1 00:00:02,800 --> 00:00:04,800 Speaker 1: A few days ago, the kids told us not to 2 00:00:04,800 --> 00:00:10,600 Speaker 1: worry about dinner because they quote got it covered. It's 3 00:00:10,600 --> 00:00:13,640 Speaker 1: a phrase that always makes me suspicious, and because I 4 00:00:13,680 --> 00:00:16,840 Speaker 1: don't really trust them, I immediately walked into the kitchen 5 00:00:16,880 --> 00:00:19,599 Speaker 1: to see what they were doing, and I've got to 6 00:00:19,640 --> 00:00:23,959 Speaker 1: say I was genuinely impressed. There was a place card 7 00:00:23,960 --> 00:00:27,800 Speaker 1: on the table written in red crayon that said reserved No. 8 00:00:28,200 --> 00:00:31,479 Speaker 1: The s was backwards. There were also settings at the 9 00:00:31,480 --> 00:00:36,160 Speaker 1: table and handwritten menus at every seat. I was expecting 10 00:00:36,200 --> 00:00:38,479 Speaker 1: we might be getting a pile of gummy bears for dinner, 11 00:00:38,520 --> 00:00:42,680 Speaker 1: served on four plates, but instead Ruby was barking orders 12 00:00:42,720 --> 00:00:45,880 Speaker 1: and played in casadillas, and Henry stood over the range 13 00:00:45,920 --> 00:00:48,960 Speaker 1: scrambling eggs. It's the sort of thing my sister and 14 00:00:48,960 --> 00:00:51,640 Speaker 1: I used to do for our parents, and it's sweet 15 00:00:51,680 --> 00:00:54,240 Speaker 1: to see them make signs for their kids cafe and 16 00:00:54,560 --> 00:00:58,360 Speaker 1: hear all about the daily specials. But what's also fun 17 00:00:58,400 --> 00:01:01,160 Speaker 1: to see is how much they've picked up from us. 18 00:01:01,520 --> 00:01:03,640 Speaker 1: Over the summer. We taught our kids to make some 19 00:01:03,760 --> 00:01:07,760 Speaker 1: simple foods, but also we plucked herbs from outside and 20 00:01:08,000 --> 00:01:10,760 Speaker 1: made compound butters. We showed them how to throw a 21 00:01:10,760 --> 00:01:13,440 Speaker 1: little mint into a sun tea and how to flip 22 00:01:13,440 --> 00:01:15,840 Speaker 1: peppers on the grill and tear up some basil and 23 00:01:15,880 --> 00:01:19,000 Speaker 1: garlic and toss it in just for a little extra flavor. 24 00:01:19,880 --> 00:01:23,400 Speaker 1: These days, kids cafes probably the restaurant we frequent the most, 25 00:01:23,959 --> 00:01:26,480 Speaker 1: and while it isn't exactly the farm to table places 26 00:01:26,520 --> 00:01:29,560 Speaker 1: that we used to go to, with chefs coming around 27 00:01:29,600 --> 00:01:33,080 Speaker 1: with celery ac and ramps and showing off all these 28 00:01:33,120 --> 00:01:35,399 Speaker 1: fresh from the garden veggies before they toss them in 29 00:01:35,480 --> 00:01:39,160 Speaker 1: some mouth watering dish, those memories have inspired us and 30 00:01:39,240 --> 00:01:42,560 Speaker 1: as a family, we've been trying to cook with fresher ingredients. 31 00:01:42,600 --> 00:01:45,040 Speaker 1: This week, I found myself looking out at our little 32 00:01:45,080 --> 00:01:48,760 Speaker 1: patch of garden getting excited for the possibilities, and in 33 00:01:48,800 --> 00:01:50,760 Speaker 1: some ways it makes me feel like a kid again, 34 00:01:51,280 --> 00:01:55,520 Speaker 1: because I'm basically playing restaurant too, thinking of what I 35 00:01:55,560 --> 00:01:58,600 Speaker 1: can grow to thrill my diners and elevate our meals, 36 00:01:59,160 --> 00:02:01,480 Speaker 1: and of course what I can model into our mock 37 00:02:01,560 --> 00:02:09,160 Speaker 1: tails from my patrons of all ages. Hey there, I'm 38 00:02:09,200 --> 00:02:12,120 Speaker 1: Mongais Particular, co host of Part Time Genius, one of 39 00:02:12,120 --> 00:02:15,880 Speaker 1: the founders of Mental Flaws, and this is Humans Growing Stuff, 40 00:02:16,040 --> 00:02:18,720 Speaker 1: a collaboration from I Heart Radio and your friends at 41 00:02:18,760 --> 00:02:22,040 Speaker 1: Miracle Grow. Our goal is to make this the most 42 00:02:22,120 --> 00:02:26,400 Speaker 1: human show about plants you'll ever listen to. Along the way, 43 00:02:26,440 --> 00:02:29,480 Speaker 1: we'll share inspiring stories, tips and tricks to nurture your 44 00:02:29,480 --> 00:02:32,359 Speaker 1: plan addiction, and just enough science to make you sound 45 00:02:32,440 --> 00:02:35,040 Speaker 1: like an expert. In today's episode, we're learning from the 46 00:02:35,080 --> 00:02:37,720 Speaker 1: growers and shakers and the food and drink industry about 47 00:02:37,760 --> 00:02:40,680 Speaker 1: how to turn your home cooked meals into a true 48 00:02:40,800 --> 00:02:43,720 Speaker 1: garden to table dining experience. We'll hear from one of 49 00:02:43,760 --> 00:02:46,880 Speaker 1: the top bartenders in Atlanta about why fresh ingredients from 50 00:02:46,880 --> 00:02:51,000 Speaker 1: her community garden are an essential component to her handcrafted cocktails, 51 00:02:51,600 --> 00:02:54,600 Speaker 1: and we'll also talk to an executive chef about how 52 00:02:54,639 --> 00:02:58,160 Speaker 1: her farm to table restaurant gets super creative with the 53 00:02:58,200 --> 00:03:04,280 Speaker 1: gardens seasonal offerings. So why don't we dive in chapter ten, 54 00:03:04,720 --> 00:03:10,799 Speaker 1: Garden to Table and Cocktail Shaker A Molly, So, I 55 00:03:11,080 --> 00:03:13,000 Speaker 1: heard you have a game from you today. I do. 56 00:03:13,760 --> 00:03:15,880 Speaker 1: I am so excited to play this one. It's called 57 00:03:16,280 --> 00:03:20,240 Speaker 1: Botanicals Behind the Booze. And what I'm gonna do is, 58 00:03:20,240 --> 00:03:22,840 Speaker 1: I'm going to give you an alcohol, a liquor of 59 00:03:22,880 --> 00:03:27,480 Speaker 1: some kind. I like the sound of that, and I 60 00:03:27,480 --> 00:03:29,239 Speaker 1: want you to try to guess, and some of these 61 00:03:29,280 --> 00:03:31,560 Speaker 1: I think are very common knowledge. Some will be easier 62 00:03:31,560 --> 00:03:33,799 Speaker 1: than others. And I want you to tell me what 63 00:03:34,000 --> 00:03:39,320 Speaker 1: plant that liquor is derived from. Are you ready? Yeah? Okay, 64 00:03:39,920 --> 00:03:46,520 Speaker 1: first one, very very easy mescal. I don't I don't 65 00:03:46,520 --> 00:03:48,960 Speaker 1: think I know what mescal comes from, or you said, 66 00:03:49,040 --> 00:03:52,760 Speaker 1: or am I guessing the alcohol? Is the alcohol? Oh? 67 00:03:53,600 --> 00:03:57,160 Speaker 1: I can tell you're not a big drinker, now, yeah, 68 00:03:57,360 --> 00:04:00,920 Speaker 1: I'm not sure. So mescal, like to keep ela derives 69 00:04:01,000 --> 00:04:04,560 Speaker 1: from the agave plant, Okay. I always think a gove 70 00:04:04,680 --> 00:04:07,040 Speaker 1: looks a little bit like alo, like a gross between 71 00:04:07,160 --> 00:04:10,240 Speaker 1: alo and a cactus sort of. Yeah, totally, and so 72 00:04:10,440 --> 00:04:12,760 Speaker 1: um it utilizes so we also like, I'm sure you've 73 00:04:12,840 --> 00:04:15,800 Speaker 1: used like a gave sweeteners and things, and that's what 74 00:04:15,840 --> 00:04:19,240 Speaker 1: it is. It's basically they utilized sugars for fermentation and 75 00:04:19,279 --> 00:04:23,000 Speaker 1: that's how they get both tequila and mescal. It is 76 00:04:23,000 --> 00:04:26,520 Speaker 1: a succulent and it's commonly grown in the southwest region 77 00:04:26,560 --> 00:04:29,799 Speaker 1: of the United States and northern Mexico, and that's where 78 00:04:29,839 --> 00:04:32,880 Speaker 1: we see most mescal come from. That's amazing. Yeah, I'm 79 00:04:32,920 --> 00:04:34,800 Speaker 1: not I'm not. I'm not a big tetcula drinker, but 80 00:04:35,000 --> 00:04:38,839 Speaker 1: I wish. I wish i'd gotten that right. I know, 81 00:04:38,960 --> 00:04:40,800 Speaker 1: I feel a little guilty now that I said. This 82 00:04:40,839 --> 00:04:45,240 Speaker 1: one's easy. You'll get it, don't worry. The next one 83 00:04:45,400 --> 00:04:51,880 Speaker 1: is gin jin Uh? Is there juniper engine? Yes? I 84 00:04:51,920 --> 00:04:54,760 Speaker 1: don't actually know what jin is, what the main ingredient 85 00:04:54,800 --> 00:04:57,000 Speaker 1: is gin is though. So the thing about jin is 86 00:04:57,040 --> 00:05:00,440 Speaker 1: it's comprised of almost a dozen different botana close but 87 00:05:00,520 --> 00:05:04,320 Speaker 1: the main, most common one that we know is juniper berries. 