Speaker 1: You're listening to the Weekend Collective podcast from News talks'd be.
Speaker 2: And welcome back to the Weekend Collective. Thanks for all
Speaker 2: your feedback on politics. Century You can go and listen
Speaker 2: to that hour again if you want to look for
Speaker 2: the Weekend Collective of wherever you podcast, I suggest iHeartRadio
Speaker 2: or the News Talk because it'd be website. But now
Speaker 2: we're shifting away from the politics because that was a
Speaker 2: feisty little hour. I don't mind telling you, so we
Speaker 2: got to be it's time to spread some love. And
Speaker 2: what better way to spread some love than to talk
Speaker 2: about healthy eating and food? Because who doesn't love food?
Speaker 2: I actually do. Funny thing is before I inventsrush my guest,
Speaker 2: I do know someone who doesn't enjoy food. And I
Speaker 2: won't say who he is, but if somebody actually works
Speaker 2: here and I have a bit to do with, but
Speaker 2: he just doesn't enjoy eating. It's just he just eats
Speaker 2: what he needs to for sustenance to stay alive, but
Speaker 2: never really and he's quite It's quite unusual. But most
Speaker 2: people do enjoy food, and I'm pretty sure my guest
Speaker 2: now enjoys food because he's well. His life, his career
Speaker 2: is food his name is gesche Go.
Speaker 3: Well I was, I was really good until that story.
Speaker 3: And now I'm really sad for that person who just
Speaker 3: can't see the joy in food.
Speaker 2: I just actually wonder if there's something If your taste
Speaker 2: buds don't deliver the same message that other people's taste
Speaker 2: buds deliver, maybe there are people who just don't enjoy eating,
Speaker 2: you know, is there such I love?
Speaker 3: I mean, I get too much. I understand the people
Speaker 3: that do eat just for sustenance, Like I get it.
Speaker 3: I see some like you know, whether it's weight loss
Speaker 3: programs or putting on you know, these kind of fixed
Speaker 3: meals that people are supposed to eat five times a
Speaker 3: day for.
Speaker 2: Oh that would that would do me?
Speaker 3: And and and you know, all power to you for
Speaker 3: the discipline it takes. But I require more than that
Speaker 3: from my food.
Speaker 2: Actually, we went my brother is visiting from Australia, and
Speaker 2: a bunch of us went out with my girls to
Speaker 2: a tie restaurant last night. And it's been a new ownership.
Speaker 2: And I had a probably a cliche sort of prawns
Speaker 2: and cash and at dish, But I tell you what,
Speaker 2: the flavors of that cooking when they get it right
Speaker 2: it's just like you're happy.
Speaker 3: You're so happy. Look at you. If people can see
Speaker 3: your face right now, your face is exactly what you're thinking.
Speaker 3: Your joy is right there.
Speaker 2: It's just as well they have portion control for that stuff,
Speaker 2: because it's almost like when you have a certain deliciousness. Yes,
Speaker 2: you need to have someone controlling your portion for you,
Speaker 2: because I just keep going.
Speaker 3: The fact that you know the word deliciousness immediately puts
Speaker 3: you and you're very lucky because deliciousness is everything.
Speaker 2: It is I guess it is.
Speaker 3: Actually it is everything because deliciousness is the thing that
Speaker 3: I often talk about as being the only benchmark you
Speaker 3: should have. Don't worry about where the food comes from,
Speaker 3: what country, what the makeup is. Deliciousness is your core
Speaker 3: value system on how you judge.
Speaker 2: Feel ethical sort of side of which comes from. Of course,
Speaker 2: so you do worry about where it comes from, of course.
Speaker 3: But if I know about it, I'm not going to
Speaker 3: order it, right. But if I didn't know about it
Speaker 3: and you told me about it later, I'll forgive myself.
Speaker 2: Yeah, okay, hey, now what by the way, before we
Speaker 2: get into what you've been up to, what are you
Speaker 2: what's cooking? Well, we have metaphorically everything.
Speaker 3: The humble Yum Yum is still cooking. The cooking classes
Speaker 3: are still going with the South Seas Healthcare Trust, teaching
Speaker 3: people how to cook for under twenty five dollars for
Speaker 3: four to six portions. Even in you know, we're today's prices.
Speaker 3: Being able to do that, have you had.
Speaker 2: To add inflation to that? Well, it used to be
Speaker 2: twenty bucks, but irresistibly some stage things cost a bit more.
Speaker 2: I can't remember.
Speaker 3: Yes, it went up from twenty to about twenty four,
Speaker 3: twenty four, twenty four, ninety something. Yeah, no, no, no, that's
Speaker 3: kind of ninety seven or something. Oh yeah, so I
Speaker 3: was able to see under twenty five. But yes, it
Speaker 3: did go out. And my Chris for fifty dollars when
Speaker 3: up for I've got a Christmas for fifty dollars for
Speaker 3: four people. I used to anyway, No, it's sixty yeah,
Speaker 3: and that's just you know, and of course you're.
Speaker 2: Working on another you're working with mate Michael van Deels,
Speaker 2: and yes there is a beat Well for Less or
Speaker 2: something that's correct.
Speaker 3: Season five of You Well for Less is about to
Speaker 3: be shot, so we're excited to get stuck into those families.
Speaker 2: See how much planning goes in advance to that, and
Speaker 2: how much is just like, let's see what happens.
Speaker 3: I think no one does. Let's see what happens. You
Speaker 3: know the fail to plan, plan to fail line. Have
Speaker 3: you heard of that?
Speaker 2: Yes? Well, in fact, yeah, I'm cooking for the family
Speaker 2: tonight and I am well and I'm well prepared.
Speaker 3: Good because you are. I know you. You don't mess
Speaker 3: around in the kitchen, so you would have been well
Speaker 3: prepared regardless of the situation.
Speaker 2: I'm not. I'm a good shift at what I know.
Speaker 2: If I, for instance, if I want to do a risotto, yes,
Speaker 2: I make sure and learn how to do a proper
Speaker 2: all the best type of sheet.
Speaker 3: You'll have the best ingredients. Yeah, I know you. I
Speaker 3: have prayed.
