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Speaker 1: This is Kelly Henderson and you are listening to the

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Speaker 1: Velvet's Edge podcast. My guest this week is Me McCormick.

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Speaker 1: According to her bio, me is a real food maven,

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Speaker 1: a community food advocate, a restaurantur, a rancher, a mother,

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Speaker 1: and the author of two books, My Kitchen Cure and

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Speaker 1: My Pinewood Kitchen, about healing your body with food. I

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Speaker 1: was turned onto her restaurant, Pinewood Kitchen by my clients

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Speaker 1: are Expentley, who's an investor in Pinewood Eats. It is

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Speaker 1: the perfect place for me because all food allergies are

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Speaker 1: accommodated for, including mine of gluten free and dairy free,

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Speaker 1: all mixed into some Southern home cooking. Not to mention

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Speaker 1: that Me is just one of the coolest women, and

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Speaker 1: I love her story and journey of fighting her own

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Speaker 1: intestinal disease that almost killed her and healing her body

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Speaker 1: with food. Seriously, if you can, you should buy her cookbook.

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Speaker 1: After tasting the food at Pinewood, I got it this

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Speaker 1: second I heard it was full of her recipes. I've

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Speaker 1: literally already planned out my menu for next week. Here's

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Speaker 1: our conversation. Okay, so I was telling you before this

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Speaker 1: that I've been reading your book in cookbook, um My

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Speaker 1: Pine would kitch an all week, and it's so incredibly

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Speaker 1: fascinating to me. Like we were talking, I totally geek out.

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Speaker 1: I'm using food to heal our bodies, and so do you.

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Speaker 1: So you essentially learned to cook in order to heal yours? Right? Yeah?

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Speaker 1: I mean I was dying. I weighed eighty pounds and

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Speaker 1: I couldn't eat food or drink water, and I became

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Speaker 1: a chef to save my life. Wouldn you couldn't even

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Speaker 1: drink water? No, I had an alteration the total circumference

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Speaker 1: of my small intestine, and I couldn't. It was so

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Speaker 1: when you have an ulcer like that, nothing the the

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Speaker 1: intestines are so swollen shut that nothing can go by

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Speaker 1: them without causing tons of faint. It's like a big,

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Speaker 1: gaping wound. And when it's the total circumference, it means

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Speaker 1: it can rupture at any time and kill you. So

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Speaker 1: were you even able to function at all? I have

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Speaker 1: no idea how I functioned as long as I did.

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Speaker 1: I mean I had two babies. Um a big life

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Speaker 1: we've led. I've led a very big life, and I

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Speaker 1: have no idea Uh, my mind is stronger than my body,

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Speaker 1: and I do believe the body follows the mind. Yeah,

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Speaker 1: well let's talk about's take it back a little bit

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Speaker 1: because I did. I love it. You just mentioned your

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Speaker 1: big life and I totally um related to all of

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Speaker 1: that that talk about your life at that point, But

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Speaker 1: I want to talk a little bit about your childhood first,

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Speaker 1: because you're you're like issues with food sort of started then, right, Yeah.

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Speaker 1: I mean I was born with an interception, meaning the

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Speaker 1: intestines collapsed inside of um themselves, and so the day

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Speaker 1: I was born, I'm someone that with the day I

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Speaker 1: was born, they were like, she's going to die. So actually,

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Speaker 1: my grandfather introduced me most of my life is the

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Speaker 1: one that almost died, and UM, I never really got

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Speaker 1: what that meant, but I think it gave me freedom.

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Speaker 1: And that's why I'm so cookie because it's like, hey,

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Speaker 1: I'm not really supposed to be here. I can do

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Speaker 1: whatever I watched. UM, but I've always known that my

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Speaker 1: time was borrowed. So yes, But then once I got

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Speaker 1: sick when I was older, so I had a major

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Speaker 1: surgery at birth. I was one of the first infants

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Speaker 1: to survive that surgery. My mother had Crohn's disease when

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Speaker 1: um in the eighties, and I watched her live a

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Speaker 1: very very painful life and then die when I was

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Speaker 1: a teenager. My I didn't get UM. I healed from

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Speaker 1: the surgery at birth, but I had a lot of

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Speaker 1: food allergies, dairy now we know celiac um and other things.

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Speaker 1: But I was born in the northern Appalachian mountains, and

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Speaker 1: um my mother was a single mother, and when she

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Speaker 1: was well, she worked as much as she could, and

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Speaker 1: when she was sick and hospitalized, we starved. And so

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Speaker 1: I was raised as what I say is fish sticks

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Speaker 1: and food stamps and UM. So there was no silver spoon.

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Speaker 1: There was actually an empty spoon in my mouth most

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Speaker 1: of my life, which is what probably drove you to

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Speaker 1: want a really big life later. Right, Well, then, I

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Speaker 1: think once everybody died. What people don't know about me

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Speaker 1: is that then when I was just in the verge

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Speaker 1: of eighteen, my mother was did not die occurrence, as

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Speaker 1: she was killed in a car accident. And then a

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Speaker 1: week later my two best friends were killed in another

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Speaker 1: car accident, and then three days later my grandmother died.

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Speaker 1: So I I was alone in the world, and I

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Speaker 1: always knew that our time was quick and fleeting, and

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Speaker 1: so for me, it's always been getting after having a

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Speaker 1: big life, which does not equate big stuff. It means

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Speaker 1: big living. Tell us more what you mean by that, Like,

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Speaker 1: what did you do after these deaths happened? And he

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Speaker 1: felt alone? Well, I'm half Latin so and raised very Catholic.

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Speaker 1: So the first place I went was a convent and

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Speaker 1: that did not work out. And um then from there,

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Speaker 1: you know, I lived with an aunt and uncle in

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Speaker 1: d C. And they were super bohemian people and they

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Speaker 1: didn't have children, and they gave me a space to

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Speaker 1: get out my feet. And then I, like most people,

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Speaker 1: I wanted to be super normal. I had all this heartbreak,

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Speaker 1: so all I wanted to do is mask it in

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Speaker 1: some form of normality, normality, And um, I went to

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Speaker 1: the University of Maryland, and then I moved to New

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Speaker 1: York City, and then I lived in Los Angeles, and

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Speaker 1: then I lived in Tel Aviv, in and out of

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Speaker 1: Tel Aviv for six years Israel, and then Mexico City.

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Speaker 1: And I always with someone that said, yes, I just

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Speaker 1: I am that person. I'm like, okay, I mean I

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Speaker 1: wanted to be Margaret Meade when I was fourteen, and

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Speaker 1: I was big into anthropology at fourteen, and then I

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Speaker 1: always thought and college, had everyone not died, what I

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Speaker 1: have finished school and gone to the Peace Corps. But

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Speaker 1: I guess my Peace Corps in my Aboriginal study is

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Speaker 1: on my farm and time. I loved reading that because

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Speaker 1: now we know, obviously you're in Pinewood, But I loved

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Speaker 1: reading that you were working in Hollywood as an assistant stylist,

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Speaker 1: and you've done so many different things. You were a writer.

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Speaker 1: I mean, what did you ever think your path would

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Speaker 1: end you up in Pondwood, Tennessee. No, I mean that's

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Speaker 1: the thing. I was living in Hollywood, I was. I

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Speaker 1: moved to I left New York City. The plan was

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Speaker 1: to go to f I T and then for the

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Speaker 1: summer a job. I left Maryland. A job opened up

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Speaker 1: for me in Los Angeles, um to be an assistant

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Speaker 1: stylist to one of the largest commercial television commercial stylists,

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Speaker 1: and so I took it, not even really knowing what

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Speaker 1: that would look like. And I loved it. I love

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Speaker 1: the story of us as humans. So I loved the

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Speaker 1: director sitting with us and telling us this is you know,

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Speaker 1: their middle classes is the income they make, this is

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Speaker 1: the house they live in, this is it's a goulf smith.

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Speaker 1: You know, it's this commercial And I love doing the

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Speaker 1: hunting and they're gathering and I've always been someone who

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Speaker 1: can put something together with whatever I've got, and so

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Speaker 1: I turned out to be pretty good as as only

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Speaker 1: an assistant stylist. But you know, for me, I'm also

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Speaker 1: again back to live in a big life. I've always

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Speaker 1: believed and still do that where I'm at is where

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Speaker 1: I have arrived. So I had arrived. I worked as

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Speaker 1: a bartender at night, and my goal was really to

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Speaker 1: be a writer. Then I became a writer for higher

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Speaker 1: writing treatments and um different pilots and when someone would

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Speaker 1: option the rights to books for people. So I had

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Speaker 1: a little I had a little writing gigs on the

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Speaker 1: side and bartending and assistant styling, and I mean, in truth,

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Speaker 1: I thought I had made it. Listen, I'm gonna come up.

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Speaker 1: So the fact that I had my own car and

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Speaker 1: a great apartment next to the grove, I was killing it, Okay,

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Speaker 1: that's what I mean. I was thinking that though, because

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Speaker 1: coming from where you came and then to live in

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Speaker 1: l A and do all these things I mean, I'm

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Speaker 1: sure that felt so glamorous. So I guess my question

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Speaker 1: is is how do you then go from that to Pontwin, Tennessee,

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Speaker 1: population two Well, I mean really insane. I mean I

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Speaker 1: met I mean I met my husband and I was like,

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Speaker 1: uh no, I mean he lived in Very's here. He

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Speaker 1: would laugh at me, but he lived in Pinewood on

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Speaker 1: this branch and this big cattle ranch, and you know,

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Speaker 1: I you know, he was like, I've got women crawling

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Speaker 1: for Barbara fences to get to me. And I was like,

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Speaker 1: open to gate, homie. I'm good, you know, but let

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Speaker 1: him in. You're not it. I mean when you come

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Speaker 1: from you know, back country coal mines. I mean, my

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Speaker 1: grandmother did the makeup. Half my family were undertakers, the

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Speaker 1: other half coal mines and steel mills, and my grandma did.

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Speaker 1: I grew up with my grandmother doing the makeup on

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Speaker 1: the bodies and so um and Barry Manilow on the

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Speaker 1: record player. I just didn't want to go back. You know,

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Speaker 1: I've viewed Pinewood is going backwards, and I viewed, like

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Speaker 1: most people, that we have to go to big places

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Speaker 1: to do big things. And again, uh, life has shown

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Speaker 1: me that Pinewood is the smallest place I've ever lived.

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Speaker 1: That's saying something, and it's the biggest thing I've ever done.

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Speaker 1: I love that. I love that because the mentality of

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Speaker 1: just chasing the big dreams and it has to be

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Speaker 1: in these big places and all of it, all the while,

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Speaker 1: it was right in front of you, or it was

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Speaker 1: back in you know, maybe the way you did grow

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Speaker 1: up or in a similar situation. Yeah. Absolutely, it's absolutely

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Speaker 1: all the things. And I think, you know, having lived

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Speaker 1: in Los Angeles and New York City and in places

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Speaker 1: like Tel Aviv in Mexico City, which is a whole

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Speaker 1: another part of the journey what we value, you know,

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Speaker 1: I think we come to these places in our lives

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Speaker 1: for I do, and I do it on the regular now.

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Speaker 1: And I asked myself, what what do I value? And

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Speaker 1: what is my value? And because I I've always asked

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Speaker 1: myself that, I guess that's why I ended up in Pinewood,

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Speaker 1: because it is a place where my personal value values

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Speaker 1: and value is rewarded. Mm hmm. So you finally moved

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Speaker 1: to Pinewood? Were you sick the like the entire time

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Speaker 1: you were in l A Because that sounds like a

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Speaker 1: pretty strenuous work schedule. I just lived on pacede. I mean,

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Speaker 1: we form relationships with our discomfort, whatever that is, emotional,

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Speaker 1: physical um relationship. We we can we work that ship out.

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Speaker 1: We're like we're in it on me. So I live

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Speaker 1: with I live with this chronic burn in my intestines

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Speaker 1: and in my stomach. And I lived in l A.

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Speaker 1: And I was a hundred and ten pounds at that time,

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Speaker 1: so nobody noticed. It was in the most in the

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Speaker 1: sickest way, and I just and I was, you know,

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Speaker 1: I wasn't starving to death, but I you know, you

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Speaker 1: only went out to dinner. You go out to dinner.