88 00:05:04,839 --> 00:05:07,640 Speaker 1: And it's really interesting is like juniper berries obviously come 89 00:05:07,680 --> 00:05:11,600 Speaker 1: from juniper trees, which are drought tolerant and actually are 90 00:05:11,640 --> 00:05:14,520 Speaker 1: really helpful with preventing soil erosion, which I did not know. 91 00:05:15,360 --> 00:05:18,200 Speaker 1: They always serve gin and tonics in India because it 92 00:05:18,360 --> 00:05:21,080 Speaker 1: was that malaria drink, right, like the quine in was 93 00:05:21,080 --> 00:05:25,880 Speaker 1: supposed to keep mosquitoes away or help with malaria. I've 94 00:05:25,880 --> 00:05:27,880 Speaker 1: read that, Yeah, about like with the tonic water. Yeah, 95 00:05:28,480 --> 00:05:31,760 Speaker 1: very interesting. There's a whole history of the gin and 96 00:05:31,839 --> 00:05:34,400 Speaker 1: tonic that we could spend an entire episode going into 97 00:05:34,400 --> 00:05:38,200 Speaker 1: to be Okay, are you ready for the next one? Yeah, definitely? 98 00:05:38,520 --> 00:05:43,680 Speaker 1: All right Vermouth, Um, you're saying all these things that 99 00:05:43,720 --> 00:05:48,120 Speaker 1: I know I have in my barb. What m I'm 100 00:05:48,160 --> 00:05:52,440 Speaker 1: gonna say grapes. Yeah, so vermuth is a fortified wine. 101 00:05:52,520 --> 00:05:56,719 Speaker 1: So it's basically white grape juice that's slightly fermented. And 102 00:05:56,800 --> 00:05:59,760 Speaker 1: but the other thing is often is flavored with botanicals 103 00:05:59,800 --> 00:06:04,159 Speaker 1: like cameramil or coriander or juniper, a lot like gin um. 104 00:06:05,040 --> 00:06:08,440 Speaker 1: Sometimes you might find saffron or wormwood in it. You 105 00:06:08,440 --> 00:06:10,880 Speaker 1: can utilize remooth in things like as we know, martini 106 00:06:10,960 --> 00:06:15,320 Speaker 1: is very commonly Manhattan's Negrownees. But one of the things 107 00:06:15,360 --> 00:06:18,400 Speaker 1: I will say, because I've learned this lesson firsthand, if 108 00:06:18,400 --> 00:06:21,520 Speaker 1: you're looking to make a martini, there's a big difference 109 00:06:21,520 --> 00:06:28,279 Speaker 1: between sweet vermouth and drivermouth. Yeah. I know there are 110 00:06:28,279 --> 00:06:30,640 Speaker 1: probably people out there being like, of course there's a difference. 111 00:06:30,960 --> 00:06:33,800 Speaker 1: I learned that less in the hard way. But what 112 00:06:33,839 --> 00:06:35,160 Speaker 1: I also like to do is I like to use 113 00:06:35,160 --> 00:06:37,520 Speaker 1: sweet vermouth in some of my cooking the same way 114 00:06:37,520 --> 00:06:40,080 Speaker 1: that I would use like, uh, kind of a cheap 115 00:06:40,080 --> 00:06:42,839 Speaker 1: red wine or cheap port um to kind of sweeten 116 00:06:42,920 --> 00:06:46,599 Speaker 1: like sauces or to like saute like mushrooms in it, 117 00:06:47,160 --> 00:06:49,480 Speaker 1: like lends a really nice sweetness to it. So sweet 118 00:06:49,520 --> 00:06:51,880 Speaker 1: vermouth grape for cooking not good for martinis. Just so 119 00:06:51,920 --> 00:06:55,479 Speaker 1: you know, I actually just bought a blood orange form, 120 00:06:55,920 --> 00:06:59,279 Speaker 1: which is really really tasty. Yeah, it's it's very different, 121 00:06:59,360 --> 00:07:02,440 Speaker 1: but I enjoy it. That sounds Yeah, I'm going to 122 00:07:02,520 --> 00:07:06,440 Speaker 1: have to look into that because that sounds amazing. Alright, 123 00:07:07,200 --> 00:07:10,280 Speaker 1: those are the botanicals behind the booze. How do you 124 00:07:10,280 --> 00:07:13,320 Speaker 1: think you did? How do you feel? Well? I know 125 00:07:13,640 --> 00:07:15,400 Speaker 1: I didn't do that well, but I feel like maybe 126 00:07:15,400 --> 00:07:19,560 Speaker 1: it's time for a drink. It's five o'clock somewhere for sure, 127 00:07:19,680 --> 00:07:25,280 Speaker 1: let's do it. Oh man, I've clearly got some brushing 128 00:07:25,320 --> 00:07:28,760 Speaker 1: up to do so. As I mentioned last season, one 129 00:07:28,800 --> 00:07:31,360 Speaker 1: of the highlights of our pandemic has been Mocktail Hour, 130 00:07:32,560 --> 00:07:35,840 Speaker 1: which we celebrate at five thirty, and my kid Ruby 131 00:07:35,920 --> 00:07:38,800 Speaker 1: really got into mixing mocktails. In fact, the drinks are 132 00:07:38,800 --> 00:07:43,040 Speaker 1: getting more and more complex. Last week we bashed up 133 00:07:43,080 --> 00:07:46,240 Speaker 1: some basil simple syrup to use an a lemonade, and 134 00:07:46,360 --> 00:07:50,520 Speaker 1: there was a sparkling leachy drink with orange and modeled ginger. 135 00:07:51,040 --> 00:07:53,240 Speaker 1: But the funny thing is that as much as we 136 00:07:53,320 --> 00:07:56,000 Speaker 1: pull herbs and fruits to use in our drinks, I've 137 00:07:56,000 --> 00:07:58,920 Speaker 1: forgotten how the garden can also be used as almost 138 00:07:58,920 --> 00:08:01,720 Speaker 1: this extension of the cocktail bar. I mean, what would 139 00:08:01,760 --> 00:08:04,960 Speaker 1: a pims CuPy without cucumber and strawberries? And what would 140 00:08:04,960 --> 00:08:07,760 Speaker 1: a mohito taste like without that fresh min? I mean, 141 00:08:07,880 --> 00:08:10,600 Speaker 1: it really wouldn't be a mohito. But the best part 142 00:08:10,600 --> 00:08:13,120 Speaker 1: about a bar garden is it doesn't actually have to 143 00:08:13,200 --> 00:08:17,440 Speaker 1: be that big. Just some mint, lavender peppers, maybe a 144 00:08:17,440 --> 00:08:20,000 Speaker 1: few edible flowers and you have what you need for 145 00:08:20,080 --> 00:08:24,560 Speaker 1: a really impressive cocktail repertoire. To learn more about what 146 00:08:24,600 --> 00:08:27,000 Speaker 1: a garden can do for our mixing and shaking, I 147 00:08:27,080 --> 00:08:31,600 Speaker 1: called up Kiata Mincy Parker. She's been a bartender at hotels, restaurants, 148 00:08:31,640 --> 00:08:35,240 Speaker 1: and and has even worked as a cocktail programmer. Most recently, 149 00:08:35,320 --> 00:08:38,439 Speaker 1: she was named a finalist in Bombay Sapphire Jin's Most 150 00:08:38,520 --> 00:08:42,439 Speaker 1: Immaginative Bartender competition. And what sets Kiata's work apart from 151 00:08:42,440 --> 00:08:45,960 Speaker 1: others is how she infuses fresh ingredients from her sip 152 00:08:46,040 --> 00:08:49,960 Speaker 1: of Paradise Garden. It's this community garden that she started. 