Speaker 2: But anyway, it's not about me. It's about you. But
Speaker 2: it's about you who are listening as well. But yes,
Speaker 2: the topic that we're getting onto plays so much into
Speaker 2: your into your ballpark because we've had the the reveal,
Speaker 2: the big reveal of the three dollar lunches for kids,
Speaker 2: and it's just I was laughing to myself that David
Speaker 2: Seymour was saying, how good it tastes and good one
Speaker 2: would hope so, and one would hope they can deliver it.
Speaker 2: But I jokingly thought to myself, if they were delivering
Speaker 2: those lunches at Bellamies in Parliament, there might be a
Speaker 2: few complaints, but just probably on portion size. But because
Speaker 2: of that announcement about you know, kids eating well hopefully
Speaker 2: under this school lunch program, it's a conversation we can
Speaker 2: all have about, I mean, how much should it take
Speaker 2: to have her? How much should a good lunch cost?
Speaker 2: In a way, and I would suggest that, I mean
Speaker 2: my old school lunches, not that they were not sure
Speaker 2: they were the perfect advertisement because for some time, as
Speaker 2: we did of the old luncheon sausage.
Speaker 3: Don't diss the luncheon sausage, don't do it.
Speaker 2: I did make the mistake of googling was one of
Speaker 2: the products that's available. It was the amount of salt
Speaker 2: on it. And I thought, yeah, I mean look salty.
Speaker 3: As a young human who ran around for four hours
Speaker 3: a day in the sunshine, yeah, a deep fried luncheon
Speaker 3: bun was always delicious. But I think I burnt five
Speaker 3: thousand calories a day back then, so this is like whatever,
Speaker 3: it was just fuel to the engine. It didn't even matter.
Speaker 2: But Is it as hard as people might make it
Speaker 2: to eat cheaply? Or is it simply just a matter
Speaker 2: of education. I mean, you're obviously that's your beef. Education,
Speaker 2: isn't it?
Speaker 4: Well?
Speaker 3: Information and to say how do we approach this? So
Speaker 3: in my mind, food education is freedom, right, That's how
Speaker 3: I talk about it. If you know how to do it,
Speaker 3: it's like a skill that will set you free, no
Speaker 3: matter what budget you have at home, how much money
Speaker 3: you make, and all the real things that you have
Speaker 3: to deal with in life, including them possibly some of
Speaker 3: the little things that some family members will eat and
Speaker 3: some may not, Some might be medical, and some might
Speaker 3: be preferenced. Yes, but this is your life. Yeah, this
Speaker 3: is your stuff that you have to deal with every week.
Speaker 3: So for me, I come at it with empathy to
Speaker 3: begin with, because you have to. Everybody is struggling in
Speaker 3: their own way. Then you're telling them, now, all right, everyone,
Speaker 3: you've got to learn some new stuff so that the
Speaker 3: pressure on you is coming down, and what are the
Speaker 3: key issues around you? So I always talk about do
Speaker 3: the things that you can control, and what can you control?
Speaker 3: You can control planning It might be boring, but it's not.
Speaker 3: It's like the money maker. Planning is the money maker
Speaker 3: and the stress freer.
Speaker 2: Well, it's the time cyber. Ultimately, it's all the good things.
Speaker 3: It's all. There's nothing bad. No one can tell me
Speaker 3: one bad thing about planning. Planning is free of all
Speaker 3: bad things.
Speaker 2: Yes it is, say, oh I get so boring some
Speaker 2: and den and the plan thing or making decisions on
Speaker 2: a large scale for the week is probably a challenge
Speaker 2: in a way.
Speaker 3: Well, I try to what I've tried to say to
Speaker 3: people is planning is important, but don't plan too far ahead, because,
Speaker 3: like you said, that's a setup for failure. I could
Speaker 3: never plan for seven days. It's just too much. So
Speaker 3: I tell everyone, just do three days. And within those
Speaker 3: three days, we're going to address school lunches and work lunches.
Speaker 3: We're going to make all our meals planned for in
Speaker 3: a way that they provide. Let's call it a family
Speaker 3: of four, just for convenience, a family of four going
Speaker 3: to get a meal each and two leftovers.
Speaker 2: Actually, that's also a good reason why you it's in
Speaker 2: our household. In fact, my wife plans the meals out.
Speaker 2: In fact sometimes cook on Sunday. Sure, actually do things
Speaker 2: that are ready to heat and eat and by the
Speaker 2: time you've got to Wednesday you realize you haven't eaten
Speaker 2: it at all, and that's the leftovers for Thursday. Then
Speaker 2: you have something a bit cheap and easy on Friday,
Speaker 2: and then all of a sudden there's sort of week's
Speaker 2: all done.
Speaker 3: Yeah, I mean, see, so you're a relationship with food
Speaker 3: and awares. You've got too much choice in a roundabout
Speaker 3: sort of way. Oh yeah, you know what I mean. Yes,
Speaker 3: you've got choice to the point of guend Now, that'll
Speaker 3: sit in the freezer for a couple more days. I'm
Speaker 3: going to have this fried noodle I read about from
Speaker 3: my friend at this shop down the road.
Speaker 2: Unless you're going to give me a respect, let's just
Speaker 2: starting on something focused. How much should you be able
Speaker 2: to give your kids if you were just looking at lunches,
Speaker 2: so if you're treating them separately, because you might want
Speaker 2: to build it into a whole thing, but how simple
Speaker 2: should it be to provide your children with lunch? Now
Speaker 2: this is not meant from a political point of view
Speaker 2: to beat up on people who oh no, no, I don't
Speaker 2: do that, but for kids. You know, the majority of
Speaker 2: kids in New Zealand still have their lunch provided by
Speaker 2: their parents. Yes, to me, it shouldn't cost more than
Speaker 2: I don't know, I'm thinking a piece of fruit. Well,
Speaker 2: do the ma sandwich About three bucks sounds about right.
Speaker 3: Let's do the math on the yumyam. Twenty five dollars
Speaker 3: gives you four to six portions. Let's just at six. Okay,
Speaker 3: So twenty five divide it by six is worth four bucks? Yeah, yeah,
Speaker 3: about four bucks for something. Yeah, so in my model,
Speaker 3: it's about four bucks to provide six. Now, what's in
Speaker 3: my food and what's in the three dollar food is
Speaker 3: I don't even know what's in the three dollar food,
Speaker 3: so we can't make that comparison. But my point is
Speaker 3: I could.