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Speaker 1: You don't even eat in l A anyway. And so

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Speaker 1: I was just basically living within this cycle of I

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Speaker 1: would eat, then I would feel bad, and then I

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Speaker 1: wouldn't eat, and then I would be starving. And then

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Speaker 1: I would have moments in the day where I didn't

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Speaker 1: have pain, and those are the days that I would

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Speaker 1: just kill it. I was just like doing all the things,

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Speaker 1: and you form this really bizarre relationship with digestive discomfort.

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Speaker 1: We're just common in this country with people with acid reflux, ideas, constipation,

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Speaker 1: chronic shudobes, all the things that we just go, well,

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Speaker 1: that's just my stomach, and it's not because our stomachs

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Speaker 1: and our digestive tracks were not created to malfunction. They

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Speaker 1: were created to function. So when you moved to Pinewood,

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Speaker 1: were you already eating in a different way or did

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Speaker 1: that come No? I mean now, well, we didn't move

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Speaker 1: full time back to Pinewood. My husband partnered actually with

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Speaker 1: Fred Siegel in Los Angeles, and we lived in Malibu.

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Speaker 1: I lived with people, don't know all the ways that

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Speaker 1: I lived. We lived between Malibu and Pinewood for about

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Speaker 1: thirteen years. And in between that we have a house

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Speaker 1: outside of Mexico City at the foot of the Pyramids

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Speaker 1: and Toti Wa Kan. And then we also lived full

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Speaker 1: time for a little while insight Mita on the beach.

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Speaker 1: So my husband and I are very venturous, you know,

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Speaker 1: the big life. For me, it was like you can

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Speaker 1: either have this gigantic house or you could have all

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Speaker 1: these adventures. So and um, so we were living you know,

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Speaker 1: the whole time. I would say for the first six

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Speaker 1: years of our marriage, we lived like that. And I

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Speaker 1: lived on water and in and out of the hospital

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Speaker 1: because that alteration was growing and it was causing partial

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Speaker 1: bowel obstructions and I would end up hospitalized, just definitely ill.

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Speaker 1: So we lived. I mean, then my illness and my

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Speaker 1: discomfort became a part of my husband's discomfort. So not

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Speaker 1: only now did I have the relationship with not feeling well,

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Speaker 1: he had a relationship with me not feeling well. Isn't

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Speaker 1: that interesting? Well? Yeah, I mean I don't see how

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Speaker 1: he couldn't be affected though, especially if you're having to

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Speaker 1: go to the hospital and it's it's crippling what you

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Speaker 1: were going through, and they couldn't figure out that it

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Speaker 1: was an alteration and they didn't know that. I, on

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Speaker 1: top of it, then had Celiac and I had two

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Speaker 1: little girls, so it was just brutal. And then how

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Speaker 1: I learned to cook is um. At this point, now

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Speaker 1: I'm eighty nine pounds. It's no longer even a track

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Speaker 1: of in l A. People are probably listening to this

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Speaker 1: and thinking I'm making slights on eating stories, which I'm not,

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Speaker 1: because one of the things I do own is also

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Speaker 1: UM eating disorder programs. I have said to humor about it,

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Speaker 1: so um. But then we came so I was super sick, now,

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Speaker 1: I mean I was just I was on the floor

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Speaker 1: in Mexico and the mouth of the jungle, and I

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Speaker 1: had had about obstruction and nobody found me for three days,

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Speaker 1: and my husband was in the United States and I

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Speaker 1: had two babies, and that's when we knew there's something wrong.

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Speaker 1: And I went back. I went back to Los Angeles.

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Speaker 1: I went through every test in the world. They found

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Speaker 1: the alteration, and then we said, okay, we have to

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Speaker 1: move back. And then I started apprenticing. I heard, you know,

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Speaker 1: I completely and totally on percent believe that if we listen,

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Speaker 1: we can receive information that will guide us. And I

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Speaker 1: heard a voice that said, what's in it? And I

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Speaker 1: had all these drugs lined up because the doctors thought

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Speaker 1: I either had small intestinal cancer or I had Crun's disease.

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Speaker 1: But I couldn't have the last biopsy to determine which

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Speaker 1: one it was because of the way the ulcer was,

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Speaker 1: it would cause my intestines to rupture and possibly kill me.

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Speaker 1: So I passed on the test and I went home

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Speaker 1: and I got very quiet, and I heard a voice,

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Speaker 1: and that voice is the inside voice that said what's

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Speaker 1: in it? And I applied that voice to not what's

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Speaker 1: first in the drugs that were in front of me

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Speaker 1: that I knew I couldn't even swallow because I couldn't

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Speaker 1: swallow water. Then the next thought was what's in the food?

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Speaker 1: And we were just major cattle ranchers and we weren't

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Speaker 1: growing produced yet, and I thought, okay, what's in the food?

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Speaker 1: And this is twelve years ago. Ten years ago, no

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Speaker 1: one was talking about what was in the food yet.

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Speaker 1: There were no books on healing your body with food.

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Speaker 1: There were no maps. So I began to apprentice with

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Speaker 1: a woman who was a Macrobiotics food counselor for digestive

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Speaker 1: health out of the Shawl Wellness Center in Spain. And

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Speaker 1: that's where I started to cook. And I was the

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Speaker 1: worst cook you have ever met. And you're time like

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Speaker 1: nasty girl, Like that's hard for me to believe now

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Speaker 1: because I've had your food and it's amazing. So you

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Speaker 1: were terrible. I mean, that's actually encouraging to me because

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Speaker 1: I'm like, damn, how do I learn how to cook

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Speaker 1: like this horrible? Like a can of green beans and

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Speaker 1: a jar of salsa and one fork and one pot.

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Speaker 1: I mean, I really did shop via the pretty pictures

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Speaker 1: on the boxes of the frozen food. I was like

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Speaker 1: those drumsticks are gorgeous. You put it in the car,

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Speaker 1: so I get it. That's and that's where I started

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Speaker 1: in macrobiotics. And I'm a sponge. I have a sponge

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Speaker 1: of a mind. I can memorize anything and everything. I mean,

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Speaker 1: I now speak Hebrew in Spanish because of my travels,

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Speaker 1: and um, had I had a different childhood, I probably

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Speaker 1: would have become a scientist or a doctor. But I

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Speaker 1: wasn't supposed to be that. So I then learned all

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Speaker 1: I could about macrobiotics, which is a great place to

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Speaker 1: start because it's all the whole food, so soaking your grain,

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Speaker 1: soaking your lagoon, your lagoons, using sea vegetables, using fermented foods,

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Speaker 1: using me so paste. That was major, and within I

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Speaker 1: would say within a month, I was starting to sit

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Speaker 1: down at the table to eat, which was huge. Within

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Speaker 1: six months, I was eating full plates of food, probably

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Speaker 1: even sooner. But there was always this voice inside of

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Speaker 1: me that again applies to the big life. A big

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Speaker 1: life just means a big point of view, and I

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Speaker 1: knew that there had to be a bigger point of view,

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Speaker 1: that macrobiotics could not be the only way, and there

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Speaker 1: had to be many ways to wellness, Luckily, I've been

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Speaker 1: blessed by having an adopted mother named Dr Joan Bornsinko,

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Speaker 1: and she has three pH d s from Harve Bird

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Speaker 1: Medical School and cellular cancer biology. And when I got

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Speaker 1: very sick, I called her and I said what do

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Speaker 1: I do? And she said, change your food now. So

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Speaker 1: I've been spoiled in receiving tons of information from her,

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Speaker 1: and then through another more networks of scientists that I've

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Speaker 1: connected to through her um the latest food science. So

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Speaker 1: the first studies on the microbiome weren't released until two

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Speaker 1: thousand and two, but by two thousand and seventeen there's

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Speaker 1: been ten thousand, and now to date, in the last

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Speaker 1: three years, there are thousands coming out each month. So

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Speaker 1: when I was doing this, there wasn't a lot of science,

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Speaker 1: but the science that did exist was coming to me,

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Speaker 1: and I was super blessed to have access to that,

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Speaker 1: and to have access to Joan, and then to Dr

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Speaker 1: Caroline Ross, who worked with Dr Andrew Wilde, and she

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Speaker 1: would come every month and she would check on me,

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Speaker 1: and I would cook, and they would both fly to

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Speaker 1: see me and eat my food and they watch me

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Speaker 1: get well. So I've just been super lucky so when

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Speaker 1: you say get well, what does that look like? Now?

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Speaker 1: I mean, did food completely heal your body? Are you

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Speaker 1: able to function barely? Man? Oh? Yeah? I mean now

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Speaker 1: I'm a walk in like feeling good about myself girl,

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Speaker 1: and and feeling good about it, you know, like I

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Speaker 1: that means I can eat and yeah I am eating.

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Speaker 1: Um I it looks like I get up every day

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Speaker 1: and I eat and I cook. So then from there,

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Speaker 1: I went to culinary school in Los Angeles because I

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Speaker 1: needed a bigger way, a bigger point of view. And

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Speaker 1: I went in as a spy. And I went in

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Speaker 1: as a spy for French and American classics because I

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Speaker 1: really wanted to know what it is in our food

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Speaker 1: that we crave and how do I do that? And um,

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Speaker 1: you know, traditional culinary school does not believe that you

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Speaker 1: can use Kingwa flower for to make something super classic.

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Speaker 1: So I had to kind of be a spy, which

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Speaker 1: I went to their school, so I should learn from them, right,

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Speaker 1: I should be quiet. And I took every bit of it,

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Speaker 1: but I was allergic to all of it. So I

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Speaker 1: would go home and recreate the recipes. And then I

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Speaker 1: wrote a book called My Kitchen Cure, which was just

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Speaker 1: because I knew I had to tell the world there

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Speaker 1: had to be a million knees out there. And that

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Speaker 1: book ended up selling like twenty thousand copies all on

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Speaker 1: my own. And then I became a chef on a

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Speaker 1: show called The Better Show New York. And then that

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Speaker 1: was another blessing for me because it showed me that

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Speaker 1: I wasn't alone, that there were there were millions of

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Speaker 1: me wanting to change our food. And then that led

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Speaker 1: me to Pinewood and becoming a chef there. But what

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Speaker 1: does wellness look like now? It looks like I worked

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Speaker 1: seven days a week. I am joyful. I don't suffer.

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Speaker 1: Every once in a while, I do because I did

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Speaker 1: find out I have celiac and so if I eat out,

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Speaker 1: I usually get sick. I don't eat out almost never, um,

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Speaker 1: which is a bummer because a lot of people interview

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Speaker 1: me and say who is your chef inspiration or where's

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Speaker 1: your favorite restaurant? And I go, yeah, you're like, so,

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Speaker 1: wellness looks like you know I'm here, I'm really in

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Speaker 1: the room, and I don't apologize for that. I think

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Speaker 1: healing my intestines, which is the root of our existence.

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Speaker 1: Right in Chinese medicine. It's the root of our being,

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Speaker 1: it's the basic of our wellness, and that means you.

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Speaker 1: For me, it's been a journey of discovering the self,

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Speaker 1: my emotional self, my spiritual self, and my well self.

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Speaker 1: So when I show up in the room, it's like

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Speaker 1: a mom and girl gets a real deal, real deal.

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Speaker 1: I love that you did so much research before. And

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Speaker 1: then i'm because when I hear that, I think, oh, well,

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Speaker 1: she's super qualified to own her own restaurant, be a chef.

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Speaker 1: But the way you describe it in the book is

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Speaker 1: that when your husband came to him like I bought Pinewood,

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Speaker 1: I bought this place, and you were like, no, no, no, no,

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Speaker 1: no no, Like I can't do that. There's no way.

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Speaker 1: It's that constant that or that constant critic in our head. Um.

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Speaker 1: I thought that was so interesting that that was your

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Speaker 1: first reaction. Oh I was pissed. I was like, oh,

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Speaker 1: hell no, you did not. Are you out of your mind?

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Speaker 1: First of all, it was do you know how much

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Speaker 1: work that is? It was second of all, in my

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Speaker 1: physically well enough? It was third, am I even capable?

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Speaker 1: Am I smart enough? I mean? Can I lead people?

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Speaker 1: And then forget the fact that it's back country, middle

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Speaker 1: of nowhere, going to become my somewhere. I mean, it's

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Speaker 1: not like I opened up in New York or l

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Speaker 1: A or Nashville, where there might be people, you know,

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Speaker 1: really interested in what I'm doing. It was just the

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Speaker 1: scariest one of this. I think having children and deciding

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Speaker 1: to become a mother and having fine wood are the

402
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Speaker 1: two of the scariest things I've ever done in my life.