153 00:08:50,080 --> 00:08:52,440 Speaker 1: It's roughly a quarter of an acre in Atlanta, Georgia, 154 00:08:52,520 --> 00:08:55,160 Speaker 1: and it's designed to bring together bartenders in a space 155 00:08:55,280 --> 00:09:04,720 Speaker 1: where they can grow ingredients and ideas together. Hi, how 156 00:09:04,760 --> 00:09:07,040 Speaker 1: are you doing so? Well, and it's so nice to 157 00:09:07,040 --> 00:09:09,360 Speaker 1: have you on the phone. You know, I'm so inspired 158 00:09:09,400 --> 00:09:12,840 Speaker 1: by this garden that you've started, and I've been watching 159 00:09:12,840 --> 00:09:15,920 Speaker 1: the videos which are so lovely, and I think I 160 00:09:15,960 --> 00:09:18,840 Speaker 1: saw the eaves pot liquors that recipe that you made 161 00:09:18,840 --> 00:09:22,000 Speaker 1: and how it tells the story between your cultures. Would 162 00:09:22,040 --> 00:09:25,160 Speaker 1: you talk a little bit about that. Yeah, So I 163 00:09:25,280 --> 00:09:29,240 Speaker 1: was a finalist for Bombay Sapphires. I entered the competition 164 00:09:29,440 --> 00:09:32,160 Speaker 1: with this cocktail and it is a colla green and 165 00:09:32,240 --> 00:09:35,440 Speaker 1: green apple cocktail. That's the base of it, along with 166 00:09:35,640 --> 00:09:39,480 Speaker 1: Bombay sapphire achin. But I wanted to tell the story 167 00:09:39,520 --> 00:09:43,600 Speaker 1: of me in the relationship between my Southern mother and 168 00:09:43,679 --> 00:09:48,000 Speaker 1: my African father. So just emerge of them. And both 169 00:09:48,040 --> 00:09:51,080 Speaker 1: of those things grow in both places, but they're just 170 00:09:51,240 --> 00:09:55,200 Speaker 1: cooked differently or or eaten or done differently. But I 171 00:09:55,240 --> 00:09:59,320 Speaker 1: wanted to marriage to two into myself into a cocktail. 172 00:09:59,520 --> 00:10:01,560 Speaker 1: I love that. And and and so what does the colored 173 00:10:01,600 --> 00:10:04,680 Speaker 1: green do for the cocktail? And how do you prepare 174 00:10:04,720 --> 00:10:07,000 Speaker 1: it for that for that drink? So I have been 175 00:10:07,080 --> 00:10:09,959 Speaker 1: choosing them so you can get that fresh shoice and 176 00:10:10,320 --> 00:10:12,400 Speaker 1: collars are a little bit bitter, so you have to 177 00:10:12,400 --> 00:10:15,000 Speaker 1: be careful with that, huh. And and so what's the 178 00:10:15,200 --> 00:10:18,080 Speaker 1: I'm so curious. The name is so great, the pot liquor, 179 00:10:18,120 --> 00:10:19,880 Speaker 1: But where does the name come from? And and and 180 00:10:19,920 --> 00:10:22,480 Speaker 1: then too, what is the overall like flavor of this drink? 181 00:10:23,280 --> 00:10:26,320 Speaker 1: So the name comes from Eve's pot liquor. I was 182 00:10:26,360 --> 00:10:29,720 Speaker 1: thinking Adam and Eve with the green apple. And then 183 00:10:29,840 --> 00:10:34,040 Speaker 1: how in the South, especially my granddad, the leftover choice 184 00:10:34,040 --> 00:10:36,920 Speaker 1: stus in your pot from cooking color greens. It's called 185 00:10:36,960 --> 00:10:39,680 Speaker 1: pot liquor. And my granddad would dip his corn bread 186 00:10:39,679 --> 00:10:43,319 Speaker 1: in it that it tastes like almost like a salad, 187 00:10:43,600 --> 00:10:47,880 Speaker 1: like a boozy salad, because you know, you have you 188 00:10:47,920 --> 00:10:51,480 Speaker 1: have an herbolocor in the air, you have your bombay sapphire, 189 00:10:51,720 --> 00:10:54,560 Speaker 1: some sidrus, a little bit of sweet, and then you 190 00:10:54,640 --> 00:10:57,400 Speaker 1: have the greens from the collars. You almost get a 191 00:10:57,400 --> 00:11:00,000 Speaker 1: new mummy taste with it. Collars feel like such an 192 00:11:00,080 --> 00:11:02,400 Speaker 1: unusual thing to put in a drink, Like, what are 193 00:11:02,440 --> 00:11:05,640 Speaker 1: some of the other unusual ingredients that you've used from 194 00:11:05,679 --> 00:11:09,200 Speaker 1: gardens and been inspired by? I remember once I did 195 00:11:09,200 --> 00:11:12,640 Speaker 1: a red cabbage cocktail. Red cabbage has ingredient in it 196 00:11:12,960 --> 00:11:16,680 Speaker 1: that it's almost like butterfly pea, flour, so it changes 197 00:11:16,679 --> 00:11:19,319 Speaker 1: colors when you add asset to it. So I've kind 198 00:11:19,320 --> 00:11:23,640 Speaker 1: of playing around with that. Beats, of course, tumoring. Honestly, 199 00:11:23,679 --> 00:11:26,320 Speaker 1: anything that you can add sugar too and kind of 200 00:11:26,360 --> 00:11:29,000 Speaker 1: make it work you can put into a cocktail. I 201 00:11:29,040 --> 00:11:30,640 Speaker 1: think what I like about some of this too, is 202 00:11:30,679 --> 00:11:33,199 Speaker 1: it almost makes it feel like the drinking is virtuous, 203 00:11:33,240 --> 00:11:36,640 Speaker 1: like like you're you're drinking a salad, so it feels 204 00:11:36,679 --> 00:11:42,319 Speaker 1: healthier and something we like to trick you. And so 205 00:11:42,440 --> 00:11:46,600 Speaker 1: when you're dreaming up these cocktails, some of your ideas 206 00:11:46,640 --> 00:11:49,520 Speaker 1: are a lot of your ideas actually come from dreams, right, 207 00:11:49,800 --> 00:11:51,880 Speaker 1: do you actually what do you speak about that for 208 00:11:51,920 --> 00:11:54,200 Speaker 1: a second? Yeah, you know, the first time I started 209 00:11:54,240 --> 00:11:57,040 Speaker 1: realizing what was happening, I was freaked down. But then 210 00:11:57,280 --> 00:11:58,680 Speaker 1: I was like, you know, let me just keep a 211 00:11:58,679 --> 00:12:01,559 Speaker 1: little notebook around it on the jot down when I remember, 212 00:12:01,840 --> 00:12:05,240 Speaker 1: and usually I'll see the glass and what color it 213 00:12:05,360 --> 00:12:08,480 Speaker 1: is and then kind of build from there, just see 214 00:12:08,480 --> 00:12:11,040 Speaker 1: what ingredients or what time of year it is, and 215 00:12:11,120 --> 00:12:13,160 Speaker 1: just kind of pulled from there a lot of times. 216 00:12:13,679 --> 00:12:16,520 Speaker 1: So tell me about this garden that you've started. I've 217 00:12:16,520 --> 00:12:20,520 Speaker 1: seen you talk about Paradise Garden as kind of as 218 00:12:20,520 --> 00:12:23,400 Speaker 1: a safe space for bartenders. Can you talk about that 219 00:12:23,520 --> 00:12:27,280 Speaker 1: and why why do bartenders need a safe space? We 220 00:12:27,360 --> 00:12:29,800 Speaker 1: are the hub of everything. Sure, well, things are a 221 00:12:29,800 --> 00:12:32,280 Speaker 1: little different now because you know we're in the pandemic. 222 00:12:32,559 --> 00:12:35,360 Speaker 1: Before you walk straight to the bar. You met your 223 00:12:35,400 --> 00:12:37,600 Speaker 1: party at the bar, you met your friends at the bar. 224 00:12:37,880 --> 00:12:40,960 Speaker 1: Everybody gathers at the bar. Just the fact that people 225 00:12:41,200 --> 00:12:43,920 Speaker 1: unload on us all the time and we're not really 226 00:12:43,960 --> 00:12:47,520 Speaker 1: able to walk away. It's a stationary position. You know, 227 00:12:47,559 --> 00:12:50,680 Speaker 1: we're taking on others baggage and it's something although we 228 00:12:50,760 --> 00:12:53,760 Speaker 1: choose to do, but it's still something that we need 229 00:12:53,800 --> 00:12:56,360 Speaker 1: to start taking care of ourselves. You can go in 230 00:12:56,400 --> 00:12:58,720 Speaker 1: there and just sit in that space if that's what 231 00:12:58,800 --> 00:13:01,280 Speaker 1: you want to do. You can grow your own food, 232 00:13:01,679 --> 00:13:04,360 Speaker 1: you can grow stuff to develop cocktails, you can put 233 00:13:04,360 --> 00:13:07,120 Speaker 1: your phone down and you can be in your own place, 234 00:13:07,160 --> 00:13:10,640 Speaker 1: into your own thing, and it's just for us. So, 235 00:13:10,760 --> 00:13:13,480 Speaker 1: how has Sip of Paradise evolved over the last year 236 00:13:13,559 --> 00:13:15,720 Speaker 1: and has it become what you wanted to be? And 237 00:13:15,760 --> 00:13:18,040 Speaker 1: has it evolved in other ways to all of the above? 