Speaker 2: Vegetables are one thing. I'm making a note. We're going
Speaker 2: to talk about how to hide.
Speaker 3: Mine has vegetables in it as well. But the thing
Speaker 3: that mine also has is it removes the stress from
Speaker 3: the parent about what to do for the school lunch
Speaker 3: because it's all part of the family meal. That's what
Speaker 3: I advocate all the time. Don't make the school lunch
Speaker 3: like a separate thought process or the work lunch. Here's
Speaker 3: what we had last night. Here's two portions of that
Speaker 3: from last night, enjoy your day, see you for dinner.
Speaker 2: Oh, because you know what I'm saying, feels like leftovers,
Speaker 2: Like we had this last night, so we're having this
Speaker 2: for lunch.
Speaker 3: Yeah, what's wrong with that?
Speaker 2: I do like to have something completely.
Speaker 3: Yes, but your luxury is in your bubble. Well, most
Speaker 3: people can't do that, most people with like two plus
Speaker 3: two family. We talked about a family four right, Let's
Speaker 3: imagine they make a grand a week, and let's call
Speaker 3: six to fifty rent, do you know where I'm headed here?
Speaker 3: They're not going to sit there and care about those
Speaker 3: things for them. It's like I have one hundred and
Speaker 3: fifty dollars to make four meal. Let's call it three
Speaker 3: because let's call them two little people. Three meals three
Speaker 3: times three humans is nine a day times seven sixty three?
Speaker 3: Is that right for the whole week? That's how many
Speaker 3: meals the parents have to cover off.
Speaker 2: No, I was just thinking in terms of how I mean,
Speaker 2: I think that's probably just what a lot of kids
Speaker 2: do have for their lunches, in terms of a sandwich,
Speaker 2: a fruit snack, a snack beforehand, And then.
Speaker 3: Why does it have to be like that?
Speaker 2: I'm not just saying that's for a lot. Well, because
Speaker 2: people like it like that.
Speaker 3: I guess no, people can't afford it like that. That's
Speaker 3: what's happening right now, don't you think. No, don't you
Speaker 3: know where we are.
Speaker 2: I would say, okay, let's push back on that. I
Speaker 2: would say, okay, life for bread three four dollars, so
Speaker 2: twenty let's say twenty pieces of bread. So that's far,
Speaker 2: that's five. I mean, that's if you're having.
Speaker 3: So you just gave me a ton of sugar and
Speaker 3: some cardboard, go ahead.
Speaker 2: Possibly, yeah, yeah, yeah, yeah, yeah, And you might have
Speaker 2: cheese and mamade or lettuce or whatever and a sandwich
Speaker 2: or lunch and sausage because we do like lunch and
Speaker 2: sausage that way. And that's not expensive. I don't know.
Speaker 2: I don't think it's that expensive to provide sandwiches for
Speaker 2: your kids. I don't think it's peanut butter and jam.
Speaker 3: No, not at all. But nothing that you've described is
Speaker 3: what I would want to give my kid to take
Speaker 3: to school. Yeah, that's not sustainable. That's just a glucose crash.
Speaker 3: Are you setting me up? Are you setting me up?
Speaker 2: And ran it all off?
Speaker 3: Yeah? I did, And that's me. But I would never
Speaker 3: put well, I was raised, you know, like a hood rat.
Speaker 3: I mean, my kids are not raised like hood rats.
Speaker 3: Nobody is anymore.
Speaker 2: What are they doing? What are they doing lunch?
Speaker 3: Well, we left a house at nine am and didn't
Speaker 3: come back till nine pm. And you know, we were
Speaker 3: like Lord of the flies, whereas now it's a little
Speaker 3: bit more refined. You know, the humans are not doing
Speaker 3: what we used to do, so now we have. But also,
Speaker 3: we didn't know as much about signs and nutrition back
Speaker 3: then as we do now, and we know a lot
Speaker 3: more and so we can make better decisions. And that's
Speaker 3: where I come from, Like, you should make better decisions
Speaker 3: around health because the people that I help with at
Speaker 3: Southseast Healthcare, you know, heart disease and diabetes are one
Speaker 3: of the biggest things that hits New Zealanders and sugar
Speaker 3: is a big part of that. And bread is a
Speaker 3: big delivery mechanism for sugar.
Speaker 2: I think as well, with the if you're talking about
Speaker 2: the evening meals becoming lunches, evening meals are often hot,
Speaker 2: and I'm not sure. I don't know how it plays out.
Speaker 3: Having noodles are beautiful cold.
Speaker 2: Oh, my kids do like the noodles.
Speaker 3: Yeah, yes, it's all about what you decide. There's a
Speaker 3: thousand recipes that will work. But do you decide that
Speaker 3: that's what you want to do with your family and
Speaker 3: that's how you want to plant it? Is that your budget?
Speaker 3: It's very practical steps, like none of this is fluffy.
Speaker 3: This is how much money I've got, This is how
Speaker 3: many meals I have to provide. I'm tired. What should
Speaker 3: I do? How do I plug more holes with take
Speaker 3: away meals but make them reduced? For example, getting kids
Speaker 3: to help out in the kitchen I find is really
Speaker 3: amazing in convincing them to take the leftovers the next day. Yeah,
Speaker 3: like they don't mind the leftovers if they had something
Speaker 3: to do with it from the night before. This is
Speaker 3: what we've found. So this is what we're always like cajoling,
Speaker 3: cajoling the parents to say, look, train your children a
Speaker 3: little bit like this and you will see the benefit.
Speaker 2: Okay, we want to take your calls on it. How
Speaker 2: much do you think it should be. How do your
Speaker 2: lunches look and how much does your lunch cost? And
Speaker 2: if you're looking for ideas from Ganesh on how you
Speaker 2: can make it a little bit cheaper because you might
Speaker 2: actually say, look, this is what I like, but it's
Speaker 2: costing that much. Maybe Guinness will say, well, have you
Speaker 2: thought about making this little change here? I mean the
Speaker 2: obvious one would be, of course buying seasonal.
Speaker 3: Cheaper yeap, and actually, but I'm not even sure if
Speaker 3: you find seasonal as genius. But here's my little tip
Speaker 3: on that. School yourself up on what to do with
Speaker 3: these beautiful seasonal ingredients.
