1
00:00:00,240 --> 00:00:03,200
Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership

2
00:00:03,240 --> 00:00:13,440
Speaker 1: with iHeartRadio. Welcome to Flaky Biscuit, where each episode we're

3
00:00:13,440 --> 00:00:17,279
Speaker 1: cooking up delicious morsels of nostalgia. You already not a

4
00:00:17,360 --> 00:00:20,040
Speaker 1: name of a game, meals and recipes that have comforted

5
00:00:20,079 --> 00:00:24,320
Speaker 1: and guided our guests to success. That means each episode,

6
00:00:24,320 --> 00:00:26,439
Speaker 1: come on, fam, you already know that I'm creating a

7
00:00:26,480 --> 00:00:29,240
Speaker 1: recipe from scratch and I'm hand delivering it, cooking or

8
00:00:29,240 --> 00:00:32,000
Speaker 1: baking it for my guests. Recipes that I hope that

9
00:00:32,040 --> 00:00:34,040
Speaker 1: you all are making at home. Remember to get on

10
00:00:34,040 --> 00:00:37,240
Speaker 1: the discord, check the recipes out, make it along with us.

11
00:00:37,440 --> 00:00:39,800
Speaker 1: Tell me what I could have done better. If y'all

12
00:00:39,800 --> 00:00:41,159
Speaker 1: are just tuning in and you have no idea who

13
00:00:41,159 --> 00:00:44,000
Speaker 1: I am or why I'm talking to you, my name

14
00:00:44,080 --> 00:00:46,360
Speaker 1: is Brian Ford. You might know me as Arson Brian.

15
00:00:46,400 --> 00:00:48,840
Speaker 1: I write cookbooks, do some stuff on TV as well,

16
00:00:49,040 --> 00:00:51,520
Speaker 1: but most importantly I like to cook and bake for people.

17
00:00:51,560 --> 00:00:56,080
Speaker 1: And today, Sam, today is a very very very special

18
00:00:56,160 --> 00:00:58,640
Speaker 1: day because I have a really good friend in here

19
00:00:58,960 --> 00:01:02,600
Speaker 1: in my kitchen, in the flesh. She's an incredibly talented

20
00:01:03,080 --> 00:01:05,640
Speaker 1: pastry chef, one of the best of all time, if

21
00:01:05,640 --> 00:01:09,000
Speaker 1: not the best of all time. Author of best selling cookbooks,

22
00:01:09,040 --> 00:01:12,080
Speaker 1: several cookbooks. I just wrote my second cookbook and I'm

23
00:01:12,120 --> 00:01:13,840
Speaker 1: like tapped out. But she's just like, what are you

24
00:01:13,959 --> 00:01:17,520
Speaker 1: on Cookbook ten twenty thirty? Who even knows? Star of

25
00:01:17,680 --> 00:01:20,440
Speaker 1: Zoe Bakes on Magnolia Network. If you haven't seen it,

26
00:01:20,440 --> 00:01:23,000
Speaker 1: you already know keeep it because she's cooking up delicious

27
00:01:23,000 --> 00:01:25,840
Speaker 1: stuff in her kitchen. And on top of that, she's

28
00:01:25,840 --> 00:01:28,600
Speaker 1: one of the best people I've ever met. Please welcome

29
00:01:28,720 --> 00:01:32,759
Speaker 1: today to Flaky Biscuit Zoe flancois.

30
00:01:32,319 --> 00:01:35,959
Speaker 2: Thank you so much, so fun to be here.

31
00:01:36,280 --> 00:01:38,479
Speaker 1: Yeah, I mean, listen, you know, we've known each other

32
00:01:38,520 --> 00:01:41,600
Speaker 1: for quite a bit of time. We both have shows

33
00:01:41,600 --> 00:01:46,000
Speaker 1: on Magnolia Network, which I think strengthened our bond. I

34
00:01:46,040 --> 00:01:48,840
Speaker 1: met your mom at the Silos, which I wanted to

35
00:01:48,920 --> 00:01:51,280
Speaker 1: kick our conversation off with that at a celebration for

36
00:01:51,360 --> 00:01:54,440
Speaker 1: all of the talent for Magnolia Network. So the Silos

37
00:01:54,520 --> 00:01:57,120
Speaker 1: is the place in Waco where Magnollia Networks is headquartered.

38
00:01:57,160 --> 00:01:59,520
Speaker 1: I guess I met your mom there and she was

39
00:02:00,200 --> 00:02:02,800
Speaker 1: very very interesting. Why was your mom you in there?

40
00:02:03,120 --> 00:02:07,600
Speaker 2: She was my plus one? Yeah, I mean, I adore

41
00:02:07,640 --> 00:02:10,520
Speaker 2: my mom. She's you know, I grew up a lot

42
00:02:10,600 --> 00:02:14,679
Speaker 2: with just her and me, and I admire her more

43
00:02:14,720 --> 00:02:17,320
Speaker 2: than just about anybody. I mean my dad too. But

44
00:02:18,120 --> 00:02:21,440
Speaker 2: she was a super powerful woman in my life. So

45
00:02:21,520 --> 00:02:24,040
Speaker 2: I thought i'd share that experience with her, and I'm

46
00:02:24,160 --> 00:02:25,119
Speaker 2: so glad I did.

47
00:02:25,360 --> 00:02:27,360
Speaker 1: Yeah. I mean, she looked like she was having a blast.

48
00:02:27,400 --> 00:02:30,639
Speaker 1: She was definitely real. She was partying.

49
00:02:31,000 --> 00:02:34,320
Speaker 2: Yeah. I think she pitched like four or five different

50
00:02:34,360 --> 00:02:37,280
Speaker 2: shows for hers, for.

51
00:02:37,200 --> 00:02:40,560
Speaker 1: Her shows for herself. Yeah, like for her to start

52
00:02:40,639 --> 00:02:43,760
Speaker 1: in the show. Who did you pitch them to anybody?

53
00:02:45,000 --> 00:02:45,960
Speaker 2: And they were interested?

54
00:02:46,440 --> 00:02:49,799
Speaker 1: Oh? Man? How did we actually meet? Did we meet

55
00:02:50,040 --> 00:02:51,839
Speaker 1: just because I followed you because you had a bunch

56
00:02:51,840 --> 00:02:53,960
Speaker 1: of followers and you baked pretty things? Is that pretty

57
00:02:54,000 --> 00:02:54,600
Speaker 1: much how it went down?

58
00:02:54,760 --> 00:02:59,680
Speaker 2: I think what we for sure became Instagram friends first.

59
00:03:00,120 --> 00:03:02,000
Speaker 1: I know what happened. My book came out, my first book,

60
00:03:02,440 --> 00:03:04,760
Speaker 1: and you made the pecan probably monkey.

61
00:03:04,560 --> 00:03:06,920
Speaker 2: By, Yes, I sure did. It was delicious.

62
00:03:07,440 --> 00:03:11,520
Speaker 1: Do you remember your feedback to me, I'll never forget it.

63
00:03:11,560 --> 00:03:14,440
Speaker 1: I'll never forget it. Well, no, it was. It was positive,

64
00:03:14,480 --> 00:03:16,960
Speaker 1: but it was about the probably, the probably in having

65
00:03:16,960 --> 00:03:17,720
Speaker 1: to be tempted to.

66
00:03:19,080 --> 00:03:20,800
Speaker 2: Oh did I get all technical?

67
00:03:21,120 --> 00:03:24,080
Speaker 1: Oh yeah, this is what this is like. Before we

68
00:03:24,160 --> 00:03:26,919
Speaker 1: really knew each other, you were like, what temp does

69
00:03:26,919 --> 00:03:29,200
Speaker 1: the probably go to? And I was like, I don't know.

70
00:03:30,600 --> 00:03:34,120
Speaker 2: So I've watched you a little bit today and your

71
00:03:34,400 --> 00:03:37,440
Speaker 2: your process, like the whole thing is making more sense

72
00:03:37,480 --> 00:03:37,760
Speaker 2: to me.

73
00:03:39,480 --> 00:03:42,680
Speaker 1: Getting thrown under the bus here she's referring to the

74
00:03:42,680 --> 00:03:44,800
Speaker 1: first part of what we do here at Flaky Biscuit

75
00:03:45,240 --> 00:03:48,440
Speaker 1: is we talk about this nostalgic meal that I prepare

76
00:03:48,440 --> 00:03:52,560
Speaker 1: for my guests, but before we talk about Brian Ford's

77
00:03:52,640 --> 00:03:56,560
Speaker 1: preparation of it, I want to learn all about what

78
00:03:56,600 --> 00:03:59,080
Speaker 1: this meal means. When did you first have it? Just

79
00:03:59,160 --> 00:04:01,400
Speaker 1: then and the other. So you're chomping at the bit

80
00:04:01,560 --> 00:04:03,200
Speaker 1: to just like talk about what I did.

81
00:04:03,400 --> 00:04:05,960
Speaker 2: No, no, no, no, But that's I feel like that's the

82
00:04:06,000 --> 00:04:08,840
Speaker 2: grand finale.

83
00:04:09,280 --> 00:04:11,400
Speaker 1: I'll tell you what. I can't wait till you taste it. No,

84
00:04:11,520 --> 00:04:13,800
Speaker 1: but listen, what did I make for you?

85
00:04:13,800 --> 00:04:18,599
Speaker 2: You made my aunt Melissa's granola. I think it's the

86
00:04:18,640 --> 00:04:22,760
Speaker 2: first recipe that I remember, mostly the smell of it

87
00:04:23,680 --> 00:04:26,880
Speaker 2: as a little little kid, maybe two. We lived on

88
00:04:26,920 --> 00:04:31,520
Speaker 2: a commune in Vermont, so she would make this in

89
00:04:31,680 --> 00:04:36,280
Speaker 2: just massive quantities, not only to feed the people that

90
00:04:36,640 --> 00:04:39,400
Speaker 2: were living on the commune, which could range from anywhere

91
00:04:39,400 --> 00:04:44,080
Speaker 2: from a dozen people to fifty or more. You know,

92
00:04:44,120 --> 00:04:47,919
Speaker 2: it was a very sort of nomadic situation, people coming

93
00:04:47,960 --> 00:04:51,760
Speaker 2: and going, and she would just bake huge quantities of

94
00:04:51,800 --> 00:04:54,719
Speaker 2: it to feed the people on the commune, but then

95
00:04:54,800 --> 00:04:55,559
Speaker 2: also to sell.