238 00:13:18,480 --> 00:13:21,520 Speaker 1: Where a licensed business in the State of Georgia. We're 239 00:13:21,559 --> 00:13:24,320 Speaker 1: also a five oh one C three, so we are 240 00:13:24,640 --> 00:13:28,600 Speaker 1: full nonprofit. And when people discovered that, they just started 241 00:13:28,679 --> 00:13:33,000 Speaker 1: giving and donating and everybody had no problem buying a plot. 242 00:13:33,080 --> 00:13:36,880 Speaker 1: That's really cool. And we're working with Currant writers. So 243 00:13:37,040 --> 00:13:40,480 Speaker 1: yet more funding so we can have a water irrigation system. 244 00:13:40,720 --> 00:13:43,880 Speaker 1: I want to be able to pay my garden director 245 00:13:44,000 --> 00:13:47,480 Speaker 1: and my communications director and myself. We're just doing this 246 00:13:47,800 --> 00:13:53,600 Speaker 1: because we had time on our hands. You know. My 247 00:13:53,640 --> 00:13:56,920 Speaker 1: producer Molly was saying, how we think about like garden 248 00:13:56,960 --> 00:13:59,319 Speaker 1: to table cooking, but we rarely think about garden to 249 00:13:59,400 --> 00:14:06,040 Speaker 1: table drink, and we should. It doesn't have to be alcohol. 250 00:14:06,280 --> 00:14:09,280 Speaker 1: Just know that you can still get nutrition from drinking 251 00:14:09,320 --> 00:14:12,600 Speaker 1: something even if it's a little alcohol, and it is fine, 252 00:14:12,679 --> 00:14:20,400 Speaker 1: it's okay. What what are some of the under used 253 00:14:20,480 --> 00:14:24,000 Speaker 1: herbs and fruit in gardens that belong in cocktails that 254 00:14:24,120 --> 00:14:26,480 Speaker 1: you think maybe we should be thinking about. I think 255 00:14:26,480 --> 00:14:29,560 Speaker 1: people need to start working with dill um. I also 256 00:14:29,600 --> 00:14:32,400 Speaker 1: think they need to start working with pineapple stage more. 257 00:14:32,800 --> 00:14:36,080 Speaker 1: Oh and the lemon time. Lemon time is delicious. How 258 00:14:36,320 --> 00:14:38,920 Speaker 1: would you use some of those flavors and in drinks 259 00:14:38,920 --> 00:14:42,280 Speaker 1: at home? See, dill is an interesting one. So you're 260 00:14:42,280 --> 00:14:44,800 Speaker 1: actually gonna have to put thought in using that. The 261 00:14:44,880 --> 00:14:47,920 Speaker 1: easy way would be to put it in vodka, vodkas 262 00:14:47,960 --> 00:14:50,840 Speaker 1: and neutral spirit. So whatever you put into it is 263 00:14:50,880 --> 00:14:52,840 Speaker 1: going to take it. And you said lemon time. Is 264 00:14:52,840 --> 00:14:56,040 Speaker 1: that right? Lemon time? It's delicious. I would definitely use 265 00:14:56,120 --> 00:15:00,320 Speaker 1: that in some some chin or some rum really rum. 266 00:15:00,440 --> 00:15:03,080 Speaker 1: Oh yes, it's funny. I've used lemon time and chopped 267 00:15:03,080 --> 00:15:05,680 Speaker 1: it up and with salt and butter and radishes, but 268 00:15:05,800 --> 00:15:07,960 Speaker 1: never in drinks. You know. I didn't think about that 269 00:15:08,040 --> 00:15:11,120 Speaker 1: either until last year when one of the members planted 270 00:15:11,160 --> 00:15:13,360 Speaker 1: in it and I discovered it and she was like, yeah, 271 00:15:13,680 --> 00:15:15,680 Speaker 1: I used this with my fish a lot when I 272 00:15:15,680 --> 00:15:17,960 Speaker 1: cook fish and I smelled it. I was like, this 273 00:15:18,000 --> 00:15:22,640 Speaker 1: is beautiful. Should put this in a drink? You know 274 00:15:22,680 --> 00:15:24,640 Speaker 1: what one of the things I saw that you were 275 00:15:24,720 --> 00:15:27,440 Speaker 1: gardening or talking about was I think it's she show 276 00:15:27,520 --> 00:15:31,640 Speaker 1: leaves as though. Yeah, yeah, somebody gifted us one little 277 00:15:31,680 --> 00:15:34,920 Speaker 1: plant of that and it grew so huge. And I 278 00:15:34,960 --> 00:15:37,320 Speaker 1: know I used it a lot with tequila. I um 279 00:15:37,440 --> 00:15:40,920 Speaker 1: kind of did like a garden sin margarita. So I 280 00:15:41,040 --> 00:15:44,080 Speaker 1: used that. I used cement and I used green tea. 281 00:15:44,480 --> 00:15:47,640 Speaker 1: It was really good. Yeah that sounds great. So one 282 00:15:47,640 --> 00:15:50,280 Speaker 1: of the things my kid and I do a lot 283 00:15:50,400 --> 00:15:53,200 Speaker 1: is we we do a mocktail hour, And so I 284 00:15:53,280 --> 00:15:55,640 Speaker 1: was curious if we were going to make a mocktail 285 00:15:55,760 --> 00:15:57,880 Speaker 1: using some of the things in your garden, what would 286 00:15:57,960 --> 00:16:00,960 Speaker 1: you recommend or what could you dream up for? Oh? 287 00:16:01,040 --> 00:16:04,440 Speaker 1: I would definitely do some cameramel iced tea because cammel 288 00:16:04,520 --> 00:16:07,200 Speaker 1: is a good one. Also lab and their iced tea. 289 00:16:07,600 --> 00:16:10,720 Speaker 1: I think a really good base for mocktails is some 290 00:16:10,800 --> 00:16:13,960 Speaker 1: kind of lemon and some kind of sparkling water. So 291 00:16:14,080 --> 00:16:17,880 Speaker 1: if you infuse your sweet with your herb, I think 292 00:16:17,880 --> 00:16:19,880 Speaker 1: you can get more flavors out of it. Don't be 293 00:16:19,960 --> 00:16:24,040 Speaker 1: afraid to combine some herbs together. So so what sort 294 00:16:24,040 --> 00:16:27,800 Speaker 1: of herb combinations makes sense for drinks? So I like dill, 295 00:16:28,280 --> 00:16:34,520 Speaker 1: I like cilantro, and I like ment together really that one? Yes, yes, yes, yes, 296 00:16:34,520 --> 00:16:37,960 Speaker 1: the dilan there is surprising, definite thing. It's like this 297 00:16:38,520 --> 00:16:41,080 Speaker 1: burst of something that you're not sure what it is, 298 00:16:41,280 --> 00:16:44,080 Speaker 1: but it's really good. And I saw your husband has 299 00:16:44,120 --> 00:16:47,000 Speaker 1: the same thing my wife has where he doesn't like cilantro. 300 00:16:47,120 --> 00:16:50,520 Speaker 1: Is that right? Oh? My gosh, yeshan is in the 301 00:16:50,640 --> 00:16:54,680 Speaker 1: percentage that cilantro tastes like soap to him. I know, 302 00:16:54,880 --> 00:17:00,120 Speaker 1: and I love cilantro so much. So I saw in 303 00:17:00,200 --> 00:17:03,120 Speaker 1: one of the videos you've done that you were sort 304 00:17:03,120 --> 00:17:08,359 Speaker 1: of very gently pruning the basil, or there was a 305 00:17:08,480 --> 00:17:10,879 Speaker 1: very specific way to do it. So anything that grows, 306 00:17:11,080 --> 00:17:14,560 Speaker 1: it's okay to prune. It is growing to be pruned, 307 00:17:14,640 --> 00:17:17,679 Speaker 1: and then more will grow from Once you prune with basils, 308 00:17:18,000 --> 00:17:20,680 Speaker 1: once they start to get that butt and flower, you 309 00:17:20,760 --> 00:17:23,520 Speaker 1: gotta clip equit or the entire plant would get bitter. 