Speaker 2: Right, we'll take your calls, but if you've got any
Speaker 2: questions for Ganessian, we're going to continue talking about how
Speaker 2: you eat healthily on a budget. And yeah, I wait,
Speaker 2: one hundred eighty ten eighties the number text nine nine
Speaker 2: two and don't worry about the email. Let's cause some texts. Okay,
Speaker 2: let's get into it.
Speaker 5: God, c he's tonight and I don't feel something right,
Speaker 5: I'm so scared, and kids are full of my chair
Speaker 5: and one get down the stairs, clowns.
Speaker 2: That's welcome back. This is the weekend Collective Health Hub.
Speaker 2: And my guest is ganis Rage. Yes, that ganess Rage.
Speaker 2: I don't need to say anymore from eat wealth for
Speaker 2: a lese.
Speaker 3: Is there another one?
Speaker 2: It sounds naughty? Or if I don't say anything more
Speaker 2: of it? Go yes, that.
Speaker 3: That was my cue. I missed it.
Speaker 2: Anyway, we're talking about how to eat well for less,
Speaker 2: but in particular lunches. How much would you What do
Speaker 2: you do about it? Having having lunch? I tell you what.
Speaker 2: The The first thing, and I don't even need be
Speaker 2: an expert on this, is that if you are making
Speaker 2: your own lunch, then you are starting to get ahead
Speaker 2: of the game because a lot of people are still going, Oh,
Speaker 2: I can't be bothered. I'll go buy a sandwich. Yeah,
Speaker 2: buy sandwich, Go buy some sushi. By this.
Speaker 3: By that that's most people.
Speaker 2: That is most people.
Speaker 3: Yeah, it's a decision you have to make to decide
Speaker 3: to take lunch with you.
Speaker 2: Right, let's take some calls. Julian Hello, Yeah they met.
Speaker 3: Let's see you good good ey.
Speaker 6: Hey. Look.
Speaker 7: My opinion is I think a certain generation. I'm in
Speaker 7: my seventies and my mother and my auntie and friends
Speaker 7: taught me how to cook when I was fifteen sixteen.
Speaker 7: The generation now don't know how to cook, so they
Speaker 7: don't know how to make a decent meal on a
Speaker 7: budget because they have they haven't got the skills.
Speaker 2: I don't think anyone's going to disagree with that.
Speaker 3: You You're spot on. I mean, the only thing we
Speaker 3: can do about that is to create education, right, that's
Speaker 3: what you're saying.
Speaker 7: Yeah, And look, you know I did. Look a few
Speaker 7: years ago, I had the same sort of issue as
Speaker 7: I've got now with this, and I did phone up
Speaker 7: Wins and I said, look, I'm retired, I need something
Speaker 7: to do. Are there is there any Is there any
Speaker 7: money out there for me to go into people's homes
Speaker 7: and just teaching the basics. I'm not a chef, but
Speaker 7: I'm a very good cook. And they weren't interested. They
Speaker 7: said it would just be too hard. And I guess,
Speaker 7: with privacy and all that to.
Speaker 2: Add hoc, wouldn't it just be you know, what they
Speaker 2: need to roll out nationwide programs I imagine as opposed
Speaker 2: to Julian popping into a few houses and say, let
Speaker 2: me show you a few ideas. Although oh yeah, it
Speaker 2: might be useful for that on that small, macro micro scale.
Speaker 7: Yeah. Look, I wasn't thinking about taking it multinational or anything.
Speaker 7: I I was just talking about I was just talking
Speaker 7: about taking it to you know, to the likes of Christ,
Speaker 7: you know, And look, all you would need is maybe
Speaker 7: twenty people teach them that they can then go on
Speaker 7: and teach their friends and people. You know, you, you
Speaker 7: know you can cook not through budget, but you can
Speaker 7: cook very tasty meals, as you would know Ganis without
Speaker 7: spending a fortune.
Speaker 3: I couldn't agree with you more. And I mean, look,
Speaker 3: your intention from the start to go and help those
Speaker 3: people out was just to give them some education. And
Speaker 3: I think that's you know, that's to be commended.
Speaker 2: Actually, you know, there is a way of you doing that.
Speaker 2: Funny thing is in a way what what what you're
Speaker 2: talking about as a as a as a micro version
Speaker 2: a sort of person the person view way of doing
Speaker 2: what Ganesh is doing on a large scale and with
Speaker 2: the eat wealth less sort of thing, isn't it.
Speaker 7: Yeah?
Speaker 6: You should.
Speaker 2: You could start an Instagram page Julian's you know, Julian,
Speaker 2: I don't know. I've got to think there's got to
Speaker 2: be a pun there on Julian to vegetables.
Speaker 7: Hey, look, I did do something similar once. I got
Speaker 7: knocked back by the by the authorities, and I didn't
Speaker 7: get in, I didn't get any interest. And whether they thought, now,
Speaker 7: who's this guy that wants to come into a home
Speaker 7: and teacher's cooking on. I don't know, so there was
Speaker 7: no interest. Maybe things are down. You know, this was
Speaker 7: six years ago, so maybe a thing is different than
Speaker 7: maybe that might be my project for the summer.
Speaker 2: Well, you never know. Mate, got on got intentions though, mate,
Speaker 2: But I mean his point that Julian's point was actually
Speaker 2: let's just stop for a second, because it's easy to
Speaker 2: go our people these days don't know how to cook.
Speaker 2: But I guess statistically there are fewer families who are
Speaker 2: compassmentous on cooking.
Speaker 3: Yeah, and it's actually supported by history. So post war,
Speaker 3: after nineteen forty five, there was scarcity, right, which led
Speaker 3: to ingenuity, but also lowering your expectations right down to
Speaker 3: what a basic meal was. And so that was a
Speaker 3: whole generation of people that grew up with scarcity and
Speaker 3: basic foods. Forget nutrition, let's just get full.
Speaker 2: Or before we got ourn next caller, we were having
Speaker 2: a chat in the break about because I've done a
Speaker 2: bit of talkback on this and my other shows, and
Speaker 2: somebody reminded me about how cheap and delicious sardines were, Yes,
Speaker 2: and I was thinking, I haven't had sardines forever, but
Speaker 2: I do remember it was one of those things. If
Speaker 2: you ever had a sardine sandwich or something, Yeah, I hate.
