1 00:00:07,133 --> 00:00:10,413 Speaker 1: You're listening to the Saturday Morning with Jack Tame podcast 2 00:00:10,573 --> 00:00:11,413 Speaker 1: from News Talks. 3 00:00:11,453 --> 00:00:14,973 Speaker 2: It'd be on News Talks. He'd be here in person 4 00:00:15,293 --> 00:00:19,613 Speaker 2: lighting up our morning. Ganish Raj has brought well first 5 00:00:19,613 --> 00:00:22,213 Speaker 2: of all, brought a delicious looking little snack for me, 6 00:00:22,293 --> 00:00:26,613 Speaker 2: so thank you very much and gifts. I appreciate that. Hey, 7 00:00:27,213 --> 00:00:29,533 Speaker 2: you have a couple of interesting little projects going on 8 00:00:29,653 --> 00:00:31,413 Speaker 2: at the moment, So before we get to your humble 9 00:00:31,493 --> 00:00:33,573 Speaker 2: Yum Young fishcakes, just tell us first of all about 10 00:00:33,573 --> 00:00:34,813 Speaker 2: the humble Yum Young project. 11 00:00:35,013 --> 00:00:38,013 Speaker 3: Yes, absolutely so. The humble Yum Yum project kicked off 12 00:00:38,533 --> 00:00:40,893 Speaker 3: when itat Well for Less launched in twenty nineteen. There 13 00:00:40,973 --> 00:00:44,333 Speaker 3: was season one, right, and then we rolled into COVID 14 00:00:44,733 --> 00:00:47,653 Speaker 3: right right, Yeah, and then the episode came out. The 15 00:00:47,693 --> 00:00:50,653 Speaker 3: season came out, people were home, they watched it, they 16 00:00:50,733 --> 00:00:51,173 Speaker 3: loved it. 17 00:00:51,253 --> 00:00:52,213 Speaker 2: Yeah. 18 00:00:52,333 --> 00:00:53,853 Speaker 3: I didn't know whether they loved it because they were, 19 00:00:53,933 --> 00:00:56,413 Speaker 3: you know, locked in the houses or their lives. 20 00:00:56,453 --> 00:00:59,013 Speaker 2: I was going to say, for those lines that we 21 00:00:59,053 --> 00:01:01,053 Speaker 2: saw outside the supermarket. 22 00:01:00,493 --> 00:01:02,213 Speaker 3: Nobody asked them we could buy all their flower. 23 00:01:02,373 --> 00:01:03,333 Speaker 2: I did not do that. 24 00:01:03,573 --> 00:01:06,573 Speaker 3: Nobody said by all the flower. But anyway, what I 25 00:01:06,653 --> 00:01:08,893 Speaker 3: learned through the first round, which we had like thousands 26 00:01:08,933 --> 00:01:11,893 Speaker 3: of applications. Was how little people understood about food and 27 00:01:11,933 --> 00:01:14,133 Speaker 3: how to put a meal together. H That was the 28 00:01:14,173 --> 00:01:17,613 Speaker 3: thing that was resonating, and then meeting these families. I'm 29 00:01:17,653 --> 00:01:20,373 Speaker 3: from Southeast Asia. I come from a part of the 30 00:01:20,413 --> 00:01:22,893 Speaker 3: world where cooking in one pan is normal. In fact, 31 00:01:22,893 --> 00:01:25,413 Speaker 3: four fifths of the planet cooks on one pan every day. 32 00:01:25,573 --> 00:01:27,573 Speaker 3: The oldest cultures in the world do, right, you know that, 33 00:01:28,293 --> 00:01:30,773 Speaker 3: And it's delicious food. So I thought, all right, this 34 00:01:30,933 --> 00:01:33,013 Speaker 3: idea of being able to cook for under twenty bucks 35 00:01:33,013 --> 00:01:36,093 Speaker 3: for four, which is backyard cooking for me, how about 36 00:01:36,133 --> 00:01:38,653 Speaker 3: I go there? And then all of a sudden I 37 00:01:38,693 --> 00:01:41,413 Speaker 3: started to realize that I had to create the content. 