- [Frank] Nestled along the enchanting Mediterranean Sea countries such as Spain, Italy, and Greece have gained global recognition for their exceptionally healthy diets, and they're home to some of the oldest living communities on the planet.

I love (speaks in foreign language).

(Ivo's mother speaks in foreign language) (Frank laughing) - [Frank] Coming up, I'll explore just what makes the Mediterranean diet and lifestyle so healthy.

Now, what are the benefits of cabbage?

- Vitamin C, antioxidants.

- [Frank] We'll chat with medical experts about diet, learn about lifestyle in Sardinia, and take a deep dive into the captivating world of olive oil.

(Frank slurping) Wow.

(Fil chuckles) Hi, I'm Frank Licari, join me as we explore living longer and living well by uncovering the secrets of the Mediterranean.

(bright country music) - [Narrator] This program is made possible by the generous philanthropy of Nicholas V. Perricone, M.D.

(gentle country music) - [Frank] The Greek islands are home to one of the world's five oldest living communities known as Blue Zones.

These are regions where people not only live longer, but also have lower rates of heart disease, cancer, diabetes, and depression.

To find out why I traveled to the capital city of Athens, which boasts some of the longest continuous studies on diet and longevity in the world.

Here at the University of Athens Aiginiteio Hospital, I tracked down one of the leading experts in this field.

(gentle country music) (knuckle thudding) Dr. Nick?

- Hello.

- Hi, how are you?

- Hi, how are you doing?

- Good.

Thanks so much for making the time.

Really appreciate it.

Dr. Nikolaos Scarmeas is a neurological clinician who studies the links between nutrition, cognition and long-term brain health.

He's especially interested in the links between diet and dementia's like Alzheimer's disease.

- We know from epidemiological studies that people who tend to follow these principles, they tend to do better in their health outcomes.

There are a lot of studies suggesting that if you're eating in a more Mediterranean way, there's a decrease in many biomarkers of inflammation in your body.

- You have kind of honed in on a cognitive health.

How did you come to that?

What is it about the Mediterranean diet that helps specifically for cognitive health?

- Exactly.

So there wasn't so much research linking diet with neurological diseases, and I was interested in cognition and dementia, and of course, I had the Mediterranean background.

- Sure.

- This is what my mom, you know, cooks.

And so I was interested to look at this relation.

- [Frank] One of Nick's first research studies while at Columbia University, suggested that those who followed the Mediterranean diet more strictly were 40% less likely to develop Alzheimer's than those who didn't.

So I had to ask, what is the secret behind this diet?

- The truth is that we do not understand very well the exact mechanism.

We have more like a bird's eye view.

There's also this, you know, cultural and traditional and social part.

And since we're talking about the Mediterranean diet, it's quite tasty.

- Yes.

- It's also a pleasure, you know, it's not an effort.

- Correct.

- It's right.

And you need this diet.

(gentle guitar music) - [Frank] With all this talk of the Mediterranean diet, I had to take a quick break to see what I could find to eat.

(gentle guitar music) Even after perusing the restaurants of Athens, I wanted more info on exactly what the Mediterranean diet is.

So I went to Harokopio University to see nutrition expert, Dr. Mary Yannakoulia.

- The first thing is that it's a plant-based diet.

So increase your fruits, vegetables, and legumes, whole grain cereals, convert from refined to whole grains- - Yeah.

- And then reduce meat intake and fast food.

And the final thing is to use healthy fats.

I mean, olive oil is the best choice.

- What about if you and I, 'cause I need a guide, I'm- - Okay.

- You know?

Yeah.

What about if you and I, maybe you take me out shopping and we can look and see if you can help me out a little bit and what I would choose.

Could we do that?

- Okay, yeah, I'll try.

- Yeah?

- Appreciate it.

- Yeah.

Okay.

- [Frank] Let's go.

(gentle guitar music) This is thing I know.

(gentle guitar music) (people chattering) - Yes.

(gentle guitar music) - Yes.

(gentle guitar music) (person speaks in foreign language) - [Frank] First thing I'm noticing, and besides the chaos, 'cause it's like incredible.

There's a lot of... - Interaction.

- The answer.

- Yeah, yeah, yeah.

- [Frank] Yes, there's a lot of conversation that goes on, whereas in a grocery store, you sort of just pick, putting your basket and go.

