in this quicksand of conformity? Because it seems like you’ve sort of escaped the Matrix in a way. I don’t think about escaping the Matrix as much as I do about thinking I have one life. What do I want to do in this? And not giving any F’s about what anybody else thinks. As long as I’m, you know, being a good person and can go to sleep at night. We have one life. Like, I don’t want to be. I would say my biggest fear is being on my deathbed, having my last meal and thinking, I wish I would have done this. And the only reason for me not doing that is because of other people’s thoughts or opinions on me. Like, no offense, but I don’t care what anybody else thinks. If I believe in something and I want to do something, I’m going to do it. Because what I fear more than people’s opinions of me is my own opinion of myself, of not trying something in this one life that we know of, that we have. So, that’s kind of my whole thought process on it. Cheers to that. Cheers to that. Let’s crack a seltzer. No, but honestly, let’s crack it. And I want to hear what you think. This is passion fruit. Like, smell it, though. No, you smell it. Passion fruit’s, like, my favorite fruit, especially with alcohol. Have you ever had a porn star martini? No, I haven’t, but do I need to make it with this? I think you should. I think you should. But it’s like passion fruit, juice, vodka shake. And you actually serve it with a sidecar of sparkling wine. So this could be the sidecar. It’s so fun. Please dig into the Caesar salad. We gotta get some vegetables in us, because we do still have. Very true. Do you like lemon on it? Can I pour a little? Oh, my God. Please, please. There can never be enough acid on food for me. Okay, cool. Good to know. Like a huge, sour person. Yeah, me too. There we go. All right, let’s take a bite. And it’s like, drenched in dressing, yes. Can we just open up a restaurant here? Let’s do it. You do have ketchup chips, which, by the way, you guys don’t. You Americans don’t have here. This is straight from Canada. Fresh out of the bag. I saw it. And tell me what you think. Have you had these before? I’ve actually not had Lay’s. I’ve had Old Dutch? Not the same. No offense to Old Dutch, but not the same. I’ll tell you what. These literally got delivered straight from Canada like, fifteen minutes ago. Like, when I open the bag, and I’m like. Like, I breathe in the ketchup flavor it is. How good is that? As soon as. I’m very confused by the color. It’s got this incredible violet magenta hue. That is not what ketchup looks like. I mean, ketchup’s red. No, these are incredible. Wait, question time? Oh, question. Yeah, no. Okay, I will. I’ll take one. You were a bit of a rebellious kid growing up. You were sneaking out, going to clubs, not telling your parents, and now you have two daughters of your own. Did you talk to my dad? What? Did you talk to my dad? Yeah, we actually got him on the line. Can we get him, mister? No, but, you know, I heard some stories about it. Now, you are a mother to two daughters. Do you want them to have the same rebellious streak as you, or would you rather they sort of conform to you? How do you put up those guardrails? I want them to be independent, which was the biggest lesson that my parents gave me, was, you know, to be independent, to be able to take care of myself. I would like to instill that in them. I want to also instill, please don’t sneak out, just tell me. Also, I will have a GPS tracker, so good luck. My parents didn’t have that back in the day. You know what I’m saying? I have all the tricks and gadgets now, so they’re not. Yeah, you got drone footage, all that. Exactly. No, but I want them to feel comfortable. And I think that’s where I really benefited with my relationship with my parents, is we had such an open, honest conversation that if I wanted to try something, if I wanted to try a glass of wine, what did it taste like? They’d give me a sip. And that way, I never felt like I was trying to sneak anything, you know? And I think that was kind of what I pulled out of my upbringing the most, was just my relationship with them and the openness that I have that I hope to instill in my girls, but I hope they don’t ever sneak out. I’ll find you. There’s. What? There’s kind of this paradox that exists, though, right? Of, like, depending on what ideals you have raised your kids with. I know I was always rebelling against my parents. So, how do you deal with that as a parent, knowing that the messages you instill in your kids, they might just go completely around that, right? They might do the complete opposite. Yep. I would have to say, as hard as it is, as a parent wanting to control everything, wanting to make sure that they are safe at all times. Of course, I’m going to do my best, especially now, because they’re such a young age. But later on, I really just want to set them up with all the tools so that they feel comfortable in any situation. Right? They always know that we are here for support one thousand percent. But at a certain point, I think the best thing you can do as a parent is to set your kids up feeling independent. I don’t want them to cripple them by being overbearing or a helicopter parent. That is the farthest thing from what