38 00:01:41,453 --> 00:01:43,693 Speaker 3: So I built a studio in my basement and made 39 00:01:43,733 --> 00:01:46,973 Speaker 3: the Humble Yum Young YouTube channel, which stands for twenty 40 00:01:47,013 --> 00:01:49,773 Speaker 3: bucks for four using one pan, one pot, global. 41 00:01:49,413 --> 00:01:50,173 Speaker 2: Fucts for four. 42 00:01:51,533 --> 00:01:54,773 Speaker 3: Say really, well, let's put it this way. So now 43 00:01:54,813 --> 00:01:57,773 Speaker 3: I say, under thirty five that's the truth. 44 00:01:57,813 --> 00:01:59,893 Speaker 2: So I mean, that's it, that's the true. Yeah, yeah, yeah, 45 00:02:00,013 --> 00:02:01,613 Speaker 2: especially if you've got proteins. 46 00:02:01,253 --> 00:02:04,093 Speaker 3: In there, right, absolutely, And sometimes there's twenty five, which 47 00:02:04,093 --> 00:02:06,533 Speaker 3: brings me to these fish cakes you have here today, right, 48 00:02:07,173 --> 00:02:09,533 Speaker 3: So The idea behind the humble Yum yum is get 49 00:02:09,693 --> 00:02:14,093 Speaker 3: rid of all the preconceived ideas of things chicken in 50 00:02:14,133 --> 00:02:19,213 Speaker 3: a can yuck, frozen fish yuck. Will you please have 51 00:02:19,253 --> 00:02:19,573 Speaker 3: a biito? 52 00:02:19,693 --> 00:02:19,853 Speaker 1: Yeah? 53 00:02:20,293 --> 00:02:21,613 Speaker 3: And I'm going to tell the story and then you're 54 00:02:21,613 --> 00:02:23,933 Speaker 3: gonna tell me what you're tasting. Okay, So these so 55 00:02:23,973 --> 00:02:26,533 Speaker 3: these are there still warm? Yes, sir? Oh my god, 56 00:02:26,533 --> 00:02:27,453 Speaker 3: I'm a service human. 57 00:02:28,493 --> 00:02:31,533 Speaker 2: Oh my god, right, god, yeah they are. 58 00:02:32,493 --> 00:02:34,933 Speaker 3: They are really good. They are really Take a moment, 59 00:02:35,213 --> 00:02:36,133 Speaker 3: I'll talk you eat. 60 00:02:36,413 --> 00:02:36,973 Speaker 2: Yeah, please. 61 00:02:37,893 --> 00:02:42,413 Speaker 3: But anyway, it's twelve dollars for four people, so five 62 00:02:42,493 --> 00:02:45,053 Speaker 3: in a portion, which is what you have. I have 63 00:02:45,173 --> 00:02:46,733 Speaker 3: four more, three more sitting at home. 64 00:02:46,893 --> 00:02:47,653 Speaker 2: My gosh. 65 00:02:48,053 --> 00:02:52,413 Speaker 3: And the fish is frozen basa which I defrosted last night, 66 00:02:52,413 --> 00:02:54,213 Speaker 3: which is seven dollars. 67 00:02:53,773 --> 00:02:57,493 Speaker 2: For four people. It's very good value. Yeah, you didn't care, no, no, no, no, wrong, 68 00:02:57,533 --> 00:02:59,973 Speaker 2: most delicious, Right, you didn't care, nong. 69 00:03:00,053 --> 00:03:02,173 Speaker 3: So my whole thing is like, let's help people get 70 00:03:02,213 --> 00:03:05,173 Speaker 3: over the hump of things that are already in the supermarket. 71 00:03:05,213 --> 00:03:07,933 Speaker 3: We have no food in security. We have a little 72 00:03:07,973 --> 00:03:11,333 Speaker 3: bit of food ignorance. And so I say, by learning 73 00:03:11,373 --> 00:03:13,893 Speaker 3: how to cook stuff, you are free from the clutches 74 00:03:13,933 --> 00:03:18,493 Speaker 3: of high prices supermarkets like take some of the power back. 75 00:03:18,613 --> 00:03:21,693 Speaker 2: Yeah, I think it's such an important message and timely message. 