310 00:17:23,680 --> 00:17:26,639 Speaker 1: It's a subtle bitterness that's really interesting, but it also 311 00:17:26,800 --> 00:17:29,280 Speaker 1: helps it grow more, right, isn't there is there a 312 00:17:29,280 --> 00:17:31,080 Speaker 1: time that that you can try to prune it, which 313 00:17:31,080 --> 00:17:33,199 Speaker 1: I've killed so many basil plants so so I know 314 00:17:33,320 --> 00:17:35,720 Speaker 1: nothing about this. I'll take any dips I can get it. 315 00:17:35,760 --> 00:17:38,560 Speaker 1: Do not feel bad. It is okay if something that 316 00:17:38,680 --> 00:17:42,200 Speaker 1: is it is not a reflection of you. I love that. Yeah, 317 00:17:42,280 --> 00:17:44,960 Speaker 1: it's been such a pleasure chatting with you, and I 318 00:17:45,040 --> 00:17:47,119 Speaker 1: really want to come visit a cip of Paradise Garden 319 00:17:47,160 --> 00:17:50,000 Speaker 1: when I can. I hope you give me the grand 320 00:17:50,040 --> 00:17:53,200 Speaker 1: tour and a drink to drink as well. Oh, first 321 00:17:53,200 --> 00:17:55,760 Speaker 1: of all, we ever need a reason to have a 322 00:17:55,800 --> 00:18:00,200 Speaker 1: cocktail at a sip of paradise, so definitely and will 323 00:18:00,200 --> 00:18:03,040 Speaker 1: love giving tour it. I love it wonderful. Thank you 324 00:18:03,080 --> 00:18:05,800 Speaker 1: for being here, Thank you so much. I really appreciate 325 00:18:05,840 --> 00:18:11,720 Speaker 1: this humans growing stuff. Will be right back after a 326 00:18:11,760 --> 00:18:22,639 Speaker 1: short break. So I'm not really a foodie, but for 327 00:18:22,680 --> 00:18:25,159 Speaker 1: a very short time, I felt like all of my 328 00:18:25,240 --> 00:18:29,879 Speaker 1: friends were. And suddenly we were racing across town to 329 00:18:29,960 --> 00:18:33,080 Speaker 1: eat at a strip mall Chinese restaurant because some famous 330 00:18:33,119 --> 00:18:37,200 Speaker 1: chef was supposedly working there in disguise. Or we'd linger 331 00:18:37,240 --> 00:18:39,560 Speaker 1: a little too long at a club because a woman 332 00:18:39,640 --> 00:18:42,280 Speaker 1: was about to come through with these amazing late night 333 00:18:42,359 --> 00:18:45,359 Speaker 1: and panadas, or we'd walk up to the third floor 334 00:18:45,400 --> 00:18:48,119 Speaker 1: of this place that seemed like a bank, but inside 335 00:18:48,200 --> 00:18:51,359 Speaker 1: was actually a secret Korean fried chicken joint. The food 336 00:18:51,400 --> 00:18:54,080 Speaker 1: was often cheap and mouth watering and the type of 337 00:18:54,119 --> 00:18:57,640 Speaker 1: experience you wanted to tell friends about. But I wasn't 338 00:18:57,640 --> 00:19:01,040 Speaker 1: really thinking about ingredients. I was just there for the adventures. 339 00:19:01,760 --> 00:19:04,920 Speaker 1: And then some friend made a reservation at this restaurant, 340 00:19:05,320 --> 00:19:08,400 Speaker 1: Blue Hill at Stone Barns maybe you've heard of it, 341 00:19:08,640 --> 00:19:12,240 Speaker 1: and they booked a seasonal tasting menu and I kind 342 00:19:12,280 --> 00:19:15,639 Speaker 1: of went reluctantly. It was on this beautiful estate and 343 00:19:15,720 --> 00:19:17,600 Speaker 1: the way that brings you a menu of things grown 344 00:19:17,600 --> 00:19:20,200 Speaker 1: on the farm, and ask about any allergies you might 345 00:19:20,240 --> 00:19:23,080 Speaker 1: have or any food diversions. And then for a few 346 00:19:23,119 --> 00:19:27,840 Speaker 1: hours the chefs just play. They make whatever delights them, 347 00:19:28,040 --> 00:19:30,879 Speaker 1: And going in I thought, how can we possibly spend 348 00:19:30,960 --> 00:19:33,800 Speaker 1: this much on food? Like my wife and I weren't 349 00:19:33,840 --> 00:19:36,440 Speaker 1: making much, no one at the table was, and the 350 00:19:36,480 --> 00:19:39,679 Speaker 1: meal basically cost as much as an airplane ticket. But 351 00:19:40,080 --> 00:19:43,639 Speaker 1: of course, after course, it was the most incredible experience. 352 00:19:43,960 --> 00:19:47,000 Speaker 1: Vegetables I've never tried before, foods I had tried but 353 00:19:47,200 --> 00:19:51,359 Speaker 1: had never liked, whips and froths and crispy airy bites 354 00:19:51,400 --> 00:19:55,080 Speaker 1: that were utterly transported. It's still one of the meals 355 00:19:55,119 --> 00:19:57,680 Speaker 1: I think about the most. Then, if I could take 356 00:19:57,720 --> 00:20:01,359 Speaker 1: all my friends there, I would, Yeah. But when I 357 00:20:01,480 --> 00:20:03,800 Speaker 1: left the thing I realized wasn't that I wanted to 358 00:20:03,800 --> 00:20:06,080 Speaker 1: go out for more fancy meals. It was that I 359 00:20:06,119 --> 00:20:09,440 Speaker 1: wanted to cook with better ingredients. We started adjusting our 360 00:20:09,440 --> 00:20:12,640 Speaker 1: weekend schedule to hit up the local farmers market, and 361 00:20:13,040 --> 00:20:15,000 Speaker 1: I realized what a luxury it is to have a 362 00:20:15,040 --> 00:20:18,560 Speaker 1: garden you can raid for fresh foods, and also just 363 00:20:18,640 --> 00:20:21,320 Speaker 1: how simple. Some of those flavors can be Like a 364 00:20:21,359 --> 00:20:24,760 Speaker 1: little fresh basil with homegrown tomatoes makes for a much 365 00:20:24,800 --> 00:20:28,560 Speaker 1: more joyous capraise salad. When you're roasted carrots and fresh 366 00:20:28,600 --> 00:20:31,680 Speaker 1: time are grown from your own two hands, it somehow 367 00:20:31,760 --> 00:20:35,600 Speaker 1: feels more satisfying. Chef Katie cost knows a lot about 368 00:20:35,640 --> 00:20:39,880 Speaker 1: growing flavor combinations. Her menu at Hoskin Nashville, Tennessee does 369 00:20:39,960 --> 00:20:43,560 Speaker 1: exactly that. Katie's the executive chef there and splits her 370 00:20:43,560 --> 00:20:47,040 Speaker 1: time between the kitchen and the restaurant's garden. Husk operates 371 00:20:47,119 --> 00:20:49,480 Speaker 1: under the philosophy of if it's not from the South, 372 00:20:49,880 --> 00:20:52,440 Speaker 1: it's not going on the plate, and because of that, 373 00:20:52,600 --> 00:20:54,760 Speaker 1: Katie and her team have paid close attention to what 374 00:20:54,840 --> 00:20:59,720 Speaker 1: grows locally and have created a menu and practice for rediscovering, cultivating, 375 00:21:00,040 --> 00:21:06,920 Speaker 1: and preserving the region's natural gifts. Hey, Katie, are you there. Yes, 376 00:21:06,960 --> 00:21:09,520 Speaker 1: I'm here. It's so nice to be chatting with you. 377 00:21:09,880 --> 00:21:12,720 Speaker 1: It's so nice to be chatting with you too. So 378 00:21:12,920 --> 00:21:15,880 Speaker 1: I've been to Husk a few times and I love it, 379 00:21:16,040 --> 00:21:18,119 Speaker 1: and it's really thrilling to have you on the show. 380 00:21:18,520 --> 00:21:20,879 Speaker 1: One of the things that keeps coming up whenever we 381 00:21:20,960 --> 00:21:23,520 Speaker 1: research you or look of interviews with you or anything. 382 00:21:23,600 --> 00:21:27,399 Speaker 1: Is that you seriously love Dolly Parton? Is that true? 383 00:21:27,680 --> 00:21:30,119 Speaker 1: That's absolutely true. I have a giant picture of her 384 00:21:30,119 --> 00:21:34,240 Speaker 1: in my kitchen. Do you think she gardens? I don't 385 00:21:34,240 --> 00:21:39,400 Speaker 1: think she has time. She's a very busy woman. So, um, 386 00:21:39,440 --> 00:21:42,160 Speaker 1: back to the reason we're here. Your garden plays such 387 00:21:42,200 --> 00:21:44,480 Speaker 1: an important role at Husk and you know, one of 388 00:21:44,520 --> 00:21:45,919 Speaker 1: the things I love is that you can see it 389 00:21:45,960 --> 00:21:48,719 Speaker 1: from all over the restaurant. But how do you get 390 00:21:48,800 --> 00:21:52,159 Speaker 1: your diners to connect with what you grow? Um, we 391 00:21:52,240 --> 00:21:54,600 Speaker 1: have a banister where you can look down at all 392 00:21:54,640 --> 00:21:58,920 Speaker 1: the tables, and during service, I would send line cooks 393 00:21:58,920 --> 00:22:01,840 Speaker 1: out to go pick arnishes and herbs, you know, so 394 00:22:01,880 --> 00:22:04,800 Speaker 1: that they really understand that what we're putting on your 395 00:22:04,800 --> 00:22:08,000 Speaker 1: plate we are also harvesting from our garden. And I 396 00:22:08,040 --> 00:22:11,800 Speaker 1: think it gives the line cookes more perspective to that. 