- Yeah, yeah.

- Yeah.

- And as you are a client of a certain market, you know, people, you talk to them about their kids, about their produce, everything- - Right.

- And it's nice.

- So yeah, it's an event.

I like it.

It's a fun outing.

- [Mary] And older people like this market- - [Frank] Of course.

- [Mary] Because it may be their only one communication in them during the day.

- The other thing, as I'm looking at the vegetables, there are random shapes- - Yeah.

- There are random colors.

- Yeah.

Yeah, it's quite strange for me to have all oranges in the same shape.

- And the smell.

- Have you noticed that?

- Yes.

Every little table has a different smell where you walk into a grocery store, into the produce section- - No smell?

- You don't smell anything.

(people chattering) You mentioned earlier when we were talking the variety- - [Mary] Mm.

- [Frank] That you need to incorporate.

- [Mary] Yeah.

It's seasonal.

- [Frank] You grew up from your family knowing what seasonal vegetables.

- Yeah.

- I don't know that.

And now I grew up probably closer to how you grew up- - Yeah, yeah, yeah.

- With my mom and dad, but most Americans- - Do not.

- We don't know what season of vegetables are?

- [Mary] But I know that, I mean, for my family, it's- - Yeah, you didn't- - You didn't go to around.

- [Frank] Right.

You didn't go to school for it.

- [Mary] No, no.

- [Frank] Spending time with Mary and Nick taught me a lot about how our daily diet is connected to overall health.

But both of these experts also hinted that there's more to it than simply eating a specific set of foods.

To continue my search, I ventured into another Blue Zone of longevity on the island of Sardinia.

(gentle country music) Sardinia is the Mediterranean second largest island, and it boasts nearly 10 times more centenarians per capita than the US.

To find out why?

I visited Casa Mediterranea, home of the Longevity Academy, founded by Sardinian biologist, Dr. Ivo Pirisi.

(knuckle thudding) Ivo?

- Frank.

- Ah, what a pleasure.

- Welcome.

- [Frank] Appreciate it.

Thank you, man.

- [Ivo] Please come in.

- Wow.

Look at this.

This is like your own little oasis back here.

- Yeah.

Thank you.

- [Frank] Here in this cultural workshop and hotel, Ivo and his family share their knowledge of Sardinian food and culture with guests from all over the world.

Ivo is especially focused on how the history of the island has impacted diet and longevity.

- It has been clearly proved that the phenomenon of longevity in the centenarians didn't exist before, let's say the first half of the 1800s.

It's something that comes from an ancient society combined with improvement that are brought by modernity.

- Now you just...

This is the cradle- - Yeah.

- Like we talked about, right?

- Yeah.

It would be covered with more grass.

- Yeah.

Ivo put me to work preparing smreka, a 7,000 year old recipe for curing local gray mullet in seagrass from the nearby lagoon.

And he showed me how to make semolina-based fregula, a Sardinian pasta with a more modern Middle Eastern influence.

It turns out the Mediterranean diet isn't fixed at all.

It's an ongoing evolution of historical, ecological, and social forces.

- Different elements and aspects combined together have made the phenomenon of longevity possible.

And the social relationships is one of the most important.

There are a lot of studies which prove clearly that the loneliness is killing a lot of people.

So that being interconnected, is one of the most important aspects.

(gentle country music) - [Frank] To explore this social aspect.

Ivo took me to meet a few of his friends in town.

- In between the food and the people in the Sardinian culture, there is a bridge, which is called wine.

(knuckle thudding) (Ivo speaks in foreign language) (person speaks in foreign language) (Ivo speaks in foreign language) - Ciao.

- Ciao.

- [Frank] Ciao.

Ciao.

This 200 year old cellar known as the Antica Cantina Cadeo is where brothers Tiberio and Marco continue the family tradition of producing Vernaccia di Oristano, a sherry-like wine made from a local variety of grapes, likely brought to Sardinia by the Venetians in ancient times.

This local wine isn't for sale mind you, it's only for sharing with friends.

So if we become friends- - Right.

- There is a possibility.

I can come here and sit down with you, guys.

(person speaks in foreign language) - Yeah.

(group laughing) - Tiberio has a lot of friends.

Yeah.

(group laughing) (person speaks in foreign language) (group laughing) - And everyone drinks.