76 00:03:21,773 --> 00:03:23,333 Speaker 2: So do you want to do the recent people, or 77 00:03:23,333 --> 00:03:25,693 Speaker 2: should we talk about some of the other things that 78 00:03:25,733 --> 00:03:27,133 Speaker 2: you're trying to work on at the moment When it 79 00:03:27,173 --> 00:03:30,653 Speaker 2: comes to a bit of a shift around nutrition and 80 00:03:30,733 --> 00:03:33,253 Speaker 2: the way otherwise in which you're helping people to understand 81 00:03:33,253 --> 00:03:34,053 Speaker 2: the food they're reading. 82 00:03:34,333 --> 00:03:36,773 Speaker 3: I think let's do that. Because we're about to go 83 00:03:37,573 --> 00:03:40,933 Speaker 3: season five in August. Well for less my gosh, it's 84 00:03:40,933 --> 00:03:44,293 Speaker 3: coming out. So over the past five seasons more has 85 00:03:44,333 --> 00:03:47,173 Speaker 3: been learned. Right, We're just constantly learning, learning, learning, learning 86 00:03:47,293 --> 00:03:50,013 Speaker 3: New Zealand what you're thinking, what can you afford? And 87 00:03:50,053 --> 00:03:52,133 Speaker 3: of course over those five years, prices have been doing 88 00:03:52,173 --> 00:03:56,093 Speaker 3: what they've been doing, so I'm just learning that, you know, 89 00:03:56,933 --> 00:04:01,653 Speaker 3: people need to know more than just cooking. So now 90 00:04:01,653 --> 00:04:04,853 Speaker 3: we're really pushing read the back of the box, really 91 00:04:04,893 --> 00:04:08,213 Speaker 3: really understand. Understand that no one's going to tell you 92 00:04:08,253 --> 00:04:09,733 Speaker 3: what's on the back of the box. No one's going 93 00:04:09,813 --> 00:04:11,973 Speaker 3: to explain any of that to you, because they've done 94 00:04:11,973 --> 00:04:13,693 Speaker 3: their legal job of putting it on the back of 95 00:04:13,733 --> 00:04:16,413 Speaker 3: the box. But you have to educate yourself a bit 96 00:04:16,453 --> 00:04:19,933 Speaker 3: more because heart disease, diabetes, fat, these are things that 97 00:04:19,973 --> 00:04:23,133 Speaker 3: are increasing in our country, and so we have to 98 00:04:23,133 --> 00:04:25,853 Speaker 3: take a little bit of responsibility. We cannot say why 99 00:04:25,853 --> 00:04:29,733 Speaker 3: don't you tell us now? I'm I'm like hosting this 100 00:04:29,813 --> 00:04:34,973 Speaker 3: webinar for a sugar tax levy webinar international thing. Why 101 00:04:34,973 --> 00:04:37,613 Speaker 3: am I doing it? I'm trying to lean into this 102 00:04:37,773 --> 00:04:41,493 Speaker 3: space to understand more about it, right what it actually takes. 103 00:04:41,813 --> 00:04:44,573 Speaker 3: There's a case study out of Mexico that profit is coming, 104 00:04:44,573 --> 00:04:49,293 Speaker 3: which is why I'm most excited. She got legislation passed 105 00:04:49,333 --> 00:04:51,693 Speaker 3: that didn't have a tax because taxes just passed on 106 00:04:51,773 --> 00:04:53,173 Speaker 3: you know, I know that, so we won't do that. 107 00:04:53,893 --> 00:04:56,493 Speaker 3: But it had like really big stickers like they did 108 00:04:56,533 --> 00:05:01,053 Speaker 3: on cigarette packs that said high sugar warning. Just another 109 00:05:01,213 --> 00:05:04,653 Speaker 3: wall for you to think before you buy. 110 00:05:04,813 --> 00:05:08,413 Speaker 2: Because Mexico, for people Mixico head like one of it's 111 00:05:08,453 --> 00:05:11,853 Speaker 2: not the highest obesity rates in the world, right absolutely. 