1 00:00:07,840 --> 00:00:10,440 Speaker 1: If you have trouble remembering that name. There was a 2 00:00:10,480 --> 00:00:12,800 Speaker 1: song in the eighties about it is because I wouldn't 3 00:00:12,840 --> 00:00:15,440 Speaker 1: if I were you. I know what she can do. 4 00:00:15,640 --> 00:00:18,560 Speaker 1: She's deadly met remember heard this? So here she comes. 5 00:00:18,760 --> 00:00:29,640 Speaker 1: She's a man eater dubbin like hello, and welcome to Sabor. 6 00:00:29,760 --> 00:00:33,519 Speaker 1: I'm an Eries and I'm Lauren Vocalbaum. And today we're 7 00:00:33,520 --> 00:00:37,600 Speaker 1: getting a little bit experimental, a little bit weird, which 8 00:00:37,640 --> 00:00:42,400 Speaker 1: is appropriate because some people might describe Asheville as a 9 00:00:42,440 --> 00:00:45,960 Speaker 1: little weird. I believe that's unlike their merchandise, So yes, 10 00:00:46,280 --> 00:00:49,000 Speaker 1: I believe it is. Yeah. And on a recent trip 11 00:00:49,040 --> 00:00:52,040 Speaker 1: to Ashell, we got to eat so much of the 12 00:00:52,120 --> 00:00:54,760 Speaker 1: local food, which is sort of what we're talking about today, 13 00:00:54,840 --> 00:00:57,840 Speaker 1: what it is to be local, right, because we don't 14 00:00:57,880 --> 00:01:00,400 Speaker 1: just mean that we ate at places that are locally 15 00:01:00,400 --> 00:01:02,920 Speaker 1: owned and operated, although we certainly did that. It's almost 16 00:01:02,960 --> 00:01:06,119 Speaker 1: impossible not to because the city keeps big chains out 17 00:01:06,319 --> 00:01:09,360 Speaker 1: for the most part. But everywhere that we went, menus 18 00:01:09,440 --> 00:01:12,319 Speaker 1: called out the regional farms and producers that they sourced 19 00:01:12,360 --> 00:01:16,399 Speaker 1: their ingredients from. And these menus don't really include the 20 00:01:16,480 --> 00:01:20,000 Speaker 1: term local because it's just assumed that it will be. Yeah, 21 00:01:20,040 --> 00:01:22,480 Speaker 1: it's almost more specific than that, which gets to be 22 00:01:22,520 --> 00:01:24,280 Speaker 1: a little bit of a joke in the industry. This 23 00:01:24,400 --> 00:01:28,200 Speaker 1: is local, Yes, absolutely, I'm gonna see just one more time, 24 00:01:28,200 --> 00:01:31,880 Speaker 1: and it's local. It is. Is that USDA Organic or 25 00:01:31,959 --> 00:01:34,680 Speaker 1: organ Organic or Portland Organic, it's just all across the 26 00:01:34,720 --> 00:01:38,399 Speaker 1: board organic hazel nuts. These are local. How big is 27 00:01:38,480 --> 00:01:40,679 Speaker 1: the area where the chickens are able to roam free? 28 00:01:40,720 --> 00:01:45,520 Speaker 1: I'm sorry, exactly the same class four acres. And one 29 00:01:45,520 --> 00:01:47,960 Speaker 1: of the things that stuck with me from our time 30 00:01:48,200 --> 00:01:51,760 Speaker 1: in Asheville is that more than once the phrase once 31 00:01:51,800 --> 00:01:54,920 Speaker 1: in a lifetime meal came up. And when I say 32 00:01:55,000 --> 00:01:58,400 Speaker 1: once in a lifetime, you know, what do you think of, Lauren? Oh, 33 00:01:58,600 --> 00:02:02,600 Speaker 1: something very fancy see covered in gold leaf and diamonds. 34 00:02:03,080 --> 00:02:07,600 Speaker 1: Of course, sure, I think of caviar and space or 35 00:02:07,680 --> 00:02:11,720 Speaker 1: something from the Titanic still preserves still around. Oh, like 36 00:02:11,760 --> 00:02:13,840 Speaker 1: one of those bottles of wine they pulled up that 37 00:02:14,160 --> 00:02:19,440 Speaker 1: are probably still good. Exactly, But it turns out that 38 00:02:20,240 --> 00:02:23,480 Speaker 1: it's much more attainable than that. Yeah, you have probably 39 00:02:23,520 --> 00:02:26,359 Speaker 1: had a once in a lifetime meal, but maybe you 40 