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Speaker 1: Like another baby. Oh, it's the biggest baby. I mean, yeah,

404
00:22:04,160 --> 00:22:06,879
Speaker 1: I mean, and it's and it's it's investments, you know.

405
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Speaker 1: But it has changed me. It has been a huge

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Speaker 1: part of my wellness because it has put me into service.

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Speaker 1: And when we're serving other people, we're not We're in

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Speaker 1: the most generous place of abundance we can be. And

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Speaker 1: it's made me a really much much better human being. Yeah.

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Speaker 1: I've actually I've read a lot of that voice in

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Speaker 1: this book. It was a lot about I need to

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Speaker 1: just pause, let me listen to the universe or a

413
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Speaker 1: high power or whatever you want to call it, and say,

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Speaker 1: where am I supposed to be serving? Where am I

415
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Speaker 1: supposed to be? Like letting go of the outcome and

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Speaker 1: just opening yourself up to what the experience could be. Yeah,

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Speaker 1: because our expectations check us up every day. I mean,

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Speaker 1: I really try to wake up every day and lower

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Speaker 1: my expectation I do. I'm like, okay, wait, or like

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Speaker 1: if I have a project or I have a plan

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Speaker 1: and I go, this is what it's gonna look like.

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Speaker 1: I really try not to like. It's a fine balance

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Speaker 1: of dreaming into reality what you want to create, and

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Speaker 1: it's another dance within allowing it to unfold as it's

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00:23:16,800 --> 00:23:19,120
Speaker 1: meant to be for you. And so it's a whole

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Speaker 1: lot of getting out of your own way. And and

427
00:23:22,800 --> 00:23:25,480
Speaker 1: when I was really sick, my grandfather going back to

428
00:23:25,600 --> 00:23:29,800
Speaker 1: my Catholic upbringing as a child. Um, and now I'm

429
00:23:29,800 --> 00:23:33,560
Speaker 1: just so big even in my my spiritual thinking is expanded,

430
00:23:33,600 --> 00:23:37,359
Speaker 1: like my food has um. I crawled on my knees

431
00:23:37,359 --> 00:23:40,520
Speaker 1: to the basilica with him, and Um, one of the

432
00:23:40,560 --> 00:23:43,240
Speaker 1: things you do is you bow down as low as

433
00:23:43,240 --> 00:23:47,280
Speaker 1: you can and you crawl on your knees in Mexico City,

434
00:23:47,560 --> 00:23:49,800
Speaker 1: and I crawled and my grandfather looked at me and

435
00:23:49,800 --> 00:23:53,080
Speaker 1: he said, do not ask her to heal you, meaning Guadalupe.

436
00:23:53,840 --> 00:23:58,399
Speaker 1: You ask her for a road to find your own wellness.

437
00:23:58,840 --> 00:24:01,960
Speaker 1: And so I really come from that that work ethic

438
00:24:02,480 --> 00:24:05,320
Speaker 1: of what is your part in this? And how are

439
00:24:05,400 --> 00:24:07,720
Speaker 1: what are you going to do? And I said, and

440
00:24:07,760 --> 00:24:10,119
Speaker 1: I prayed in that moment if if you help me

441
00:24:10,119 --> 00:24:13,320
Speaker 1: find a way to wellness, I'll serve. So I have

442
00:24:13,560 --> 00:24:17,359
Speaker 1: shown up in many places knowing it's my service. And

443
00:24:17,440 --> 00:24:21,119
Speaker 1: Pinewood is a massive part of my my my serving

444
00:24:21,200 --> 00:24:25,760
Speaker 1: journey majorly, and I don't know where else I'm going,

445
00:24:25,880 --> 00:24:29,600
Speaker 1: but I'll go there if the road unfolds, I suppose. Yeah,

446
00:24:30,000 --> 00:24:32,120
Speaker 1: well that is true. Um, and everything else you say

447
00:24:32,119 --> 00:24:35,280
Speaker 1: about Pinewood, it's you're creating this food, this different kind

448
00:24:35,320 --> 00:24:38,640
Speaker 1: of perspective for people with food. But so much goes

449
00:24:38,720 --> 00:24:41,480
Speaker 1: into that that I don't think people realize how difficult

450
00:24:41,600 --> 00:24:45,760
Speaker 1: it is to keep your restaurant clean of the gluten

451
00:24:45,880 --> 00:24:49,080
Speaker 1: or to watch all of these allergies and to keep

452
00:24:49,119 --> 00:24:52,479
Speaker 1: everything organic. It's expensive. So how do what does that

453
00:24:52,520 --> 00:24:55,560
Speaker 1: look like in comparison to other restaurants that we might

454
00:24:55,720 --> 00:24:58,480
Speaker 1: be used to. Well, first of all, we grow all

455
00:24:58,480 --> 00:25:01,240
Speaker 1: the food, and we raised the livestock. So my other

456
00:25:01,359 --> 00:25:05,320
Speaker 1: job is managing the farm. So I managed the farm,

457
00:25:05,400 --> 00:25:09,480
Speaker 1: and my team on the farm and we and my

458
00:25:09,560 --> 00:25:12,560
Speaker 1: husband oversees all the cattle, but I run the office

459
00:25:13,200 --> 00:25:17,880
Speaker 1: so grow you know, planting the seeds, um nurturing the seeds,

460
00:25:17,960 --> 00:25:21,080
Speaker 1: picking the bugs to keep it biodynamic, organic off of

461
00:25:21,119 --> 00:25:24,960
Speaker 1: the plants, harvesting them, and then bringing it all into

462
00:25:24,960 --> 00:25:29,760
Speaker 1: the restaurant means I can't waste anything. I can't waste

463
00:25:29,760 --> 00:25:32,720
Speaker 1: a carrot because that carrot actually cost me way more

464
00:25:32,760 --> 00:25:36,160
Speaker 1: than anybody else been on a carrot. And then from

465
00:25:36,160 --> 00:25:41,480
Speaker 1: there it's motivating my staff to stay invested. And so

466
00:25:42,000 --> 00:25:44,520
Speaker 1: almost everybody in Pine went in the kitchen helps out

467
00:25:44,600 --> 00:25:47,920
Speaker 1: in the fields. Every We also raise our own bees

468
00:25:48,240 --> 00:25:53,240
Speaker 1: and we raise our own mushrooms, so keeping them attached

469
00:25:53,320 --> 00:25:56,879
Speaker 1: to the farm helps keep the relationship with the food

470
00:25:56,920 --> 00:26:00,119
Speaker 1: as it comes into the kitchen. But I keep the

471
00:26:00,200 --> 00:26:03,439
Speaker 1: kitchen open. So it's a nineteen twenties general store and

472
00:26:03,480 --> 00:26:05,320
Speaker 1: gas station and the kitchen is in the middle of

473
00:26:05,320 --> 00:26:07,520
Speaker 1: the room. And the reason I did that is I

474
00:26:07,560 --> 00:26:11,639
Speaker 1: really wanted my team to have a relationship with the customer.

475
00:26:12,000 --> 00:26:16,119
Speaker 1: I wanted them to see me in the faces of them,

476
00:26:16,160 --> 00:26:19,080
Speaker 1: and I wanted every time they prepared food, I wanted

477
00:26:19,080 --> 00:26:22,560
Speaker 1: them to have that level of empathy and thoughtfulness with

478
00:26:22,680 --> 00:26:26,160
Speaker 1: each dish. And that's how you keep your kitchen managed

479
00:26:26,240 --> 00:26:30,159
Speaker 1: as you create a relationship and why behind the food

480
00:26:30,280 --> 00:26:32,480
Speaker 1: and a why behind the way you do it. And

481
00:26:32,520 --> 00:26:35,199
Speaker 1: it's a game changer. It's a culture that you're building.

482
00:26:35,240 --> 00:26:37,680
Speaker 1: And I did not know I was going to be right,

483
00:26:37,760 --> 00:26:42,200
Speaker 1: I was going to be leading a movement of kindness

484
00:26:42,480 --> 00:26:46,040
Speaker 1: and of thoughtfulness and inclusivity. Yeah you say that. You

485
00:26:46,080 --> 00:26:49,280
Speaker 1: feel like the energy of kindness goes into your cooking

486
00:26:49,320 --> 00:26:53,320
Speaker 1: like another ingredient. Like if I'm crabby, I'm going to

487
00:26:53,400 --> 00:26:57,560
Speaker 1: make the nastiest food. Really, you notice it's my food

488
00:26:57,600 --> 00:27:01,000
Speaker 1: is a little edgy. Oh yeah, it's kind of there's

489
00:27:01,080 --> 00:27:06,359
Speaker 1: some shitty soup. But I yeah, for sure. You know,

490
00:27:06,520 --> 00:27:09,440
Speaker 1: like my energy or if I'm rushing, I'm not focused,

491
00:27:09,480 --> 00:27:11,600
Speaker 1: it's not going to be as good. But if I'm

492
00:27:11,680 --> 00:27:14,720
Speaker 1: joyful and I'm relaxed, then it is going to be

493
00:27:14,800 --> 00:27:17,879
Speaker 1: so good you can stand it. And that's what is

494
00:27:17,920 --> 00:27:21,560
Speaker 1: in there. And I feel like I set that energy

495
00:27:21,640 --> 00:27:24,359
Speaker 1: and that little kitchen. I walk in the door, and

496
00:27:24,400 --> 00:27:26,879
Speaker 1: no matter what's going on with me, the second I

497
00:27:26,920 --> 00:27:29,159
Speaker 1: walk in the door, the first place I go is

498
00:27:29,200 --> 00:27:31,680
Speaker 1: behind the line and check in with my team. Then

499
00:27:31,680 --> 00:27:33,960
Speaker 1: I move out to the floor. So yeah, I mean

500
00:27:33,960 --> 00:27:37,480
Speaker 1: that's the deliciousness and food is love. I love too

501
00:27:37,480 --> 00:27:39,359
Speaker 1: that you said one of the fears you had about

502
00:27:39,359 --> 00:27:43,240
Speaker 1: actually being the chef was that you had experienced other

503
00:27:43,560 --> 00:27:47,120
Speaker 1: chefs or cooks or anyone that worked in a kitchen

504
00:27:47,200 --> 00:27:49,879
Speaker 1: at a restaurant as kind of aggressive and hard, and

505
00:27:49,920 --> 00:27:51,840
Speaker 1: you were like, that's not me, Like, I could never

506
00:27:51,920 --> 00:27:55,040
Speaker 1: lead that way. So it's you don't want Yeah, it's

507
00:27:55,040 --> 00:27:57,000
Speaker 1: like you're eating Usually when you go out to eat

508
00:27:57,000 --> 00:28:00,600
Speaker 1: in a restaurant, you're eating in a highly SHOs food.

509
00:28:01,119 --> 00:28:03,560
Speaker 1: There is a ticket there. First of all, from the

510
00:28:03,600 --> 00:28:06,800
Speaker 1: moment that food is ordered, it's ordered at how much

511
00:28:06,880 --> 00:28:08,880
Speaker 1: is this going to cost? Can we get it cheaper?

512
00:28:09,200 --> 00:28:12,080
Speaker 1: Where do we get it from? And then the next

513
00:28:12,080 --> 00:28:14,560
Speaker 1: place that it goes to, it goes into the kitchen.

514
00:28:14,920 --> 00:28:18,240
Speaker 1: There's a race to get it prepped that I understand well,

515
00:28:18,600 --> 00:28:20,600
Speaker 1: and then there is a race to get the ticket

516
00:28:20,680 --> 00:28:23,880
Speaker 1: time out to the table and then there so that

517
00:28:23,960 --> 00:28:28,520
Speaker 1: creates this anxious consciousness that's going on in the kitchen.

518
00:28:28,960 --> 00:28:32,480
Speaker 1: So you have chefs that are hierarchy. There's a hierarchy,

519
00:28:32,600 --> 00:28:38,240
Speaker 1: there's aggressive behavior, people are running under pressure, and there's

520
00:28:38,240 --> 00:28:40,320
Speaker 1: a lack of joy when you're doing that. So how

521
00:28:40,320 --> 00:28:44,520
Speaker 1: do you do that and remove that level of pressure.

