Speaker 1: All right, this is Surgy. I'm in the kitchen. This
Speaker 1: is the background noises of the recipe. Hopefully I'll get everything.
Speaker 1: Why all the sets, Hey, rebel eaters, today you were
Speaker 1: doing something a little different. Come sit with me in
Speaker 1: my kitchen in San Francisco. I want to make you
Speaker 1: a snack. I told you a little about my kitchen
Speaker 1: in the last episode. It has a cozy little breakfast nook,
Speaker 1: and the cabinets are all painted Robin's egg blue. There's
Speaker 1: a big window that lets in lots of sunlight, and
Speaker 1: the linoleum is a groovy nineteen seventies yellow. Okay, are
Speaker 1: you imagining yourself sitting in the breakfast nook? Good? Because
Speaker 1: today I'm making gup beetled that. It's a sweet and
Speaker 1: salty Mexican bread pudding. I'll tell you a little history
Speaker 1: about the dish and share everything you need to know
Speaker 1: to make your very own. And while we put it together,
Speaker 1: I'm going to answer a couple of a listener questions. Ready,
Speaker 1: When I was a kid, my grandma used to make
Speaker 1: up idotada around Christmas, but it is traditionally associated with lent.
Speaker 1: It is in the bread pudding family, but it's much
Speaker 1: more relaxed and requires no eggs. It's full of yemmy spices,
Speaker 1: dotted with raisins, and has salty white cheese melted on top.
Speaker 1: And it is glorious. Let's get started first. Gather up
Speaker 1: your ingredients a stale bag at a couple and a
Speaker 1: half each of water and dark brown sugar, two cinnamon
Speaker 1: sticks and a few whole clothes if you like, a
Speaker 1: handful of raisins, two tablespoons of butter, and one cup
Speaker 1: of shredded white cheese like monterey Jack or parmesan. Got
Speaker 1: your ingredients good? Before we start putting them together, Let's
Speaker 1: take a look at a question sent in by one
Speaker 1: of you. This one came in on my Instagram page. Okay,
Speaker 1: here's the question, what do you recommend doing when your
Speaker 1: in laws are being fat phobic? When it comes to
Speaker 1: fat phobia, there are two types of in laws. Respectful
Speaker 1: ones who are open to having their minds changed, but
Speaker 1: maybe just aren't quite hip to the self love revolution
Speaker 1: that is happening under their noses. The second type is
Speaker 1: disrespectful in laws, who are dead set on doing whatever
Speaker 1: the hell they want, no matter who they harm. It's
Speaker 1: important to determine which type you're deal with, so you
Speaker 1: can decide how much energy to put into dealing with them.
Speaker 1: If you have respectful in laws, then the more you
Speaker 1: communicate clear boundaries, the more they will learn they need
Speaker 1: to change their behavior around you and hey, maybe beyond
Speaker 1: just you. With disrespectful in laws, you largely have to
Speaker 1: minimize time you spend with them, do precre and postcare
Speaker 1: before and after interacting with them. I really like something
Speaker 1: called the broken record method. You can use it with
Speaker 1: both respectful and disrespectful in laws. The broken record method
Speaker 1: involves repeating the same script again and again and again
Speaker 1: without changing it up pretty much at all. You'll need
Speaker 1: about thirty minutes to an hour to write your script.
Speaker 1: Start with writing out some of the common offensive things
Speaker 1: you hear your in law say, and script out brief
Speaker 1: responses that include the following action. One name the behavior. Two,
Speaker 1: set a boundary. Three close the conversation. So your in
Speaker 1: laws says something fat phobic, your script could read like this.
Speaker 1: First name the behavior. Talking about people's bodies like that
Speaker 1: isn't okay with me. Second set a boundary. My family
Speaker 1: believes that all bodies are equally good. It's okay if
Speaker 1: you don't agree, but I don't want that set around me.
Speaker 1: Third and the conversation. Hopefully this will go better next time.
Speaker 1: Feel free to exit after that say I'll be right back.
Speaker 1: I have to take care of something or redirect. So
Speaker 1: how is your weekend? It might feel awkward at first,
Speaker 1: but trust me, it gets easier with time. Best of luck, friend,
Speaker 1: and remember you deserve to not have fat phobia be
Speaker 1: a regular part of your life. You are not asking
Speaker 1: for too much more questions and gapio dada after the break,
Speaker 1: All right, back to our gappio dada. Let's put the
Speaker 1: water and sugar together in a saucepan, along with the
Speaker 1: cinnamon sticks and cloves. Bring the pan up to a
Speaker 1: simmer and we're just gonna let it sit there for
Speaker 1: about ten minutes. Oh, I can see the first bubbles
Speaker 1: starting to happen. I have to tell you the interesting
Speaker 1: history of gapiotada. Let's start with the word. One definition
Speaker 1: is jumble and another is casserole. And there's some debate
Speaker 1: around whether the name kapiotada is derivative of the word
Speaker 1: for hood or shroud. Like I said, the dish is
Speaker 1: usually eaten by Catholics around Lent and It's in few
Speaker 1: used with religious symbolism. The bread is supposed to represent
Speaker 1: the body of Christ, the syrup represents blood. The cinnamon
Speaker 1: sticks and cloves represent the cross and nails used during
Speaker 1: the crucifixion. The cheese is said to represent the holy
Speaker 1: shroud that Jesus was buried in. Gapito Thava goes way back.
Speaker 1: It first showed up in a book published during the Inquisition.