00:02:26,400 --> 00:02:29,320 Speaker 1: weren't tuned into it. I always talked to my readers 41 00:02:29,360 --> 00:02:33,160 Speaker 1: about once in a lifetime opportunities to eat, and those 42 00:02:33,200 --> 00:02:35,680 Speaker 1: happen all the time, and so that's the kind of 43 00:02:35,720 --> 00:02:38,960 Speaker 1: thing that is a cornerstone of Asheville. It's just these 44 00:02:39,240 --> 00:02:42,799 Speaker 1: opportunities to eat very special food, and I am always 45 00:02:42,800 --> 00:02:44,960 Speaker 1: saying you better do it because it might not be 46 00:02:45,040 --> 00:02:49,040 Speaker 1: there tomorrow. That's still Helm, a food writer and tour 47 00:02:49,160 --> 00:02:52,359 Speaker 1: leader in Asheville. He was talking about this monthly dinner 48 00:02:52,360 --> 00:02:54,880 Speaker 1: series but pointed out that it's never really the same 49 00:02:54,960 --> 00:02:59,280 Speaker 1: that that meal, those ingredients, never happens again. So once 50 00:02:59,320 --> 00:03:01,920 Speaker 1: in a lifetime meal isn't all that rare, but it 51 00:03:01,960 --> 00:03:04,480 Speaker 1: doesn't mean that it's not valuable, No, not at all. 52 00:03:05,080 --> 00:03:07,560 Speaker 1: The once in a lifetime meal is sort of like 53 00:03:07,600 --> 00:03:10,760 Speaker 1: a photograph of a place and time, just as similarly 54 00:03:10,800 --> 00:03:13,040 Speaker 1: shared and made by the people who are part of it, 55 00:03:13,440 --> 00:03:16,760 Speaker 1: the growers, the makers, the consumers. And I think that's 56 00:03:16,760 --> 00:03:18,920 Speaker 1: something that gets left out a lot. The people you 57 00:03:19,000 --> 00:03:21,560 Speaker 1: share the meal with, the people that made it possible, 58 00:03:21,840 --> 00:03:26,480 Speaker 1: and all of the family traditions and influences behind that meal. 59 00:03:27,080 --> 00:03:29,280 Speaker 1: Here's to you again. I always tell people it's a 60 00:03:29,280 --> 00:03:33,160 Speaker 1: three way partnership between the food growers and makers. That 61 00:03:33,200 --> 00:03:35,240 Speaker 1: would be the farmers and then those that make things 62 00:03:35,240 --> 00:03:40,120 Speaker 1: like jam and sauces and whatnot. The food distributors, and 63 00:03:40,160 --> 00:03:42,760 Speaker 1: that would be the restaurants, the cafes, the bake shops 64 00:03:42,800 --> 00:03:45,560 Speaker 1: and stuff like that, and then the eaters. The eaters 65 00:03:45,560 --> 00:03:48,160 Speaker 1: are a really important part of our food scene. Of course, 66 00:03:48,200 --> 00:03:50,120 Speaker 1: we all know that the farmers and the makers need 67 00:03:50,160 --> 00:03:52,800 Speaker 1: to work with restaurateurs in order to keep it local, 68 00:03:53,040 --> 00:03:55,920 Speaker 1: keep it fresh, keep it nutritious, keep it interesting. But 69 00:03:56,000 --> 00:03:57,720 Speaker 1: the eaters have to be a big part of that too. 70 00:03:57,800 --> 00:04:00,400 Speaker 1: We have to be willing to eat weird stuff, and 71 00:04:00,960 --> 00:04:04,600 Speaker 1: we have to be willing to spend more. Local food 72 00:04:04,640 --> 00:04:07,360 Speaker 1: costs more money, and we heard a lot of the 73 00:04:07,400 --> 00:04:11,200 Speaker 1: same sort of thing from several farmers and producers, including 74 00:04:11,560 --> 00:04:15,520 Speaker 1: Jim Perkins, co owner of looking Glass Creamery. It's more 75 00:04:15,560 --> 00:04:17,400 Speaker 1: expensive for a chef to do it, it takes more 76 00:04:17,400 --> 00:04:20,000 Speaker 1: of their time UM and takes more energy. And for 77 00:04:20,000 --> 00:04:21,839 Speaker 1: those people like John Flee or who do it in 78 00:04:21,920 --> 00:04:24,960 Speaker 1: such a sincere committed way consistently all year round, makes 79 00:04:24,960 --> 