Speaker 3: Them all the time. I still love making them. Yeah, onions, garlic, ginger, sardines,
Speaker 3: chili in hot oil. Is that because we're in a
Speaker 3: little sandwich?
Speaker 2: Is that because we've fallen for you know, eat John
Speaker 2: West and get the best and everyone's aspiring to look
Speaker 2: a ton of salmon's only four or five bucks or something,
Speaker 2: whereas I don't know what sardines are, but very cheap
Speaker 2: dollars something, yeah, dollar something.
Speaker 3: It's like sardine suspiciously cheap. Not really, it's because it's
Speaker 3: you know, meat, there's been sitting there. But it's it's beautiful,
Speaker 3: it's it's got all the nutrition you need. But it's
Speaker 3: had a bad rap. And I got to say bad
Speaker 3: rap more because kind of Italian Mediterranean style foods, it's
Speaker 3: almost hypocritical. You can have a sardine Greek style, beautiful
Speaker 3: breaded and just crispy on the plate with lemon, that's fine, yeah,
Speaker 3: but not in tomato sauce and a tin. What's going on? People?
Speaker 6: Well?
Speaker 2: The question that comes out of it are is I mean,
Speaker 2: are there are there foods that we have gentrified ourselves away.
Speaker 3: From I'm glad you said it is that. That's basically
Speaker 3: we've a spike. We've gentrified ourselves to wear from spam,
Speaker 3: and we've gentrified ourselves with so and it.
Speaker 2: Spam does sound to me like I tell.
Speaker 3: You what, though across the world it's pretty famous really.
Speaker 3: But the thing is, yes, we have because cultures all
Speaker 3: across the world, as they become richer and have more
Speaker 3: stuff in their life, the good of fancy restaurants, they
Speaker 3: tend to reject the older foods.
Speaker 2: Well, that's why there must be some older foods which
Speaker 2: were like sardines, even will I reject I didn't reject
Speaker 2: luncheon because, to be honest, if she gave me a
Speaker 2: luncheon piece of lunch and sausage, now it'd be gone
Speaker 2: before you, tay.
Speaker 3: Boo, thank of your honesty.
Speaker 2: Ah, But I don't. I would think I would be
Speaker 2: better buying ham or some other meat, only because that
Speaker 2: salt thing did me in. But maybe there are visions
Speaker 2: of lunch and sausage have less. Well. Actually, when you
Speaker 2: have to be honest, if you have a couple of
Speaker 2: slices of luncheon, you're not really killing yourself.
Speaker 3: Once you are if you eat it every day, then
Speaker 3: we have to talk. But even once a month or
Speaker 3: what like a little treat food. Man, there's nothing wrong
Speaker 3: with any treat food.
Speaker 2: So what are the other what are the okay? So actually,
Speaker 2: apart from let's just deal with definitions, because people listening going,
Speaker 2: why are you talking about unwanted emails? Which is what spammers?
Speaker 2: Oh yeah, but I understand it's the food. By the way, people,
Speaker 2: what is spam?
Speaker 3: Good question? Scientists have been working on this for years.
Speaker 3: Let's call it a conglomerate of multi dimensional meats that
Speaker 3: have been pressed together with the gelatin like substance in
Speaker 3: the shape of a can.
Speaker 2: Here we go, fortify it made ingredients a pork shoulder,
Speaker 2: there you go, and ham. So it's mainly peaked with
Speaker 2: salt water, modified potato starch as a binder, sugar and
Speaker 2: sodium nitrate as are preservative.
Speaker 3: Indeed, what's a taste like depends what you do with it,
Speaker 3: you know, it's true. So for example, in Korea, they
Speaker 3: chop it up into cubes and added to their ramen,
Speaker 3: and they have it at home for dinner time with
Speaker 3: cabbages and their beautiful stocks. So people eat it as
Speaker 3: a meat substitute. In Southeast Asia, it will be deep
Speaker 3: fried and have on rice with something, or in a
Speaker 3: bun here, you know, someone like Island people have it
Speaker 3: all the time in their different food So it depends.
Speaker 2: It does say it's low. I did google is spam healthy?
Speaker 2: And I get it's high in fat, calories and sodium
Speaker 2: and low and important nutrients such as protein, vitamins and minerals.
Speaker 3: Yeah, that doesn't so it's not a very good food. Okay,
Speaker 3: So let's no, no, no, the sardines are much better.
Speaker 3: But I'm bundling spam with treat food. Oh yeah, yeah,
Speaker 3: I'm saying, don't judge it so hard. But you owe
Speaker 3: yourself some work if you're going to go down the
Speaker 3: spam road, is what I'm saying.
Speaker 2: So if you're gonna if you're gonna be burning the calories,
Speaker 2: then yeah, I mean we cannet your way with everything
Speaker 2: is balanced, right, there's no such thing otherwise you're going
Speaker 2: to swing one way. What are the other old fashioned
Speaker 2: foods that we that we we could have a lookout again,
Speaker 2: because a lot of people when I talked about sardines
Speaker 2: triggered a lot of callers to be like, oh my goodness.
Speaker 3: Yes, actually are cucumber sandwiches.
Speaker 2: Ah, that sounds very wimbledon, doesn't it.
Speaker 3: No, only because you did it, you made it sound wimbled.
Speaker 3: And by saying that otherwise, A cucumber salad sandwich with.
Speaker 2: Cheese, okay, you've made it more interesting.
Speaker 3: Right, Cheese and cucumber with some butter. That is a
Speaker 3: very simple thing. But it's got, you know, some nutritional value.
Speaker 3: But you're not gonna eat it every day, mind you.
Speaker 3: But that's an old fashioned cucumber. It's a bit like lettuce,
Speaker 3: isn't it. It's a sort of a better crunch, a bit
Speaker 3: of moisture. It's got a salted though at the basic level,
Speaker 3: it's butter, lettuce, cucumber, salt than the cheese. That's like
Speaker 3: the most basic sandwich. Of course there's many, but that's
Speaker 3: like the basic ingreas and some pepper in there too.
Speaker 3: That's your basic version.