522
00:28:44,560 --> 00:28:46,720
Speaker 1: I mean, we still have the pressure in Pinewood because

523
00:28:46,760 --> 00:28:50,440
Speaker 1: we get rocket in there. But I always make sure

524
00:28:50,560 --> 00:28:54,440
Speaker 1: that my team knows slow it down, take your time,

525
00:28:54,760 --> 00:28:58,920
Speaker 1: finish it right, relax, get off the line. Don't you

526
00:28:58,960 --> 00:29:01,760
Speaker 1: know no one is talking to each other, um in

527
00:29:01,800 --> 00:29:04,360
Speaker 1: a negative way. I mean, that's a that's a huge

528
00:29:04,360 --> 00:29:06,520
Speaker 1: piece for me. I don't have any bullies in my kitchen,

529
00:29:07,040 --> 00:29:10,120
Speaker 1: and I won't and I've had fantastic chefs come through

530
00:29:10,120 --> 00:29:14,160
Speaker 1: the door to work with me, probably way better than me. Um,

531
00:29:14,200 --> 00:29:17,280
Speaker 1: but they were assholes and I was like, homie, you

532
00:29:17,360 --> 00:29:20,080
Speaker 1: can't be here. It's like and if it's we have

533
00:29:20,080 --> 00:29:22,240
Speaker 1: a saying now in the kitchen, if you can't grow,

534
00:29:22,320 --> 00:29:25,440
Speaker 1: you gotta go. I love that. If you can't grow,

535
00:29:25,440 --> 00:29:27,680
Speaker 1: you gotta go. Well, I do think you're inspiring a

536
00:29:27,760 --> 00:29:30,120
Speaker 1: movement so much so. You guys have now opened up

537
00:29:30,160 --> 00:29:33,040
Speaker 1: Pondwood Mercantile, which you sell a lot of the jams,

538
00:29:33,040 --> 00:29:35,200
Speaker 1: the pickles. What else do you guys sell in there?

539
00:29:35,680 --> 00:29:38,160
Speaker 1: We sell the soups. So I make all these microbiome

540
00:29:38,240 --> 00:29:40,440
Speaker 1: soups because my whole thing is based in the biome

541
00:29:40,800 --> 00:29:45,640
Speaker 1: and how the biome changes everything, so which bacterias feed

542
00:29:45,840 --> 00:29:49,480
Speaker 1: and create which short chain fatty acids that then fight inflammation.

543
00:29:49,880 --> 00:29:53,760
Speaker 1: So if you're eating for those bacterias, you're building that

544
00:29:53,880 --> 00:29:57,040
Speaker 1: colony of gut homies I call them, then your body

545
00:29:57,160 --> 00:30:00,640
Speaker 1: is imbalanced. So I make these microbiome soups and everything

546
00:30:00,680 --> 00:30:02,320
Speaker 1: I do in the restaurant, you know, I really try

547
00:30:02,360 --> 00:30:05,080
Speaker 1: to do super Southern, but then I just mess with

548
00:30:05,160 --> 00:30:09,160
Speaker 1: the ingredients or I combine. I create a platter like

549
00:30:09,240 --> 00:30:12,400
Speaker 1: my the Southerner, which is yes, it's fried chicken, it's

550
00:30:12,400 --> 00:30:14,240
Speaker 1: gluten free and rice brand oil, but I make sure

551
00:30:14,240 --> 00:30:17,160
Speaker 1: there's colored greens with apple cider vinegar. And then the

552
00:30:17,240 --> 00:30:20,800
Speaker 1: collars feed a certain gut homie, and then the slaw

553
00:30:21,080 --> 00:30:24,000
Speaker 1: is made with carrots and what the carrot does in

554
00:30:24,040 --> 00:30:26,640
Speaker 1: the gut. So I'm looking at Southern recipes and I'm

555
00:30:26,680 --> 00:30:30,160
Speaker 1: playing with them so they support everyone's gut wellness and

556
00:30:30,200 --> 00:30:32,680
Speaker 1: the and the mercantile now sells everything. We do. An

557
00:30:32,720 --> 00:30:36,240
Speaker 1: elderberry barbecue sauce. We do an catch up, so the

558
00:30:36,440 --> 00:30:39,760
Speaker 1: uma bo she catchup is a Japanese vinegar that does

559
00:30:39,760 --> 00:30:43,240
Speaker 1: not feed yeast and candida and it also fights acid

560
00:30:43,280 --> 00:30:46,800
Speaker 1: indigestion and it works as a digestive enzyme. Oh my gosh.

561
00:30:47,200 --> 00:30:52,320
Speaker 1: I'm like it's so good. Right, So it's catchup and

562
00:30:52,360 --> 00:30:54,160
Speaker 1: people are like that's the best catch up for ever.

563
00:30:54,240 --> 00:30:57,360
Speaker 1: And I'm like, I'm like, dip it again, girl, dip

564
00:30:57,400 --> 00:31:00,200
Speaker 1: it again. Well, did you ever have any resist sense?

565
00:31:00,240 --> 00:31:02,520
Speaker 1: Because the Pinewood is a tiny town, and I mean,

566
00:31:02,880 --> 00:31:05,000
Speaker 1: I think that part of this movement to now is

567
00:31:05,040 --> 00:31:08,080
Speaker 1: that you have this whole investment group. You guys call

568
00:31:08,120 --> 00:31:11,600
Speaker 1: yourself Pinewood Eats, and you're you're wanting to continue to

569
00:31:11,600 --> 00:31:13,880
Speaker 1: inspire others to connect to real food. But like, did

570
00:31:13,880 --> 00:31:17,000
Speaker 1: people in Pinewood really get what that was all about

571
00:31:17,120 --> 00:31:20,560
Speaker 1: at first? Oh no, it was really brutal. Yeah, I didn't.

572
00:31:20,640 --> 00:31:22,560
Speaker 1: What I did write about in the book was that

573
00:31:22,800 --> 00:31:27,640
Speaker 1: was the pushback and was the resistance, and was um, hey,

574
00:31:27,880 --> 00:31:30,840
Speaker 1: you know I had taken this restaurant, this store that

575
00:31:30,920 --> 00:31:33,280
Speaker 1: it suggested general store and then that had been there

576
00:31:33,320 --> 00:31:37,240
Speaker 1: since the nineteen twenties and it had been, um it's

577
00:31:37,240 --> 00:31:40,680
Speaker 1: always been, you know, a fixture in the community, and

578
00:31:40,720 --> 00:31:44,160
Speaker 1: I changed it and I changed the food, and uh, yes,

579
00:31:44,200 --> 00:31:47,360
Speaker 1: I've built up the community because now I employ everybody

580
00:31:47,360 --> 00:31:50,920
Speaker 1: out there, and the more burghers we sell, the more cowboys,

581
00:31:51,160 --> 00:31:54,240
Speaker 1: the more potatoes we sell, the more people on the farm,

582
00:31:54,720 --> 00:31:56,880
Speaker 1: the more canned goods I sell, the more people work

583
00:31:56,880 --> 00:31:59,880
Speaker 1: in my cannon kitchen that I run. So I was

584
00:32:00,360 --> 00:32:03,000
Speaker 1: raising them up. But in the middle, before I could

585
00:32:03,080 --> 00:32:05,160
Speaker 1: raise them up at all that people could see was

586
00:32:05,200 --> 00:32:07,760
Speaker 1: the change I was bringing in. It was frightening, and

587
00:32:07,840 --> 00:32:10,280
Speaker 1: so there was a lot of resistance and there was

588
00:32:10,320 --> 00:32:13,920
Speaker 1: a lot of hate. And I learned a great lesson.

589
00:32:14,440 --> 00:32:16,960
Speaker 1: You know, if you want someone to have grace, you

590
00:32:17,040 --> 00:32:19,960
Speaker 1: have to be the grace. And so I just have

591
00:32:20,080 --> 00:32:24,400
Speaker 1: had to really again always take things back to myself

592
00:32:24,920 --> 00:32:28,080
Speaker 1: and um, how can I how can I make the

593
00:32:28,120 --> 00:32:32,200
Speaker 1: situation better by being better instead of being mad at them?

594
00:32:32,280 --> 00:32:35,240
Speaker 1: How can I be better? I asked my kids that

595
00:32:35,360 --> 00:32:38,000
Speaker 1: now when things go down without my go girl, what

596
00:32:38,080 --> 00:32:41,760
Speaker 1: was your partner? Because we have a partner. We have

597
00:32:41,840 --> 00:32:44,160
Speaker 1: a partner everything. And you know, we feed everybody in

598
00:32:44,200 --> 00:32:46,040
Speaker 1: pine Wood, whether they have money to pay or not.

599
00:32:46,240 --> 00:32:50,280
Speaker 1: There's a huge sign and we feed everyone because being

600
00:32:50,320 --> 00:32:53,800
Speaker 1: a hungry kid, I can't imagine growing all the food

601
00:32:53,800 --> 00:32:56,640
Speaker 1: that we grow there and serving the type of food

602
00:32:56,640 --> 00:32:59,800
Speaker 1: that we we serve which doesn't even exist in Nashville

603
00:33:00,360 --> 00:33:04,000
Speaker 1: because it's really right there from the farm. Uh, and

604
00:33:04,120 --> 00:33:07,960
Speaker 1: it's food allergy friendly. I can't imagine having access to

605
00:33:08,040 --> 00:33:11,479
Speaker 1: so much food and not being generous with it. So

606
00:33:11,520 --> 00:33:14,880
Speaker 1: we feed everybody, I mean, and I think now people

607
00:33:15,000 --> 00:33:18,000
Speaker 1: are proud of us, they're they're very proud. And now

608
00:33:18,040 --> 00:33:23,640
Speaker 1: we brought in these swanky partners. So yes, why which

609
00:33:23,920 --> 00:33:26,080
Speaker 1: is Dirk Spentley. He was a client of mine and

610
00:33:26,120 --> 00:33:29,080
Speaker 1: I know he has spoken so wonderfully about Palmond for

611
00:33:29,240 --> 00:33:32,880
Speaker 1: years now. But like, um, I think that it's funny

612
00:33:32,920 --> 00:33:35,680
Speaker 1: because Dirks like Dirks and I will go on these

613
00:33:35,840 --> 00:33:38,080
Speaker 1: not fad diets, but we were always kind of looking

614
00:33:38,120 --> 00:33:40,080
Speaker 1: into what to do for our bodies and all that stuff,

615
00:33:40,240 --> 00:33:43,680
Speaker 1: so we accept like organic food can be amazing, you know.

616
00:33:44,240 --> 00:33:46,240
Speaker 1: But that was kind of the thing that I just

617
00:33:46,320 --> 00:33:49,800
Speaker 1: did not understand if a pine Wood small town culture

618
00:33:49,880 --> 00:33:52,880
Speaker 1: would think that way, because we're you know, I feel

619
00:33:52,880 --> 00:33:54,600
Speaker 1: like a lot of people who have lived a certain

620
00:33:54,640 --> 00:33:56,240
Speaker 1: way for a certain amount of time, they're just kind

621
00:33:56,240 --> 00:33:58,080
Speaker 1: of setting their ways and don't want to really look

622
00:33:58,120 --> 00:34:00,760
Speaker 1: outside of the box on that stuff. Yeah, I think

623
00:34:00,800 --> 00:34:03,000
Speaker 1: what has happened there One of the big things is

624
00:34:03,040 --> 00:34:05,520
Speaker 1: I never when we opened, I should have been wondering

625
00:34:05,640 --> 00:34:08,920
Speaker 1: who would come, but instead I was just trying to

626
00:34:09,000 --> 00:34:12,799
Speaker 1: stay alive physically with keeping up with the pace of it.

627
00:34:13,200 --> 00:34:15,960
Speaker 1: But what has happened is Pinewood because it's such an

628
00:34:15,960 --> 00:34:21,440
Speaker 1: approachable blaze, because it's so comfortable in there that people

629
00:34:21,680 --> 00:34:24,319
Speaker 1: now drive for hours to eat there because they know.