96
00:04:56,320 --> 00:04:57,680
Speaker 1: So it was like a granola hustle.

97
00:04:57,880 --> 00:05:02,159
Speaker 2: Granola and bread hus okay all the time. Yeah, but

98
00:05:02,240 --> 00:05:06,960
Speaker 2: this granola, I think the smell of it is the

99
00:05:07,000 --> 00:05:11,760
Speaker 2: thing that just brings me back. I lost my aunt

100
00:05:12,480 --> 00:05:15,640
Speaker 2: in my twenties, and I didn't have the recipe. I

101
00:05:15,680 --> 00:05:18,599
Speaker 2: asked some people about it who live there, and so

102
00:05:18,680 --> 00:05:22,840
Speaker 2: I had like the core of it, very much like you,

103
00:05:23,000 --> 00:05:23,600
Speaker 2: she did not.

104
00:05:23,680 --> 00:05:27,760
Speaker 1: Measure shots are being fired shots.

105
00:05:28,760 --> 00:05:31,840
Speaker 2: This is a compliment because she did that too. And

106
00:05:31,920 --> 00:05:35,680
Speaker 2: I mean, that's the beauty of granola is that it's inexpensive,

107
00:05:36,000 --> 00:05:40,240
Speaker 2: which had to be. It's adaptable so that you can,

108
00:05:40,400 --> 00:05:42,599
Speaker 2: you know, sort of make it your own or whatever

109
00:05:42,680 --> 00:05:45,120
Speaker 2: you happen to have on hand.

110
00:05:45,480 --> 00:05:47,919
Speaker 1: That is quite the experience you're basically saying it was.

111
00:05:47,960 --> 00:05:52,520
Speaker 1: The smell is what really captured your I can't untill

112
00:05:52,560 --> 00:05:54,640
Speaker 1: we dive in because I know the smells that were

113
00:05:54,640 --> 00:05:57,360
Speaker 1: happening in here, and I'm not quite sure you got

114
00:05:57,400 --> 00:06:00,000
Speaker 1: brought back. But you know, let's backtrack for just a second.

115
00:06:00,040 --> 00:06:02,520
Speaker 1: I mean, because we're talking about granola, Like, what exactly

116
00:06:02,560 --> 00:06:07,680
Speaker 1: is granola? So, according to Merriam Webster's Dictionary, because that's

117
00:06:07,720 --> 00:06:10,640
Speaker 1: where we get our facts from, granola's a mixture of

118
00:06:10,960 --> 00:06:14,760
Speaker 1: rolled oats. Rolled oats is the backbone of granola.

119
00:06:14,800 --> 00:06:17,040
Speaker 2: Would say that, Yeah, yeah, sure.

120
00:06:17,320 --> 00:06:25,440
Speaker 1: So rolled oats and various added ingredients such as brown sugar, raisins, coconut,

121
00:06:26,000 --> 00:06:29,720
Speaker 1: and nuts. That is eaten especially for breakfasts or as

122
00:06:29,760 --> 00:06:40,120
Speaker 1: a snack. Not to be confused with Wesley. What I say, Wesley? So,

123
00:06:40,160 --> 00:06:42,360
Speaker 1: first of all, do you agree with that definition? Second

124
00:06:42,400 --> 00:06:43,680
Speaker 1: of all, what is musley?

125
00:06:44,080 --> 00:06:48,680
Speaker 2: Okay? So I do agree with the definition of granola.

126
00:06:49,520 --> 00:06:53,240
Speaker 2: The backbone is also oats. The thing about granola is

127
00:06:53,240 --> 00:06:55,880
Speaker 2: that you bake it so that you're cooking the oats

128
00:06:56,320 --> 00:07:00,240
Speaker 2: with musli their raw. You soak them. You would oak

129
00:07:00,279 --> 00:07:06,520
Speaker 2: it overnight in water. Seems a little bit sad. Milk

130
00:07:07,600 --> 00:07:10,920
Speaker 2: typically cream. If it was my mom, she would use

131
00:07:11,200 --> 00:07:11,840
Speaker 2: half and half.

132
00:07:12,440 --> 00:07:15,520
Speaker 1: Wow. So a couple fun facts about granola because you

133
00:07:15,520 --> 00:07:18,840
Speaker 1: know here at flakey biscuit. We love fun facts. And

134
00:07:18,880 --> 00:07:21,000
Speaker 1: when I say here at flakey Biscuit, I mean bridget

135
00:07:21,240 --> 00:07:25,480
Speaker 1: loves fun facts. Our creative producer. Let me know that

136
00:07:25,520 --> 00:07:29,280
Speaker 1: you can trace breakfast cereal back to the ancient Greeks.

137
00:07:30,200 --> 00:07:34,400
Speaker 1: Apparently in eighteen sixty three, doctor James Caleb Jackson, he

138
00:07:34,520 --> 00:07:38,200
Speaker 1: believed illness was rooted in the stomach and began experimenting

139
00:07:38,200 --> 00:07:41,760
Speaker 1: with cold cereal in New York. Did you know that? Yeah,

140
00:07:41,880 --> 00:07:44,000
Speaker 1: oh you did, because you're looking at me like you're

141
00:07:44,040 --> 00:07:46,440
Speaker 1: ready to like finish the fact. You know.

142
00:07:46,520 --> 00:07:51,080
Speaker 2: I am from Minneapolis, the home of many, many cereals,

143
00:07:51,600 --> 00:07:55,080
Speaker 2: and so this is something that we talk about a lot.

144
00:07:55,320 --> 00:07:59,440
Speaker 1: I think it's just such a foundational It's simple. You

145
00:07:59,480 --> 00:08:01,880
Speaker 1: make it in a big batch, you use ingredients from

146
00:08:01,880 --> 00:08:02,360
Speaker 1: the earth.

147
00:08:02,640 --> 00:08:09,200
Speaker 2: When I was growing up, everything was very healthy. My

148
00:08:09,440 --> 00:08:12,160
Speaker 2: childhood was filled with a whole lot of stuff that

149
00:08:12,440 --> 00:08:17,880
Speaker 2: tasted very good for you. But this recipe uses maple

150
00:08:17,880 --> 00:08:20,680
Speaker 2: syrup and honey because that's what we had. We tapped

151
00:08:20,680 --> 00:08:23,800
Speaker 2: our trees and made maple syrup. My dad kept bees

152
00:08:24,040 --> 00:08:26,840
Speaker 2: to make the honey, so that's what we had, and

153
00:08:26,920 --> 00:08:29,800
Speaker 2: so that's what we used. Honey and maple syrup are

154
00:08:30,120 --> 00:08:35,160
Speaker 2: amazing and lend themselves very well to this recipe. One

155
00:08:35,200 --> 00:08:38,040
Speaker 2: of the beautiful things about something like granola is that

156
00:08:38,080 --> 00:08:40,320
Speaker 2: you can adapt it to whatever you have. You have

157
00:08:40,400 --> 00:08:43,719
Speaker 2: honey grape, you have maple syrup, terrific, brown cher is

158
00:08:43,760 --> 00:08:46,080
Speaker 2: going to make it even better, you know. So it's

159
00:08:46,160 --> 00:08:49,880
Speaker 2: just one of those recipes that whatever you happen to

160
00:08:49,920 --> 00:08:52,240
Speaker 2: have in the kitchen that day can go in there.

161
00:08:52,880 --> 00:08:55,520
Speaker 1: So, okay, back to your Omelissa's recipe. I want to

162
00:08:55,640 --> 00:08:59,880
Speaker 1: you know, the specific taste, smells sense. How was it

163
00:09:00,000 --> 00:09:02,120
Speaker 1: different than let's say, something you would get in the store.

164
00:09:03,760 --> 00:09:08,679
Speaker 2: Just the smell of the things coming out of the oven.

165
00:09:08,920 --> 00:09:14,680
Speaker 2: That is the thing that I hope someday my kids

166
00:09:14,679 --> 00:09:18,560
Speaker 2: say about all of my baking, is how they feel

167
00:09:19,040 --> 00:09:21,360
Speaker 2: when something like that comes out of the oven. Yeah,

168
00:09:21,520 --> 00:09:25,200
Speaker 2: anytime you make something at home, you have control over

169
00:09:25,240 --> 00:09:28,720
Speaker 2: the ingredients. You don't have to use preservatives, it doesn't

170
00:09:28,720 --> 00:09:31,679
Speaker 2: have to have shelf life, and the textures are always

171
00:09:31,720 --> 00:09:35,000
Speaker 2: always right, well, not always.

172
00:09:34,360 --> 00:09:37,600
Speaker 1: Not always, not all. Have you been able to recreate this?

173
00:09:37,880 --> 00:09:40,160
Speaker 1: I mean, obviously it's in one of your cookbooks and

174
00:09:40,400 --> 00:09:43,720
Speaker 1: it's on your Instagram, it's published. Do you think it's

175
00:09:44,280 --> 00:09:45,520
Speaker 1: how your aunt used to make it.

176
00:09:46,440 --> 00:09:49,320
Speaker 2: I thought it was because you know, I made it

177
00:09:49,480 --> 00:09:54,120
Speaker 2: probably fifty times before I landed on this one. And

178
00:09:54,800 --> 00:09:59,320
Speaker 2: when I bake this particular recipe, it hit me like

179
00:09:59,400 --> 00:10:02,679
Speaker 2: a ton of I was just like right back there

180
00:10:03,440 --> 00:10:07,840
Speaker 2: with her in the commune, like I felt it.

181
00:10:08,320 --> 00:10:08,760
Speaker 1: Oh wow.

182
00:10:08,840 --> 00:10:11,320
Speaker 2: And then I sent them to my dad and he

183
00:10:11,400 --> 00:10:13,400
Speaker 2: obviously wasn't there when it was baking it, but he

184
00:10:13,640 --> 00:10:16,240
Speaker 2: ate it and said, yeah, this is it. I mean,

185
00:10:16,400 --> 00:10:19,160
Speaker 2: you have to also understand that these are forty fifty

186
00:10:19,240 --> 00:10:23,880
Speaker 2: year old memories. But I don't think it matters. I

187
00:10:23,920 --> 00:10:26,280
Speaker 2: think it's the feeling, you know what I mean. I

188
00:10:26,280 --> 00:10:27,160
Speaker 2: it's delicious.

