WEBVTT - Bonus: In the Kitchen with Virgie

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<v Speaker 1>All right, this is Surgy. I'm in the kitchen. This

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<v Speaker 1>is the background noises of the recipe. Hopefully I'll get everything.

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<v Speaker 1>Why all the sets, Hey, rebel eaters, today you were

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<v Speaker 1>doing something a little different. Come sit with me in

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<v Speaker 1>my kitchen in San Francisco. I want to make you

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<v Speaker 1>a snack. I told you a little about my kitchen

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<v Speaker 1>in the last episode. It has a cozy little breakfast nook,

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<v Speaker 1>and the cabinets are all painted Robin's egg blue. There's

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<v Speaker 1>a big window that lets in lots of sunlight, and

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<v Speaker 1>the linoleum is a groovy nineteen seventies yellow. Okay, are

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<v Speaker 1>you imagining yourself sitting in the breakfast nook? Good? Because

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<v Speaker 1>today I'm making gup beetled that. It's a sweet and

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<v Speaker 1>salty Mexican bread pudding. I'll tell you a little history

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<v Speaker 1>about the dish and share everything you need to know

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<v Speaker 1>to make your very own. And while we put it together,

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<v Speaker 1>I'm going to answer a couple of a listener questions. Ready,

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<v Speaker 1>When I was a kid, my grandma used to make

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<v Speaker 1>up idotada around Christmas, but it is traditionally associated with lent.

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<v Speaker 1>It is in the bread pudding family, but it's much

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<v Speaker 1>more relaxed and requires no eggs. It's full of yemmy spices,

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<v Speaker 1>dotted with raisins, and has salty white cheese melted on top.

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<v Speaker 1>And it is glorious. Let's get started first. Gather up

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<v Speaker 1>your ingredients a stale bag at a couple and a

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<v Speaker 1>half each of water and dark brown sugar, two cinnamon

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<v Speaker 1>sticks and a few whole clothes if you like, a

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<v Speaker 1>handful of raisins, two tablespoons of butter, and one cup

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<v Speaker 1>of shredded white cheese like monterey Jack or parmesan. Got

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<v Speaker 1>your ingredients good? Before we start putting them together, Let's

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<v Speaker 1>take a look at a question sent in by one

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<v Speaker 1>of you. This one came in on my Instagram page. Okay,

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<v Speaker 1>here's the question, what do you recommend doing when your

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<v Speaker 1>in laws are being fat phobic? When it comes to

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<v Speaker 1>fat phobia, there are two types of in laws. Respectful

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<v Speaker 1>ones who are open to having their minds changed, but

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<v Speaker 1>maybe just aren't quite hip to the self love revolution

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<v Speaker 1>that is happening under their noses. The second type is

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<v Speaker 1>disrespectful in laws, who are dead set on doing whatever

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<v Speaker 1>the hell they want, no matter who they harm. It's

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<v Speaker 1>important to determine which type you're deal with, so you

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<v Speaker 1>can decide how much energy to put into dealing with them.

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<v Speaker 1>If you have respectful in laws, then the more you

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<v Speaker 1>communicate clear boundaries, the more they will learn they need

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<v Speaker 1>to change their behavior around you and hey, maybe beyond

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<v Speaker 1>just you. With disrespectful in laws, you largely have to

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<v Speaker 1>minimize time you spend with them, do precre and postcare

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<v Speaker 1>before and after interacting with them. I really like something

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<v Speaker 1>called the broken record method. You can use it with

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<v Speaker 1>both respectful and disrespectful in laws. The broken record method

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<v Speaker 1>involves repeating the same script again and again and again

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<v Speaker 1>without changing it up pretty much at all. You'll need

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<v Speaker 1>about thirty minutes to an hour to write your script.

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<v Speaker 1>Start with writing out some of the common offensive things

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<v Speaker 1>you hear your in law say, and script out brief

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<v Speaker 1>responses that include the following action. One name the behavior. Two,

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<v Speaker 1>set a boundary. Three close the conversation. So your in

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<v Speaker 1>laws says something fat phobic, your script could read like this.