Speaker 2: Okay, we want to hear, actually are the older foods
Speaker 2: that you can remember that you think, actually, you know
Speaker 2: what you've forgotten about this? We used to eat this
Speaker 2: all day long and it was delicious and nutritious, and
Speaker 2: it's still available. It doesn't cost much hence the starting
Speaker 2: conversation Calvin, Hello.
Speaker 8: Very good afternoon to your tim and guiness. You've got
Speaker 8: a great name there, guines. My New Zealand name is Calvin,
Speaker 8: but my Indian name is Calvinder.
Speaker 3: Ah, fantastic.
Speaker 2: You're making that up as you go along.
Speaker 3: You know it was made.
Speaker 8: Up for me by Indian people down the road.
Speaker 3: No, but hey, look, congratulations and getting an Indian name
Speaker 3: is not hard to come by.
Speaker 8: Yeah, I know that.
Speaker 1: I know.
Speaker 8: That's why whenever I come across Indian people, you know,
Speaker 8: for the first time I tell them my name is Covender,
Speaker 8: I always get a chuckle out of them. But there's
Speaker 8: a couple of questions. The first one is sort of
Speaker 8: in my curiosity. I can remember, up until recent years
Speaker 8: or even decades, the pink salmon was the expense of
Speaker 8: one in the red salmon was the cheaper one. But
Speaker 8: in recent years, price wise, it's been reversed. I don't
Speaker 8: know if you've noticed that or not, but but I have.
Speaker 8: But because the pink one was the more expensive one.
Speaker 3: And are you talk about salmon versus tuna.
Speaker 8: Well, just salmon itself, yeah, pink salmon and red salmon.
Speaker 8: But so the red salmon the red salmon was always cheaper,
Speaker 8: but now it is the dearer one. But also I
Speaker 8: like sardines, and but sometimes when you opened the tin,
Speaker 8: it's got that real stinky, fishy sardini smell, which is
Speaker 8: what it should have. But for a while Brunswick brought
Speaker 8: out sardines and whatever the oil was. But it was
Speaker 8: in lemon sauce and the lemon sauce and it was delicious. Yes,
Speaker 8: but hang on, you can't buy the one with the
Speaker 8: lemon sauce. It's gone out of fashion. Anything in New Zealand.
Speaker 8: Will people like? They say, no, we can't have people
Speaker 8: being happy, so they get rid of it. Another thing,
Speaker 8: but I love those telegraphs. It's got a strange name,
Speaker 8: telegraph cucumber. And of course you don't have to peel,
Speaker 8: and you just slice them up and eat the whole
Speaker 8: thing's skin and all excellent. But I've always loved rice.
Speaker 8: Now here's a curiosity question for you, and I think
Speaker 8: you will know one way or another. Is there very
Speaker 8: much rice growing in New Zealand?
Speaker 3: In New Zealand, Yes, in.
Speaker 8: New Zealand's I'm pretty sure there will be some some
Speaker 8: rice grown in New Zealand. But of course, I don't
Speaker 8: know if we have.
Speaker 3: The humidity for it.
Speaker 2: If it does, great, I mean actually not commercially. The
Speaker 2: answer is no.
Speaker 3: Yeah, I mean someone's trying somewhere, I'm sure, but it's
Speaker 3: one of those things. Humidity is such a big part
Speaker 3: of rice growing, you know.
Speaker 8: Yeah, yes, Now is it okay to eat banana skins?
Speaker 2: I wouldn't elephants do, apparently, And I think.
Speaker 3: I'm going to say that there's no reason to do
Speaker 3: gorillas eat the skins.
Speaker 2: I can't remember.
Speaker 3: I don't know, but I'll ask when I get her.
Speaker 8: But there's lots of good food, you know, a lot
Speaker 8: of people don't even eat apple skins.
Speaker 3: Oh, apple skins is a must, right, it's a must.
Speaker 2: I would have thought that that was essential if you're
Speaker 2: going to eat the fruit. The whole point of the
Speaker 2: fruit is the ruffage as well.
Speaker 3: You know, that's an interesting point. But some people would
Speaker 3: peel it off because they think it's yucky, but they'll
Speaker 3: eat the flesh. And there are people like that, Yeah,
Speaker 3: but I think of it like you.
Speaker 8: It's rough eat potato skins. Now. I'm eighty three, so
Speaker 8: I've eaten lots of different things. I've never been at
Speaker 8: a New Zealand. But in New Zealand, you know, I've
Speaker 8: eaten snails, snails in New Zealand and crocodile. Have even
Speaker 8: cooked crocodile and meat myself available a few years ago
Speaker 8: from a supermarket. But I've eaten all of them. I
Speaker 8: call as a young boy eating. My mother used to
Speaker 8: cook them, brain fritters, sweetbread fritters, tongue hat, liver, kidneys, tribe, oxtail,
Speaker 8: pigs crossers, which is a feat yes week from the
Speaker 8: butcher shop, and also the pig skin.
Speaker 2: Well, so you've eaten everything, not in all the one
Speaker 2: sitting hopefully Calvin.
Speaker 8: But some people say, oh no, I'll ask him have
Speaker 8: you eaten this? And they're all, no, wouldn't that? I say,
Speaker 8: do you eat eggs? They say, oh yeah. I say, well,
Speaker 8: you know where the eggs come from. Don't you.
Speaker 2: Wait? Ginness? Have you a response for Calvin?
Speaker 3: There just praise O. I know where the eggs come from.
Speaker 3: But Calvin, which came first?
Speaker 2: We'll discuss that on a philosophical version of the show.
Speaker 2: Maybe there should be an episode of eat well for
Speaker 2: less what came first, the chicken or the egg? There
Speaker 2: will be a scientific answer to that one, but we're
Speaker 2: not going to delve into that one right now. We're
Speaker 2: going to take a moment at twenty to time flies.
Speaker 2: I feel we've hardly dug into this topic yet. But anyway,
Speaker 2: we're talking about having a cheap lunch. What are the
Speaker 2: are there old foods that we should reconsider and have
Speaker 2: a look at? Eg sardines? Tell me give me another one?
Speaker 2: Eight hundred eighty ten eighty. Ganess Raj from Eat Well
Speaker 2: for Less is with me and you can give him
Speaker 2: a call and run your ideas by him. Or if
Speaker 2: you're looking for inspiration, I would say that this would
Speaker 2: be a perfect opportunity to get some. It's nineteen and
Speaker 2: a half minutes to five now, ain as good as
Speaker 2: I want.