189
00:10:27,440 --> 00:10:30,240
Speaker 1: Well, I'm glad you were able to create the proofst

190
00:10:30,280 --> 00:10:34,320
Speaker 1: effect for yourself. I think it's time for us to

191
00:10:35,520 --> 00:10:39,240
Speaker 1: go on this journey where I present to you. Okay,

192
00:10:39,280 --> 00:10:41,680
Speaker 1: as you said, you wanted to make eye contact looking

193
00:10:41,720 --> 00:10:44,680
Speaker 1: you while I presented this granola tease. Those are your words. Yes,

194
00:10:45,040 --> 00:10:48,640
Speaker 1: We're going to do our live tasting here on flaky biscuit.

195
00:10:48,920 --> 00:10:51,800
Speaker 1: I've got some dried fruit, I've got some yogurt, and

196
00:10:51,840 --> 00:10:52,680
Speaker 1: I've got the grola.

197
00:10:52,840 --> 00:10:55,400
Speaker 2: Oh right, all the components do it? There we go

198
00:10:55,640 --> 00:10:56,640
Speaker 2: well look at that.

199
00:10:56,800 --> 00:10:59,679
Speaker 1: Please feel free, Zoe. I know we're friends, but I

200
00:10:59,720 --> 00:11:03,959
Speaker 1: would like you to say exactly what you're thinking right now.

201
00:11:04,000 --> 00:11:07,360
Speaker 2: Okay, Well, I'm thinking there was less stirring going on

202
00:11:08,360 --> 00:11:11,160
Speaker 2: in the process and less measuring.

203
00:11:11,679 --> 00:11:14,439
Speaker 1: Then less measuring or no measuring.

204
00:11:16,160 --> 00:11:21,479
Speaker 2: No measuring happened in this experiment, which is not necessarily

205
00:11:22,120 --> 00:11:25,120
Speaker 2: a bad thing, because you got a lot more of

206
00:11:25,160 --> 00:11:29,520
Speaker 2: that honey maple syrup solution all over this, and so

207
00:11:29,559 --> 00:11:33,080
Speaker 2: you're going to get that caramelization really quickly. But what

208
00:11:33,240 --> 00:11:36,760
Speaker 2: happened is you got that caramelization really quickly, and you

209
00:11:36,880 --> 00:11:37,720
Speaker 2: were not near.

210
00:11:37,679 --> 00:11:41,760
Speaker 1: The oven and you smelled it. So let me as

211
00:11:41,800 --> 00:11:44,559
Speaker 1: Zoe cracks up laughing here analyzing what to do with

212
00:11:45,200 --> 00:11:47,760
Speaker 1: what I've presented to Earth, there are bits.

213
00:11:47,559 --> 00:11:51,319
Speaker 2: And pieces in here that are going to be so.

214
00:11:52,120 --> 00:11:55,160
Speaker 1: Okay to my listeners. Right now. If you're driving to

215
00:11:55,200 --> 00:11:57,480
Speaker 1: work or doing something where you don't have a visual,

216
00:11:57,840 --> 00:11:59,959
Speaker 1: make sure you get home, get on that discord. Check

217
00:12:00,040 --> 00:12:02,400
Speaker 1: out the pictures we're gonna put up there. Check our socials.

218
00:12:02,480 --> 00:12:06,560
Speaker 1: Check out Shondaland dot com for the recipe. Because Zoe's

219
00:12:06,559 --> 00:12:09,319
Speaker 1: looking at some very very let's just call it deeply

220
00:12:09,440 --> 00:12:14,720
Speaker 1: caramelized it. Yeah, think about it like pizza. Think about

221
00:12:14,720 --> 00:12:17,640
Speaker 1: it like a Nepolitan style wood fired pizza. And that's

222
00:12:17,679 --> 00:12:20,439
Speaker 1: the type of granola I made. Let me quickly walk

223
00:12:20,640 --> 00:12:24,000
Speaker 1: you through what I did. So Zoe provided the recipe,

224
00:12:24,040 --> 00:12:27,640
Speaker 1: which was already a flex. Here's my nostalgic neil and

225
00:12:27,679 --> 00:12:32,040
Speaker 1: here's the perfect recipe I've tested for ten years. So

226
00:12:32,080 --> 00:12:37,319
Speaker 1: I was like, oh damn, all right, longer, I ultimate

227
00:12:37,360 --> 00:12:39,280
Speaker 1: flex is happening here. I was like, all right, well,

228
00:12:39,320 --> 00:12:41,040
Speaker 1: you know, I'm gonna step up to the play. I've

229
00:12:41,040 --> 00:12:43,640
Speaker 1: never made granola once in my entire life. I looked

230
00:12:43,640 --> 00:12:46,800
Speaker 1: at the ingredients and the instructions. I didn't weigh anything.

231
00:12:47,240 --> 00:12:50,719
Speaker 1: I followed the instructions. I think the oven was too hot,

232
00:12:50,760 --> 00:12:53,120
Speaker 1: and I started doing other things while I should have

233
00:12:53,120 --> 00:12:53,880
Speaker 1: been watching the oven.

234
00:12:54,160 --> 00:13:05,520
Speaker 2: Had this not taken on this black betina, yeah, it

235
00:13:05,559 --> 00:13:07,679
Speaker 2: would be delicious, It really would.

236
00:13:07,720 --> 00:13:11,600
Speaker 1: I'm gonna try it as well. Oh oh hold up, right,

237
00:13:12,320 --> 00:13:12,760
Speaker 1: hold up?

238
00:13:12,880 --> 00:13:16,040
Speaker 2: Yeah, it's really good and it's super crunchy. I know

239
00:13:16,120 --> 00:13:19,280
Speaker 2: you were worried about the crunch if you Yeah, if

240
00:13:19,320 --> 00:13:20,280
Speaker 2: you just stirred it.

241
00:13:21,840 --> 00:13:24,360
Speaker 1: If I had just followed the one instruction given, we

242
00:13:24,400 --> 00:13:24,800
Speaker 1: kind of.

243
00:13:24,800 --> 00:13:27,360
Speaker 2: Like it when granola has these big chunks, you know

244
00:13:27,400 --> 00:13:27,760
Speaker 2: what I mean.

245
00:13:27,960 --> 00:13:30,680
Speaker 1: I think our listeners now need to know something that

246
00:13:30,679 --> 00:13:34,360
Speaker 1: they probably ascertained from the very moment we started this episode.

247
00:13:35,559 --> 00:13:36,839
Speaker 1: But was I able to bring you.

248
00:13:36,840 --> 00:13:52,120
Speaker 2: Back uh somewhere. I will never forget this moment. This

249
00:13:52,280 --> 00:13:55,960
Speaker 2: moment is seared in my head forever. Yeah, I'm not

250
00:13:56,080 --> 00:14:00,520
Speaker 2: sure this is any longer Melissa's granola, This is Brian,

251
00:14:00,640 --> 00:14:01,520
Speaker 2: this is okay.

252
00:14:02,400 --> 00:14:04,120
Speaker 1: You know here at Flake, you biscuit. We really try

253
00:14:04,160 --> 00:14:07,200
Speaker 1: to bring our guests back to that nostalgic moment, but

254
00:14:07,400 --> 00:14:11,000
Speaker 1: it's also okay when it doesn't happen. Although we did

255
00:14:11,080 --> 00:14:12,800
Speaker 1: manage to transport Zoe somewhere.

256
00:14:13,200 --> 00:14:15,840
Speaker 2: I loved it. I absolutely loved it, and I loved

257
00:14:15,840 --> 00:14:16,679
Speaker 2: watching you do it.

258
00:14:16,840 --> 00:14:19,520
Speaker 1: Let's just briefly touch on that real quick, Like I

259
00:14:19,560 --> 00:14:21,440
Speaker 1: picked you up from the airport, I brought you over here.

260
00:14:21,480 --> 00:14:23,320
Speaker 1: While we're setting up. As we walked in, I was like,

261
00:14:23,320 --> 00:14:26,200
Speaker 1: oh shit, I didn't make the granola yet. So you

262
00:14:26,280 --> 00:14:28,280
Speaker 1: got to actually watch me and take some behind the

263
00:14:28,280 --> 00:14:30,920
Speaker 1: scenes videos. Listeners at home, make sure you check the

264
00:14:31,000 --> 00:14:33,800
Speaker 1: socials because these videos are actually kind of funny, and

265
00:14:34,320 --> 00:14:37,320
Speaker 1: follow along the recipe and we'll see who can really

266
00:14:37,320 --> 00:14:40,200
Speaker 1: make Melissa's on Melissa's granola at home. I can't wait

267
00:14:40,240 --> 00:14:42,880
Speaker 1: to see how many people will make it. But transitioning

268
00:14:42,920 --> 00:14:44,840
Speaker 1: away from this very beautiful granola that I made for

269
00:14:45,240 --> 00:14:46,120
Speaker 1: you today.

270
00:14:46,520 --> 00:14:47,600
Speaker 2: I can't stop eating it.

271
00:14:47,600 --> 00:14:49,560
Speaker 1: By the way, you know, I'm an say, I kind

272
00:14:49,600 --> 00:14:52,480
Speaker 1: of noticed that you just you are taking bite after

273
00:14:52,600 --> 00:14:54,800
Speaker 1: bye bye, after a bite. I'm just saying, it's on camera.

274
00:15:00,280 --> 00:15:13,320
Speaker 1: Don't go anywhere. We'll be right back after this. Welcome

275
00:15:13,400 --> 00:15:20,680
Speaker 1: back to Flaky Biscuit. Talk to me about Okay, So

276
00:15:20,920 --> 00:15:25,560
Speaker 1: you know you went from this commune into a professional

277
00:15:25,800 --> 00:15:29,920
Speaker 1: chef's life. It's quite the journey. How did this granola

278
00:15:30,040 --> 00:15:32,720
Speaker 1: kind of help shape your mind as a pastry chef?