397 00:22:12,119 --> 00:22:15,199 Speaker 1: You know, this is a really important part of what 398 00:22:15,320 --> 00:22:18,239 Speaker 1: we're coming up with. We are using the garden for 399 00:22:18,280 --> 00:22:22,359 Speaker 1: the restaurant and it changes everyone's perspective. I love that 400 00:22:22,359 --> 00:22:24,720 Speaker 1: that sort of transparency and visibility. But will you talk 401 00:22:24,720 --> 00:22:26,800 Speaker 1: a little bit about how you've elevated the garden. It 402 00:22:26,840 --> 00:22:29,720 Speaker 1: sounds like it's grown tremendously in your time there. Yeah, 403 00:22:29,760 --> 00:22:32,640 Speaker 1: So what's great about our garden is we really make 404 00:22:32,760 --> 00:22:34,439 Speaker 1: use of all of the space and we have a 405 00:22:34,440 --> 00:22:37,479 Speaker 1: lot of perennials, which we are so thankful to have. So, 406 00:22:37,600 --> 00:22:40,400 Speaker 1: for instance, we always have ground time that comes back 407 00:22:40,400 --> 00:22:44,240 Speaker 1: every year. We always have lemon bomb um, we have strawberries, 408 00:22:44,320 --> 00:22:46,760 Speaker 1: we have pear trees. And what's great is we also 409 00:22:46,840 --> 00:22:50,960 Speaker 1: compost here. Yeah, whenever we don't have our seeds in 410 00:22:50,960 --> 00:22:54,760 Speaker 1: the ground, we actually plant clover to turn back into 411 00:22:54,760 --> 00:22:58,760 Speaker 1: the sorrel. Whenever we get closer into our spring season. 412 00:22:58,880 --> 00:23:01,119 Speaker 1: Right now we aren't able to plant anything, but we 413 00:23:01,200 --> 00:23:03,080 Speaker 1: have a massive amount of clover that we're going to 414 00:23:03,160 --> 00:23:06,680 Speaker 1: turn right in the soil. That's incredible. So I've read 415 00:23:06,720 --> 00:23:10,399 Speaker 1: the host philosophy on produces sourcing from the South, and 416 00:23:10,640 --> 00:23:12,400 Speaker 1: we know that much of the menu springs from taking 417 00:23:12,400 --> 00:23:15,000 Speaker 1: advantage of the seasonal gems that are available. So so 418 00:23:15,040 --> 00:23:17,240 Speaker 1: I imagine that you come up with ideas all the 419 00:23:17,280 --> 00:23:19,720 Speaker 1: time about new things to cook. What are some of 420 00:23:19,720 --> 00:23:22,239 Speaker 1: those things that are harder to grow but but are 421 00:23:22,320 --> 00:23:26,240 Speaker 1: kind of delightful. I would say one, I'm very obsessed 422 00:23:26,280 --> 00:23:30,720 Speaker 1: with spicy peppers and peppers kind of in general, they 423 00:23:30,760 --> 00:23:33,200 Speaker 1: take time, and they take time if you want them 424 00:23:33,240 --> 00:23:35,360 Speaker 1: to be at a certain heat level, if you want 425 00:23:35,359 --> 00:23:37,840 Speaker 1: them to grow at a certain rate, that really takes 426 00:23:37,840 --> 00:23:39,760 Speaker 1: time and patients, and you have to know that, you know, 427 00:23:40,000 --> 00:23:42,680 Speaker 1: peppers are a lot like grapes where they really need 428 00:23:42,720 --> 00:23:45,400 Speaker 1: to struggle in order for them to produce that heat 429 00:23:45,480 --> 00:23:47,600 Speaker 1: level that you're looking for. So you're not watering them 430 00:23:47,600 --> 00:23:50,239 Speaker 1: every day, and you're also making sure that there's you know, 431 00:23:50,400 --> 00:23:53,040 Speaker 1: enough sunlights we're watching where you know, we took out 432 00:23:53,080 --> 00:23:56,080 Speaker 1: one tree basically just to take care of the garden 433 00:23:56,080 --> 00:23:59,159 Speaker 1: because it was shading over the some of our plant beds. 434 00:23:59,400 --> 00:24:02,439 Speaker 1: That's really saying. I've never heard or thought of the 435 00:24:02,440 --> 00:24:05,160 Speaker 1: fact that pepper's need to struggle to be cultivated correctly. 436 00:24:05,359 --> 00:24:07,840 Speaker 1: Oh yeah, absolutely, that's fascinating. And I saw it. There 437 00:24:07,880 --> 00:24:10,159 Speaker 1: was an interview where you talked about this pepper I 438 00:24:10,160 --> 00:24:13,000 Speaker 1: hadn't heard of, like the habanata. I think, oh yeah, 439 00:24:13,000 --> 00:24:16,399 Speaker 1: the habanata. Oh my gosh, you're you're just talking about 440 00:24:16,680 --> 00:24:20,560 Speaker 1: the One of the most the best parts of a 441 00:24:20,640 --> 00:24:24,439 Speaker 1: pepper for me is that like tropical sensation. And in 442 00:24:24,560 --> 00:24:27,080 Speaker 1: your head, you're so trained to think that it's going 443 00:24:27,119 --> 00:24:30,720 Speaker 1: to be incredibly spicy that you actually start salivating, and 444 00:24:30,840 --> 00:24:33,720 Speaker 1: it's the craziest thing. It is just it is crazy, 445 00:24:33,760 --> 00:24:35,919 Speaker 1: and then you eat and then nothing happens, but you 446 00:24:35,960 --> 00:24:39,520 Speaker 1: get this amazing tropical like habaner experience without any of 447 00:24:39,520 --> 00:24:42,320 Speaker 1: the heat. That's really incredible. It's it's funny because my 448 00:24:42,480 --> 00:24:44,520 Speaker 1: um I grew up in a family where my dad 449 00:24:44,800 --> 00:24:46,320 Speaker 1: we used to joke that he'd burned off his taste 450 00:24:46,320 --> 00:24:49,480 Speaker 1: buds because he loved pepper so much. And anytime you 451 00:24:49,560 --> 00:24:51,520 Speaker 1: heard about like a new pepper, like he would like 452 00:24:51,800 --> 00:24:53,600 Speaker 1: trying to find it from the Power's market. But my 453 00:24:53,720 --> 00:24:55,639 Speaker 1: kids can't take spice, and so I was trying to 454 00:24:55,640 --> 00:24:57,359 Speaker 1: figure out how to I feel like this is the 455 00:24:57,359 --> 00:25:00,360 Speaker 1: perfect pepper for them. Oh yeah, absolutely, habanat Us it's 456 00:25:00,400 --> 00:25:02,679 Speaker 1: great and just the very first one. You just have 457 00:25:02,720 --> 00:25:04,560 Speaker 1: to eat it raw and you just have to know 458 00:25:04,680 --> 00:25:06,800 Speaker 1: in your head that you can't help it. You're going 459 00:25:06,880 --> 00:25:09,040 Speaker 1: to salivate whether you like it or not. You're just 460 00:25:09,119 --> 00:25:13,280 Speaker 1: trained to do it. And it's it's incredible. That's really crazy. 461 00:25:13,560 --> 00:25:16,000 Speaker 1: So when you approached the layout of the garden at Huskar, 462 00:25:16,000 --> 00:25:18,000 Speaker 1: are you meagining dishes that you'll be making in a 463 00:25:18,080 --> 00:25:22,280 Speaker 1: few months. Oh yeah, Um, I have my commercial cannying license, 464 00:25:22,800 --> 00:25:25,919 Speaker 1: and so anything that we grow that's really spectacular in 465 00:25:25,960 --> 00:25:29,000 Speaker 1: our garden, I actually am kind of a I hoard 466 00:25:29,080 --> 00:25:31,199 Speaker 1: it back and I wait until we're in months like 467 00:25:31,280 --> 00:25:35,480 Speaker 1: these where it's like, okay, everybody's got pumpkin and sweet 468 00:25:35,520 --> 00:25:38,199 Speaker 1: potatoes and turn ups. What do I have in my 469 00:25:38,280 --> 00:25:40,600 Speaker 1: larder that I'm going to use? And I pull out 470 00:25:40,640 --> 00:25:43,120 Speaker 1: a jar of you know, tomatoes that we had from 471 00:25:43,160 --> 00:25:47,320 Speaker 1: our garden, peppers, a whole source of variety of different things, 472 00:25:47,400 --> 00:25:50,680 Speaker 1: and I kind of save those for winter time when 473 00:25:50,720 --> 00:25:53,639 Speaker 1: everything's really drab. I I love that. And I think 474 00:25:53,640 --> 00:25:56,280 Speaker 1: I've read that you'd really taken over the canning and 475 00:25:56,320 --> 00:26:00,199 Speaker 1: pickling at at Huskin sort of grown that. Uh right, 476 00:26:00,480 --> 00:26:02,720 Speaker 1: is this that correct? Oh yeah, yeah, it's one of 477 00:26:02,720 --> 00:26:05,119 Speaker 1: my favorite things to do. That little pain that the 478 00:26:05,280 --> 00:26:08,239 Speaker 1: can makes whenever the lid seals is like placeless to me. 479 00:26:09,560 --> 00:26:11,879 Speaker 1: I'm so nervous about canning and pickling things. I mean, 480 00:26:11,920 --> 00:26:15,680 Speaker 1: like pickling is less than an issue of canning. I'm 481 00:26:15,680 --> 00:26:18,960 Speaker 1: both afraid of it and totally intrigued. Oh it's it's 482 00:26:18,960 --> 00:26:22,240 Speaker 1: a lost art. Nobody at a small scale does it anymore? 