we want to do as parents. I really do want them to feel like they can do things on their own. And I think that’s the best gift you can give a child. You know? You did a podcast with Alex Cooper on Call Her Daddy that I listened to, and that was just a fantastic interview. And I loved hearing you talk about your relationship with Matt specifically. Right? With who? What? No, I’m kidding. I was like, oh, God, is that his? No. Your relationship with your partner, Matt. And you talk about how you, you know, don’t necessarily want to label your sexuality, your relationship status, you know, as someone’s wife. Right? Like belonging to somebody else. You talk about you being independent pillars holding up a family. And two is stronger than one. Do you think that society has sort of conflated the idea of possession with love? I love going to a wedding. I’m like the first RSVP to a wedding. As long as there’s an open bar, I’m in. Absolutely. You know, and the free food makes every meal better. But I just feel like, for me, personally, that’s never been something that I’ve aspired to. Even as a young girl, I wasn’t, like, dreaming up my wedding dress. It just. I wanted a partner in life. I wanted somebody that I, you know, felt the same way about their morals to raise children with. But having a ring on my finger and that sort of contract to who for what just wasn’t something that was for me. But I love it for other people. Whoever that, you know, wants to do that, that’s amazing. But it just didn’t feel right. And I love the fact that we have this partnership where we choose to do life together in this moment, and we have, you know, our wonderful girls together. And he’s somebody, no matter what happens. I’m happy that I had children with, but can I promise you the rest of my life? No, I can’t. And I don’t expect you to either, because like I said earlier, like, you have this one life. And if it’s not working for us down the road, then feel free to, like, try something else in your one life. But that’s also not to say that we won’t be together for the rest of this one life. We maybe could. But every day you’re making the active choice. But every day we’re making that choice. Yeah. And so much better than feeling obligated to. That you have to stay for the children, for whatever, but you don’t need to conflate all those things together, so to speak. Absolutely. Yeah. I just really, for me, what’s most important is my kids see parents that are happy together, you know, in whatever decision that they make, and that’s my priority. Do you like to lean into the uncertainty in life, or are you somebody who seeks certainty? No, what’s certain about my life? I mean, who knew I’d be here eating this fantastic meal, you know, three weeks ago? I did, like, eight years ago. You knew it? You manifested this? One day. Caesar salad. Vision board. Shay Mitchell, ketchup chips. Well, there we go. No, I honestly think that’s the whole exciting part about life. I don’t want to know what’s going to happen in a year from today. Like, I’m really liking this trajectory that my life is going. And I think I embrace the unknown, because even if you don’t enjoy it, it’s gonna happen. Nobody knows what’s gonna happen. So I feel like you have to embrace it. And so I love it. I think every day is a new opportunity for new experiences to come in, and how you handle it is ultimately the direction of your life, you know? But you used to be very afraid of the unknown because you didn’t pursue being a dolphin trainer when you’re a child because of the unknown to the ocean floor. That is very true. How’s your relationship with your. We can keep eating. We should move on. That is very true. But I will just say, I did think I was gonna be a marine biologist. I saw Flipper, and that was my favorite movie, and I was like, I just wanna work with dolphins. Then I got into the ocean, and I was like, wait, what’s underneath me right now? Way grosser than I thought it would be. Way grosser. Like, it changed, but, exactly. So sometimes you think something is gonna go one way, and then it goes in the other way, and, you know, you may like that route better. Embrace the unknown is now my new mantra in life. Shay, ten years from now, uncertainty of life. We’re gonna be training orcas together. I’m not mad at that, honestly. Cheers. Shay, for what can only be called the entrée course of your last meal. We have the vegetable lumpia right here with the sweet chili. We have the malai rigatoni. This is from Pijja Palace, fantastic restaurant in LA. They actually made it fresh for us and delivered it straight to our door. So thank you so much to Pijja Palace. And then we have pad see ew from Sanamluang Cafe in North Hollywood. You’re, like, salivating right now. No, I literally am. That was incredibly rude. But I feel like we’re both. So good. You’re drooling on the inside. I am, I am, I am. I mean, dig in. Okay. Please, please, please. So this is what I was raised on eating, was lumpia. And my aunt makes insane lumpia. Lily made this. So this is her official audition. Again, rehired again and again. But how good is that? I love how much you thought about the coursing and the intermixing of textures and flavors, and you got the veg