279
00:15:33,120 --> 00:15:37,640
Speaker 2: Yeah? I think I didn't know that it did until

280
00:15:38,560 --> 00:15:43,240
Speaker 2: way long that those moments were having such an impact

281
00:15:43,320 --> 00:15:45,240
Speaker 2: on me. I mean, we grew all of our own food.

282
00:15:45,920 --> 00:15:50,600
Speaker 2: Like I said, we had bees for honey. Many many

283
00:15:50,800 --> 00:15:55,000
Speaker 2: years later, I sort of understood how lucky I was

284
00:15:55,560 --> 00:16:00,760
Speaker 2: to have had that foundation of understanding where comes from

285
00:16:00,920 --> 00:16:05,480
Speaker 2: and understanding freshness of food, and so that all played

286
00:16:05,520 --> 00:16:08,960
Speaker 2: a role much later. The very first thing was when

287
00:16:08,960 --> 00:16:12,560
Speaker 2: I went to kindergarten and discovered what was in other

288
00:16:12,600 --> 00:16:18,480
Speaker 2: people's lunchboxes, and I was mad as hell because I'd

289
00:16:18,480 --> 00:16:22,000
Speaker 2: grown up with granola and raisins being candy, and all

290
00:16:22,000 --> 00:16:25,360
Speaker 2: of a sudden, I'm introduced to Twinkies and like, yeah,

291
00:16:25,400 --> 00:16:27,960
Speaker 2: there's like sugar in the world. And I was obsessed.

292
00:16:27,960 --> 00:16:31,680
Speaker 2: So I started making cookies and which turned into a

293
00:16:31,680 --> 00:16:35,000
Speaker 2: cookie company in college, and then I rolled that into

294
00:16:35,080 --> 00:16:38,920
Speaker 2: culinary school. So it was you know, I think because

295
00:16:38,960 --> 00:16:42,640
Speaker 2: I was denied all of that as a small kid,

296
00:16:42,880 --> 00:16:46,480
Speaker 2: that it like I wanted it more. And then if

297
00:16:46,520 --> 00:16:49,040
Speaker 2: I wanted it, I had to do it myself because

298
00:16:49,280 --> 00:16:53,520
Speaker 2: nobody else was baking in my house other than Melissa

299
00:16:53,680 --> 00:16:56,560
Speaker 2: the commune. So if I wanted cookies, I had to

300
00:16:56,600 --> 00:16:57,320
Speaker 2: make them.

301
00:16:57,320 --> 00:16:59,520
Speaker 1: And did they approve of what you started making?

302
00:16:59,760 --> 00:17:08,040
Speaker 2: Oh, I would say hard, No, they do now they

303
00:17:08,080 --> 00:17:12,280
Speaker 2: do now, for sure, for sure, But back then, no

304
00:17:12,440 --> 00:17:16,240
Speaker 2: sugar was definitely a taboo. I have come to learn

305
00:17:16,480 --> 00:17:19,360
Speaker 2: from some of my mom's friends I'm gonna throw under

306
00:17:19,440 --> 00:17:23,439
Speaker 2: the bus that she too had a twinkie fetish that

307
00:17:23,480 --> 00:17:24,520
Speaker 2: I did not know about.

308
00:17:24,640 --> 00:17:25,760
Speaker 1: Oh, like there was like under the.

309
00:17:27,280 --> 00:17:30,719
Speaker 2: Twinkies in the world. Yeah, So that's what happens when

310
00:17:30,760 --> 00:17:34,000
Speaker 2: you live on a commune and you don't have these things, Yeah,

311
00:17:34,400 --> 00:17:35,560
Speaker 2: you know, you find ways.

312
00:17:36,040 --> 00:17:39,359
Speaker 1: I feel like there's and I know nothing about communes,

313
00:17:39,400 --> 00:17:41,680
Speaker 1: and I don't think a lot of people really do,

314
00:17:41,920 --> 00:17:45,160
Speaker 1: so I think it's very interesting to hear these tidbits,

315
00:17:45,240 --> 00:17:49,879
Speaker 1: especially about food. Yeah right, we're talking about ingredients being natural. Yeah,

316
00:17:50,080 --> 00:17:54,040
Speaker 1: processed sugar and additives not being normal. Which it's like, oh, well,

317
00:17:54,040 --> 00:17:56,560
Speaker 1: that makes more sense than what we're doing. Well.

318
00:17:56,640 --> 00:18:00,400
Speaker 2: I mean, the whole premise of the commune was off

319
00:18:00,440 --> 00:18:04,520
Speaker 2: the land, and so we were a self contained community,

320
00:18:04,840 --> 00:18:08,280
Speaker 2: and so everything we had was right there. We got

321
00:18:08,359 --> 00:18:11,520
Speaker 2: our water from a spring. We'd bring jugs down to

322
00:18:11,560 --> 00:18:16,159
Speaker 2: a spring and get the water. No electricity, no running

323
00:18:16,200 --> 00:18:19,880
Speaker 2: water in the house. I mean, it was pretty basic.

324
00:18:20,840 --> 00:18:26,560
Speaker 2: I love indoor plumbing. I have no interest in going

325
00:18:26,600 --> 00:18:29,320
Speaker 2: back to that, but I have such an appreciation for

326
00:18:29,359 --> 00:18:34,280
Speaker 2: it now, which I spent much of my life denying that.

327
00:18:34,840 --> 00:18:38,679
Speaker 2: And I think my food journey was very much that

328
00:18:38,760 --> 00:18:42,240
Speaker 2: way too, where I sort of rebelled against all the

329
00:18:42,280 --> 00:18:44,760
Speaker 2: things that we were doing on the commune and went

330
00:18:44,840 --> 00:18:48,679
Speaker 2: as far away from it as possible. And as I

331
00:18:48,720 --> 00:18:52,200
Speaker 2: get older and once I became a parent, I actually

332
00:18:52,240 --> 00:18:54,600
Speaker 2: did the exact same thing to my children. I did

333
00:18:54,600 --> 00:18:58,560
Speaker 2: not give them sugar until they went off to school.

334
00:18:58,880 --> 00:19:03,560
Speaker 1: Oh wow, yeah, school like kindergartener. Yeah yeah, yeah, five

335
00:19:03,640 --> 00:19:09,720
Speaker 1: years old times. So when you said you moved as

336
00:19:09,760 --> 00:19:12,040
Speaker 1: far as away, you meant physically too, right. You went

337
00:19:12,080 --> 00:19:14,040
Speaker 1: to Europe, you went and trained, and.

338
00:19:14,440 --> 00:19:16,440
Speaker 2: No, I trained, but not in Europe.

339
00:19:17,000 --> 00:19:17,280
Speaker 1: Yeah.

340
00:19:17,359 --> 00:19:20,919
Speaker 2: I mean. I went to art school first, and I

341
00:19:20,960 --> 00:19:23,440
Speaker 2: always knew that the artists were my people, but I

342
00:19:23,480 --> 00:19:26,360
Speaker 2: could never figure out what my medium was. And then

343
00:19:26,400 --> 00:19:32,600
Speaker 2: once I discovered that it was sugar basically, then I

344
00:19:32,680 --> 00:19:35,679
Speaker 2: went to culinary school because I finally figured out what

345
00:19:35,920 --> 00:19:39,239
Speaker 2: my art was and that I wanted it to be

346
00:19:39,600 --> 00:19:43,800
Speaker 2: about food. I went first to a community school and

347
00:19:43,840 --> 00:19:48,080
Speaker 2: then to the CIA, and then I left the CIA

348
00:19:48,440 --> 00:19:51,800
Speaker 2: to go work with Andrew Zimmern. Within a week of

349
00:19:51,880 --> 00:19:56,480
Speaker 2: working together, we were just amazing friends, lifelong friends, and

350
00:19:56,560 --> 00:19:59,000
Speaker 2: so I really lucked out, and I would say much

351
00:19:59,040 --> 00:20:02,840
Speaker 2: of my career has been lucking out and meeting incredible people.

352
00:20:03,080 --> 00:20:07,680
Speaker 1: Yeah, honestly, I'm like realizing how you went to the CIA,

353
00:20:07,760 --> 00:20:11,040
Speaker 1: and this is the granola I presented to you. I

354
00:20:11,080 --> 00:20:12,840
Speaker 1: didn't go to culinary school, you know. I went to

355
00:20:12,880 --> 00:20:14,880
Speaker 1: the kind of like the old school, just like yo,

356
00:20:15,000 --> 00:20:18,000
Speaker 1: figure it out type thing. So, but I think what

357
00:20:18,359 --> 00:20:22,240
Speaker 1: has drawn many people to your work, including myself, and

358
00:20:22,280 --> 00:20:24,240
Speaker 1: you know, if you just take like your social media channels,

359
00:20:24,720 --> 00:20:29,880
Speaker 1: it's this very vibrant, perfect environment. It's funny now because

360
00:20:29,920 --> 00:20:32,160
Speaker 1: I didn't really know this about you, this the sugar thing.

361
00:20:32,880 --> 00:20:35,120
Speaker 1: And now when I think back to looking at your

362
00:20:35,119 --> 00:20:37,640
Speaker 1: content and your work and your books, I'm like, oh,

363
00:20:37,720 --> 00:20:42,680
Speaker 1: this makes sense. Like there's this obsession with sugar and flamethrowers.

364
00:20:44,400 --> 00:20:46,239
Speaker 2: Yes, I love it.

365
00:20:46,920 --> 00:20:51,560
Speaker 1: So sugar granola, We love you, guys. We give them

366
00:20:51,560 --> 00:20:54,200
Speaker 1: a rest. I'm very curious to know more about your

367
00:20:54,240 --> 00:20:55,080
Speaker 1: husband and.

368
00:20:54,960 --> 00:20:58,280
Speaker 2: How your I did not see that coming.

369
00:20:58,440 --> 00:21:01,639
Speaker 1: That was like the current ball. I need to know

370
00:21:01,760 --> 00:21:07,080
Speaker 1: more about your husband now. Yeah, Like we've talked before,

371
00:21:07,320 --> 00:21:10,240
Speaker 1: and you've made some social media posts before about you know,

372
00:21:10,280 --> 00:21:13,359
Speaker 1: being in an interracial marriage and the types of things

373
00:21:13,359 --> 00:21:15,480
Speaker 1: you have to kind of consider when you go through that.