483 00:26:22,480 --> 00:26:24,399 Speaker 1: You know? And I thought it was funny during the pandemic, 484 00:26:24,760 --> 00:26:27,080 Speaker 1: everybody got into baking bread and I walked down the 485 00:26:27,119 --> 00:26:29,560 Speaker 1: aisle and all the mason jars were there, like all 486 00:26:29,600 --> 00:26:31,520 Speaker 1: the candidates, like you know what you should be doing? 487 00:26:31,600 --> 00:26:33,800 Speaker 1: Like we went we went into shutdown in March. I 488 00:26:33,840 --> 00:26:37,280 Speaker 1: was on Etsy buying ramps and green garlic from like 489 00:26:37,359 --> 00:26:39,960 Speaker 1: Wisconsin or something. And I would go to the farmers 490 00:26:40,040 --> 00:26:42,840 Speaker 1: room every weekend. That's all I did throughout the whole pandemic. 491 00:26:42,920 --> 00:26:45,600 Speaker 1: Is I just can't all summer. You mentioned that husk 492 00:26:45,760 --> 00:26:49,480 Speaker 1: is composting and the garden is you know, I assume 493 00:26:49,520 --> 00:26:51,960 Speaker 1: actually helping the restaurant reduce its food waste and it's 494 00:26:51,960 --> 00:26:55,440 Speaker 1: a footprint by composting food scraps. Can can you speak 495 00:26:55,440 --> 00:26:58,040 Speaker 1: to why that's important to you as a chef? Absolutely? 496 00:26:58,080 --> 00:27:01,320 Speaker 1: I mean waste not want not. I really anything that 497 00:27:01,840 --> 00:27:04,119 Speaker 1: anything that we have that we can go back into 498 00:27:04,119 --> 00:27:07,159 Speaker 1: the earth. I mean, why wouldn't you do it? I 499 00:27:07,200 --> 00:27:09,959 Speaker 1: do it at my home, Like I don't understand why 500 00:27:10,160 --> 00:27:12,600 Speaker 1: restaurants everywhere wouldn't do it. As long as you know 501 00:27:12,680 --> 00:27:16,320 Speaker 1: the proper technique and turning it and adding it to soil. 502 00:27:16,400 --> 00:27:18,840 Speaker 1: I mean it's it's a great benefit for us. Yeah, 503 00:27:19,080 --> 00:27:22,840 Speaker 1: it's amazing. At the start of the pandemic, you know, 504 00:27:22,880 --> 00:27:26,040 Speaker 1: New York City stopped composting, and it's crazy how much 505 00:27:26,080 --> 00:27:28,240 Speaker 1: more trash you end up with when you're putting your 506 00:27:28,240 --> 00:27:31,440 Speaker 1: food scots in the trash rather than in a compost. Then, yeah, 507 00:27:31,440 --> 00:27:35,080 Speaker 1: it's very sad. Katie, thank you so much for being here. 508 00:27:35,400 --> 00:27:38,440 Speaker 1: It's just so fun to be chatting with you and 509 00:27:38,680 --> 00:27:40,520 Speaker 1: to be inspired by all the things you're giving at 510 00:27:40,520 --> 00:27:43,080 Speaker 1: your restaurants. So so thank you for coming on the program. Awesome, 511 00:27:43,080 --> 00:27:48,679 Speaker 1: thank you for having me. Hey everyone, it's producer Molly A. 512 00:27:48,680 --> 00:27:51,200 Speaker 1: Can and I wanted to take a moment to talk 513 00:27:51,240 --> 00:27:55,480 Speaker 1: to you about a very important issue. It's the dangerous 514 00:27:55,520 --> 00:28:01,760 Speaker 1: of bland, unflavored and unseasoned food. Every time someone becomes 515 00:28:01,760 --> 00:28:05,919 Speaker 1: the victim of a meal without any spice or zest, 516 00:28:06,760 --> 00:28:10,919 Speaker 1: that's right. And you likely even know someone whose taste 517 00:28:10,920 --> 00:28:15,840 Speaker 1: buds have been deprived of flavor. Or maybe you're the 518 00:28:15,880 --> 00:28:20,560 Speaker 1: one eating poach salmon with nothing to accompany it steamed 519 00:28:20,600 --> 00:28:25,160 Speaker 1: green beans. But all is not lost and helps out there. 520 00:28:25,640 --> 00:28:28,800 Speaker 1: And it's called hot sauce, and it's here to take 521 00:28:28,880 --> 00:28:32,639 Speaker 1: your food and your mouth to new experiences as you 522 00:28:32,680 --> 00:28:37,520 Speaker 1: feel the delicate heat a flavor. Town adding just a 523 00:28:37,560 --> 00:28:39,440 Speaker 1: little bit of hot sauce to a dish could be 524 00:28:39,480 --> 00:28:43,000 Speaker 1: a major game changer. And with fresh peppers from your garden, 525 00:28:43,320 --> 00:28:45,200 Speaker 1: you can make your very own hot sauce and then 526 00:28:45,240 --> 00:28:48,280 Speaker 1: you can control the flavor and the heat. And listen, 527 00:28:48,320 --> 00:28:50,680 Speaker 1: I hear you. You're not at the bottom of tabasco 528 00:28:50,720 --> 00:28:53,560 Speaker 1: sauce in the glove compartment level yet, But trust me 529 00:28:53,600 --> 00:28:55,360 Speaker 1: that with a little help from the garden and the 530 00:28:55,440 --> 00:28:58,840 Speaker 1: magic affirmentation, you can make the perfect hot sauce that 531 00:28:58,880 --> 00:29:02,000 Speaker 1: will enliven any recipe and to light your palate. So 532 00:29:02,120 --> 00:29:05,120 Speaker 1: here are a few simple steps to make your own 533 00:29:05,160 --> 00:29:10,840 Speaker 1: hot sauce. Number one, pick the perfect pepper. There's an 534 00:29:11,000 --> 00:29:13,520 Speaker 1: enormous variety of peppers and each one has a different 535 00:29:13,560 --> 00:29:15,400 Speaker 1: level of heat. In fact that there's even a way 536 00:29:15,400 --> 00:29:18,400 Speaker 1: to measure them. It's called the Scoville scale. The hot 537 00:29:18,400 --> 00:29:20,880 Speaker 1: of the pepper, the more Scullville heat units it gives off. 538 00:29:21,160 --> 00:29:24,280 Speaker 1: So a ghost pepper which is really hot maybe around 539 00:29:24,520 --> 00:29:28,600 Speaker 1: one million Scullville heat units. But halapenos can be anywhere 540 00:29:28,600 --> 00:29:32,480 Speaker 1: from to five thousand. So find out what level of 541 00:29:32,480 --> 00:29:35,760 Speaker 1: heat you're comfortable with, and plant those peppers, because, if 542 00:29:35,800 --> 00:29:38,800 Speaker 1: we've learned anything from this show, fresh from the garden 543 00:29:39,000 --> 00:29:42,520 Speaker 1: always tastes better than the grocery store. Number two, get 544 00:29:42,600 --> 00:29:46,320 Speaker 1: creative and think outside the pepper box. While the peppers 545 00:29:46,360 --> 00:29:49,240 Speaker 1: are usually the essential part of any hot sauce recipe, 546 00:29:49,520 --> 00:29:52,480 Speaker 1: there are many that also incorporate other fruits and vegetables 547 00:29:52,520 --> 00:29:56,520 Speaker 1: like pineapple or kiwi, and even more commonly tomato. So 548 00:29:56,600 --> 00:29:58,680 Speaker 1: think about what other flavors from your garden you want 549 00:29:58,680 --> 00:30:01,880 Speaker 1: to heighten in your hot sauce. And finally, number three, 550 00:30:02,000 --> 00:30:05,840 Speaker 1: get familiar with fermentation. Fermentation is the main process of 551 00:30:05,880 --> 00:30:08,720 Speaker 1: making hot sauce, so don't start your recipe at lunchtime 552 00:30:08,800 --> 00:30:11,440 Speaker 1: and expect it to be ready by dinner. Most hot 553 00:30:11,440 --> 00:30:14,000 Speaker 1: sauce