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<v Speaker 1>First name the behavior. Talking about people's bodies like that

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<v Speaker 1>isn't okay with me. Second set a boundary. My family

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<v Speaker 1>believes that all bodies are equally good. It's okay if

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<v Speaker 1>you don't agree, but I don't want that set around me.

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<v Speaker 1>Third and the conversation. Hopefully this will go better next time.

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<v Speaker 1>Feel free to exit after that say I'll be right back.

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<v Speaker 1>I have to take care of something or redirect. So

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<v Speaker 1>how is your weekend? It might feel awkward at first,

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<v Speaker 1>but trust me, it gets easier with time. Best of luck, friend,

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<v Speaker 1>and remember you deserve to not have fat phobia be

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<v Speaker 1>a regular part of your life. You are not asking

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<v Speaker 1>for too much more questions and gapio dada after the break,

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<v Speaker 1>All right, back to our gappio dada. Let's put the

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<v Speaker 1>water and sugar together in a saucepan, along with the

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<v Speaker 1>cinnamon sticks and cloves. Bring the pan up to a

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<v Speaker 1>simmer and we're just gonna let it sit there for

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<v Speaker 1>about ten minutes. Oh, I can see the first bubbles

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<v Speaker 1>starting to happen. I have to tell you the interesting

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<v Speaker 1>history of gapiotada. Let's start with the word. One definition

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<v Speaker 1>is jumble and another is casserole. And there's some debate

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<v Speaker 1>around whether the name kapiotada is derivative of the word

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<v Speaker 1>for hood or shroud. Like I said, the dish is

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<v Speaker 1>usually eaten by Catholics around Lent and It's in few

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<v Speaker 1>used with religious symbolism. The bread is supposed to represent

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<v Speaker 1>the body of Christ, the syrup represents blood. The cinnamon

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<v Speaker 1>sticks and cloves represent the cross and nails used during

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<v Speaker 1>the crucifixion. The cheese is said to represent the holy

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<v Speaker 1>shroud that Jesus was buried in. Gapito Thava goes way back.

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<v Speaker 1>It first showed up in a book published during the Inquisition.

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<v Speaker 1>It's not clear to me how exactly it was used,

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<v Speaker 1>but preparation and knowledge of the Gappido Tava was used

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<v Speaker 1>at the time to figure out if someone had actually

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<v Speaker 1>converted from Judaism to Christianity. Gapio Tava may have come

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<v Speaker 1>to Mexico to escape the Inquisition. Okay, I'm gonna pick

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<v Speaker 1>up the bike, get it into a boiling water area. Okay,

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<v Speaker 1>my pot with the sugar, water and spices has been

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<v Speaker 1>simmering for a few minutes. I'm going to let it

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<v Speaker 1>go a little while longer. While we wait, Let's take

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<v Speaker 1>another question. This one came up from a listener during

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<v Speaker 1>a workshop I taught a few weeks ago, and I

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<v Speaker 1>know it's one A lot of people are struggling with.

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<v Speaker 1>The listener asks, I feel like my own disordered eating

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<v Speaker 1>has ruined my kid's relationship with food. Do you have

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<v Speaker 1>any advice for me? First of all, I don't believe

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<v Speaker 1>that people can be ruined. People can change their relationship

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<v Speaker 1>to food until the day they die. Second, I always

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<v Speaker 1>think it's important to forgive ourselves when our own food

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<v Speaker 1>or body trauma may have negatively affected our relationship with others.

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<v Speaker 1>Beyond that, I don't think that believing you have ruined

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<v Speaker 1>your kid's relationship with food is going to help you

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<v Speaker 1>or them. It sounds like you're moving into healing and

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<v Speaker 1>that's leading to awareness around accountability. These are super wonderful, valuable,

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<v Speaker 1>and educational human processes for your kid to witness in

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<v Speaker 1>a way that feels appropriate and authentic. I think it's

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<v Speaker 1>okay to tell them that you'd like to help build

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<v Speaker 1>some new rules and plans for the house that promote

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<v Speaker 1>all types of food and body as good. Tell them

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<v Speaker 1>you're learning. The good news is that kids can teach

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<v Speaker 1>us amazing ways to relate to food, so let them

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<v Speaker 1>be teachers too. Thank you for this question. It's been

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<v Speaker 1>ten minutes, so I'm going to take this pot with