00:04:27,960 Speaker 1: a huge difference in the culture and our ability to 80 00:04:27,960 --> 00:04:30,880 Speaker 1: survive UM. And there are others in the ashe Ashells 81 00:04:30,920 --> 00:04:33,040 Speaker 1: just had that passion for it, and lots of restaurants 82 00:04:33,040 --> 00:04:37,400 Speaker 1: are supporting it. John Flear is a rock star chef 83 00:04:37,400 --> 00:04:39,560 Speaker 1: and Nashville if you haven't heard of him, Yeah, he 84 00:04:39,640 --> 00:04:42,800 Speaker 1: also has very strong opinions on Mayo, which we like 85 00:04:42,960 --> 00:04:47,640 Speaker 1: stumbled onto a little randomly. But that's not why he's 86 00:04:47,640 --> 00:04:50,480 Speaker 1: a rock star chef. It probably is a factor. Oh yeah, 87 00:04:50,520 --> 00:04:53,520 Speaker 1: he's Dukes all the way, by the way, oh so much, 88 00:04:54,040 --> 00:04:58,640 Speaker 1: so much know. The rock stardness has more to do 89 00:04:58,760 --> 00:05:03,359 Speaker 1: with fleers dedication to supporting local producers and farms, which 90 00:05:03,600 --> 00:05:07,160 Speaker 1: you can see on the menus of his restaurant Rubarb 91 00:05:07,200 --> 00:05:11,599 Speaker 1: and Bakery Cafe Pantry the Rue. He's known for using 92 00:05:11,760 --> 00:05:16,039 Speaker 1: local ingredients in high class dishes to make foothills cuisine. 93 00:05:16,440 --> 00:05:19,839 Speaker 1: Foothills referring to the Appalachian mountain cultures that Asheville grew 94 00:05:19,920 --> 00:05:23,440 Speaker 1: up around and out of. They're isolated and have a 95 00:05:23,480 --> 00:05:28,040 Speaker 1: reputation for being impoverished or backwoods or worse than that, 96 00:05:28,240 --> 00:05:31,159 Speaker 1: but they are really rich in tradition and happened to 97 00:05:31,160 --> 00:05:34,839 Speaker 1: be smack on the second most biodeverse temperate region in 98 00:05:34,839 --> 00:05:38,000 Speaker 1: the world. So they've got a lot to work with, Yes, 99 00:05:38,040 --> 00:05:40,839 Speaker 1: they do, and the result, as we can personally attest 100 00:05:40,839 --> 00:05:44,200 Speaker 1: to is delicious. A rhubarb in the Roux are two 101 00:05:44,240 --> 00:05:46,640 Speaker 1: of the places we were really lucky to visit. We 102 00:05:46,680 --> 00:05:49,159 Speaker 1: had these carrots we had, as Dylan would put it, 103 00:05:49,440 --> 00:05:52,520 Speaker 1: carrots you care about. We cared about them quite a bit, 104 00:05:52,600 --> 00:05:54,800 Speaker 1: we did. There was a cheese plate with some of 105 00:05:54,800 --> 00:05:57,320 Speaker 1: the stuff from Looking Glass Creamery. There was a squashed 106 00:05:57,320 --> 00:06:01,159 Speaker 1: castle at oh I forgot about how to forget about it? 107 00:06:01,160 --> 00:06:03,400 Speaker 1: It haunts my dreams. I just went to a place 108 00:06:05,480 --> 00:06:08,479 Speaker 1: and yeah, so there and everywhere else in town. We 109 00:06:08,520 --> 00:06:11,560 Speaker 1: had these dishes that were based on what local farmers 110 00:06:11,600 --> 00:06:14,159 Speaker 1: had to offer the chefs that week, and of course 111 00:06:14,200 --> 00:06:17,440 Speaker 1: what local farmers offer and the dishes resulting from that 112 00:06:18,000 --> 00:06:21,200 Speaker 1: is going to depend on the season. Graham talked about 113 00:06:21,240 --> 00:06:24,440 Speaker 1: that hyper hyper season. Also, something will come and go 114 00:06:24,560 --> 00:06:26,680 Speaker 1: really quickly. In my team and I have fourage as well, 115 00:06:26,760 --> 00:06:29,160 Speaker 1: so we go out in the woods and gather whatever. 