recipes recommend that you let those little hotties sit 554 00:30:14,040 --> 00:30:16,800 Speaker 1: in a brine for anywhere from one to two weeks, 555 00:30:16,840 --> 00:30:19,800 Speaker 1: depending on the temperature at which they're stored. Once you've 556 00:30:19,800 --> 00:30:22,960 Speaker 1: waited out the fermentation, drained the brine, and blend your 557 00:30:22,960 --> 00:30:25,479 Speaker 1: peppers in a food processor or blender with just a 558 00:30:25,480 --> 00:30:28,520 Speaker 1: little bit of that remaining brine, and then you've got 559 00:30:28,600 --> 00:30:31,880 Speaker 1: yourself some hot sauce, and you and your food are 560 00:30:31,960 --> 00:30:43,280 Speaker 1: forever saved from bland land. This week, I've been thinking 561 00:30:43,280 --> 00:30:45,560 Speaker 1: a lot about the pride people get from the gardens, 562 00:30:46,320 --> 00:30:49,280 Speaker 1: that joy of tending to the earth and watching things 563 00:30:49,280 --> 00:30:54,000 Speaker 1: grow and then actually doing something with it. Homemade gems 564 00:30:54,000 --> 00:30:57,160 Speaker 1: and pickles, fresh cucumbers and mint you can toss into 565 00:30:57,200 --> 00:31:00,760 Speaker 1: a gin tonic or a salad if you're the type, 566 00:31:01,040 --> 00:31:03,640 Speaker 1: And in my head, I feel like I can be 567 00:31:03,920 --> 00:31:07,640 Speaker 1: that type of person. I love the way Kiota gets 568 00:31:07,680 --> 00:31:10,680 Speaker 1: inspired by the collared greens and bills she grows, and 569 00:31:10,720 --> 00:31:13,200 Speaker 1: then figures out how to make delicious drinks from it all. 570 00:31:13,480 --> 00:31:15,720 Speaker 1: I love how Katie makes sure that her dinner see 571 00:31:15,720 --> 00:31:19,000 Speaker 1: the connection between the yard and the food on their plates, 572 00:31:19,440 --> 00:31:22,360 Speaker 1: and that the staff takes so much joy and arguing 573 00:31:22,440 --> 00:31:25,280 Speaker 1: over what to grow, and that they get so much 574 00:31:25,280 --> 00:31:30,240 Speaker 1: delight from plating those little herbs. This year, I want 575 00:31:30,240 --> 00:31:33,360 Speaker 1: to experience some of that, because last year was a disaster. 576 00:31:33,840 --> 00:31:36,200 Speaker 1: Our little attempt to grow some radish and let us 577 00:31:36,240 --> 00:31:39,280 Speaker 1: in the fall was a total failure. We threw some 578 00:31:39,360 --> 00:31:43,040 Speaker 1: seeds in the ground and watered them, but nothing sprouted up. 579 00:31:43,560 --> 00:31:48,960 Speaker 1: So I've decided it's about resetting my expectations. This week 580 00:31:49,160 --> 00:31:51,640 Speaker 1: I was reading about a man named Andy George who 581 00:31:51,680 --> 00:31:55,239 Speaker 1: was determined to make a chicken sandwich from scratch, like 582 00:31:55,600 --> 00:31:59,040 Speaker 1: totally from scratch, and he went to this incredible length. 583 00:31:59,280 --> 00:32:02,120 Speaker 1: He started a arden for lettuce and tomatoes and onion. 584 00:32:02,520 --> 00:32:05,360 Speaker 1: He made pickles by combining the cucumbers from his yard 585 00:32:05,440 --> 00:32:08,720 Speaker 1: with all the salt he'd harvested from ocean water. He 586 00:32:08,840 --> 00:32:12,320 Speaker 1: made cheese, starting by milking a cow to nearby dairy. 587 00:32:12,400 --> 00:32:15,800 Speaker 1: He separated the wheat for his bread, and actually butchered 588 00:32:15,840 --> 00:32:19,160 Speaker 1: and plucked a chicken himself at this local poultry farm. 589 00:32:19,200 --> 00:32:24,800 Speaker 1: And after six long months of incredible work and spendings 590 00:32:24,880 --> 00:32:27,720 Speaker 1: of his own money into his garden and growing all 591 00:32:27,760 --> 00:32:30,560 Speaker 1: his food, he filmed himself taking a bite of this 592 00:32:30,760 --> 00:32:36,680 Speaker 1: beautiful artisanal chicken sandwich that he'd been waiting for. And 593 00:32:36,720 --> 00:32:39,360 Speaker 1: when he bit into it, he looked at the camera 594 00:32:40,240 --> 00:32:45,240 Speaker 1: kind of disgruntled and said, not bad. I mean six 595 00:32:45,280 --> 00:32:47,520 Speaker 1: months of my life and all I can say is 596 00:32:48,360 --> 00:32:52,520 Speaker 1: not fat. He did not look pleased, and he couldn't 597 00:32:52,520 --> 00:32:55,240 Speaker 1: actually say anything positive about it. And my sense is 598 00:32:55,680 --> 00:32:58,880 Speaker 1: he should have spent a seventh month, maybe making Molly's 599 00:32:58,920 --> 00:33:01,600 Speaker 1: Hot sauce to make that an sandwich taste better. But 600 00:33:02,160 --> 00:33:05,000 Speaker 1: I was thinking about Andy as I contemplated my own 601 00:33:05,040 --> 00:33:08,880 Speaker 1: garden and ambitions. And despite what he says, there really 602 00:33:09,080 --> 00:33:12,280 Speaker 1: is something incredibly rewarding when you've cut out the grocery 603 00:33:12,320 --> 00:33:14,920 Speaker 1: store and made your food by going straight to the 604 00:33:14,960 --> 00:33:17,960 Speaker 1: source of it all. I think this year, if we 605 00:33:18,040 --> 00:33:21,600 Speaker 1: end up with a handful of misshapen vegetables, cucumbers that 606 00:33:21,640 --> 00:33:24,280 Speaker 1: look like elbows, and let us that only grows the 607 00:33:24,280 --> 00:33:27,640 Speaker 1: size of golf balls, no matter how bad it is, 608 00:33:28,480 --> 00:33:32,160 Speaker 1: I'll be thrilled because I grew something I could actually eat. 609 00:33:32,560 --> 00:33:36,240 Speaker 1: And also, it's about getting creative with what you have. 610 00:33:37,040 --> 00:33:40,160 Speaker 1: So I'll bring these garden misfits into my kitchen and 611 00:33:40,240 --> 00:33:44,400 Speaker 1: with great enthusiasm say the same thing Andy George did 612 00:33:45,320 --> 00:33:47,960 Speaker 1: six months of my life. And all I can say 613 00:33:48,400 --> 00:33:52,520 Speaker 1: is not bad, except I'll use an exclamation point at 614 00:33:52,520 --> 00:33:58,720 Speaker 1: the end of my sentence. That's it for today's episode. 615 00:33:58,760 --> 00:34:01,640 Speaker 1: Don't forget no matter what season it is or where 616 00:34:01,680 --> 00:34:05,160 Speaker 1: you're at in your gardening journey, there's some incredible resources 617 00:34:05,200 --> 00:34:08,359 Speaker 1: waiting for you on the Miracle Grow website. Next time 618 00:34:08,400 --> 00:34:10,080 Speaker 1: on our show, we're gonna talk to the men who 619 00:34:10,239 --> 00:34:15,680 Speaker 1: love Plants, Plant Dad's, Plant Daddy's and Miracle Bros. If 620 00:34:15,680 --> 00:34:17,759 Speaker 1: you like what you heard, don't forget to rate and 621 00:34:17,800 --> 00:34:20,840 Speaker 1: review the show on Apple Podcasts. Also, we want to 622 00:34:20,880 --> 00:34:24,440 Speaker 1: hear from you. What are your inspiring plant stories, relatable 623 00:34:24,440 --> 00:34:28,320 Speaker 1: struggles or growing questions. Tagus in your post or tweet 624 00:34:28,400 --> 00:34:31,440 Speaker 1: using the hashtag Humans Growing Stuff, and don't be surprised 625 00:34:31,480 --> 00:34:34,160 Speaker 1: if you hear your story featured on an upcoming episode. 626 00:34:34,760 --> 00:34:37,480 Speaker 1: Humans Growing Stuff is a collaboration from I Heart Radio 627 00:34:37,560 --> 00:34:39,840 Speaker 1: and your friends at Miracle Grow. Our show is written 628 00:34:39,840 --> 00:34:42,799 Speaker 1: and produced by Molly Sosha and me Mongy Chatiguler in 629 00:34:42,880 --> 00:34:47,080 Speaker 1: partnership with Rhino Vadia, Daniel Ainsworth, Hayley Ericson, and Garrett 630 00:34:47,080 --> 00:34:50,680 Speaker 1: Shannon of Banter Until next Time, Thanks so much for listening.