374
00:21:16,600 --> 00:21:19,560
Speaker 2: We met I grew up. My mom owns a dance studio,

375
00:21:20,160 --> 00:21:23,080
Speaker 2: and I grew up dancing and I met him. I

376
00:21:23,200 --> 00:21:26,560
Speaker 2: was dancing at a nightclub and he was djaying, and

377
00:21:26,600 --> 00:21:29,440
Speaker 2: he called me into the DJ and asked me out.

378
00:21:30,240 --> 00:21:33,000
Speaker 2: I said no because I thought he was super young.

379
00:21:33,240 --> 00:21:35,800
Speaker 2: And then I went home and my roommate turns out

380
00:21:35,840 --> 00:21:37,680
Speaker 2: she knew him and said, you have to go out

381
00:21:37,680 --> 00:21:41,160
Speaker 2: with him, and I did, and that was thirty six

382
00:21:41,280 --> 00:21:43,560
Speaker 2: years ago. We've been together ever since.

383
00:21:43,680 --> 00:21:45,640
Speaker 1: Wow, that's a success story. Yeah.

384
00:21:46,440 --> 00:21:48,120
Speaker 2: Meeting on the dance floor, just a little.

385
00:21:48,000 --> 00:21:51,080
Speaker 1: Night out dancing and meeting my future life partner, no

386
00:21:51,119 --> 00:21:53,280
Speaker 1: big deal. Does he like sweets?

387
00:21:53,480 --> 00:21:56,680
Speaker 2: Yes? He eats everything that I make. He's my best critic.

388
00:21:56,960 --> 00:22:00,879
Speaker 2: It was actually his idea that I go to culinary

389
00:22:00,880 --> 00:22:04,959
Speaker 2: school because I was working at an ad agency. Coming

390
00:22:05,040 --> 00:22:08,680
Speaker 2: home to say that I was miserable would be an understatement.

391
00:22:08,920 --> 00:22:12,440
Speaker 2: I would bake all night long to like release the stress,

392
00:22:12,640 --> 00:22:16,560
Speaker 2: and he said, why don't you just do this? And

393
00:22:16,760 --> 00:22:19,800
Speaker 2: so I did. I went to culinary school. So it

394
00:22:19,880 --> 00:22:22,280
Speaker 2: was really his prompting, Wow, do.

395
00:22:22,240 --> 00:22:23,199
Speaker 1: You think he's honest?

396
00:22:23,280 --> 00:22:27,240
Speaker 2: When he absolutely yes, you have clearly never met the man.

397
00:22:27,400 --> 00:22:30,439
Speaker 1: No, I'm not. Actually, so he eat something he doesn't like,

398
00:22:30,480 --> 00:22:31,960
Speaker 1: He's just like, oh, yes, this is terrible.

399
00:22:32,240 --> 00:22:37,360
Speaker 2: I think his tell is you've made this better before

400
00:22:38,000 --> 00:22:44,280
Speaker 2: you know, So it's sort of comment yeah, but then

401
00:22:44,320 --> 00:22:47,199
Speaker 2: it's followed up and I have my sons are this

402
00:22:47,320 --> 00:22:51,280
Speaker 2: way too. I've taught them all to be critics but

403
00:22:52,160 --> 00:22:54,640
Speaker 2: nice about it. They didn't used to be that.

404
00:22:54,760 --> 00:22:55,879
Speaker 1: Nice about it.

405
00:22:56,520 --> 00:23:00,600
Speaker 2: And my husband and my youngest child are both super tasters,

406
00:23:01,000 --> 00:23:05,080
Speaker 2: so they taste things that I can't even like, really

407
00:23:05,320 --> 00:23:10,560
Speaker 2: subtle things about sweetness or spices, or they can call

408
00:23:10,600 --> 00:23:13,720
Speaker 2: them out and talk about them. It's amazing.

409
00:23:14,000 --> 00:23:15,480
Speaker 1: Super tasters a thing.

410
00:23:15,560 --> 00:23:19,320
Speaker 2: Yeah, it's a real like they have really heightened taste buds,

411
00:23:19,960 --> 00:23:23,200
Speaker 2: you know, like when somebody's tasting wine and they're describing

412
00:23:23,280 --> 00:23:28,440
Speaker 2: all of these really subtle differences in wines and sometimes

413
00:23:28,480 --> 00:23:30,840
Speaker 2: I catch it, sometimes I don't, and they are just

414
00:23:31,040 --> 00:23:31,720
Speaker 2: all over it.

415
00:23:32,080 --> 00:23:32,359
Speaker 1: Wow.

416
00:23:32,400 --> 00:23:34,240
Speaker 2: It's very interesting and very helpful.

417
00:23:34,680 --> 00:23:38,320
Speaker 1: So you have kids, right I do, Charlie and Henry.

418
00:23:38,600 --> 00:23:41,240
Speaker 1: I know you've done a couple baking series with your sons.

419
00:23:41,280 --> 00:23:43,679
Speaker 1: I think, right, yes, And that was not part of

420
00:23:43,680 --> 00:23:45,280
Speaker 1: any of the TV st No, No, this.

421
00:23:45,320 --> 00:23:49,520
Speaker 2: Was during the pandemic. I started doing Instagram lives and

422
00:23:49,560 --> 00:23:54,080
Speaker 2: my sons would help me with that and it was amazing.

423
00:23:54,480 --> 00:23:57,119
Speaker 2: I loved it because it was a time to connect

424
00:23:57,160 --> 00:23:59,360
Speaker 2: with them. But we were in the kitchen and yeah,

425
00:23:59,400 --> 00:24:00,000
Speaker 2: it was really fun.

426
00:24:00,680 --> 00:24:02,880
Speaker 1: So during the pandemic, you were connecting with your kids

427
00:24:02,880 --> 00:24:06,280
Speaker 1: this way, But you were in Minneapolis, Minneapolis which got

428
00:24:06,280 --> 00:24:08,480
Speaker 1: a lot of attention during that time because of the

429
00:24:08,480 --> 00:24:12,679
Speaker 1: civil unrest effort George Floyd's murder. How did you feel

430
00:24:13,320 --> 00:24:17,080
Speaker 1: at the time as a mother, as someone in an

431
00:24:17,080 --> 00:24:20,080
Speaker 1: interracial factly because we were all going through things in

432
00:24:20,119 --> 00:24:22,159
Speaker 1: different parts of the country when this was occurring, but

433
00:24:22,200 --> 00:24:24,320
Speaker 1: you were there, what was your experience with that?

434
00:24:24,640 --> 00:24:30,520
Speaker 2: It was such a crazy time Generally personally, it was

435
00:24:30,880 --> 00:24:35,439
Speaker 2: crazy because there was a lot of fear around. My

436
00:24:35,600 --> 00:24:40,280
Speaker 2: boys were in their twenties and out in the world

437
00:24:41,040 --> 00:24:47,320
Speaker 2: as brown young men. It's such an interesting experience to

438
00:24:47,480 --> 00:24:53,879
Speaker 2: be a mother in that situation and have my experience

439
00:24:53,960 --> 00:24:56,919
Speaker 2: in it and then talk to them or talk to

440
00:24:57,000 --> 00:25:00,359
Speaker 2: my husband about what their experience is. Because I'm a

441
00:25:00,400 --> 00:25:04,320
Speaker 2: white woman and my movement in the world is very

442
00:25:04,359 --> 00:25:07,320
Speaker 2: different than any of theirs.

443
00:25:08,040 --> 00:25:11,359
Speaker 1: On the commune where there are black people, not a lot.

444
00:25:12,080 --> 00:25:15,560
Speaker 2: You have to understand that. So I've lived in several

445
00:25:15,840 --> 00:25:20,280
Speaker 2: communes and cults. The one in Vermont No, because Vermont,

446
00:25:20,520 --> 00:25:26,440
Speaker 2: i think, is, if not the whitest state in the country.

447
00:25:26,359 --> 00:25:28,560
Speaker 1: One of the whitest hashtag Vermont.

448
00:25:28,720 --> 00:25:32,080
Speaker 2: So no the claim to fame on the with my

449
00:25:32,200 --> 00:25:35,919
Speaker 2: dad on the commune was that Bernie Sanders came to

450
00:25:36,040 --> 00:25:37,639
Speaker 2: the commune and my dad kicked him off for not

451
00:25:37,720 --> 00:25:43,919
Speaker 2: working hard. Some of the communes and the cults that

452
00:25:43,960 --> 00:25:49,560
Speaker 2: I lived in California were much more diverse. Yeah, and

453
00:25:49,680 --> 00:25:51,880
Speaker 2: in Pennsylvania in Philadelphia.

454
00:25:52,560 --> 00:25:55,600
Speaker 1: What is the difference between a cult and a commune?

455
00:25:56,520 --> 00:26:01,159
Speaker 2: Yeah, a commune, You'll have to get your websters, but

456
00:26:03,880 --> 00:26:07,720
Speaker 2: a commune is a community of people that are all

457
00:26:07,800 --> 00:26:12,880
Speaker 2: living together with a sort of a common mission. A

458
00:26:13,040 --> 00:26:19,840
Speaker 2: cult is typically there's either a guru or a religiosity

459
00:26:20,160 --> 00:26:25,760
Speaker 2: about it. It's a more spiritual endeavor. A commune isn't

460
00:26:25,760 --> 00:26:28,000
Speaker 2: necessarily spiritual.

461
00:26:28,800 --> 00:26:29,560
Speaker 1: What do you prefer?

462
00:26:30,400 --> 00:26:36,159
Speaker 2: Well, because I had such intense experiences, I would say

463
00:26:36,960 --> 00:26:42,680
Speaker 2: my preference is the commune. The religious, not organized religion.

464
00:26:43,320 --> 00:26:47,000
Speaker 2: It was more sort of Eastern mysticism and stuff. But

465
00:26:48,080 --> 00:26:53,600
Speaker 2: there was some hypocrisy in how all of that went.

466
00:26:53,480 --> 00:26:56,280
Speaker 1: Down, right, give me an example of the hypocrisy.