Speaker 1: It's not clear to me how exactly it was used,
Speaker 1: but preparation and knowledge of the Gappido Tava was used
Speaker 1: at the time to figure out if someone had actually
Speaker 1: converted from Judaism to Christianity. Gapio Tava may have come
Speaker 1: to Mexico to escape the Inquisition. Okay, I'm gonna pick
Speaker 1: up the bike, get it into a boiling water area. Okay,
Speaker 1: my pot with the sugar, water and spices has been
Speaker 1: simmering for a few minutes. I'm going to let it
Speaker 1: go a little while longer. While we wait, Let's take
Speaker 1: another question. This one came up from a listener during
Speaker 1: a workshop I taught a few weeks ago, and I
Speaker 1: know it's one A lot of people are struggling with.
Speaker 1: The listener asks, I feel like my own disordered eating
Speaker 1: has ruined my kid's relationship with food. Do you have
Speaker 1: any advice for me? First of all, I don't believe
Speaker 1: that people can be ruined. People can change their relationship
Speaker 1: to food until the day they die. Second, I always
Speaker 1: think it's important to forgive ourselves when our own food
Speaker 1: or body trauma may have negatively affected our relationship with others.
Speaker 1: Beyond that, I don't think that believing you have ruined
Speaker 1: your kid's relationship with food is going to help you
Speaker 1: or them. It sounds like you're moving into healing and
Speaker 1: that's leading to awareness around accountability. These are super wonderful, valuable,
Speaker 1: and educational human processes for your kid to witness in
Speaker 1: a way that feels appropriate and authentic. I think it's
Speaker 1: okay to tell them that you'd like to help build
Speaker 1: some new rules and plans for the house that promote
Speaker 1: all types of food and body as good. Tell them
Speaker 1: you're learning. The good news is that kids can teach
Speaker 1: us amazing ways to relate to food, so let them
Speaker 1: be teachers too. Thank you for this question. It's been
Speaker 1: ten minutes, so I'm going to take this pot with
Speaker 1: the sugar syrup off the stove. I sliced up the
Speaker 1: bread earlier, and I'm going to butter a baking dish,
Speaker 1: line it with baguette slices, dot each slice of bread
Speaker 1: with little chunks of butter, and sprinkle the raisins on top. Yum,
Speaker 1: this is my favorite part. Now I'm going to pour
Speaker 1: the syrup over the bread and raisins. Okay, I'm setting
Speaker 1: the oven to three fifty and while it heats up,
Speaker 1: will let the bread soak in that syrup. Once that's
Speaker 1: good and soaked up, then I'll sprinkle the shread and
Speaker 1: cheese over the top. I personally like using parmesan cheese
Speaker 1: because it offsets the sweetness so dramatically. Depending on the
Speaker 1: region of Mexico you visit, the version of guppito now
Speaker 1: that you might make at home will differ. Some have
Speaker 1: no cheese, some have nuts, some don't include fruit, some
Speaker 1: even have meat. Each version represents local customs, availability of ingredients,
Speaker 1: and a family's personal tastes and creativity. It's time to
Speaker 1: put the gapotada in. While we wait for it to cook,
Speaker 1: let's take one more question. This one is from the
Speaker 1: Rebel Eaters Club hotline. Hey Rebel Leaders Club, Virgie. I
Speaker 1: was wondering how working on the podcast has changed the
Speaker 1: way you think about food. Hi, friend, and thank you
Speaker 1: for your question. It's changed the way I think of
Speaker 1: food in so many ways. I think the show has
Speaker 1: challenged some of my most important preconceived notions, like I
Speaker 1: tend to find what's wrong with things, and then I
Speaker 1: stopped there without pushing myself to see if there's anything
Speaker 1: good that can be salvaged. This season, in particular, has
Speaker 1: challenged me to remember that even when it comes to
Speaker 1: things that have a lot of problematic history and practices,
Speaker 1: like dietetics or medical research, there are still things that
Speaker 1: are important and even life saving, and we need those fields.
Speaker 1: We need them to be better, but we need them.
Speaker 1: The show has reminded me how connected all of our
Speaker 1: foods are with history, and it's taught me how much
Speaker 1: people really need new rules or better yet, maybe non
Speaker 1: rules for eating that allow them to center joy, pleasure, healing,
Speaker 1: and connection. I've also learned that I really really love croissants. Oh,
Speaker 1: the gupta is ready. I invited my bood to enjoy
Speaker 1: it with me. Way ready, take a good crunch. It's
Speaker 1: like the raisins with the cheese. I'll be honest. I
Speaker 1: put a little bit of extra spices in there so
Speaker 1: good and then zested a little bit of orange peel.
Speaker 1: If you want to take this dish to the next level,
Speaker 1: zest a little bit of orange peel on top and
Speaker 1: just be taken straight to heaven. Although orange ves is
Speaker 1: nice the crispness of the cross. If you want to
Speaker 1: cute recipe card with the cup recipe on it, head
Speaker 1: over to Rebel Eatersclub dot com. As always, I love
Speaker 1: hearing from you. You can call the hotline at eight
Speaker 1: six two two three one five three eight six or
Speaker 1: send us an email at Rebel Eaters Club at gmail
Speaker 1: dot com. This bonus episode was produced by Lacy Roberts
Speaker 1: and Mitchell Johnson. This season's lead producer is Jordan Bailey.
Speaker 1: Sarah Nix edited the show, and Greta Collin is our
Speaker 1: executive producer. Thanks so much for being here this season.
Speaker 1: Remember you deserve to eat, and you deserve to eat well.
Speaker 1: Rebel Eaters. M h. Don't bring out to lect your butterfinger. Okay,
Speaker 1: I think we've got it. M