630
00:34:25,000 --> 00:34:27,279
Speaker 1: We all know. We used to think it was only

631
00:34:27,320 --> 00:34:29,200
Speaker 1: on the coast or in the big cities that people

632
00:34:29,239 --> 00:34:32,000
Speaker 1: wanted to eat well. But what I know now more

633
00:34:32,040 --> 00:34:34,920
Speaker 1: than anybody else because of what I do in Pinewood,

634
00:34:35,280 --> 00:34:38,360
Speaker 1: is people everywhere want to feel well, they want to

635
00:34:38,400 --> 00:34:40,879
Speaker 1: eat better, and they want to make changes, but there

636
00:34:40,880 --> 00:34:43,960
Speaker 1: are very few places for them to go to experience

637
00:34:44,280 --> 00:34:47,880
Speaker 1: different approaches to cooking and food that are familiar. So

638
00:34:47,920 --> 00:34:50,120
Speaker 1: I have the burger in the handcut fries, and I

639
00:34:50,160 --> 00:34:52,120
Speaker 1: have the fried chicken. But then I'll have one of

640
00:34:52,120 --> 00:34:56,720
Speaker 1: the microbiome soups, or I'll have um, you know, something

641
00:34:56,719 --> 00:34:59,160
Speaker 1: from the farm that they maybe won't try anywhere else,

642
00:35:00,160 --> 00:35:02,319
Speaker 1: but it's a comfortable enough setting that they're like, oh,

643
00:35:02,360 --> 00:35:03,960
Speaker 1: I want to let me chase that, let me get

644
00:35:03,960 --> 00:35:06,719
Speaker 1: a bite of that. Yeah, And they're more open. Well,

645
00:35:06,840 --> 00:35:08,680
Speaker 1: I want to talk a little bit. We were talking

646
00:35:08,719 --> 00:35:11,480
Speaker 1: before about just how I think the science behind all

647
00:35:11,520 --> 00:35:14,680
Speaker 1: of this is so fascinating. Um and I know for

648
00:35:14,760 --> 00:35:16,440
Speaker 1: a lot of people, because it felt this way to

649
00:35:16,480 --> 00:35:18,319
Speaker 1: me when I first started learning about how food can

650
00:35:18,320 --> 00:35:21,080
Speaker 1: heal your body. It just feels overwhelming because there's so

651
00:35:21,160 --> 00:35:23,759
Speaker 1: much to learn. There's so much that I feel like

652
00:35:23,760 --> 00:35:27,520
Speaker 1: we've been misled to believe, as far as um, you know,

653
00:35:27,680 --> 00:35:31,200
Speaker 1: diets or what's actually good for our bodies. So can

654
00:35:31,239 --> 00:35:34,000
Speaker 1: you give some of the basics. Let's talk about maybe

655
00:35:34,040 --> 00:35:38,040
Speaker 1: the basics of like gut health and why that's so important. Yeah.

656
00:35:38,040 --> 00:35:40,040
Speaker 1: I think the first thing that happened to us is

657
00:35:40,120 --> 00:35:42,720
Speaker 1: we were we started to use the word healthy food,

658
00:35:43,160 --> 00:35:46,520
Speaker 1: and we view healthy food as punishment for when we've

659
00:35:46,560 --> 00:35:49,759
Speaker 1: gone off the rails. So we'll look at food like

660
00:35:49,800 --> 00:35:52,760
Speaker 1: a kale salad, and you know, actually, I think kale

661
00:35:52,760 --> 00:35:54,480
Speaker 1: can be delicious, but I think it needs to be

662
00:35:54,480 --> 00:35:57,160
Speaker 1: cooked or it needs to be finally finely chopped and

663
00:35:57,160 --> 00:36:00,919
Speaker 1: then massage to make a great salad. So and there's

664
00:36:00,920 --> 00:36:04,200
Speaker 1: a whole process to that. So we really view things

665
00:36:04,440 --> 00:36:07,800
Speaker 1: like healthy food or good for us food as punishment

666
00:36:07,840 --> 00:36:10,760
Speaker 1: that we've done something wrong, so we first. The first

667
00:36:10,840 --> 00:36:13,480
Speaker 1: layer for me about food and healing our body with

668
00:36:13,520 --> 00:36:16,359
Speaker 1: food is our own judgments and paying attention to what

669
00:36:16,440 --> 00:36:20,040
Speaker 1: are we eating and mindfulness. So I always say to people, first,

670
00:36:20,080 --> 00:36:21,640
Speaker 1: I want you to pay attention to what you're eating.

671
00:36:21,880 --> 00:36:24,120
Speaker 1: Just spend the week and you know, did you eat

672
00:36:24,160 --> 00:36:25,719
Speaker 1: a lot of dry crunchy? Do you eat a lot

673
00:36:25,719 --> 00:36:27,200
Speaker 1: of cheese? Do you have a lot of milk? Do

674
00:36:27,200 --> 00:36:28,520
Speaker 1: you have a lot of meat? Do you have a

675
00:36:28,520 --> 00:36:31,160
Speaker 1: lot of kale? Because you can create an excess and

676
00:36:31,200 --> 00:36:37,080
Speaker 1: imbalance in the gut with too much certain vegetables. So basically,

677
00:36:37,200 --> 00:36:39,359
Speaker 1: gut health is made up. We have all of these

678
00:36:39,400 --> 00:36:43,360
Speaker 1: bacteria's good, bad, and some are good in some people

679
00:36:43,440 --> 00:36:46,040
Speaker 1: and bad in other people. And what I love is

680
00:36:46,080 --> 00:36:48,919
Speaker 1: in the beginning of my journey when I said macrobiotics

681
00:36:49,040 --> 00:36:52,400
Speaker 1: was too rigid or too narrow for me, is I

682
00:36:52,440 --> 00:36:55,560
Speaker 1: am not a fundamentalist. I believe we are all individuals

683
00:36:55,600 --> 00:36:58,000
Speaker 1: and we all have to find our own yellow brick

684
00:36:58,120 --> 00:37:02,680
Speaker 1: road to health via food and the microbiome. Right now

685
00:37:02,840 --> 00:37:05,240
Speaker 1: is proof in that, and it has me super duper

686
00:37:05,320 --> 00:37:09,560
Speaker 1: excited because we some people can be vegans and they

687
00:37:09,600 --> 00:37:12,200
Speaker 1: do really well and they can be keto and they

688
00:37:12,239 --> 00:37:15,400
Speaker 1: do well, or they could be paleo, but somebody else doesn't.

689
00:37:15,800 --> 00:37:18,759
Speaker 1: And now we understand why because in the gut we

690
00:37:18,840 --> 00:37:21,040
Speaker 1: have all this different bacteria and the purpose of the

691
00:37:21,040 --> 00:37:24,160
Speaker 1: bacteria is to break down the food so that the

692
00:37:24,200 --> 00:37:26,480
Speaker 1: food can then go to work in the body, the

693
00:37:26,560 --> 00:37:29,200
Speaker 1: nutritional value in the food can work in the body.

694
00:37:29,760 --> 00:37:33,279
Speaker 1: Most of us have an imbalance at dysbiosis of bacteria

695
00:37:33,440 --> 00:37:36,120
Speaker 1: in the gut, in the intestines, at some place in

696
00:37:36,160 --> 00:37:38,800
Speaker 1: the intestines, some in the small intestines, some'm at the

697
00:37:38,840 --> 00:37:41,920
Speaker 1: top of the small intestine, some in the colon, the

698
00:37:41,960 --> 00:37:45,480
Speaker 1: bottom of the colon. It just depends. So eating for

699
00:37:45,520 --> 00:37:49,040
Speaker 1: the bacteria the gut homies because they're like the rider

700
00:37:49,160 --> 00:37:51,120
Speaker 1: dies and we don't want them to die. We want

701
00:37:51,120 --> 00:37:53,959
Speaker 1: them to multiply like babies kids. Do you remember that cars?

702
00:37:56,400 --> 00:37:59,160
Speaker 1: Oh my god. So we want them to multiply like

703
00:37:59,239 --> 00:38:02,480
Speaker 1: babies kids. And so how they do that is by

704
00:38:02,760 --> 00:38:05,840
Speaker 1: being fed plant foods. So one of the things about

705
00:38:06,040 --> 00:38:09,040
Speaker 1: veganism and why veganism works. And I'm not a vegan,

706
00:38:09,080 --> 00:38:12,040
Speaker 1: I'm a cattle rancher. I'm an open minded eater, and

707
00:38:12,080 --> 00:38:14,279
Speaker 1: I'm not not that vegans are an open minded They

708
00:38:14,320 --> 00:38:16,680
Speaker 1: are wonderful. And I was vegan for seven years and

709
00:38:16,719 --> 00:38:20,600
Speaker 1: I do eat predominantly plant based. But one of the

710
00:38:20,640 --> 00:38:23,560
Speaker 1: reasons that that works so well and it does work,

711
00:38:24,080 --> 00:38:27,719
Speaker 1: is because you're feeding the gut all these variety of

712
00:38:27,760 --> 00:38:31,640
Speaker 1: different plants, and each bacteria eats a different plant. So,

713
00:38:31,760 --> 00:38:35,480
Speaker 1: for example, Acromagia which is located in the new coastal

714
00:38:35,520 --> 00:38:39,799
Speaker 1: lining of the small intestine, and it works um as

715
00:38:39,920 --> 00:38:43,680
Speaker 1: it's a major anti inflammatory bacteria, and it's a very

716
00:38:43,719 --> 00:38:48,799
Speaker 1: small colony. It loves pomegranate and it loves whole cranberry,

717
00:38:48,920 --> 00:38:51,440
Speaker 1: but how many pome And if you have weak digestion,

718
00:38:51,520 --> 00:38:53,640
Speaker 1: you're not gonna eat pomegranate seeds because that's going to

719
00:38:53,760 --> 00:38:58,360
Speaker 1: irritate the lining. So whole cranberries are frozen in a

720
00:38:58,400 --> 00:39:03,200
Speaker 1: smoothie excellent. So knowing the bacteria and knowing the balance

721
00:39:03,239 --> 00:39:06,279
Speaker 1: of what that bacteria eats and what is your bacteria

722
00:39:06,360 --> 00:39:09,520
Speaker 1: load is key. So there is a test called biome

723
00:39:09,600 --> 00:39:11,439
Speaker 1: that I'm a super fan of, and I don't work

724
00:39:11,480 --> 00:39:13,719
Speaker 1: with them because I was literally about to say, well

725
00:39:13,719 --> 00:39:18,920
Speaker 1: how do we find out these bacterias? So V I O. M. E.

726
00:39:19,400 --> 00:39:23,240
Speaker 1: By and it's a company, and I love this company

727
00:39:23,280 --> 00:39:26,360
Speaker 1: because I've been using their test myself every ninety days.

728
00:39:26,560 --> 00:39:29,239
Speaker 1: It's key to staying well for me. I've watched a

729
00:39:29,320 --> 00:39:31,080
Speaker 1: lot of people that I go, girl, you need to

730
00:39:31,080 --> 00:39:33,399
Speaker 1: get the biome tests, and then they email it to me.

731
00:39:34,520 --> 00:39:36,480
Speaker 1: But they can they don't. So what happens is in

732
00:39:36,560 --> 00:39:39,560
Speaker 1: the biome tests, they check all the bacteria that they

733
00:39:39,600 --> 00:39:43,160
Speaker 1: can and you get a breakdown, a very simple breakdown,

734
00:39:43,440 --> 00:39:46,160
Speaker 1: and the breakdown says, you know, these are the foods

735
00:39:46,160 --> 00:39:49,160
Speaker 1: you need to eat. These are your super foods because

736
00:39:49,200 --> 00:39:52,880
Speaker 1: you need to eat these to fuel this particular bacteria.

737
00:39:53,320 --> 00:39:58,240
Speaker 1: One of the most common superfoods for everybody is um arugula. Usually,

738
00:39:58,600 --> 00:40:00,880
Speaker 1: unless you have an abundance of arugula, then you may

739
00:40:00,920 --> 00:40:04,440
Speaker 1: have to cut it back. Um. So then those are

740
00:40:04,480 --> 00:40:06,439
Speaker 1: the foods you the super foods you want to feed,

741
00:40:06,520 --> 00:40:09,759
Speaker 1: those the super dupa gut homies. And then there are

742
00:40:09,800 --> 00:40:11,960
Speaker 1: the foods that you want to have in that are

743
00:40:12,000 --> 00:40:13,880
Speaker 1: good for you. And you get that list that you

744
00:40:13,920 --> 00:40:16,120
Speaker 1: want to start adding in. And then you get the

745
00:40:16,160 --> 00:40:20,760
Speaker 1: minimized food list, which is all individual again, right, because

746
00:40:20,760 --> 00:40:25,160
Speaker 1: whatever your excess is might be someone's um. They don't

747
00:40:25,200 --> 00:40:27,759
Speaker 1: have it they have the you know what I mean.