(chuckles) And this is a fabric, right?

Of the communal experience here.

- They know.

Right.

- Oh, more friends.

- This is what happens.

- And you we're expecting.

- [Frank] So it is what happens regularly (group chattering) when these friends- - Oh, yeah.

- See the door open?

- The open door.

- Ah.

- They will sneak in, in order to see if something is there.

- It's fantastic.

Yeah.

(Marco speaks in foreign language) - Ah, that's beautiful.

He said the things that could happen, sort of improvised and spontaneously are always the best things.

(group chattering) Once the official greetings were over, Marco invited me to help grill the muggine.

Locally caught gray mullet in the capita style- - Okay, yeah.

- [Frank] Seasoned only with salt.

(person speaks in foreign language) - So we're taking the fish one by one and we're putting 'em on the grill.

(speaks in foreign language) - (speaks in foreign language) Perfecto.

Bravo.

- Woo.

(claps) When we sat down together, I was treated to homemade sausage, local anchovies and a Sardinian delicacy, bottarga, the salted and cured row of the gray mullet.

- I forgot to share a very important piece of information.

This bottarga has been homemade by this guy.

- He made it himself here.

- Yeah.

- [Frank] Ivo also prepared a barley-based dish with fresh tomatoes and basil from his garden.

According to longevity studies, consumption of barley used to be a key staple in Blue Zone diets.

Is this considered an ancient grain?

Essentially, yeah.

- [Ivo] It is considered an ancient grain.

And from a nutritional point of view, is the cereal with the lowest glycemic indexed.

- Right, but this would be a obviously advantageous if you have diabetes or things like that where you wanna lower, right?

- Absolutely.

Absolutely.

And it is important to bring it up again, because unfortunately we have just left it behind.

- [Frank] Last but not least, Marco served the grilled fish, and I asked Ivo about the essentials of the Mediterranean diet.

- [Ivo] The two concepts that are worth mentioning are locally produced and seasoned.

(person speaks in foreign language) And possibly your own production.

- And bring friends- - Community.

- Yeah, people that you like.

All right.

(gentle country music) The next morning, Ivo and I set out to explore a Blue Zone in the Barbagia.

Throughout history, Sardinians retreated time and time again to safety in this rugged mountainous heartland.

Here, they perfected ways of living in community and eating from the land that experts think improved their longevity.

This is actually the only place on the planet where the number of male centenarians exceeds female centenarians.

- Hey, hey.

- Hey.

- [Masimo] How y'all?

Hey.

(bells ringing) (gentle music) - [Frank] In these hills shepherds, like artisanal dairy farmer, Masimo Seki still tend to sheep and goats producing milk and cheeses that are especially healthy.

- [Ivo] The place here is tough, is harsh- - [Frank] Yeah.

- And the plants in order to survive, need to produce certain substances like antioxidants.

Those substances that are health-promoting will be eventually found in the milk and later in the cheese.

- Incredible.

And his relationship that he's created with these goats as well is pretty special, right?

I mean, he knows their names.

- [Ivo] Yeah.

Everyone is named.

- [Frank] It's incredible.

(laughs) - [Ivo] So not only do you know where it's coming from- - Yeah.

- [Ivo] You know the name of the goat that produced the milk.

- You do know.

Fantastic.

- Yeah.

- Look at this.

Amazing.

(grass rustling) Ivo took me into the hills above Seulo, where shepherds traditionally tended to their herds.

We met up with Masimo here as he produced fresh cheese from his goat's milk.

(milk sloshing) Research has shown that goat's milk is especially helpful in preventing neurodegenerative diseases such as Alzheimer's and Parkinson's.

(gentle music) (milk sloshing) This is incredible.

- You can try.

- I can just try it right now.

- You will be impressed.

(Frank munching) (gentle music) - Get out of here.

- Isn't it incredibly sweet?

I mean, it's simple, but still it is delicious, isn't it?

- [Frank] It's amazing.

- And it is delicious because it comes from a place which is unique in itself because only certain plants and herbs grows there.

- And those goats are eating those herbs.

It's getting into the milk- - Yeah.

- And that natural flavor- - Yeah.

- That I'm tasting is- - And eventually- - Coming away from that.

- Those incredible flavors will be transferred to the milk and eventually to the cheese.

- [Frank] Now, is there nothing else added to this at this point?