116 00:06:29,240 --> 00:06:32,159 Speaker 1: It's like popping up kind of thing put on the 117 00:06:32,160 --> 00:06:34,480 Speaker 1: menu as we also makes it easy to change. And 118 00:06:34,640 --> 00:06:38,720 Speaker 1: one thing I love about Asheville comparatively to Atlanta or 119 00:06:39,360 --> 00:06:42,640 Speaker 1: or San Francisco is there's four very distinct seasons here. 120 00:06:42,760 --> 00:06:45,560 Speaker 1: So in San Francisco you could have a tomato on 121 00:06:45,600 --> 00:06:48,719 Speaker 1: the menu till October November. Here, it's like it comes 122 00:06:48,760 --> 00:06:50,880 Speaker 1: and goes and it's gone. You know, I personally don't 123 00:06:50,920 --> 00:06:52,880 Speaker 1: need anything that's not directly in season. It helps you 124 00:06:52,960 --> 00:06:54,880 Speaker 1: kind of appreciate it a little more because if you 125 00:06:54,880 --> 00:06:56,679 Speaker 1: did out of season and it kind of gets concluded 126 00:06:56,720 --> 00:06:58,400 Speaker 1: as to what it's supposed to taste like, that makes sense. 127 00:06:59,240 --> 00:07:01,560 Speaker 1: So if you need squashed in January and it's like 128 00:07:02,080 --> 00:07:04,960 Speaker 1: it's kind of you don't appreciate it, it's not you know, 129 00:07:05,000 --> 00:07:07,440 Speaker 1: you kind of miss it. It's wait until it's perfect. 130 00:07:08,240 --> 00:07:10,960 Speaker 1: This all might sound kind of obvious, but it is 131 00:07:11,280 --> 00:07:15,920 Speaker 1: radically different from the way that most people consume most foods, 132 00:07:15,960 --> 00:07:18,760 Speaker 1: you know, from big grocers or from restaurants that source 133 00:07:18,840 --> 00:07:20,800 Speaker 1: produced from all of the world. That we can have 134 00:07:20,880 --> 00:07:24,080 Speaker 1: tomatoes and summer squash in January in the winter or 135 00:07:24,080 --> 00:07:27,240 Speaker 1: winter vegetables like celery or Brussels sprouts in the summer, 136 00:07:27,600 --> 00:07:30,080 Speaker 1: and it gets more granular than just like a really 137 00:07:30,080 --> 00:07:32,720 Speaker 1: good tomato. Although that's a thing of beauty because you 138 00:07:32,760 --> 00:07:35,800 Speaker 1: also have to take the microbiome of an area into consideration. 139 00:07:36,320 --> 00:07:39,239 Speaker 1: When you're talking about locally made cheese or bread or beer. 140 00:07:39,800 --> 00:07:44,360 Speaker 1: These products are flavored and made possible by fermentation by 141 00:07:44,560 --> 00:07:51,920 Speaker 1: BacT our favorite thing. So you're talking about flavors coming 142 00:07:51,960 --> 00:07:54,920 Speaker 1: from bacteria and yeast that are local to the area 143 00:07:55,200 --> 00:07:58,240 Speaker 1: or even to the kitchen in question. It's as far 144 00:07:58,280 --> 00:08:00,560 Speaker 1: from mass production as you could get. Yeah, And it 145 00:08:00,640 --> 00:08:03,760 Speaker 1: was enough of a shift from the mainstream that I 146 00:08:03,800 --> 00:08:06,600 Speaker 1: struggled to grasp it at first. I'm not really sure. 147 00:08:06,720 --> 00:08:09,600 Speaker 1: I'm trying to formulate a question here because I I 148 00:08:09,600 --> 00:08:13,400 Speaker 1: hadn't really considered how you were talking about, like each dish. 149 00:08:13,440 --> 00:08:15,480 Speaker 1: If you're only making things in season, and if you're 150 00:08:15,600 --> 00:08:18,560 Speaker 1: using things that are the bacteria in east to this region, 151 00:08:18,640 --> 00:08:23,120 Speaker 1: then you can't necessarily recreate that anywhere else. Like it's 152 00:08:23,240 --> 00:08:27,520 Speaker 1: very que Yeah, So we do ferments and stuff, and 153 00:08:27,600 --> 00:08:29,920 Speaker 1: every place I've moved to it takes a second to 154 00:08:30,040 --> 00:08:32,760 Speaker 1: like figure it out. Like we had bad jiuji in 155 00:08:32,760 --> 00:08:34,280 Speaker 1: this building and I came here and you had didn't 156 00:08:34,320 --> 00:08:36,520 Speaker 1: get it out because