course. I took this very seriously. You really did. And I want you to know, like, on a personal level, how much I appreciate that. Okay, good. I really want you to enjoy this as much as I am. So, again, very excited about this. Why pad see ew? I mean, there’s an obvious reason. It’s rad, but. A hundred percent. So after high school, I actually moved to Thailand, and I wanted to try my hand at modeling. If you couldn’t model New York, I was like, well, Thailand. And also, it was a wonderful experience. But I ended up going there for almost a year, and I had the insane food that was there, like, I had had Thai food before, but when you have it in Thailand, it’s a whole other experience, and it just blew me away. And I’d never had pad see ew before until I moved there. So once I had this. And it’s a thicker noodle than, you know, what’s more commonly known as pad Thai with a thinner rice noodle. I was like, this is it. So, that’s how I came to know pad see ew. Talk to me about growing up Filipino, because you said that for a while, you had tried to sort of hide your Filipino heritage, wearing colored contacts, you know, trying not to get too dark in the sun. I think a lot of people can relate to that. Was there a singular moment where you just, you said, fudge it, I’m out. I’m done conforming to those standards? Absolutely. I honestly think it wasn’t, actually, sadly enough, until after high school. I’d grown up in a predominantly caucasian, you know, neighborhood. All my friends were blonde hair, blue eyed, and I was literally the token brunette, who was a little bit more tanned. And you just see it in all of my high school photos. It was, like, me and then, like, all my blondies. And I think at that age, I was just trying to fit in as we all do, you know, in high school. And for me, it was just trying to fit in in any way I could. So how do you fit in physically? Which is kind of the easiest, because I felt like, personality wise, I was like, I’m like everybody else, but to show, you know, the exterior part to the world, it was dyeing my hair lighter, wearing contacts, and, like, I look back and I’m like, why? You know, and especially now, as a mother, it would break my heart to ever hear my girls want to change their appearance. But, yeah, that’s kind of how it was. And I think I just wanted to do anything to really fit in. So, yeah, definitely after high school, I was kind of just like, all right, this is it. Like, I’m just gonna be me, let my hair air dry naturally, like, be tan, do all the things, and, yeah, come into my own skin. I love that. Please, eat, eat, eat, eat, eat, eat. We should just take a little silence break. And do we have the track, the royalty free music that we can just play for a second? Thank you so much. Oh, my God. How good is this? Oh, wait. I didn’t even have the rigatoni yet. Okay. Do you remember the first time you had this dish, the malai rigatoni? So I love Indian food. Oh, my God. Like, it’s one of those food also similar to Thai food, where even when I’ve been to India, I was there for two weeks, I think, every single day I came home and still craved it. So for me, it’s just like Thai food and Indian, and I think it’s because there’s so many spices in it, which I love. I had had this, and I’m like, oh, my gosh, this is like pasta with Indian. Like, I just love the combo. So, yeah, one of my faves. But you’ve talked about how you would rather live a life riding a curve between highs and lows as opposed to just staying stagnant. And, like, what better food choices to show that? Just, like, spicy sauces, things with massive amounts of spice and oil. And its flavor. It’s exciting. It’s stimulating. Exactly. And that’s the point of life. Absolutely. I mean, I don’t know. I just feel like, yes, with the ups comes the downs, and I think that’s how you really appreciate the ups, because if everything was just sort of like this, you’d never know when you were having a good day versus a bad day. And so when I do have those not as great days as I like to call them, I’m like, okay, well, you know what? Last week was really awesome. I’m pretty sure next week will be or tomorrow will be. And I embrace the ups and the downs. I actually think, again, it makes it a lot more exciting. What role does, like, sadness and grief play in your life? Because like you said, there has to be ups and downs. You can’t appreciate the light without the darkness. And you had a really intense experience where you’re grandmother passed away while you were pregnant with your second daughter. What did that teach you about sadness and grief? You know, it’s actually kind of crazy. We’re eating Indian food, and when I’m thinking about it, what memory comes back to me thinking about my grandma passing and Rome being born was. I went to a place called Varanasi, and it was incredible because in the Hindu culture, they cremate bodies. And so there’s this ongoing fire, and I don’t want to give the wrong info, but it’s been going for many, many years, and families bring down their loved ones who have passed and cremate them, and then they let them go into the water, and in the same water, they’re, like, christening the babies that have come. So it’s this whole full circle, and it’s