748
00:40:28,239 --> 00:40:30,680
Speaker 1: So it's so you're gonna get a list of what

749
00:40:30,719 --> 00:40:32,920
Speaker 1: you need to minimize. So say you've been eating a

750
00:40:32,960 --> 00:40:37,880
Speaker 1: lot of broccoli and cauliflower and cabbage and Brussels sprouts

751
00:40:37,920 --> 00:40:39,960
Speaker 1: because you read that's good for you, or kale, and

752
00:40:40,040 --> 00:40:41,640
Speaker 1: so you go on a kale kick and all you

753
00:40:41,680 --> 00:40:44,279
Speaker 1: eat is kale or kale like given it to shadows.

754
00:40:45,480 --> 00:40:47,840
Speaker 1: Don't be mad at me, but or just whatever, or

755
00:40:47,960 --> 00:40:50,680
Speaker 1: you're just like an onion a holic, which I am.

756
00:40:50,800 --> 00:40:54,080
Speaker 1: These feed different bacterias and you have you can create

757
00:40:54,120 --> 00:40:57,759
Speaker 1: an excess of those bacterias. So it'll say minimize this,

758
00:40:58,200 --> 00:41:01,160
Speaker 1: and then you're gonna have the avoid And that's because

759
00:41:01,600 --> 00:41:05,840
Speaker 1: the bacteria that feeds off of that particular food is

760
00:41:05,920 --> 00:41:09,760
Speaker 1: already out of control and it could be causing problems

761
00:41:09,800 --> 00:41:12,240
Speaker 1: for you. So that's why I love the biome test

762
00:41:12,360 --> 00:41:15,600
Speaker 1: because it's the individual yellow brick road to wellness. It's like,

763
00:41:15,920 --> 00:41:21,200
Speaker 1: this is to me, the future of individualized medicine, and

764
00:41:21,320 --> 00:41:23,880
Speaker 1: this is the end of fat diets, which makes me

765
00:41:24,000 --> 00:41:28,920
Speaker 1: really happy because listen, you're got your microbiome changes with

766
00:41:29,040 --> 00:41:33,920
Speaker 1: every meal, and in ninety days you can completely reset

767
00:41:34,000 --> 00:41:37,439
Speaker 1: your gut. So if it changes with every meal, how

768
00:41:37,480 --> 00:41:41,800
Speaker 1: do you consistently keep your gut imbalance. I'm really mindful

769
00:41:41,880 --> 00:41:45,040
Speaker 1: of what I eat, so like I was just thinking today,

770
00:41:45,120 --> 00:41:47,880
Speaker 1: what like I look in like I'm a craver and

771
00:41:47,920 --> 00:41:51,560
Speaker 1: I get kicked, Like like I get on these things

772
00:41:51,600 --> 00:41:54,520
Speaker 1: like snap peas right now, that's like my jam. I'm

773
00:41:54,520 --> 00:41:56,480
Speaker 1: like in the fridge, i have a bag of snappieas

774
00:41:56,480 --> 00:41:59,080
Speaker 1: and I'm like snacking on them. And then I'll go, okay,

775
00:41:59,200 --> 00:42:01,400
Speaker 1: lay off the snap these. Or I've put onion in

776
00:42:01,560 --> 00:42:05,680
Speaker 1: everything for two weeks straight, cut that onion back. Or

777
00:42:06,040 --> 00:42:08,040
Speaker 1: It's really not about what to cut out of your

778
00:42:08,080 --> 00:42:10,600
Speaker 1: diet as much as it is about what to add in.

779
00:42:11,120 --> 00:42:14,400
Speaker 1: Because diet is about loss, right, so if we and

780
00:42:14,440 --> 00:42:17,480
Speaker 1: then that's always sad to us because it's it's lost.

781
00:42:18,040 --> 00:42:20,520
Speaker 1: So instead of thinking about what I shouldn't eat, I

782
00:42:20,560 --> 00:42:23,279
Speaker 1: always think about what I haven't been eating. And that

783
00:42:23,360 --> 00:42:25,520
Speaker 1: goes back to raising cattle the way we do, which

784
00:42:25,600 --> 00:42:28,799
Speaker 1: is grass fed, grass finished, mob grazing, and in mob

785
00:42:28,880 --> 00:42:31,759
Speaker 1: grazing you always win. There is a situation with any

786
00:42:31,800 --> 00:42:34,400
Speaker 1: livestock you always have to look at what have they

787
00:42:34,480 --> 00:42:38,640
Speaker 1: been eating, what is their nutritional profile. Right. So each

788
00:42:38,760 --> 00:42:41,759
Speaker 1: pasture on the farm, we move our cattle right now,

789
00:42:41,760 --> 00:42:43,960
Speaker 1: which is the beginning of the high season, three times

790
00:42:43,960 --> 00:42:47,040
Speaker 1: a day, and we move them to each pasture where

791
00:42:47,040 --> 00:42:48,560
Speaker 1: you might look at it and think, oh, it's just

792
00:42:48,920 --> 00:42:51,520
Speaker 1: the same grass, but it's not the same grass. It

793
00:42:51,600 --> 00:42:54,320
Speaker 1: has a different amount of water, a different amount of sunshine,

794
00:42:54,640 --> 00:42:57,160
Speaker 1: it has a different um periods of the day where

795
00:42:57,200 --> 00:43:00,319
Speaker 1: it gets more sunshine than another pasture, and it's a

796
00:43:00,320 --> 00:43:02,919
Speaker 1: different straight it's a different type of grass that we're

797
00:43:02,920 --> 00:43:06,240
Speaker 1: growing in each pasture. And this is how you create

798
00:43:06,680 --> 00:43:10,600
Speaker 1: um wellness and balance and organic livestock. Well. I when

799
00:43:10,760 --> 00:43:13,000
Speaker 1: when I got sick, this all went to my own mind.

800
00:43:13,400 --> 00:43:15,360
Speaker 1: I was like, well, wait a minute, I need to

801
00:43:15,400 --> 00:43:18,320
Speaker 1: be grazing better. I need to graze from a big,

802
00:43:18,320 --> 00:43:22,120
Speaker 1: old variety of foods and that's how you stay well. Right.

803
00:43:22,160 --> 00:43:24,520
Speaker 1: So that's what's so interesting about even the mentality of

804
00:43:24,560 --> 00:43:26,760
Speaker 1: a diet or I was just thinking when you were talking,

805
00:43:26,800 --> 00:43:29,640
Speaker 1: like everyone you know with the gut health of the

806
00:43:29,640 --> 00:43:32,560
Speaker 1: big conversation is usually oh, we'll just get on a probiotic,

807
00:43:32,719 --> 00:43:36,000
Speaker 1: but like, how would one probiotic actually work for multiple

808
00:43:36,040 --> 00:43:39,480
Speaker 1: types of people because we're all so different internally it.

809
00:43:39,560 --> 00:43:41,440
Speaker 1: First of all, it doesn't anymore, and they know that.

810
00:43:41,560 --> 00:43:44,359
Speaker 1: And and now I mean, I'm not against probiotics at all,

811
00:43:44,440 --> 00:43:47,080
Speaker 1: Like I say, take it, do you? But for me,

812
00:43:47,360 --> 00:43:50,200
Speaker 1: I did not. I did not ever take probiotics. I

813
00:43:50,280 --> 00:43:54,560
Speaker 1: healed that alceration with um fermented foods and eating a

814
00:43:54,640 --> 00:43:57,680
Speaker 1: variety of foods to feed it. So you've got probiotic

815
00:43:57,719 --> 00:44:01,360
Speaker 1: foods and the probiotic and the gut bacteria. That's the

816
00:44:01,400 --> 00:44:04,359
Speaker 1: good homie is the probiotic, and then it lives off

817
00:44:04,360 --> 00:44:07,799
Speaker 1: of this variety of probiotic food So the other thing

818
00:44:07,840 --> 00:44:09,600
Speaker 1: that people do is they'll go ahead and they'll take

819
00:44:09,640 --> 00:44:14,120
Speaker 1: a probiotic, but they're not they're not feeding even those bacterias.

820
00:44:14,120 --> 00:44:18,040
Speaker 1: So you have to live a really big point of view.

821
00:44:18,239 --> 00:44:22,239
Speaker 1: You've got to have a big life outlook at what

822
00:44:22,280 --> 00:44:25,680
Speaker 1: you're eating. Yeah, let's talk a little bit too about

823
00:44:25,840 --> 00:44:28,200
Speaker 1: gut issues and emotional health, because you talk a lot

824
00:44:28,239 --> 00:44:29,799
Speaker 1: about this in your book, and I thought that was

825
00:44:29,840 --> 00:44:32,920
Speaker 1: so fascinating how the two are actually linked. Can you

826
00:44:33,000 --> 00:44:36,719
Speaker 1: kind of explain that? Yeah, So, um, gut health. First

827
00:44:36,719 --> 00:44:40,520
Speaker 1: of all, seratonin is created in the gut um your

828
00:44:41,040 --> 00:44:43,799
Speaker 1: vegas nerve, which is the main nerve that connects the

829
00:44:43,840 --> 00:44:47,760
Speaker 1: gut in the brain. UM bacteria travels through that nerve

830
00:44:48,560 --> 00:44:52,239
Speaker 1: um the whole the whole way. That we're looking at depression,

831
00:44:52,480 --> 00:44:55,840
Speaker 1: even schizophrenia right now, and the scientists are studying this

832
00:44:55,880 --> 00:45:01,160
Speaker 1: big time UM mood disorders, U all of the things

833
00:45:01,239 --> 00:45:04,880
Speaker 1: that were in anxiety. I mean, anxiety is huge. And

834
00:45:05,000 --> 00:45:08,560
Speaker 1: I can tell before I knew this level of science

835
00:45:08,760 --> 00:45:11,600
Speaker 1: and had really dove into that, I could tell you

836
00:45:11,680 --> 00:45:15,839
Speaker 1: that when I my inflammation and my testines comes back,

837
00:45:15,920 --> 00:45:18,200
Speaker 1: which it is a dance you said earlier, how do

838
00:45:18,239 --> 00:45:21,160
Speaker 1: I live? I take care of myself, Like when I've

839
00:45:21,160 --> 00:45:23,920
Speaker 1: been working. I just finished a two week work grind

840
00:45:24,480 --> 00:45:27,600
Speaker 1: and these three days today's Wednesday, right, I'm just kind

841
00:45:27,640 --> 00:45:30,600
Speaker 1: of struggling because I get this extreme fatigue in my

842
00:45:30,640 --> 00:45:34,520
Speaker 1: body because I have Hashimoto's room a toward arthritis UM

843
00:45:34,520 --> 00:45:40,239
Speaker 1: technically crowns disease, celiac and psoriasis. So I live this

844
00:45:40,440 --> 00:45:43,279
Speaker 1: dance of like did I sleep? Did I drink too

845
00:45:43,400 --> 00:45:46,520
Speaker 1: much wine? Did I um? Like? What? How did I

846
00:45:46,560 --> 00:45:50,719
Speaker 1: throw myself off? Am I just plain exhausted? So I

847
00:45:50,760 --> 00:45:54,080
Speaker 1: can tell when my gut goes down and I don't

848
00:45:54,120 --> 00:45:56,120
Speaker 1: feel well or I feel a stomach ache or I

849
00:45:56,120 --> 00:45:59,600
Speaker 1: feel sort of bloated, my mind goes down, and if

850
00:45:59,640 --> 00:46:02,919
Speaker 1: I get glutened, I'm like an emotional wreck. Two days

851
00:46:02,960 --> 00:46:07,200
Speaker 1: after I feel that too. Yes, I just it's just

852
00:46:07,280 --> 00:46:09,600
Speaker 1: the way that it works for me, you know. I mean,

853
00:46:09,719 --> 00:46:13,160
Speaker 1: if I don't feel well, my mind isn't well. So

854
00:46:13,320 --> 00:46:17,200
Speaker 1: the whole gut brain science, uh, and the connection this

855
00:46:17,280 --> 00:46:20,360
Speaker 1: is just the beginning. I mean, we are really going