Speaker 4: Word, I got a few years on now, but there
Speaker 4: was a time back in my friend when I can
Speaker 4: really down. If you need some to name, then I'm
Speaker 4: man Hams.
Speaker 2: We welcome back, Yes, hello, welcome back to the Weekend Collective.
Speaker 2: We're having a quite a good time here. Actually, I'm
Speaker 2: chatting with Ganess Raj about eating well for Less and
Speaker 2: some of the older foods that we could actually look
Speaker 2: back and go. You know what, why don't we do that?
Speaker 2: Any longer. Oh, it's because we gentrified ourselves into having
Speaker 2: turner and salmon and all that sort of stuff. And
Speaker 2: I'm not going to bang on about turner any longer,
Speaker 2: but we are. We did talk about sardines, and I
Speaker 2: think that's something that Tom wants to talk about. Good Tom, Good.
Speaker 6: Auftern and Sir, I just turned the radio. I'm coming
Speaker 6: near to Waaco, and I heard you talking about the sadines. Well,
Speaker 6: they come in water and tomato sauce, but the kids
Speaker 6: don't like that. On the sand. It's got a hell
Speaker 6: of a bike. But I found reasonably sardines and olive oil,
Speaker 6: and it's they're quite easy to take. Yeah, yeah, and
Speaker 6: I and I also see them now a lot much
Speaker 6: dearer oysters smoke oisters they were, I think, and muscles
Speaker 6: also in olive oil. Olive oil seems to.
Speaker 3: Preserve them properly.
Speaker 2: It feels safer. The fact that they're stored in oil.
Speaker 2: Just my gut reaction is a spring if it's in
Speaker 2: water or oil, i'd probably like Especially for sardines, I'll
Speaker 2: be like, well they're oily anyway, must well just go
Speaker 2: for the oil.
Speaker 3: Tuna and spring water is completely legit yeah, of course.
Speaker 6: You know.
Speaker 3: But I mean in this day and age, the stuff
Speaker 3: that's in our soupermarket shelves has gone to fifteen levels
Speaker 3: of you know, making sure it's compliant and by the
Speaker 3: time here's the shelf, it's good for us in the
Speaker 3: sense that it's safe.
Speaker 2: How do you have your side as? Do you just
Speaker 2: have them straight out of the tun or?
Speaker 6: Yes? Am I still on?
Speaker 9: Or not?
Speaker 2: You're still on? You're still here?
Speaker 6: Right? Okay? Good?
Speaker 5: Yeah?
Speaker 2: Right?
Speaker 6: Just a fork bread which I haven't had butter for
Speaker 6: forty years, by the way, your man keeps talking that butter. No,
Speaker 6: not for me, but just a fork out of the
Speaker 6: out of the small cans, the half for me and
Speaker 6: half for their little cats. But but I wanted to
Speaker 6: speak briefly too. And you mustn't need appleskins commercially grown.
Speaker 6: They've got spray all as them. The doctor will.
Speaker 3: Tell you that, Yeah, you're not wrong.
Speaker 6: You're go iron without spray. Yeah, but then that's a must.
Speaker 2: But you're not wrong.
Speaker 3: But I have a feeling that we've ingested enough stuff
Speaker 3: of our lifetime.
Speaker 2: Yeah, I'll do a check on that, Tom, because I'm
Speaker 2: sure the Apple and peer board will probably be something
Speaker 2: to say about that. And actually I used a very
Speaker 2: old fashion name for hi, didn't I didn't? It used
Speaker 2: to be the Apple and peer board. Is it still
Speaker 2: a thing? It'll have some other fancy brand, won't it?
Speaker 2: Quite a few ticks about afel? Yes, because awful was
Speaker 2: somebody to preferred to it. My dad was called depression food.
Speaker 3: You know what, Firstly, we need to rebrand it. The
Speaker 3: word awful sounds too much like awful, and everyone thinks
Speaker 3: it's awful because.
Speaker 2: I'm having awful, do you know what I mean?
Speaker 3: Like we hadn't. We need to rebrand it. So we're
Speaker 3: gonna call it inside food, inside food side. Okay, I'm
Speaker 3: gonna have inside.
Speaker 2: Food from inside the animal.
Speaker 3: Hey, look it's all inside. That's correct, well done, It's
Speaker 3: all inside. That's the big deal. I like, Look, it's
Speaker 3: the preparation I've found that is the big deal.
Speaker 2: You're gonna tell me I shouldn't have steak and kidney.
Speaker 3: I would never tell you to do anything that you love,
Speaker 3: not to do anything that you love. But my point
Speaker 3: is I am always looking for ways of making something
Speaker 3: delicious enough for more people to cook it, right, that's
Speaker 3: the whole idea, And for example, when you talk about trotters,
Speaker 3: picks trotters, for example, which are gelatinous and have meat
Speaker 3: in them. There's a tie version of it where you
Speaker 3: deep fry it first, after you obviously clean and cook,
Speaker 3: you deep fry it first and then you breeze it,
Speaker 3: and it's this absolutely delicious thing. And four trotters are
Speaker 3: eight dollars and with a green vegetable, I've just fed
Speaker 3: my family with a potter ace.
Speaker 2: See. My only engagement with trotters was the one time
Speaker 2: I didn't try to make it. I did make stock
Speaker 2: because I was curious about making stock from scratch, where
Speaker 2: you roast the bones and you roast the vegetables and
Speaker 2: you have a pig strotter in there as well. Because
Speaker 2: of the general ten you don't need flour and everything,
Speaker 2: and you reduce it and you boil it, and you
Speaker 2: boil it and boil it. Then you cry little bit,
Speaker 2: you have a weep.
Speaker 3: It's because of you, because you said engagement with trotter's
Speaker 3: at the very top of the sentence, and.
Speaker 2: That's ten hours, ten hours to make stock, and it
Speaker 2: didn't make very much.
Speaker 3: How much did you make in the It was probably
Speaker 3: about a sorry, I mean I'm sure it was delicious.
Speaker 3: It was, I'm sure, But was it worth your five
Speaker 3: plus ten hours?