everything I trumped it for men 157 00:08:36,640 --> 00:08:42,520 Speaker 1: or anything turned awful. So through natural bacteria everywhere, and 158 00:08:42,559 --> 00:08:45,600 Speaker 1: sometimes it's not good bacteria, So you know, figuring that out, 159 00:08:45,800 --> 00:08:48,200 Speaker 1: And like the butter, Like if we're talking about butter, 160 00:08:48,200 --> 00:08:51,679 Speaker 1: I started making butter in San Francisco tastes completely different, 161 00:08:52,040 --> 00:08:54,800 Speaker 1: you know, like literally that place. The chef Sean Baker 162 00:08:54,880 --> 00:08:57,880 Speaker 1: that I was working with at such good juju in 163 00:08:57,880 --> 00:09:00,640 Speaker 1: that restaurant that you could leave a pint of cream 164 00:09:00,679 --> 00:09:02,760 Speaker 1: out for four hours in a terminative confreshion. But then 165 00:09:02,800 --> 00:09:04,920 Speaker 1: moving to Atlanta and trying to do it, I was like, God, 166 00:09:04,920 --> 00:09:08,679 Speaker 1: it's intastising. And then I realized all the way across 167 00:09:08,679 --> 00:09:11,319 Speaker 1: the country, and there's a word for the thing where 168 00:09:11,400 --> 00:09:15,359 Speaker 1: an area, a piece of land has characteristics that influenced 169 00:09:15,360 --> 00:09:18,400 Speaker 1: the savor of the products that were made there. I 170 00:09:18,440 --> 00:09:19,880 Speaker 1: see what you did. I feel like we need like 171 00:09:19,880 --> 00:09:23,839 Speaker 1: a title line ding the word being tar war. It's 172 00:09:23,840 --> 00:09:26,160 Speaker 1: perhaps most commonly heard in the wine industry, but it 173 00:09:26,200 --> 00:09:28,199 Speaker 1: came up a lot. We heard it from the folks 174 00:09:28,200 --> 00:09:31,079 Speaker 1: that ed a rhine. They're a local distillery creating stuff 175 00:09:31,120 --> 00:09:34,760 Speaker 1: like a mari and rye whiskey from nearly endangered local 176 00:09:34,800 --> 00:09:38,679 Speaker 1: grains and traditional folk medicine herbs. This is Chris Bauer, 177 00:09:38,720 --> 00:09:42,720 Speaker 1: one of their owners and founders. So what we try 178 00:09:42,800 --> 00:09:48,680 Speaker 1: to do here with this spirit is again capture a 179 00:09:48,800 --> 00:09:57,200 Speaker 1: very distinct flavor that highlights our regional plants, our regional flavors. 180 00:09:57,480 --> 00:10:00,480 Speaker 1: Um we like to use the term tar war. We 181 00:10:00,600 --> 00:10:03,480 Speaker 1: also heard it from the folks at Local Chocolate Empire 182 00:10:03,920 --> 00:10:08,040 Speaker 1: French Broad Chocolate, which obviously doesn't get their coco locally, 183 00:10:08,120 --> 00:10:10,520 Speaker 1: but still this is one of their owners and founders, 184 00:10:10,600 --> 00:10:15,719 Speaker 1: Jail Ratigan. The definition of terroir that most influenced us 185 00:10:15,960 --> 00:10:19,480 Speaker 1: is a sense of place. Turns out there's a lot 186 00:10:19,559 --> 00:10:22,959 Speaker 1: to Ashville's sense of place. You can walk mere feet 187 00:10:23,240 --> 00:10:26,320 Speaker 1: from a suburb into a forest and find something that 188 00:10:26,440 --> 00:10:30,760 Speaker 1: influences the cuisine. And we did. Oh yes, we walked 189 00:10:30,880 --> 00:10:34,640 Speaker 1: mere feet into a forest and found something edible thanks 190 00:10:34,679 --> 00:10:38,400 Speaker 1: to local forager Alan Muskett. You heard from him at 191 00:10:38,400 --> 00:10:40,120 Speaker 1: the top of the episode, and you will hear more 192 00:10:40,160 --> 00:10:42,040 Speaker 1: from him after a quick break for a word from 193 00:10:42,040 --> 00:10:54,160 Speaker 1: our sponsor, and we're back. Thank you sponsor, Yes, thank you, 194 00:10:54,320 --> 00:10:57,560 Speaker 1: And we need to talk about Alan Muskett, owner of 195 00:10:57,600 --> 00:11:00,480 Speaker 1: the company No Tastes Like Home. The company is foraging 196 00:11:00,559 --> 00:11:03,640 Speaker 1: tours around the Asheville area and Alan's been harvesting what 197 00:11:03,720 --> 00:11:06,600 Speaker 1: grows there for over twenty years, so we knew we 198 00:11:06,640 --> 00:11:09,320 Speaker 1: had to talk to him about the taste of Asheville. 