really powerful. But, I mean, at the end, like, that is life, you know? And my grandma was the closest person to me and my best friend, and she passed in February, and my daughter was born in May, so there was a sort of, like, extreme grief when she passed. But then also knowing that I had, you know, this life that was about to come out in the months to come, so when she came out, that’s actually how I named her was Rome after my grandma’s name, which is Romaine. And it was just sort of a full circle. Like, it’s crazy, but, you know, I see so much of my grandmother in Rome, and it’s wild, and I’m like, I know there was a path crossing somewhere there, you know, in the heavens where they were like, okay, so, like, go there and, like, be this type of person, and your mom likes this and, you know, be funny and all of that. And I really feel like she inherited so much of my grandmother when she came in. So it is a full circle. Yeah. Yeah. Have you decided how you want to go out, like, are you gonna be thrown on the funeral pyres at Varanasi? You know what, I think at that point, for me and my beliefs, I’m kind of like, if you can learn something from me, do it. And, you know, save a part to be cremated if that’s what they want, and sprinkle me, I don’t know, somewhere over Italy, in a vineyard. I haven’t thought about it, but, no, I always just think that that would be. I don’t know. At that point, my spirit is out of my body, personally. So what you want to do with my body, if it goes to science or learning more about, you know, the human body, then do it. And then if you want to have some, do half and half. I don’t know. I’m kind of like, at that point, I’m gone. I’m there with you no matter what. Yeah. Let other people do what they want. And if people want that to, like, fertilize their wine grapes, there’s going to be somebody at a, eating rigatoni and drinking a little bit of Shay. Absolutely. I love that so much. Shay, for your final course of your final meal, we have Magnolia banana pudding, which I’ve never had before. I’ve never even heard of before. Thank you for introducing it to me. And then the espresso martini made with Onda Reposado. Yes. I usually eat this entire amount, too. Just so you know, this is a personal size. Do you? No, I’m kidding. But this is good. And I will bring this home with me. Please, please, please. Now, the solid little coins, these are banana? Bananas. Bananas. You haven’t had any before? No, never had it before. It’s fascinating. So, Magnolia, it’s this tiny little bakery. No, but honestly, they just crush this. I love a banana cream pie, like a slice, but how much easier is this to bring around? You know? It’s almost like you took a pie and you just kind of threw it really, if you threw it really hard into a container, it would be this, which is so much better than a slice of pie. And then this, you know, start your day. I don’t know what time it is, but I’ll be energized for the rest of it. Cheers, by the way. Yeah. Honestly. I’m gonna credit you for the resurgence of espresso martinis. Please do. But espresso, with the Reposado tequila. No, it goes really well. That’s not plugging your stuff. Caramel goes with the Reposado, it works so well with your espresso. There you go. Just in these coffee beans, I mean, and made by Lily, I’m sure, right? Lily actually grew the coffee, traveled to El Salvador. Exactly. And brought them back. Thank you. It was eight years ago when we were manifesting it. I want to ask you the question about aging, because every single second that passes, we are one second closer to the death. Yada yada. But you’ve also said that, like, life got so much better after thirty. You learn so much. Do you think it’s gonna keep going up, or do you ever see a drop off? People are like, are you afraid of aging? How do you feel about aging? Being, you know, an actor in Hollywood and living in LA, just period. You know, we get consumed by how we look on our exterior. This is my feeling. Do what you can. But at the same time, I embrace every single birthday. It means, like, another year of life that I got to have, that so many people aren’t able to have, you know? And I think we should be so happy when we have a birthday. So ,I care less about that. I can make it to a hundred. Like, that’s awesome. I don’t give a shit about. There we go. Two. She’s back, baby. She’s back. I don’t give a shit about the wrinkles, the age. Like, that just means I got to live life, like, like, period. So I am somebody that’s like, cool, do what you can for the exterior, but at the same time, embrace the years to come. And, like, I’ve had so much fun up until this point, I can only imagine when I really don’t give a shit for the second half of my life, you know? So bring it on. What do you think happens when you die? You think there’s anything after this, or this is all you get? I know you’re living every day like you last. I personally believe in reincarnation. My grandma is this butterfly that keeps coming by my window sill. Sometimes she changes into a hummingbird. You know what I mean? But I always see her in the morning, and I’m like, hi, grandma. But I think that reincarnation is a nice thought, and I like to think that they are here. But