856
00:46:20,400 --> 00:46:26,240
Speaker 1: into unchartered territories that again are liberating, you know, because

857
00:46:26,239 --> 00:46:29,399
Speaker 1: there are all kinds of really fantastic studies that are

858
00:46:29,440 --> 00:46:35,359
Speaker 1: now studying depression and people with manic depression and bipolar

859
00:46:35,600 --> 00:46:39,480
Speaker 1: and they're studying their gut microbiomes and their bacterias, and

860
00:46:39,520 --> 00:46:42,880
Speaker 1: they're finding that a lot of people, the majority and

861
00:46:42,960 --> 00:46:47,440
Speaker 1: these studies, have um imbalances in their microbiome, and they

862
00:46:47,480 --> 00:46:51,919
Speaker 1: have high levels of particular bacteria in common. And when

863
00:46:51,960 --> 00:46:56,320
Speaker 1: they bring that bacteria back into balance, their emotional wellness

864
00:46:56,320 --> 00:47:00,320
Speaker 1: comes into balance. There was a wonderful study UM done

865
00:47:00,360 --> 00:47:06,920
Speaker 1: that showed the families that have inherited depression genetically, you know,

866
00:47:07,000 --> 00:47:11,560
Speaker 1: inherited depression, and they're finding that maybe what's inherited is

867
00:47:11,600 --> 00:47:17,280
Speaker 1: the microbiome and which is again why I get so excited,

868
00:47:17,400 --> 00:47:21,080
Speaker 1: is any It's liberating because you're right now we're living

869
00:47:21,080 --> 00:47:23,400
Speaker 1: in a time where it's what can we do for

870
00:47:23,480 --> 00:47:27,279
Speaker 1: ourselves is finally on the table, Like how do I

871
00:47:27,360 --> 00:47:30,759
Speaker 1: become a better person emotionally and physically? And what is

872
00:47:30,800 --> 00:47:34,200
Speaker 1: my part in in in this? How do I do it? How?

873
00:47:34,800 --> 00:47:37,440
Speaker 1: And now there's all kinds of science to back up

874
00:47:37,440 --> 00:47:40,400
Speaker 1: the house. Yeah, I'm just glad the conversation is moving

875
00:47:40,440 --> 00:47:44,680
Speaker 1: so rapidly because it's it's frustrated me for years that

876
00:47:45,120 --> 00:47:48,839
Speaker 1: we don't I haven't felt like our society connects how

877
00:47:48,880 --> 00:47:51,120
Speaker 1: sick we are with what we're putting in our bodies

878
00:47:51,160 --> 00:47:53,000
Speaker 1: and what we're putting in our food and all of

879
00:47:53,000 --> 00:47:55,040
Speaker 1: these things that we do on the daily we just

880
00:47:55,040 --> 00:47:56,839
Speaker 1: don't even think about. You know. It's just like this

881
00:47:57,480 --> 00:48:00,120
Speaker 1: thing that we do and we're not conscious of all

882
00:48:00,200 --> 00:48:03,160
Speaker 1: that actually affects the way that our system works. Yeah.

883
00:48:03,200 --> 00:48:07,000
Speaker 1: I mean, and we've only been eating from a from

884
00:48:07,400 --> 00:48:10,880
Speaker 1: like a glutton nous sort of pleasure place for a

885
00:48:10,960 --> 00:48:13,920
Speaker 1: very short period of time and history, the majority of

886
00:48:14,000 --> 00:48:17,279
Speaker 1: people on this planet didn't have access to food the

887
00:48:17,280 --> 00:48:20,239
Speaker 1: way that we do. In the last fifty years, so

888
00:48:20,400 --> 00:48:24,239
Speaker 1: food is changing, but it's empowering to me, you know,

889
00:48:24,920 --> 00:48:28,000
Speaker 1: I like, I have two girls, and my daughters have

890
00:48:28,160 --> 00:48:32,000
Speaker 1: watched me find my way back to wellness and remain

891
00:48:32,080 --> 00:48:34,919
Speaker 1: in wellness. You know, once you get well, you've got

892
00:48:34,920 --> 00:48:38,799
Speaker 1: to stay there. And so they watched the dance, and

893
00:48:38,840 --> 00:48:41,800
Speaker 1: I just know that, you know, God forbid if anything

894
00:48:41,840 --> 00:48:45,680
Speaker 1: happens to me like happened to my mother, I've I've

895
00:48:46,440 --> 00:48:50,359
Speaker 1: they've they've witnessed a great mirror and how to take

896
00:48:50,360 --> 00:48:53,840
Speaker 1: care of themselves. What would be I mean, because you

897
00:48:53,920 --> 00:48:55,600
Speaker 1: break down all of this in the book. The book

898
00:48:55,680 --> 00:48:58,320
Speaker 1: is called My Pinewood Kitchen. If you guys are interested

899
00:48:58,320 --> 00:49:00,960
Speaker 1: in finding out more details about the bacteria's we're talking

900
00:49:01,000 --> 00:49:03,480
Speaker 1: about in the different ways the different foods that can

901
00:49:03,560 --> 00:49:06,759
Speaker 1: heal and balance your system. But if there is there

902
00:49:06,880 --> 00:49:10,279
Speaker 1: one thing that you could say that people could do

903
00:49:10,520 --> 00:49:13,560
Speaker 1: or they can make a change, or are or our

904
00:49:13,640 --> 00:49:16,759
Speaker 1: body is just too diverse to put it in one No, yeah,

905
00:49:16,800 --> 00:49:18,880
Speaker 1: I mean we you can easily make a change. You

906
00:49:18,920 --> 00:49:21,520
Speaker 1: can start to get to know your body. I think

907
00:49:21,640 --> 00:49:25,600
Speaker 1: first one, pay attention what are you eating like? Without judgment,

908
00:49:25,880 --> 00:49:29,960
Speaker 1: because we're so judged, we're so judging of ourselves in

909
00:49:30,000 --> 00:49:33,120
Speaker 1: our food. We're so critical of what we're eating and

910
00:49:33,160 --> 00:49:35,359
Speaker 1: what we're feeding ourselves when we're feeding our kids, and

911
00:49:35,680 --> 00:49:38,600
Speaker 1: what did we have yesterday? So one, what did you eat?

912
00:49:38,800 --> 00:49:42,839
Speaker 1: What is your excess? Then identify it. Then start paying

913
00:49:42,880 --> 00:49:45,840
Speaker 1: attention to how you feel after you eat certain things.

914
00:49:45,880 --> 00:49:48,040
Speaker 1: Your body is there to talk to you. It's a

915
00:49:48,080 --> 00:49:51,680
Speaker 1: living being, you know, you know, we're just inside of

916
00:49:51,719 --> 00:49:54,640
Speaker 1: this living being. So and then the next thing is,

917
00:49:54,680 --> 00:49:58,640
Speaker 1: you know, um, pay attention to the main things that

918
00:49:58,640 --> 00:50:01,600
Speaker 1: that you're eating and how you feel. So a lot

919
00:50:01,640 --> 00:50:03,520
Speaker 1: of people and a lot of chefs and a lettle

920
00:50:03,520 --> 00:50:06,120
Speaker 1: restaurateurs go, oh, these people are on this gluten kick

921
00:50:06,160 --> 00:50:07,759
Speaker 1: and they're getting off of it and it's a fat

922
00:50:08,200 --> 00:50:11,399
Speaker 1: And my thing is, no, people just want to feel better.

923
00:50:11,640 --> 00:50:15,360
Speaker 1: So if they're starting with gluten, great, I'm Celiac. But

924
00:50:15,480 --> 00:50:17,279
Speaker 1: if you want to come into my restaurant and you

925
00:50:17,280 --> 00:50:19,799
Speaker 1: want to order gluten free, power to you, because I'm

926
00:50:19,840 --> 00:50:21,719
Speaker 1: trying to support you to figure out why you don't

927
00:50:21,719 --> 00:50:24,480
Speaker 1: feel bad. You know, Do I think gluten free is

928
00:50:24,520 --> 00:50:27,960
Speaker 1: for everybody? Absolutely not. Do I think dairy free is

929
00:50:28,000 --> 00:50:31,560
Speaker 1: for everybody? No? I think you get to figure it out.

930
00:50:31,600 --> 00:50:34,000
Speaker 1: And if you can digest. You know that you can.

931
00:50:34,320 --> 00:50:36,120
Speaker 1: But the best thing that you can do is you

932
00:50:36,160 --> 00:50:39,759
Speaker 1: can add more plants to your diet and if you

933
00:50:39,840 --> 00:50:44,080
Speaker 1: have weak digestion, cook them. I don't necessarily think that

934
00:50:44,200 --> 00:50:47,600
Speaker 1: eating raw vegetables all day is good for anyone. I

935
00:50:47,640 --> 00:50:51,080
Speaker 1: think that warm cooked foods are great. I think that

936
00:50:51,280 --> 00:50:54,680
Speaker 1: smoothies are a great place to start. Um, if you

937
00:50:54,719 --> 00:50:57,359
Speaker 1: want to bring your kids on board, But I don't

938
00:50:57,360 --> 00:50:59,879
Speaker 1: even think about kids. I think about you. I think

939
00:50:59,880 --> 00:51:03,239
Speaker 1: about just do you and start to form a relationship

940
00:51:03,320 --> 00:51:06,000
Speaker 1: with what you're eating and mindful with it. And the

941
00:51:06,080 --> 00:51:11,239
Speaker 1: more plants you can fold into your gut, literally, the

942
00:51:11,280 --> 00:51:13,640
Speaker 1: better the gut is going to be. And then you

943
00:51:13,680 --> 00:51:16,000
Speaker 1: know your sugar I mean, because sugar wears us out,

944
00:51:16,560 --> 00:51:18,720
Speaker 1: and it's just again, it goes back to the first

945
00:51:18,719 --> 00:51:21,759
Speaker 1: place to start is mindful. And then once you get

946
00:51:21,760 --> 00:51:25,880
Speaker 1: that mindfulness, I almost feel like all these opportunities for

947
00:51:25,960 --> 00:51:28,239
Speaker 1: you to discover a path to your own wellness are

948
00:51:28,320 --> 00:51:31,080
Speaker 1: going to open up for you. Yeah. I love that.

949
00:51:31,400 --> 00:51:34,480
Speaker 1: I'm gonna link the description, Um, I'm sorry, I'm gonna

950
00:51:34,520 --> 00:51:37,080
Speaker 1: link the book my Pinewood Kitchen and the description of

951
00:51:37,080 --> 00:51:39,719
Speaker 1: this podcast. I can't wait to start cooking the recipes.

952
00:51:39,760 --> 00:51:42,480
Speaker 1: We had a tomato soup frenzy at this house the

953
00:51:42,560 --> 00:51:44,880
Speaker 1: other night, like everyone was fighting over the last bowl.

954
00:51:44,960 --> 00:51:47,480
Speaker 1: It's so good. And I saw that it's a recipe

955
00:51:47,480 --> 00:51:50,920
Speaker 1: in the books. I'm so excited. Oh good, you had

956
00:51:50,960 --> 00:51:52,799
Speaker 1: the tomato soup. And what else did you eat? I

957
00:51:52,800 --> 00:51:56,319
Speaker 1: don't even remember what we had. We had wings, we

958
00:51:56,400 --> 00:52:00,440
Speaker 1: had fried chicken, we had um, what do we have?

959
00:52:00,480 --> 00:52:03,839
Speaker 1: Some cold slaw? Baked beans? I mean it was so good,

960
00:52:03,920 --> 00:52:08,080
Speaker 1: potato salad, a full southern now, it was amazing. Oh

961
00:52:08,239 --> 00:52:11,959
Speaker 1: that makes me so happy. Hey, what are you guys?