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<v Speaker 1>the sugar syrup off the stove. I sliced up the

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<v Speaker 1>bread earlier, and I'm going to butter a baking dish,

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<v Speaker 1>line it with baguette slices, dot each slice of bread

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<v Speaker 1>with little chunks of butter, and sprinkle the raisins on top. Yum,

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<v Speaker 1>this is my favorite part. Now I'm going to pour

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<v Speaker 1>the syrup over the bread and raisins. Okay, I'm setting

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<v Speaker 1>the oven to three fifty and while it heats up,

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<v Speaker 1>will let the bread soak in that syrup. Once that's

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<v Speaker 1>good and soaked up, then I'll sprinkle the shread and

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<v Speaker 1>cheese over the top. I personally like using parmesan cheese

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<v Speaker 1>because it offsets the sweetness so dramatically. Depending on the

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<v Speaker 1>region of Mexico you visit, the version of guppito now

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<v Speaker 1>that you might make at home will differ. Some have

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<v Speaker 1>no cheese, some have nuts, some don't include fruit, some

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<v Speaker 1>even have meat. Each version represents local customs, availability of ingredients,

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<v Speaker 1>and a family's personal tastes and creativity. It's time to

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<v Speaker 1>put the gapotada in. While we wait for it to cook,

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<v Speaker 1>let's take one more question. This one is from the

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<v Speaker 1>Rebel Eaters Club hotline. Hey Rebel Leaders Club, Virgie. I

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<v Speaker 1>was wondering how working on the podcast has changed the

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<v Speaker 1>way you think about food. Hi, friend, and thank you

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<v Speaker 1>for your question. It's changed the way I think of

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<v Speaker 1>food in so many ways. I think the show has

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<v Speaker 1>challenged some of my most important preconceived notions, like I

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<v Speaker 1>tend to find what's wrong with things, and then I

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<v Speaker 1>stopped there without pushing myself to see if there's anything

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<v Speaker 1>good that can be salvaged. This season, in particular, has

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<v Speaker 1>challenged me to remember that even when it comes to

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<v Speaker 1>things that have a lot of problematic history and practices,

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<v Speaker 1>like dietetics or medical research, there are still things that

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<v Speaker 1>are important and even life saving, and we need those fields.

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<v Speaker 1>We need them to be better, but we need them.

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<v Speaker 1>The show has reminded me how connected all of our

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<v Speaker 1>foods are with history, and it's taught me how much

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<v Speaker 1>people really need new rules or better yet, maybe non

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<v Speaker 1>rules for eating that allow them to center joy, pleasure, healing,

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<v Speaker 1>and connection. I've also learned that I really really love croissants. Oh,

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<v Speaker 1>the gupta is ready. I invited my bood to enjoy

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<v Speaker 1>it with me. Way ready, take a good crunch. It's

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<v Speaker 1>like the raisins with the cheese. I'll be honest. I

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<v Speaker 1>put a little bit of extra spices in there so

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<v Speaker 1>good and then zested a little bit of orange peel.

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<v Speaker 1>If you want to take this dish to the next level,

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<v Speaker 1>zest a little bit of orange peel on top and

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<v Speaker 1>just be taken straight to heaven. Although orange ves is

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<v Speaker 1>nice the crispness of the cross. If you want to

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<v Speaker 1>cute recipe card with the cup recipe on it, head

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<v Speaker 1>over to Rebel Eatersclub dot com. As always, I love

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<v Speaker 1>hearing from you. You can call the hotline at eight

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<v Speaker 1>six two two three one five three eight six or

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<v Speaker 1>send us an email at Rebel Eaters Club at gmail

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<v Speaker 1>dot com. This bonus episode was produced by Lacy Roberts

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<v Speaker 1>and Mitchell Johnson. This season's lead producer is Jordan Bailey.

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<v Speaker 1>Sarah Nix edited the show, and Greta Collin is our

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<v Speaker 1>executive producer. Thanks so much for being here this season.

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<v Speaker 1>Remember you deserve to eat, and you deserve to eat well.

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<v Speaker 1>Rebel Eaters. M h. Don't bring out to lect your butterfinger. Okay,

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<v Speaker 1>I think we've got it. M