honestly, like, she’s right here. Grandpa’s right here. It’s where you think it. But I definitely do feel my loved ones who have passed all around me, and like I said, sometimes they are a butterfly, sometimes they are a hummingbird. So it’s just a nicer thought of things. They’re the same creature, if we’re. Absolutely, exactly. Where do they get off being two different things? Exactly. And nothing is definite. That’s what I don’t want anything to feel like. That’s the end. I love that. Yeah. Shay, you ready to get in the lightning round? Who’s the one person, dead or alive, you’d want to share your actual last meal with? I could give you the obvious answer. Which is family. My daughters, whatever. Aside from them, because that’s the obvious. Betty White. Betty White. A great. It’s just, like, happy, you know? Just like a ray of sunshine. I just. What’s better than having your last meal with, I almost did a fudging Betty White. Fudging Betty White. I feel like Betty White would want you to say, fudging Betty White. She would. You can say the real word. Say. Betty White. Betty White. Betty White. To have your last meal with. Tell me a better person. Not controversial, just happy, always smiling. Everybody loves her. And if you don’t, you’re messed up. You know what I mean? Get the fudge out of here if you don’t. Get the fudge out of here. Everybody loves Betty. So I would say, aside from my kids and family, Betty White. I love that. What song do you want to be played at your funeral? Can you guess it? It was I Was Here from Beyoncé. You won’t guess it. I’m so sorry. I was here from Beyoncé. And if you haven’t heard it, please listen to it after this. Because when I heard that song, I was like, okay, this is what I would want to be played. What is the one country you would want to be buried in? I mean, I think I kind of said it. Italy in a vineyard. You know, Tuscany under the Tuscan sun. Place me on a vineyard. What’s your biggest fear? I mean, rodents. But aside from that. What’s my biggest fear? Bungee jumping. It’s not like anything crazy, because I feel like I said, I really do live my life to do all the things that I want to do, so I don’t have a fear of regretting anything. I say what I say in this lifetime, so that I don’t have the regret of not saying something that I wanted to say while I was still warm. What’s the hardest goodbye you’ve ever had to say? Oh, my God. This is like a tear jerker. You guys get more views for the tears coming out. Okay, I won’t do it. We get paid per tear on this show. My gram. Yeah. Drink. Cheers, Gram. She loved a rum and Coke. I should have added that, but it wasn’t my favorite drink. But anyways, she’s drinking rum and Cokes up there. Yep. My grandma loved offering people expired Miller High Life’s from nineteen eighty-six. I love that. So kind. I love that. There we go. Grandma, they’re expired. They’re sharing one right now. Okay? A little bit of Manischewitz chaser. Yes. What’s your biggest regret in life? If I regretted anything, then I wouldn’t be where I am currently right now in this exact same moment. Everything would have changed from one tiny little change in my past. I wouldn’t be here right now. And I’m very happy to be where I am right now. I’m really happy you’re here right now. I’m really happy that we’re gonna be training orcas in ten years, too. And I think they’re gonna be happy. I think we’re gonna be really good at our job. I think so, too. Like, I watched Flipper a lot, you know? So I have it down packed, and. Yeah, I think that’ll make for a really good movie and a really good rest of our lives. Who is the prettiest little liar? I wrote that question myself. Who is the prettiest little liar? Atlas currently, because she just lied to me this morning. That little one. So, my eldest daughter, who’s now learned how to lie. Terrible. But I’m, like, also not mad, because I’m like, there was a lot of thought that went behind that little lie, but she is the prettiest little liar to me right now. That’s very sweet. Finally, Shay, are you happy? Extremely. Yes, extremely. And thank you again for having me here. Cheers. Thank you for bringing your own liquor as well, like, that’s a great trade. You can keep it. God bless. You can keep it. Shay, thank you so much for sitting down. Thanks so much for sharing. Thank you so much for feeding me and allowing me to eat alongside you. It is a huge honor. If you want to deliver your last words to that camera right there. Oh, my gosh. Last words? Last words are for fools who haven’t said enough while alive. Karl Marx. That’s how I live my life. So, there you go. I don’t have any last words. I said it all here. No, but you just dropped the banger of twenty twenty-four. Good luck living up to that one, anybody. Yeah, drop that microphone. Be sure to watch Shay in the Max original Thirst with Shay Mitchell. It’s out on May twenty-third and premieres every Thursday, new episode. Shay, you got anything else to plug? Yeah, I will be hosting this show too, so stay tuned, and I will be on the next episode. Thank you guys so much. And this is our announcement. You didn’t even know that yet? Face the reality of mortality head on with our new Last Meals hat and tee, available now at mythical. com