112 00:05:11,333 --> 00:05:14,613 Speaker 3: And we are not far no, And we don't have 113 00:05:14,653 --> 00:05:18,253 Speaker 3: a food culture that promotes, you know, a more protein 114 00:05:18,293 --> 00:05:21,813 Speaker 3: and vegetable diet as a culture. We don't have that. 115 00:05:22,213 --> 00:05:24,373 Speaker 3: We have a fast food culture. We have a convenience 116 00:05:24,413 --> 00:05:26,333 Speaker 3: food culture, so we're uphill all day. 117 00:05:26,453 --> 00:05:26,653 Speaker 1: Yeah. 118 00:05:27,093 --> 00:05:29,213 Speaker 3: So the only way is to help people with some 119 00:05:29,373 --> 00:05:32,573 Speaker 3: clearer messaging. So I'm trying to lean into the messaging space. 120 00:05:32,613 --> 00:05:34,173 Speaker 3: I don't know. Like the back of the pack of 121 00:05:34,293 --> 00:05:37,653 Speaker 3: chicken nuggets, it still surprises me how people look at it. 122 00:05:37,693 --> 00:05:39,733 Speaker 3: And when I tell them it's only fifty two percent chicken. 123 00:05:39,853 --> 00:05:42,533 Speaker 3: The rest of it's soy filler, they're like what yeah, 124 00:05:43,293 --> 00:05:45,653 Speaker 3: And I'm like, it's right there, and I'm so sorry 125 00:05:45,693 --> 00:05:48,053 Speaker 3: to burst your bubble, but listen, man, and the whole 126 00:05:48,133 --> 00:05:50,613 Speaker 3: chicken's fourteen dollars, you just bought five hundred grams of 127 00:05:51,173 --> 00:05:56,213 Speaker 3: pre fried, salted high ingredients list. I don't even know 128 00:05:56,213 --> 00:05:56,813 Speaker 3: how to say it. 129 00:05:56,813 --> 00:05:59,173 Speaker 2: It's the it's when you see the numbers. I mean, 130 00:05:59,213 --> 00:06:02,853 Speaker 2: I'm like, it's like a I don't recognize that as 131 00:06:02,893 --> 00:06:03,773 Speaker 2: actually being a food. 132 00:06:04,173 --> 00:06:08,373 Speaker 3: I call it Chernobyl, Yeah, noble formula whatever. It's like 133 00:06:08,453 --> 00:06:12,253 Speaker 3: even the back of the instant the yeah, that's like 134 00:06:12,413 --> 00:06:13,213 Speaker 3: nuclear ways. 135 00:06:13,253 --> 00:06:18,133 Speaker 2: Oh yeah, that's but it's so delicious good. Yeah, the little. 136 00:06:17,933 --> 00:06:22,813 Speaker 3: Flavor clear waste. Yeah it's nuclear waste, but I get 137 00:06:22,853 --> 00:06:25,253 Speaker 3: it once a week. Go for it, but don't be 138 00:06:25,293 --> 00:06:27,573 Speaker 3: the family that rolls it. Out three times a day 139 00:06:27,693 --> 00:06:29,773 Speaker 3: or yes, that's all upset yea. 140 00:06:30,333 --> 00:06:31,453 Speaker 2: So that is a very important. 