This is it?

- No, no, no.

This is it.

- That's incredible.

(Frank munching) (gentle music) (Ivo speaks in foreign language) (Masimo speaks in foreign language) (both laughs) (gentle music) - [Frank] After leaving the Barbagia, Ivo took me south to a very special place in his journey of studying longevity, the village where he grew up.

(gentle music) We went to meet his family at his childhood home for a lesson in traditional Sardinian bread making.

(Frank speaks in foreign language) (Ivo's mother speaks in foreign language) (Frank speaks in foreign language) So she said that her mom would teach her these.

And these have been passed down from generation to generation.

So all these designs and the method that they're working with has been a generational things, and I'm about to ruin it apparently.

(chuckles) (Ivo's mother speaks in foreign language) - [Frank] Traditional pane coccoi is made from just four ingredients, water, flour, yeast, and a pinch of salt.

But this bread isn't like the loaves we have at home.

The dough is made with semolina, a healthier flour made from durum wheat, and it's risen with mother's yeast rather than brewer's yeast.

- There is a huge difference.

One could be considered junk food and the other, a jewel.

The bread made with the mother dough is a very complex and incredible thing.

And there are some families that are still working with the mother is that can be 30, 40, or 50 years old.

- It's incredible.

- Yeah.

- So for generations, they have kept this mother yeast- - Yes.

Yes.

- As alive.

- [Ivo] Yeah.

(person speaks in foreign language) - She's said, we've run out of room.

That's how much bread they've made.

So that's a lot.

- [Ivo] There is something that has been kept alive, which is called in Sardinian language, Sa Mandara.

Every time that one oven is lit on, a few loafs will be delivered to the ones which are in need.

This is something that helps to bring the community together.

- [Frank] During the bread's second rising, Ivo's dad put me to work getting the oven ready.

The whole pane coccoi process takes about four hours.

So we took a break and enjoyed a homemade lunch.

(group chattering) (utensils clattering) (gentle music) (person speaks in foreign language) (group chattering) - [Frank] Everything we ate was produced by the family, the chickpeas, the tomatoes, the olive oil.

So I asked what they each thought was the secret ingredient to a long life.

(grandmother speaks in foreign language) - [Frank] They said things like tranquility, open air, and keeping the stress of life in check.

(Ivo's mother speaks in foreign language) - And she also mentions very important in both of them, how important it's to keep family close and friends close, and to nurture those relationships.

'Cause as we get older, we are tend to be isolated.

But here, what they're trying to do is keep all the friends, as you see gathered around the table, also nurturing those relationships very, very good.

(utensils clattering) - And at this point, I think that you should try little bit of my father's red wine.

(wine sloshing) (Frank speaks in foreign language) (Ivo's father speaks in foreign language) (Frank speaks in foreign language) (Ivo speaks in foreign language) - [Ivo's Father] Yeah.

(speaks in foreign language) (Frank speaks in foreign language) (Ivo's father speaks in foreign language) (wine glasses thudding) - [Frank] After lunch, it was finally time to bake the bread.

And when it came out hot from the oven.

Ivo's mom let me do what I'd like to think was the most important part.

- Yeah.

(bread thumping) (group chattering) - Hello?

- Hello.

(bread thumping) - Hello?

- Oh.

That's it.

(bread thumping) - Yeah.

(Ivo speaks in foreign language) - Shall we try our creation?

- Something which is sacred here is to cut the bread without the knife at the beginning.

- Okay.

Yeah.

(bread crunching) (group chattering) Please, first for the lady.

- It was testing it.

- Okay, here we go.

(person laughing) (bread crunching) - Um.

(gentle music) - Um.

(bread crunching) (gentle music) Exploring Sardinia with Ivo, I learned a lot about the importance of eating locally and knowing where your food comes from, but I was most surprised by how history, ecology, and community are truly inseparable from longevity and health.

So I went to see an old friend who's bringing all of these elements together in the production of a key ingredient in the Mediterranean diet.

(lighthearted music) Just a few kilometers outside of Florence.

I joined my friend, an extra virgin olive oil expert, Fil Bucchino in the hills of Tuscany.

(lighthearted music) Filipo?

(speaks in foreign language) - [Fil] Oh, Franco.

(Frank speaks in foreign language) - [Fil] So good to see you.

Thanks for coming.