199 00:11:09,760 --> 00:11:14,439 Speaker 1: Yes we did, and he had a reputation around town. 200 00:11:15,080 --> 00:11:18,800 Speaker 1: Everybody knew Alan, yes they did. We had one hour 201 00:11:19,240 --> 00:11:22,160 Speaker 1: set aside with him, and we would later learn that 202 00:11:22,240 --> 00:11:25,720 Speaker 1: was incredibly ambitious of us. As we walked into the 203 00:11:25,720 --> 00:11:29,120 Speaker 1: woods explaining what we were trying to achieve, Alan was 204 00:11:29,200 --> 00:11:32,280 Speaker 1: already trying to get us to take a moment and 205 00:11:32,360 --> 00:11:37,480 Speaker 1: appreciate the nature around us. So so we're we're we're 206 00:11:37,480 --> 00:11:42,000 Speaker 1: out here in Asheville, um to get material for for 207 00:11:42,000 --> 00:11:45,040 Speaker 1: a bunch of different episodes about um. We're not sure yet, 208 00:11:45,080 --> 00:11:46,560 Speaker 1: you know, we're kind of figuring that out as we 209 00:11:46,600 --> 00:11:48,720 Speaker 1: talked to people about just you know, how the how 210 00:11:48,720 --> 00:11:51,880 Speaker 1: the food seeing here works and what makes Astro Asheville 211 00:11:52,080 --> 00:11:58,160 Speaker 1: and life cool and why it's not cool and you know, hm, 212 00:11:58,840 --> 00:12:04,800 Speaker 1: look around. Oh my goodness, I was watching my feet 213 00:12:04,800 --> 00:12:10,320 Speaker 1: as we had almost walked right by this very large 214 00:12:10,559 --> 00:12:14,880 Speaker 1: carved wooden forest totem. Yeah, it reminds me of the 215 00:12:14,920 --> 00:12:19,480 Speaker 1: house Squidward lives in on SpongeBob. I don't understand that reference. 216 00:12:19,520 --> 00:12:21,760 Speaker 1: But it was like sort of antique style and it 217 00:12:21,840 --> 00:12:23,839 Speaker 1: was standing just a couple of feet into the brush, 218 00:12:24,080 --> 00:12:26,600 Speaker 1: right off of the path. But y'all, we had booked 219 00:12:26,760 --> 00:12:29,000 Speaker 1: thirteen interviews in the four days that we were there, 220 00:12:29,040 --> 00:12:31,040 Speaker 1: and so I was in go mode. We all had 221 00:12:31,040 --> 00:12:34,720 Speaker 1: to kind of readjust, including our schedule after that because 222 00:12:34,720 --> 00:12:37,640 Speaker 1: we missed our next interview. Oh yeah, spoiler alert. We 223 00:12:37,640 --> 00:12:39,280 Speaker 1: were out there for like two and a half hours 224 00:12:39,360 --> 00:12:42,920 Speaker 1: with them, but no. Encouraging people to readjust is kind 225 00:12:42,960 --> 00:12:46,040 Speaker 1: of Alan's whole gig to slow down to appreciate what 226 00:12:46,120 --> 00:12:50,440 Speaker 1: a place has. Agri Culture, by my definition, is working 227 00:12:50,480 --> 00:12:54,439 Speaker 1: against nature. It's about sterilizing. It's about believing you know 228 00:12:55,040 --> 00:12:59,320 Speaker 1: what is good and that everything else has to be 229 00:12:59,360 --> 00:13:01,240 Speaker 1: pushed out of the way to make room for it. 230 00:13:01,440 --> 00:13:03,439 Speaker 1: And then we plant what we are used to. And 231 00:13:03,480 --> 00:13:06,800 Speaker 1: so Europeans came they and we still today eat plants 232 00:13:06,880 --> 00:13:11,600 Speaker 1: from Europe that aren't not native but naturalized here because 233 00:13:11,640 --> 00:13:13,720 Speaker 1: there are a lot of things naturalized here that came 234 