141 00:06:31,493 --> 00:06:34,733 Speaker 3: So trying to get people to have less sugar is important, 142 00:06:35,093 --> 00:06:37,653 Speaker 3: you know. So I'm starting to lean into that space 143 00:06:37,693 --> 00:06:40,853 Speaker 3: and then educating young people. I'm going down to Wellington 144 00:06:40,973 --> 00:06:42,973 Speaker 3: soon to try and talk to teachers about how I'm 145 00:06:42,973 --> 00:06:47,573 Speaker 3: building a humble young, young young person's program right because 146 00:06:48,093 --> 00:06:50,453 Speaker 3: I feel like every time I meet eleven, twelve and 147 00:06:50,493 --> 00:06:53,413 Speaker 3: thirteen year olds, they're buzzing. They love to cook the interested. 148 00:06:54,213 --> 00:06:57,533 Speaker 3: So my classes involve a parent and a student. I 149 00:06:57,613 --> 00:07:00,573 Speaker 3: run them right now. The Otata Scorpions rugby Club courtesy 150 00:07:00,573 --> 00:07:04,653 Speaker 3: of Selsea's Healthcare Peace. But the good news is you 151 00:07:04,773 --> 00:07:07,493 Speaker 3: learn from that. Yeah, and I'm not I want to 152 00:07:07,533 --> 00:07:09,373 Speaker 3: go to schools now. So I'm working with about six 153 00:07:09,373 --> 00:07:11,813 Speaker 3: schools in South Auckland to try and get them together 154 00:07:11,933 --> 00:07:16,293 Speaker 3: so we can run these and learn and meet people 155 00:07:16,333 --> 00:07:18,853 Speaker 3: where they are. Yeah, you know that's kind of the Okay, 156 00:07:18,853 --> 00:07:20,053 Speaker 3: So what we're going to do is we're going to 157 00:07:20,093 --> 00:07:22,293 Speaker 3: put your humble young young fish cakes. We spa up on. 158 00:07:23,613 --> 00:07:27,293 Speaker 2: It is like there's properly delicious and honestly the ingredients 159 00:07:27,333 --> 00:07:29,173 Speaker 2: are so easy. So you've got a little bit of 160 00:07:29,373 --> 00:07:33,493 Speaker 2: carry paste. Yeah there buster fish that you mentioned, that's correct, cornflower, 161 00:07:33,573 --> 00:07:36,413 Speaker 2: green beans, fish sauce, sauce sauce, a little bit of 162 00:07:36,413 --> 00:07:38,373 Speaker 2: lime of lemon juice, a little bit of coriander as well, 163 00:07:38,453 --> 00:07:40,573 Speaker 2: if you want, cucumber, if you want, but a sweet 164 00:07:40,613 --> 00:07:42,533 Speaker 2: chili sauce, sweet. 165 00:07:42,293 --> 00:07:45,133 Speaker 3: Chilian, some rice on the side, the beans in the middle. 166 00:07:45,253 --> 00:07:47,773 Speaker 3: And that's ninety five. That's one hundred and twenty five 167 00:07:47,773 --> 00:07:49,053 Speaker 3: grams of protein proportion. 168 00:07:49,213 --> 00:07:51,613 Speaker 2: Wow, you speak to someone who like looks like he 169 00:07:52,013 --> 00:07:52,893 Speaker 2: measures his protest. 170 00:07:52,933 --> 00:07:56,293 Speaker 3: But I'm just saying, like value for money, nonred percent. 171 00:07:57,293 --> 00:07:59,853 Speaker 3: I just like value for money. I know macros are boring. 172 00:08:00,573 --> 00:08:03,413 Speaker 2: No, that's wonderful. Thank you so much, thank you, thank 173 00:08:03,453 --> 00:08:03,973 Speaker 2: you for having me. 174 00:08:04,013 --> 00:08:04,813 Speaker 3: Man When we will. 175 00:08:04,613 --> 00:08:07,893 Speaker 2: Put Gnish's Humble Young Young recipe up at Newstalk SIB 176 00:08:08,053 --> 00:08:09,213 Speaker 2: dot co dot nz. 177 00:08:10,173 --> 00:08:13,253 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 178 00:08:13,373 --> 00:08:16,653 Speaker 1: to Newstalk SEDB from nine am Saturday, or follow the 179 00:08:16,693 --> 00:08:18,173 Speaker 1: podcast on iHeartRadio.