(group chattering in foreign language) - This olive grove is one of many across the region that Fil and Andrea have rescued and rejuvenated.

Together, they've restored more than 5,000 abandoned olive trees to their full olive oil producing health.

So the process of revitalizing a grove takes how long?

- [Fil] It depends on the condition of the grove.

We've had groves two years, but on average is three to five years.

- [Frank] Fil's journey into this world began with a single taste of olive oil that transformed his life.

But he believes this work is about more than just a product.

- I never wanted to get into the business of olive oil.

To me, it's not about selling olive oil.

To me, it was almost about using olive oil as the vehicle for positive change.

Because I realized that it's very difficult to scale a product when one tree gives you two bottles.

But the impact, the ripple effect, the positive ripple effect on the grove, the land, the community, and the planet, it's too big to ignore.

So for me, it's about no grove abandon.

(leaves rustling) - [Frank] Every fall, Fil and Andrea and their team harvest these rejuvenated groves and the olives are taken to a local mill to be expertly processed into an extra virgin olive oil, a healthy pillar of the Mediterranean diet.

- [Fil] It's basically undeniable right now.

The health benefits of olive oil, when you think about extra virgin olive oil in its basic form, it's freshly extracted raw olive juice.

So it's as pure and as natural as it can be.

You got a very high level of monounsaturated fatty acids, basically, meaning that they'll lower your LDL.

And on top of that, now when we get into the more premium olive oil, now we're thinking about antioxidants and anti-inflammatory substances.

- And if you're using it like we do in the Mediterranean, it's a daily occurrence.

It's not just once a day.

It's three, four, times 5 times a day in everything that creates an anti-inflammatory system in your body, which helps to heal you from disease.

- It's a line of defense against free radicals.

It's a complete and total line of defense.

- So we've obviously established all the health benefits of olive oil, but now I want to know, how do I taste a great olive oil?

How do I know the difference?

Can you make me an expert like you?

- Oh, I can't wait.

I can't wait.

- Let's do that.

(lighthearted music) In addition to producing olive oil, Fil is also an (speaks in foreign language) or certified olive oil taster.

So if anyone can help us understand how to pick an olive oil, it's him.

- [Fil] So this oil is from last harvest.

- [Frank] But this came from this grove?

- [Fil] This came from this grove and this started at a really high quality.

So hopefully, we'll still hold what it's supposed to hold.

- Okay.

- Okay.

The first thing, eyes- - Yes.

- Mean nothing.

That's why we look at a blue glass.

So it doesn't matter how fluorescent green it is, it doesn't mean that because it's green, it's good.

So we're gonna close it with one hand.

- Okay.

- We wanna warm it up.

- Oh.

Okay.

- We're warm it up and then we smell it.

(blue glasses sniffing) - Oh, wow.

- Woo.

So here we've got aromatic herbs.

Definitely sage.

- Yeah.

- Grass, artichoke.

Now we're gonna taste it.

When we taste it, the first thing we wanna look for is the bitterness.

And it's gonna be at the back of your tongue.

Now, like anything else, it's what kind of bitterness?

Is it like espresso, dark chocolate or bitter?

And it's a pleasant bitterness.

And then we're gonna do what is (speaks in foreign language) retronasal olfaction.

We're gonna introduce air forcefully through our mouth.

We're gonna put your teeth above your tongue.

(air hissing) - Oh, that is unattractive.

- That thing right... - That is really unattractive.

- Not attractive.

It's not like in wine.

(Frank laughs) Wine is very sexy.

This is not very sexy.

(Frank laughing) And the reason why we did is pretty simple.

If you think about it, first of all, you wanna release the aromatic compounds and touch all the receptors of your mouth, but also is because all of oil sits above your saliva, so you wanna separate it- - Okay.

- So you're gonna separate it to make sure that he hits all your receptors of your mouth.

- (sharply slurping) why does my mouth not feel like it's gone?

I don't feel oily, right?

- And that's again, one of the hacks.

Quality olive oil will leave your mouth clean and it's caused by oleocanthal.

Remember when we talked about anti-inflammatories- - Yes, yes, yes.

- And antioxidants, that's an anti-inflammatory that is actually known as nature's ibuprofen because of its anti-inflammatory quality.

- This doesn't feel fatty or greasy.

- No.

- It feels like I just had some water.