962
00:52:11,960 --> 00:52:14,480
Speaker 1: So you guys delivered on a Friday. So what with

963
00:52:14,600 --> 00:52:17,239
Speaker 1: this coronavirus stuff happening? What does that look like for

964
00:52:17,280 --> 00:52:22,279
Speaker 1: your Pinewood business? We are so blessed. I thought when

965
00:52:22,280 --> 00:52:24,440
Speaker 1: the coronavirus hit that I was going to have to

966
00:52:24,480 --> 00:52:29,640
Speaker 1: close because I rely on people coming an hour each way. Um,

967
00:52:29,640 --> 00:52:32,600
Speaker 1: and I thought, okay, we have to close, and we

968
00:52:32,760 --> 00:52:36,759
Speaker 1: closed for a weekend, and then I thought, okay, we

969
00:52:36,800 --> 00:52:39,279
Speaker 1: can stay open. So I'm partners with one of my

970
00:52:39,320 --> 00:52:42,600
Speaker 1: other partners in Pinewood, Ryan Chapman, were also partners in

971
00:52:42,640 --> 00:52:46,120
Speaker 1: another business called Integrative Life Center on music Grow and

972
00:52:46,200 --> 00:52:51,600
Speaker 1: that's an eating disorder, depression and UM chemical dependency program.

973
00:52:51,680 --> 00:52:55,040
Speaker 1: That's a whole person program. And so I do the

974
00:52:55,080 --> 00:52:58,680
Speaker 1: food service for I l C. And that really saved us.

975
00:52:59,120 --> 00:53:02,320
Speaker 1: And then the next thing that happened is we run

976
00:53:02,360 --> 00:53:05,000
Speaker 1: I run a cannon kitchen, and my goal was just

977
00:53:05,080 --> 00:53:07,799
Speaker 1: to not let the twenty people that work for us

978
00:53:07,800 --> 00:53:10,000
Speaker 1: on the farm and in the restaurant be out of work.

979
00:53:10,480 --> 00:53:12,200
Speaker 1: I mean, I just was like, how do I keep

980
00:53:12,239 --> 00:53:16,560
Speaker 1: these people employed? And so between running a full time

981
00:53:16,600 --> 00:53:21,080
Speaker 1: canning business and then UM the Integrative Life Center, and

982
00:53:21,120 --> 00:53:23,400
Speaker 1: then we opened up for pickup and take out and

983
00:53:23,440 --> 00:53:28,000
Speaker 1: now we deliver in Nashville Friday, Saturday, Sunday, Franklin, Brentwood, Fairview,

984
00:53:28,239 --> 00:53:33,399
Speaker 1: all over the city. And now it's changing again that

985
00:53:33,640 --> 00:53:37,440
Speaker 1: we're doing these farm boxes and these patiful boxes of

986
00:53:37,880 --> 00:53:41,319
Speaker 1: produce and beef and pork and eggs and cake and

987
00:53:41,440 --> 00:53:45,719
Speaker 1: chicken and biscuits and jam. And so what's happening is

988
00:53:45,800 --> 00:53:50,160
Speaker 1: Pinewood is really finding its way into Nashville and the

989
00:53:50,200 --> 00:53:53,040
Speaker 1: greater Nashville area. And I haven't had to lay one

990
00:53:53,120 --> 00:53:56,480
Speaker 1: person off. In fact, my kitchen is now running seven

991
00:53:56,560 --> 00:53:59,959
Speaker 1: days a week, and I'm desperately in need to find

992
00:54:00,280 --> 00:54:05,759
Speaker 1: more cooks and more collide. That's amazing, especially right, I mean,

993
00:54:05,800 --> 00:54:09,040
Speaker 1: it's everything, and I think it's that. I just you know,

994
00:54:09,080 --> 00:54:11,120
Speaker 1: I love. The energy that you put out is the

995
00:54:11,239 --> 00:54:15,280
Speaker 1: energy you get back? Yeah, I agree. Where can people

996
00:54:15,320 --> 00:54:17,720
Speaker 1: you talked about the Pinewood boxes, Where could they find

997
00:54:17,760 --> 00:54:20,400
Speaker 1: that kind of stuff? They can go to Pinewood Kitchen

998
00:54:20,480 --> 00:54:23,839
Speaker 1: and Mercantile dot com and it says pick up, pick up.

999
00:54:24,280 --> 00:54:25,880
Speaker 1: There's a little button right in the center and you

1000
00:54:25,920 --> 00:54:29,000
Speaker 1: click on that and that takes you to our online program.

1001
00:54:29,080 --> 00:54:31,680
Speaker 1: And as you scroll through, you'll see the food that

1002
00:54:31,719 --> 00:54:33,759
Speaker 1: can be delivered to you. And as you scroll down,

1003
00:54:33,760 --> 00:54:37,160
Speaker 1: it says from the mercantile and everything that I'm growing

1004
00:54:37,360 --> 00:54:41,800
Speaker 1: can go into that box. Zucchini, tomatoes, Um, I'm waiting.

1005
00:54:41,880 --> 00:54:44,200
Speaker 1: We haven't robbed our hives yet, but soon we'll rob

1006
00:54:44,239 --> 00:54:47,880
Speaker 1: our hives and I'll have honey. Um. All the things

1007
00:54:47,920 --> 00:54:52,040
Speaker 1: that we do in Pinewood because we're a full functioning farm, mushrooms,

1008
00:54:52,280 --> 00:54:57,040
Speaker 1: produce beef, pork, everything can go in the box. And

1009
00:54:57,120 --> 00:54:59,720
Speaker 1: now we're baking our own bread and so we're adding

1010
00:54:59,760 --> 00:55:02,960
Speaker 1: it all. L yeam, I tell you guys, Like seriously,

1011
00:55:03,000 --> 00:55:04,279
Speaker 1: it was one of the best meals I've had a

1012
00:55:04,280 --> 00:55:06,360
Speaker 1: long time. Plus we got a box that's kind of

1013
00:55:06,360 --> 00:55:08,880
Speaker 1: the full experience. It's just fun right now to spice

1014
00:55:08,920 --> 00:55:11,560
Speaker 1: things up. I know, I'm getting tired of like having

1015
00:55:11,560 --> 00:55:13,319
Speaker 1: to figure out what to cooks. It was super nice

1016
00:55:13,440 --> 00:55:16,200
Speaker 1: to just have all these new ideas come right to

1017
00:55:16,239 --> 00:55:21,879
Speaker 1: our doorstep. Yeah, it's exciting. Yeah, So we're rolling. I mean,

1018
00:55:21,920 --> 00:55:25,040
Speaker 1: we're just we're we've stayed super insulated. The other thing

1019
00:55:25,040 --> 00:55:28,240
Speaker 1: that we've done in Pinewood is my team is small,

1020
00:55:28,560 --> 00:55:31,279
Speaker 1: and so to keep them out of grocery stores, we

1021
00:55:31,320 --> 00:55:34,399
Speaker 1: feed them. So no one is if you're working with

1022
00:55:34,480 --> 00:55:36,879
Speaker 1: us in Pinewood, you're not shopping in grocery stores. You're

1023
00:55:37,040 --> 00:55:40,880
Speaker 1: eating from the restaurant and the farm, and it's you know,

1024
00:55:40,960 --> 00:55:44,560
Speaker 1: it's community. I think Pinewood is that is what things

1025
00:55:44,680 --> 00:55:46,520
Speaker 1: used to be, and I hope it's what we go

1026
00:55:46,600 --> 00:55:50,840
Speaker 1: back to where um, what that store probably was in

1027
00:55:50,880 --> 00:55:53,600
Speaker 1: the nineteen twenties. It was the hub where you got everything,

1028
00:55:54,239 --> 00:55:56,919
Speaker 1: and everyone is living off of that store and there's

1029
00:55:56,920 --> 00:55:59,520
Speaker 1: a connectedness to that. And now we've opened up our

1030
00:55:59,520 --> 00:56:04,080
Speaker 1: outdoor seating with umbrellas and social distance tables, and my

1031
00:56:04,120 --> 00:56:07,200
Speaker 1: whole team wears gloves and masks because, um, I am

1032
00:56:07,280 --> 00:56:09,200
Speaker 1: high risk and so are a couple other people that

1033
00:56:09,280 --> 00:56:12,239
Speaker 1: work with me. So we're just moving in this new

1034
00:56:12,239 --> 00:56:15,359
Speaker 1: world together. Yeah. Well, I can't wait to come visit

1035
00:56:15,360 --> 00:56:18,480
Speaker 1: when it it opens back up in person. Um, where

1036
00:56:18,480 --> 00:56:21,280
Speaker 1: can people find you in the meantime other than the website?

1037
00:56:21,280 --> 00:56:24,600
Speaker 1: Do you have social media sites? Oh? Yes, I social media?

1038
00:56:25,320 --> 00:56:31,360
Speaker 1: Like three pages on Facebook, I'm all over that place.

1039
00:56:31,800 --> 00:56:35,680
Speaker 1: I've got me McCormick, and then on Instagram three es

1040
00:56:36,040 --> 00:56:38,920
Speaker 1: M E E. McCormick and then find with Kitchen and

1041
00:56:39,000 --> 00:56:43,120
Speaker 1: workantile on Instagram, and then just me McCormick on Facebook,

1042
00:56:43,120 --> 00:56:45,680
Speaker 1: and then fine with Kitchen and Workantile on Facebook, and

1043
00:56:45,719 --> 00:56:48,319
Speaker 1: then me Tracy McCormick on Facebook. I feel like I'm

1044
00:56:48,360 --> 00:56:51,120
Speaker 1: just like that you just took over Facebook. You know

1045
00:56:51,120 --> 00:56:54,600
Speaker 1: what It's so interesting about Facebook? Don't sleep on it.

1046
00:56:54,840 --> 00:56:57,720
Speaker 1: I built a really big platform over there the last

1047
00:56:57,760 --> 00:57:01,480
Speaker 1: few years and everybody kind of le Facebook. But can

1048
00:57:01,520 --> 00:57:05,759
Speaker 1: I tell you Facebook is coming back? Oh my gosh,

1049
00:57:05,840 --> 00:57:09,600
Speaker 1: it's huge because everyone is on there so all of this.

1050
00:57:09,960 --> 00:57:13,120
Speaker 1: I mean, I've always said don't sleep on Facebook because

1051
00:57:13,160 --> 00:57:16,200
Speaker 1: the audience there is a different, maybe different type of

1052
00:57:16,240 --> 00:57:20,000
Speaker 1: Audience and Instagram, but they're super active right now and

1053
00:57:20,240 --> 00:57:22,160
Speaker 1: I like that because I like that people have a

1054
00:57:22,200 --> 00:57:24,680
Speaker 1: place to connect. Yeah, I'm gonna have to get back

1055
00:57:24,720 --> 00:57:28,160
Speaker 1: on the Facebook game. I've kind of slacked, girl, don't

1056
00:57:28,160 --> 00:57:32,200
Speaker 1: slack well me. I thank you so much for doing this.

1057
00:57:32,320 --> 00:57:34,080
Speaker 1: It's so nice to finally talk to you. We have

1058
00:57:34,160 --> 00:57:36,040
Speaker 1: so many connections, so it's so great that I can

1059
00:57:36,040 --> 00:57:39,120
Speaker 1: actually connect with you. I'm really excited this. I love

1060
00:57:39,160 --> 00:57:41,200
Speaker 1: talking to you too, and I love being able to

1061
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Speaker 1: share the goodness of pine Wish. Yes, you, guys, check

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00:57:43,840 --> 00:57:47,240
Speaker 1: out my Pinewood kitchen. It's sold everywhere online right now,

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00:57:47,440 --> 00:57:51,120
Speaker 1: and get a Pinewood box. Do it. I highly recommend it.

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Speaker 1: Thanks me for being here, and thank you guys for listening.

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Speaker 1: This is Kelly Henderson and you've been listening to the

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Speaker 1: Velvet Edge podcast. I truly believe that every one of

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00:58:00,640 --> 00:58:03,200
Speaker 1: us has a little velvet and a little edge, so

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00:58:03,240 --> 00:58:05,840
Speaker 1: it's so important to remember that to be strong, you

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00:58:05,960 --> 00:58:09,040
Speaker 1: must be solved too. Thank you so much for sharing

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00:58:09,040 --> 00:58:11,880
Speaker 1: in those stories with me. You can follow Velvet's Edge

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00:58:11,880 --> 00:58:15,040
Speaker 1: on Instagram, Facebook, and Twitter, as well as Velvet's Edge

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00:58:15,080 --> 00:58:17,560
Speaker 1: dot com if you have it yet. Go to Apple

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00:58:17,640 --> 00:58:21,720
Speaker 1: Podcast and subscribe, Rate and review this podcast. Join me

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00:58:21,800 --> 00:58:26,560
Speaker 1: every Wednesday for more conversations on lifestyle, beauty, and relationships.

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Speaker 1: Thanks for listening.