467
00:26:56,560 --> 00:26:59,320
Speaker 2: Okay, well, there are many, but I would say a

468
00:26:59,359 --> 00:27:03,600
Speaker 2: food related one is that for most of the month

469
00:27:03,680 --> 00:27:08,400
Speaker 2: we would eat a macrobiotic diet, which is very clean

470
00:27:08,960 --> 00:27:14,320
Speaker 2: and healthy, and then one weekend a month there would

471
00:27:14,320 --> 00:27:19,240
Speaker 2: be basically bacchanalia. It was like drinking and drugs and

472
00:27:19,320 --> 00:27:22,080
Speaker 2: sugar and smoking and all the things.

473
00:27:22,400 --> 00:27:25,639
Speaker 1: Was it restricted to like adults or just like everyone

474
00:27:25,720 --> 00:27:26,720
Speaker 1: just got to do whatever they want?

475
00:27:27,119 --> 00:27:29,280
Speaker 2: Well, I mean, I would say it was meant for

476
00:27:29,320 --> 00:27:36,239
Speaker 2: the adults because the children were for sure an afterthought,

477
00:27:37,560 --> 00:27:39,680
Speaker 2: does this podcast come with a therapist?

478
00:27:41,480 --> 00:27:45,520
Speaker 1: You can? We could squeeze that into the budget. That's hilarious.

479
00:27:45,720 --> 00:27:49,240
Speaker 2: So for sure all of the activities were meant for adults.

480
00:27:49,280 --> 00:27:51,800
Speaker 2: I mean because we meditated every day, we did yoga

481
00:27:51,920 --> 00:27:56,200
Speaker 2: way before it was cool. So for the most part,

482
00:27:56,520 --> 00:28:02,920
Speaker 2: it was a very healthy way to live. But then

483
00:28:03,080 --> 00:28:07,119
Speaker 2: all the shit just broke loose on the one weekend

484
00:28:07,200 --> 00:28:10,480
Speaker 2: a month because I think they knew it wasn't sustainable

485
00:28:11,400 --> 00:28:16,760
Speaker 2: for people to live that clean, right right right, So yeah,

486
00:28:16,840 --> 00:28:20,520
Speaker 2: cheap days. And as a small child, it's so interesting

487
00:28:20,560 --> 00:28:23,760
Speaker 2: because you see it all for what it is. The

488
00:28:23,800 --> 00:28:26,320
Speaker 2: adults saw it for what they wanted it to be,

489
00:28:26,720 --> 00:28:30,560
Speaker 2: but us children saw just the black and white of

490
00:28:30,800 --> 00:28:34,199
Speaker 2: what was happening. And this doesn't make sense with what

491
00:28:34,240 --> 00:28:38,360
Speaker 2: you're saying. So it's so interesting because it was my

492
00:28:38,480 --> 00:28:42,000
Speaker 2: childhood and so it just seemed normal, like I didn't

493
00:28:42,080 --> 00:28:47,000
Speaker 2: realize that growing up in a cult wasn't like most

494
00:28:47,160 --> 00:28:52,600
Speaker 2: people do not have that experience because the cults that

495
00:28:52,680 --> 00:28:56,480
Speaker 2: you hear about, it's because usually something negative has happened

496
00:28:56,760 --> 00:29:00,640
Speaker 2: and that's how they get into the news cycle. But

497
00:29:00,800 --> 00:29:04,960
Speaker 2: a cult is not inherently a bad thing. It's just

498
00:29:05,120 --> 00:29:08,200
Speaker 2: bad things happen in some cults, right, you know what

499
00:29:08,280 --> 00:29:08,600
Speaker 2: I mean?

500
00:29:08,840 --> 00:29:10,760
Speaker 1: I do know exactly what you mean, but I mean

501
00:29:10,800 --> 00:29:14,000
Speaker 1: that's life, though. Yeah, there's good situations where that things

502
00:29:14,000 --> 00:29:37,160
Speaker 1: will occur. Hungry for more flaky biscuit Stay tuned, Hey

503
00:29:37,560 --> 00:29:45,640
Speaker 1: Brian again, let's get back into it. When you raise

504
00:29:45,680 --> 00:29:49,280
Speaker 1: your kids, raising your kids, like, do you utilize these

505
00:29:49,440 --> 00:29:52,520
Speaker 1: tools or ways of life from your upbringing? Do you

506
00:29:52,600 --> 00:29:54,120
Speaker 1: utilize that kind of mentality?

507
00:29:54,840 --> 00:29:58,440
Speaker 2: I grew up in a very sort of macro environment.

508
00:29:58,680 --> 00:30:04,480
Speaker 2: It was like the whole world was around me. I

509
00:30:04,680 --> 00:30:08,680
Speaker 2: raised my children in a very micro environment. It was

510
00:30:08,960 --> 00:30:13,200
Speaker 2: just my little family, and I never moved with them.

511
00:30:13,720 --> 00:30:17,280
Speaker 2: I grew up going to sixteen different schools, and I

512
00:30:17,480 --> 00:30:22,440
Speaker 2: wanted them to have the experience of having childhood friends

513
00:30:23,280 --> 00:30:26,960
Speaker 2: and a childhood home. They can't wait to get out

514
00:30:26,960 --> 00:30:33,040
Speaker 2: of there. So I think that some of the things

515
00:30:33,120 --> 00:30:38,200
Speaker 2: that I thought were reactions to my childhood were maybe

516
00:30:38,280 --> 00:30:42,080
Speaker 2: just innate in me. And I'm watching that with my boys,

517
00:30:42,480 --> 00:30:46,120
Speaker 2: that they innately just want to get out and travel

518
00:30:46,400 --> 00:30:50,680
Speaker 2: and roam, and maybe raising them in a commune and

519
00:30:50,760 --> 00:30:54,560
Speaker 2: traveling and bringing them to sixteen different schools would have

520
00:30:54,600 --> 00:31:00,840
Speaker 2: suited them just fine. Everybody's so individual. But no, I reacted,

521
00:31:01,400 --> 00:31:05,800
Speaker 2: and when I had children, I had my little family

522
00:31:07,240 --> 00:31:10,960
Speaker 2: in a little house and kept them in one town.

523
00:31:11,680 --> 00:31:14,720
Speaker 2: Now they seem to be raising themselves. But we'll see

524
00:31:14,760 --> 00:31:16,160
Speaker 2: how they felt about it.

525
00:31:16,280 --> 00:31:19,479
Speaker 1: Yeah, I bet they will look back and definitely appreciate that,

526
00:31:19,520 --> 00:31:22,240
Speaker 1: because even outside of the commune cult thing, there's a

527
00:31:22,280 --> 00:31:25,440
Speaker 1: lot of people out there that don't have that one home,

528
00:31:25,560 --> 00:31:28,400
Speaker 1: that one school. There's a lot of factors in life

529
00:31:28,400 --> 00:31:30,680
Speaker 1: that can kind of like bust that up. And I

530
00:31:30,760 --> 00:31:32,800
Speaker 1: think when they look back, they're going to be like, oh, man,

531
00:31:32,880 --> 00:31:34,800
Speaker 1: I'm so glad my mom went out of her way

532
00:31:35,040 --> 00:31:38,400
Speaker 1: to make sure that we have this like beautiful, stable,

533
00:31:38,760 --> 00:31:39,760
Speaker 1: little family unit.

534
00:31:40,280 --> 00:31:43,480
Speaker 2: Like you describe my pastry as perfect, I'm not sure

535
00:31:43,480 --> 00:31:45,600
Speaker 2: how perfect any of this really is.

536
00:31:45,720 --> 00:31:53,200
Speaker 1: Well, compared to Brian Ford's granola, I'd have to say that.

537
00:31:51,880 --> 00:31:54,280
Speaker 2: That's French it's very French.

538
00:31:54,400 --> 00:31:57,360
Speaker 1: I'm glad that we're laughing in because now it is

539
00:31:57,440 --> 00:32:01,640
Speaker 1: time to play our Flaky game episode on Flaky Biscuit,

540
00:32:01,680 --> 00:32:08,920
Speaker 1: we have some fun with our guests. Okay, so let

541
00:32:09,000 --> 00:32:11,160
Speaker 1: me explain this game. I've got some of the most

542
00:32:11,200 --> 00:32:14,280
Speaker 1: commercially available granola bars. Like when I was growing up,

543
00:32:14,600 --> 00:32:17,680
Speaker 1: these were always in our house. You know what I'm saying.

544
00:32:17,720 --> 00:32:20,200
Speaker 1: We have food stands and like you know, my dad

545
00:32:20,280 --> 00:32:22,840
Speaker 1: would just like buy like eight boxes this for no reason.

546
00:32:22,880 --> 00:32:25,520
Speaker 1: Nobody would eat it. Yeah.

547
00:32:25,600 --> 00:32:27,840
Speaker 2: Oh, so you're about to feed me something you'd never eat.

548
00:32:28,000 --> 00:32:30,400
Speaker 1: I would eat it. Okay. Now I'm just saying as

549
00:32:30,440 --> 00:32:33,080
Speaker 1: a kid, some of them would be like I'd rather

550
00:32:33,120 --> 00:32:35,600
Speaker 1: eat some skittles, you know what I'm saying, because we

551
00:32:35,680 --> 00:32:38,640
Speaker 1: had massive sugar growing up. By the way, all right,

552
00:32:38,760 --> 00:32:40,720
Speaker 1: so i want you to taste these, and I want

553
00:32:40,800 --> 00:32:42,600
Speaker 1: I want to see if you can tell which brand

554
00:32:42,640 --> 00:32:45,160
Speaker 1: it is. If you want, I can show you the

555
00:32:45,200 --> 00:32:45,880
Speaker 1: four brands.

556
00:32:45,920 --> 00:32:48,240
Speaker 2: Now, okay, let's see if I can do.

557
00:32:48,240 --> 00:32:50,560
Speaker 1: You want to do it blind? Yeah, yeah, yeah, yeah.

558
00:32:50,400 --> 00:32:52,080
Speaker 2: I want to try it blind and then I might

559
00:32:52,160 --> 00:32:52,720
Speaker 2: need some hints.

560
00:32:52,800 --> 00:32:55,280
Speaker 1: Okay, fine, let's start there. All right. So I've got four.