00:13:13,760 --> 00:13:17,320 Speaker 1: over with Europe and they thrive here. But the reason 235 00:13:17,360 --> 00:13:20,959 Speaker 1: we have to fertilize our plants and weed them, it's 236 00:13:21,000 --> 00:13:23,480 Speaker 1: because they don't thrive without our help. So we should 237 00:13:23,520 --> 00:13:26,439 Speaker 1: be eating what grows without our help. And that I 238 00:13:26,480 --> 00:13:31,000 Speaker 1: don't call agriculture. I call that permaculture. And yes, this 239 00:13:31,120 --> 00:13:34,360 Speaker 1: is a whole other level of what it can mean 240 00:13:34,640 --> 00:13:37,360 Speaker 1: to eat local. Well, a lot of us don't realize 241 00:13:37,440 --> 00:13:39,600 Speaker 1: is that just because you grow something in a place 242 00:13:39,679 --> 00:13:43,120 Speaker 1: doesn't make it local. Of what we consider local food, 243 00:13:43,160 --> 00:13:45,800 Speaker 1: I said earlier, like isn't designed to grow here, which 244 00:13:45,840 --> 00:13:47,760 Speaker 1: is to say, it doesn't thrive on its own, So 245 00:13:47,800 --> 00:13:50,720 Speaker 1: I don't consider that local food. He gave us a 246 00:13:50,840 --> 00:13:55,640 Speaker 1: crash course on his style of foraging, both practically and philosophically. 247 00:13:55,840 --> 00:13:59,640 Speaker 1: It's niche, perhaps even for Asheville, but really put those 248 00:13:59,720 --> 00:14:03,160 Speaker 1: cons ups of terroir and of meals or moments being 249 00:14:03,160 --> 00:14:09,520 Speaker 1: irreplicable into perspective. But let's back up to illustrate how 250 00:14:09,559 --> 00:14:12,800 Speaker 1: far we had to travel, like mentally to reach Alan. 251 00:14:13,040 --> 00:14:16,400 Speaker 1: It helps to know how we physically got there. Yes, 252 00:14:17,040 --> 00:14:20,280 Speaker 1: here's the conversation we along with super producer Dylan, had 253 00:14:20,360 --> 00:14:23,040 Speaker 1: when we first got back from Asheville about how we 254 00:14:23,240 --> 00:14:27,960 Speaker 1: first met Alan. So we take this lift out to 255 00:14:28,000 --> 00:14:32,520 Speaker 1: the woods. Yes, and our lift driver is concerned about 256 00:14:32,600 --> 00:14:34,920 Speaker 1: us because it's not really an address, is just like 257 00:14:34,960 --> 00:14:38,200 Speaker 1: a street name. And he said meet us in the 258 00:14:38,240 --> 00:14:42,160 Speaker 1: silver convertible. Correct, Annie, He said, meet me at the 259 00:14:42,200 --> 00:14:45,440 Speaker 1: silver convertib book. This was a text that I received, 260 00:14:46,400 --> 00:14:49,000 Speaker 1: and for a moment I thought perhaps that's a place 261 00:14:49,280 --> 00:14:52,600 Speaker 1: now in Nashville. No, it was a silver car. It 262 00:14:52,680 --> 00:14:55,120 Speaker 1: was his car, it was, but he didn't specify that 263 00:14:55,160 --> 00:14:58,320 Speaker 1: in the text. He did not. Yeah, he just said 264 00:14:58,560 --> 00:15:02,320 Speaker 1: meet me at the silver convertive at this general address. 265 00:15:02,920 --> 00:15:04,360 Speaker 1: It's kind of dead end at the end of a 266 00:15:04,400 --> 00:15:08,800 Speaker 1: neighborhood that had and there was a gate on the 267 00:15:08,840 --> 00:15:11,560 Speaker 1: pathway that we were supposed to go down. Yeah. Yeah, 268 00:15:11,600 --> 00:15:15,680 Speaker 1: that was padlocked. Yeah yeah. It wasn't like insurmountable, no, no, 269 00:15:15,800 --> 00:15:17,520 Speaker 1: but yeah, so that the lift driver like looked at 270 00:15:17,560 --> 00:15:19,680 Speaker 1: that and looked at us and was like, so, you 271 00:15:19,720 --> 00:15:23,720 Speaker 1: guys don't know this guy? Are you? Are you okay? 272 00:15:23,840 --> 00:15:26,240 Speaker 1: Are you going to be all right? Should I stick around? 