Speaker 2: If I was stuck at home for the day with
Speaker 2: nothing to do, I might.
Speaker 3: Yeah, there's something pleasurable about being I encourage people to
Speaker 3: make stocks, but I'm so aware that the time you
Speaker 3: know that people need.
Speaker 2: Yeah, let's take some more calls. I'm not sure we've
Speaker 2: really got to nail our topic yet, but we've had
Speaker 2: a good chat so Faramily. Yes, Jessica.
Speaker 1: Hello, Hi there.
Speaker 3: You don't Hi, Jessica.
Speaker 9: So what are you guys talking about?
Speaker 2: Oh? Well, I'm hoping that you already know that. What
Speaker 2: did you want to talk about?
Speaker 9: Well, you were talking about like pig trotters and things
Speaker 9: like that. So I thought that was kind of interesting
Speaker 9: because I've some bridges experience and like my family enough
Speaker 9: to eat off.
Speaker 2: Okay, that's good.
Speaker 3: What's your favorite?
Speaker 9: For what you were a topic? Was my favorite dish?
Speaker 9: I don't have a favorite, actually, I just I can't.
Speaker 9: I can't choose.
Speaker 2: We're talking about eating well for less and cooking your
Speaker 2: own food, and old sort of foods that actually might
Speaker 2: have gone out of fashion, that are actually very economical
Speaker 2: and appetizing and healthy. There you go.
Speaker 9: Yeah, I've been eating a lot of frozen hoki and
Speaker 9: like more like are used white meat supposed to read meat. Yeah, yeah,
Speaker 9: but it's a really interesting story.
Speaker 2: Oh okay, that was a that was a that was
Speaker 2: a sort of brief take on things. Wasn't it was?
Speaker 3: But one more person that has no problem with frozen
Speaker 3: or with inside food.
Speaker 2: Yeah, I've read this. This, this text from Margnus is
Speaker 2: how my dad liked offl and my mother was horrified,
Speaker 2: calling it depression food. Well, we're not going to call
Speaker 2: it awful inside food, inside food. I think we can
Speaker 2: still do better than that.
Speaker 3: Well, I want us to do better than that. Anything
Speaker 3: that makes this better.
Speaker 2: Tripe brains, sweetbreads. I don't even know what sweetbreads is.
Speaker 2: It's not like it sounds.
Speaker 3: It's a gland. Sweetbread is a gland. And the thing
Speaker 3: is who came up with that nick sweet breads? Right,
Speaker 3: because I know what it is, like, I've served it
Speaker 3: in restaurants before, and it is delicious. It has a
Speaker 3: kind of kidney ish texture, yeah, a firmished kidney ish texture,
Speaker 3: you know, and it's eaten with sauces and you try
Speaker 3: to get a sour component on there. It's perfectly delicious grilled.
Speaker 3: But the name sweet bread, it's weird. It's so weird.
Speaker 2: I'm like, who came up with no idea? It's quite misleading. Really,
Speaker 2: here's a question on right on point. We are a
Speaker 2: family of two adults, four children. We mainly eat meat
Speaker 2: and three of veg. What would you feed five of
Speaker 2: us who take lunch for lunch.
Speaker 3: Five people meat and three veg.
Speaker 2: Well, they're just saying this is what we do, but
Speaker 2: what would you, yeah, suggest for five of us?
Speaker 3: Perfect? So what you're gonna do is you're gonna make
Speaker 3: fried rice for six people with frozen vegetables, which is
Speaker 3: your veg. And it comes in frozen bags, and it's
Speaker 3: cheap and delicious, and you're gonna use whichever meat you
Speaker 3: like more, whether it's white meat, and if it is,
Speaker 3: it's chicken breast, which is currently about thirteen dollars a kilo.
Speaker 3: And on this site you've got mints which you can
Speaker 3: get for I think thirteen or nineteen, I'm not sure.
Speaker 3: But my point is that fried rice dish can also
Speaker 3: have eggs boom more protein, so your meat and three
Speaker 3: vegeting will be ticked. How are you getting bulk. You're
Speaker 3: getting the rice in there. Then you're using soy sauce,
Speaker 3: sesame oil, oyster sauce, vibes to get all the flavor
Speaker 3: in there. And it didn't cost you much. That's like
Speaker 3: an under thirty dollars for four to six people, dish
Speaker 3: for five people. It'll do the job.
Speaker 2: Is there an eat well for less sort of lunch?
Speaker 2: Sort of?
Speaker 3: We talk about it in different episodes depending on what
Speaker 3: those families need. And in a lot of times those families,
Speaker 3: you know, when we go to a house that as
Speaker 3: young kids, that's what we cover.
Speaker 2: Good stuff. Hey, look we need to take a moment.
Speaker 2: We'll be back in just to take seven and a
Speaker 2: half minutes to five news talks. He'd b ah, yes,
Speaker 2: welcome back, well sort of welcome back to say goodbye. Really,
Speaker 2: but I wish you could have heard my discussion with
Speaker 2: ganness about me cooking ma rosotto. It had had my
Speaker 2: eye was a little colorful with my language, but you
Speaker 2: know what I do enjoy good rosotto. Ganessian, thank you
Speaker 2: for your advice.
Speaker 3: No, it was my pleasure. Man.
Speaker 2: Now again, if people want to learn more about the
Speaker 2: work you're doing.
Speaker 3: Do TV gess dot TV that's g A n E.
Speaker 3: S h r aj dot TV.
Speaker 2: That's all you good to do boom fa and well,
Speaker 2: so can give my love to Michael van Delsen when
Speaker 2: you tell you said he and.
Speaker 3: We'll look forward to the new season. Yes, and hopefully
Speaker 3: and hopefully we'll see you soon.
Speaker 2: Yes, we like to get back.
Speaker 3: We should do a Christmas thing because I'm doing a
Speaker 3: Christmas hard to Cook for sixty people sixty dollars for four.
Speaker 2: Excellent Christmas special with Ganes Raj love it. So we
Speaker 2: will do that and we'll be back shortly, Amanda Morales. Next,
Speaker 2: we'll back shortly. News Talks it'd.
Speaker 1: Be for more from the Weekend Collective. Listen live to
Speaker 1: News Talks. It'd be weekends from three pm, or follow
Speaker 1: the podcast on iHeartRadio