561
00:32:55,400 --> 00:32:58,240
Speaker 1: All right, yep, I'm going to feed you one. These

562
00:32:58,280 --> 00:33:00,800
Speaker 1: are all brands that everyone should know. Here's number one.

563
00:33:00,840 --> 00:33:04,840
Speaker 1: I'd like you to tell me describe the texture, taste, sounds,

564
00:33:04,920 --> 00:33:07,239
Speaker 1: and then give me your best educated guess. Okay, all right,

565
00:33:07,240 --> 00:33:07,640
Speaker 1: here we go.

566
00:33:07,800 --> 00:33:08,880
Speaker 2: Okay, it's sticky.

567
00:33:09,000 --> 00:33:09,600
Speaker 1: It's sticky.

568
00:33:09,720 --> 00:33:13,880
Speaker 2: It's sticky. There's some kind of like filling in there. Okay,

569
00:33:14,280 --> 00:33:19,960
Speaker 2: mm hmm. There's a lot of corn syrup than corn

570
00:33:20,080 --> 00:33:24,280
Speaker 2: starch because it's got like some gelatinousnessness.

571
00:33:24,760 --> 00:33:26,280
Speaker 1: I'm gonna taste it too, just to make sure.

572
00:33:26,560 --> 00:33:30,840
Speaker 2: No, I don't know, I've got inspiration from a lot

573
00:33:30,880 --> 00:33:34,040
Speaker 2: of places. I'm not sure I need to recreate that.

574
00:33:35,640 --> 00:33:36,920
Speaker 1: You know what it tastes like to me? It tastes

575
00:33:36,920 --> 00:33:37,719
Speaker 1: like cough syrup.

576
00:33:38,000 --> 00:33:41,440
Speaker 2: It does have a bit of that like chemical aftertaste.

577
00:33:41,480 --> 00:33:45,600
Speaker 2: But then there's the texture, like if you shut your

578
00:33:45,640 --> 00:33:50,920
Speaker 2: eyes and you have that like sort of gelatinous cough syrup.

579
00:33:53,160 --> 00:33:57,320
Speaker 2: How is that even remotely related to granola?

580
00:33:57,600 --> 00:33:59,600
Speaker 1: To be fair, I think this is more of like

581
00:33:59,680 --> 00:34:03,800
Speaker 1: a breakfast bar, like a brand bar. It's right next

582
00:34:03,800 --> 00:34:06,200
Speaker 1: to all the granola barst.

583
00:34:05,640 --> 00:34:07,200
Speaker 2: It's granola adjacent.

584
00:34:07,240 --> 00:34:09,759
Speaker 1: Okay, so can let me just say, growing up, growing up,

585
00:34:09,760 --> 00:34:12,240
Speaker 1: how I grew up to me? That was granola.

586
00:34:12,320 --> 00:34:15,120
Speaker 2: Oh no, wonder this was such a surprise.

587
00:34:15,640 --> 00:34:17,719
Speaker 1: Okay, okay, this was neutral grain.

588
00:34:18,080 --> 00:34:20,200
Speaker 2: Oh sorry, it's okay.

589
00:34:20,200 --> 00:34:23,880
Speaker 1: Listen, we're Shondaland and Zoe and Brian have to accept

590
00:34:23,920 --> 00:34:27,000
Speaker 1: that we are not getting any granola sponsorships anytime soon. Okay,

591
00:34:27,440 --> 00:34:29,360
Speaker 1: here's number two. I splos.

592
00:34:31,480 --> 00:34:36,640
Speaker 2: Okay, this one feels more like granola, like it's pressed together.

593
00:34:40,520 --> 00:34:41,840
Speaker 2: It has a really nice crunch.

594
00:34:42,040 --> 00:34:42,200
Speaker 1: Good.

595
00:34:42,239 --> 00:34:46,400
Speaker 2: I'll give it that. It tastes sweet, but I can't.

596
00:34:46,560 --> 00:34:48,040
Speaker 2: I'm not a super taster.

597
00:34:48,280 --> 00:34:50,640
Speaker 1: Remember, so you don't know what it is?

598
00:34:52,560 --> 00:34:54,640
Speaker 2: Yeah, I mean I.

599
00:34:54,680 --> 00:34:56,759
Speaker 1: Like this one. This is what is that? This is

600
00:34:56,840 --> 00:34:59,960
Speaker 1: Nature's Valley, Nature's Valley, Nature's Valley Green packet. Have you

601
00:35:00,040 --> 00:35:01,360
Speaker 1: you ever had this before? Yeah?

602
00:35:01,719 --> 00:35:03,760
Speaker 2: And honey? Okay, so that's what it tastes.

603
00:35:04,040 --> 00:35:05,040
Speaker 1: Yes, Okay, good.

604
00:35:05,200 --> 00:35:09,760
Speaker 2: The honey is subtle, like you use some crazy, beautiful, dark,

605
00:35:10,360 --> 00:35:15,400
Speaker 2: gorgeous honey. That's not what's in that book. That's all

606
00:35:15,440 --> 00:35:16,120
Speaker 2: I'm gonna say.

607
00:35:18,320 --> 00:35:21,440
Speaker 1: Oh, all right, we're going to do one more. I

608
00:35:21,480 --> 00:35:23,080
Speaker 1: had a few more, but I think we're going to

609
00:35:23,120 --> 00:35:25,839
Speaker 1: spare these brands and also try to salvage some kind

610
00:35:25,880 --> 00:35:31,160
Speaker 1: of deal for ourselves one day. Here's the last one, Okay.

611
00:35:31,400 --> 00:35:33,479
Speaker 1: I also definitely I grew up on these.

612
00:35:33,680 --> 00:35:40,600
Speaker 2: Okay, hmm, okay, Well this is like hmmm, I don't

613
00:35:40,600 --> 00:35:46,480
Speaker 2: know what that is. That has like almost like, oh,

614
00:35:46,520 --> 00:35:49,040
Speaker 2: what is it? It tastes like because it has almost

615
00:35:49,120 --> 00:35:52,440
Speaker 2: like a honeycomb like crunch to it. Like the other

616
00:35:52,520 --> 00:35:58,600
Speaker 2: one just felt like oats and let me go. The

617
00:35:58,680 --> 00:36:00,320
Speaker 2: research is amazing.

618
00:36:02,160 --> 00:36:04,680
Speaker 1: Let me tell you something. What. So the last one

619
00:36:04,719 --> 00:36:06,600
Speaker 1: was yeah, quaker chewy bar.

620
00:36:06,840 --> 00:36:09,080
Speaker 2: Okay, does it have some puffed something?

621
00:36:09,120 --> 00:36:12,160
Speaker 1: It does? It has well? Unfortunately, the ingredients this is

622
00:36:12,200 --> 00:36:15,280
Speaker 1: extremely long. Oh oh there's a brown rice crisp.

623
00:36:15,640 --> 00:36:19,480
Speaker 2: That's that texture that you're getting. Yeah, which I didn't dislike.

624
00:36:20,080 --> 00:36:21,120
Speaker 2: I was just surprised.

625
00:36:21,840 --> 00:36:24,080
Speaker 1: Wow, which one did you like the best out of

626
00:36:24,120 --> 00:36:25,520
Speaker 1: the three that you sampled?

627
00:36:25,600 --> 00:36:29,720
Speaker 2: Okay, So, given that this is about granola, I would

628
00:36:29,719 --> 00:36:34,239
Speaker 2: say the second one, the crunchy granola, that was granola.

629
00:36:34,360 --> 00:36:35,400
Speaker 1: It was more reminiscent.

630
00:36:35,560 --> 00:36:38,319
Speaker 2: Yeah, I didn't find that. It was like like when

631
00:36:38,360 --> 00:36:40,560
Speaker 2: I bite into yours, I taste the nuts, I taste

632
00:36:40,600 --> 00:36:44,000
Speaker 2: the seeds, I taste the honey, I taste the maple yum,

633
00:36:44,239 --> 00:36:47,200
Speaker 2: and that one it just tastes like vaguely sweet.

634
00:36:47,440 --> 00:36:48,000
Speaker 1: Yeah.

635
00:36:48,040 --> 00:36:49,280
Speaker 2: And there's crunch.

636
00:36:49,040 --> 00:36:51,880
Speaker 1: Yeah, but I don't and cough syrup No no, no, that

637
00:36:51,960 --> 00:36:58,360
Speaker 1: was oh Zorry. Honestly, you are truly a culinary inspiration.

638
00:36:59,000 --> 00:37:02,160
Speaker 1: And I think that it's really important for Flaky Biscuit

639
00:37:02,239 --> 00:37:06,160
Speaker 1: to understand what you do, not just for yourself, your career,

640
00:37:06,160 --> 00:37:09,080
Speaker 1: and your family, but what you do for your community

641
00:37:09,239 --> 00:37:13,200
Speaker 1: or communities around the world. And I understand that you've

642
00:37:13,239 --> 00:37:18,680
Speaker 1: been doing fundraisers for World Central Kitchen. Disasters happen all

643
00:37:18,680 --> 00:37:20,680
Speaker 1: over the world. You know, from New Orleans, you know

644
00:37:20,719 --> 00:37:22,920
Speaker 1: what I mean. Yeah, in case anyone out there doesn't

645
00:37:22,920 --> 00:37:24,960
Speaker 1: know New Orleans we get hit by hurricanes. Yeah. And

646
00:37:25,000 --> 00:37:27,600
Speaker 1: I think it's really really great that you support and

647
00:37:27,760 --> 00:37:31,359
Speaker 1: work with World Central Kitchen to feed people. How did

648
00:37:31,400 --> 00:37:33,600
Speaker 1: you get involved with this and how can other people

649
00:37:33,640 --> 00:37:34,520
Speaker 1: get involved with this?

650
00:37:34,920 --> 00:37:38,799
Speaker 2: Well, it's a great organization because they can mobilize and

651
00:37:38,920 --> 00:37:44,400
Speaker 2: touch down within a day of a disaster happening, whereas

652
00:37:44,400 --> 00:37:49,080
Speaker 2: I can't. You know, I'm me in my kitchen in Minneapolis.