- It's beautiful.

It's clean.

- I feel like an expert.

- Ah, you're ready.

(pensive music) (object clattering) (taster sharply slurping) (blue glass thuds) (person chattering) - [Frank] This is a (speaks in foreign language), a tasting panel where producers send their olive oils to get graded.

These professional tasters will judge up to 700 olive oils each year.

It turns out olive oil is the only food in the world that's actually classified in part by the human palate.

- [Fil] When you create an olive oil, there's a lot about the artistry behind it and the pleasure when you taste at home that we talked about.

Here, as human beings, we become instruments.

We're very objective.

We're gonna taste the oil, we're gonna remove all of our own biases and judge an olive oil for what it is.

- What are they using?

What's the sort of everything that's involved here?

- Yeah.

So we've got, obviously our tasting glasses.

We've got a heater to actually calibrate all the olive oils.

So they have the exact same temperature and every oil is judged the same way.

We've got apples to cleanse our palate, and then obviously we have a sheet that we fill out and then our panel leader will then collect them.

If you notice in this room, it's very quiet because it's you, your senses and the olive oil here.

But I say all the time, here's what you'll let the olive oil speak to you.

- Right.

- [Fil] You want to actually try to listen to the olive oil because that's the work of the producer for a full year.

- [Frank] So it's a personal relationship between you and the oil.

- [Fil] It's a personal relationship.

- And provide the team.

I had a chance to chat with the panel members and ask them for suggestions on how to pick a great extra virgin olive oil.

- My suggestion is keep tasting, keep buying small quantities of olive oil and acquire your own personal taste.

And then you decide this is the best for me.

I can't tell you, which is the best one.

- Right.

- Once you start tasting good olive oil, you are completely done.

- After learning how to taste a quality extra virgin olive oil, I had just one more important question for Fil, how best to use it in the kitchen.

He suggested I ask Chef, Andrea Perini, a culinary pioneer in the world of olive oil pairing.

(Andrea speaks in foreign language) - (speaks in foreign language) Basically, he's using it as a dressing, as a flavoring and mayonnaise and butter as a marinade.

There's so many different ways he's using it.

(speaks in foreign language) Here in Italy, they truly use olive oil for everything, including this local specialty, Bistecca alla Fiorentina, which is marinated in and finished with extra virgin olive oil.

Just remember that red meat is only an occasional treat in a healthy diet.

Now, one of the things that we never actually talked about, although I mentioned it with a few of the judges yesterday- - Mm-hmm.

- Is the way that olive oil is bottled.

What's all the information on here mean?

Is there something I should be looking for when I'm back home?

- That's a great question.

I mean, labels can be somewhat misleading, but you can start by simple little hacks.

Glass bottle, dark bottle.

So when you're looking at a dark bottle, you're gonna keep the light away.

Now, a bottle that has caps that look like these, that kind of try to minimize level of oxygen, getting into the bottle is good.

And then obviously you wanna look at the label.

The more the producer wants to tell you about what they do, it's a sign that they are proud of the work that they've done.

- Gotcha.

- Then also, the most important thing is it's a freshly squeezed juice.

So you want it to be fresh, you wanna look for a harvest date- - And then your taste buds - [Fil] And obviously your taste buds- - [Frank] Yeah.

- [Fil] You want to learn how to taste.

- Right.

So what I think I've learned today is that there are many different ways to use olive oil, and it is the healthiest choice you can make- - Mm-hmm.

- But it's more than choosing to use it, you have to know how it's grown, how it's processed, and how it makes it to your table.

- Mm-hmm.

Yeah.

And a great experts in olive oil has the ability to change our lives.

The ones in the community and the planet.

- Love it.

- Chin, chin to olive oil.

- Yeah.

- Chin, chin.

- Chin, chin, (wine glasses thudding) - [Frank] When I came to Italy and Greece to find the secrets behind the Mediterranean diet, I found so much more than I expected.

It isn't just what we choose to eat, but how we choose to eat it.

It matters where our food comes from, who grew it and how it was harvested or processed.

It matters that we take the time to prep and cook meals together with family and friends, and it matters that we slow down and savor the flavors and also the company.

It's these connections that help us live longer and live well.

- [Narrator] This program is made possible by the generous philanthropy of Nicholas V. Perricone, M.D.

(bright music)