653
00:37:49,800 --> 00:37:53,600
Speaker 2: I think the greater strength that I have is being

654
00:37:53,600 --> 00:37:56,440
Speaker 2: able to share what I love to do with people

655
00:37:56,600 --> 00:37:58,840
Speaker 2: in order to raise money to do it. So I

656
00:37:58,880 --> 00:38:02,760
Speaker 2: typically will do that by teaching a class and inviting

657
00:38:02,800 --> 00:38:05,799
Speaker 2: people to the class and raising money that way. And

658
00:38:07,000 --> 00:38:11,240
Speaker 2: we did one for when the war in Ukraine started,

659
00:38:12,120 --> 00:38:16,759
Speaker 2: and within twenty four hours we'd raised thirty three thousand dollars.

660
00:38:17,840 --> 00:38:20,839
Speaker 2: I couldn't do that on my own right, But when

661
00:38:20,880 --> 00:38:25,760
Speaker 2: we get our community together, we can do amazing things

662
00:38:25,800 --> 00:38:29,240
Speaker 2: to help these people who are on the ground cooking

663
00:38:29,280 --> 00:38:34,920
Speaker 2: the food. And I think that people who go into

664
00:38:34,960 --> 00:38:40,760
Speaker 2: the food world go into that industry want to feed people.

665
00:38:41,480 --> 00:38:45,040
Speaker 2: That is the core of why we do this. So

666
00:38:45,560 --> 00:38:48,880
Speaker 2: it just feels right. I mean, I remember again after

667
00:38:48,960 --> 00:38:55,040
Speaker 2: George Floyd was murdered and Bakers Against Racism sprung up.

668
00:38:55,320 --> 00:38:59,480
Speaker 2: I was so proud of the baking community. It was

669
00:39:00,360 --> 00:39:05,719
Speaker 2: a mobilization of bakers coming together to do something that

670
00:39:06,400 --> 00:39:11,000
Speaker 2: gave the rest of us a way to to contribute.

671
00:39:11,200 --> 00:39:15,120
Speaker 1: Yeah, because I think as bakers, especially during the pandemic

672
00:39:15,200 --> 00:39:18,719
Speaker 1: when everyone's kind of locked down, but bakeries and bakers

673
00:39:18,719 --> 00:39:21,600
Speaker 1: were able to have this kind of like no contact

674
00:39:21,680 --> 00:39:23,879
Speaker 1: pop up style or bake sale where you know, it's

675
00:39:23,920 --> 00:39:25,640
Speaker 1: not like a sit down restaurant where people need to

676
00:39:25,640 --> 00:39:28,240
Speaker 1: come and eat and for those that are not familiar,

677
00:39:28,320 --> 00:39:32,440
Speaker 1: Bakers Against Racism was founded at a time where the

678
00:39:32,480 --> 00:39:35,719
Speaker 1: civil unrest has become so much and we're all just

679
00:39:35,800 --> 00:39:38,040
Speaker 1: kind of sitting around. It's kind of like what what

680
00:39:38,080 --> 00:39:40,799
Speaker 1: are we going to do about this? And I'm right

681
00:39:40,840 --> 00:39:44,000
Speaker 1: there with you. When I saw this, I was like, wow,

682
00:39:44,640 --> 00:39:47,440
Speaker 1: was it like the biggest bake sale ever? I mean

683
00:39:47,520 --> 00:39:49,560
Speaker 1: bakers all over the country.

684
00:39:50,160 --> 00:39:55,279
Speaker 2: I think world, I think it when internationally.

685
00:39:55,120 --> 00:39:57,239
Speaker 1: I'm starting to get like I'm like sitting here like yo,

686
00:39:57,360 --> 00:39:59,120
Speaker 1: like let's mobilize, like right from.

687
00:39:59,200 --> 00:40:02,080
Speaker 2: Me, the sale was again a.

688
00:40:02,080 --> 00:40:05,440
Speaker 1: Class started from some granola, right, you had some granola

689
00:40:05,440 --> 00:40:07,040
Speaker 1: and Vermont and all of a sudden you're making a

690
00:40:07,040 --> 00:40:10,600
Speaker 1: difference in the Ukraine. You're making a difference with regards

691
00:40:10,600 --> 00:40:14,160
Speaker 1: to combating racism. Maybe it doesn't seem that way. I mean,

692
00:40:14,160 --> 00:40:17,319
Speaker 1: trust me, I watch your posts and all that kind

693
00:40:17,360 --> 00:40:19,000
Speaker 1: of thing. Like I remember when you raise all that

694
00:40:19,080 --> 00:40:21,359
Speaker 1: money it was like a cake class, right or something

695
00:40:21,400 --> 00:40:23,960
Speaker 1: like that. You've done it a few times, so I'm

696
00:40:24,080 --> 00:40:26,560
Speaker 1: really really thankful that you have shared all of this

697
00:40:26,680 --> 00:40:29,479
Speaker 1: with us for our listeners, don't forget to check out

698
00:40:29,800 --> 00:40:34,719
Speaker 1: World Central Kitchen, donate, volunteer, I think it's WCK dot org.

699
00:40:35,200 --> 00:40:37,760
Speaker 1: And you know, since we talked about it, Bakers against Racism,

700
00:40:38,080 --> 00:40:40,160
Speaker 1: get on the social channels and check out the next

701
00:40:40,160 --> 00:40:44,200
Speaker 1: bake sale that's getting mobilized to combat systemic racism and

702
00:40:44,239 --> 00:40:47,080
Speaker 1: oppression that we deal with in this country. Zoe, I

703
00:40:47,160 --> 00:40:50,560
Speaker 1: really thank you for bringing light to this, so thank

704
00:40:50,600 --> 00:40:52,799
Speaker 1: you anyway, and I also thank you for coming to

705
00:40:52,840 --> 00:40:55,480
Speaker 1: my kitchen and having my granola. We really love having

706
00:40:55,560 --> 00:40:56,080
Speaker 1: you off Flake.

707
00:40:56,080 --> 00:40:59,439
Speaker 2: You guys love it. I loved being able to talk

708
00:40:59,480 --> 00:41:02,040
Speaker 2: with you like this and to watch you in the kitchen.

709
00:41:02,200 --> 00:41:04,080
Speaker 2: This was such a treat.

710
00:41:04,600 --> 00:41:07,359
Speaker 1: Trial and tribulations of the simplest recipe I've ever made.

711
00:41:07,800 --> 00:41:08,000
Speaker 2: Shit.

712
00:41:10,200 --> 00:41:12,240
Speaker 1: Thank you so much, Zoe. It was a pleasure.

713
00:41:12,560 --> 00:41:13,480
Speaker 2: This is amazing.

714
00:41:14,120 --> 00:41:21,080
Speaker 1: We'll talk again soon. Hi, y'all, thank you so much

715
00:41:21,120 --> 00:41:24,320
Speaker 1: for listening to today's episode. You can find the recipe

716
00:41:24,360 --> 00:41:28,440
Speaker 1: for Aunt Melissa's granola on Shondaland dot com or in

717
00:41:28,600 --> 00:41:32,200
Speaker 1: Zoe's cookbook Artisan Bread in five Minutes a Day. Y'all,

718
00:41:32,239 --> 00:41:34,600
Speaker 1: I want to know how it goes as usual. Make

719
00:41:34,600 --> 00:41:37,960
Speaker 1: sure you're making these recipes. Tag Me at Artists and Brian,

720
00:41:38,400 --> 00:41:42,080
Speaker 1: tag Zoe at Zoe Bakes, and of course Shondaland, post

721
00:41:42,160 --> 00:41:46,520
Speaker 1: your photos, get into discord, let's chat about it. Tell

722
00:41:46,560 --> 00:41:48,080
Speaker 1: me how you did You know what I'm saying. Make

723
00:41:48,080 --> 00:41:51,000
Speaker 1: sure you don't burn your granola. Make sure you're stirring

724
00:41:51,040 --> 00:41:53,360
Speaker 1: your granola. You already know what it is. Don't forget

725
00:41:53,400 --> 00:41:55,759
Speaker 1: to check out World's Central Kitchen. You can find them

726
00:41:55,800 --> 00:41:59,400
Speaker 1: at WCK dot org. All the websites and social handles

727
00:41:59,440 --> 00:42:03,279
Speaker 1: I've mentioned are in the show notes for this episode.

728
00:42:04,960 --> 00:42:08,439
Speaker 1: Fam If you like Flaky Biscuit, which me I would

729
00:42:08,480 --> 00:42:11,360
Speaker 1: assume you do, because who doesn't like Flakey Biscuit, you

730
00:42:11,400 --> 00:42:13,080
Speaker 1: know what to do. Leave us a rate, a review.

731
00:42:13,640 --> 00:42:15,479
Speaker 1: Make sure the world knows that this is the best

732
00:42:15,480 --> 00:42:19,839
Speaker 1: food podcast of all time. Share, subscribe, like, follow, Make

733
00:42:19,880 --> 00:42:22,759
Speaker 1: sure you tell everyone you know that Flakey Biscuit is

734
00:42:22,880 --> 00:42:29,520
Speaker 1: the way to go. Flakey Biscuit is executive produced by

735
00:42:29,600 --> 00:42:35,280
Speaker 1: Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and Gabrielle Collins.

736
00:42:35,600 --> 00:42:38,520
Speaker 1: Our creative producer is Bridget Kenna, and our editor and

737
00:42:38,560 --> 00:42:42,120
Speaker 1: producer is Nicholas Harder. With music by Crucial. Recipes from

738
00:42:42,200 --> 00:42:45,600
Speaker 1: Flaky Biscuit can be found each week on Shondaland dot com.

739
00:42:45,920 --> 00:42:49,640
Speaker 1: Subscribe to the Shondaland YouTube channel for more Flaky Biscuit content.

740
00:42:52,600 --> 00:42:55,880
Speaker 1: Flakey Biscuit is a production of Shondaland Audio in partnership

741
00:42:55,880 --> 00:42:59,759
Speaker 1: with iHeartRadio. For more podcasts from Shondaland Audio, visit the

742
00:43:00,040 --> 00:43:03,520
Speaker 1: heart Radio app, Apple Podcasts, or wherever you listen to

743
00:43:03,560 --> 00:43:04,320
Speaker 1: your favorite shows.