273 00:15:27,160 --> 00:15:29,160 Speaker 1: We knew pretty quickly we were going to get along 274 00:15:29,200 --> 00:15:32,760 Speaker 1: with Alan. Here's us finding the very first mushroom he 275 00:15:32,760 --> 00:15:36,440 Speaker 1: showed us. What what is this guy? Um? Oh, he's 276 00:15:36,480 --> 00:15:38,880 Speaker 1: a fun guy. Oh. I didn't even mean to it 277 00:15:39,000 --> 00:15:43,240 Speaker 1: starts already. Well, so I'm glad you got that one covered. 278 00:15:44,920 --> 00:15:49,440 Speaker 1: The short answers that that's the Dyer's polypoor. It's somewhat edible, 279 00:15:49,480 --> 00:15:52,360 Speaker 1: which means some people get a stomach ache, but it's 280 00:15:52,440 --> 00:15:59,160 Speaker 1: it's good. It's to die for. Because you use it. Yeah, oh, 281 00:15:59,360 --> 00:16:02,360 Speaker 1: this is not going to be a tough crowd. There 282 00:16:02,480 --> 00:16:06,760 Speaker 1: was also promise of a mushroom rap, a rap about mushrooms. 283 00:16:07,960 --> 00:16:11,000 Speaker 1: He did not disappoint. No, he did not stay tuned 284 00:16:11,280 --> 00:16:14,400 Speaker 1: after this episode for that. But in the meanwhile, he 285 00:16:14,480 --> 00:16:18,080 Speaker 1: also did not disappoint. In his lesson plan, he presented 286 00:16:18,160 --> 00:16:21,880 Speaker 1: us with four myths about foraging. He argues that foraging 287 00:16:22,160 --> 00:16:25,160 Speaker 1: it's not dangerous, it's not unsustainable or too much work 288 00:16:25,280 --> 00:16:28,120 Speaker 1: or unnatural. He also had seven reasons why people are 289 00:16:28,160 --> 00:16:31,920 Speaker 1: becoming interested in foraging or interested again, and we don't 290 00:16:31,920 --> 00:16:33,440 Speaker 1: have time for all of those today. We'll have to 291 00:16:33,480 --> 00:16:36,800 Speaker 1: release the whole interviewer just about as a bonus sometime. 292 00:16:36,840 --> 00:16:39,120 Speaker 1: But he did tell us that his tour business had 293 00:16:39,160 --> 00:16:42,680 Speaker 1: doubled five times over the past seven years. To me, 294 00:16:42,880 --> 00:16:46,680 Speaker 1: the essential thing I tell people, even if you don't 295 00:16:46,720 --> 00:16:49,120 Speaker 1: leave with anything in your basket or nothing goes in 296 00:16:49,240 --> 00:16:52,360 Speaker 1: your mouth, you're still fit. So we're like a plant 297 00:16:52,400 --> 00:16:56,520 Speaker 1: without roots, you know, and we are literally shriveling. You know. 298 00:16:56,560 --> 00:16:58,320 Speaker 1: You can have four walls in a roof over your 299 00:16:58,320 --> 00:17:01,480 Speaker 1: head and still be homeless. That's why my business is 300 00:17:01,480 --> 00:17:04,800 Speaker 1: called No Tastes like Home because that's what it's about. 301 00:17:04,800 --> 00:17:06,719 Speaker 1: It's not about like getting a bunch of food and 302 00:17:06,760 --> 00:17:10,000 Speaker 1: turning this into another supermarket, you know, in a shopping spree. 303 00:17:10,400 --> 00:17:12,600 Speaker 1: I mean that draws people and it's fun, you know. 304 00:17:13,280 --> 00:17:16,040 Speaker 1: But what that is a taste of is is literally 305 00:17:16,080 --> 00:17:19,399 Speaker 1: the garden of Eden that we all lived in. It 306 00:17:19,520 --> 00:17:22,080 Speaker 1: wasn't a myth, and it isn't a myth. This is 307 00:17:22,160 --> 00:17:28,440 Speaker 1: it like it exists. Alan also likes quizzes about half 308 00:17:28,440 --> 00:17:30,560 Speaker 1: of the information that he gave us. He asked us 309 00:17:30,600 --> 00:17:32,879 Speaker 1: to guess at, or not to guess at, but to 310 00:17:33,040 --> 00:17:36,280 Speaker 1: take from observation, to listen to the land around us, 311 00:17:36,320 --> 00:17:40,320 Speaker 1: to the plants themselves. Yeah, he thinks that we, the 312 00:17:40,440 --> 00:17:43,000 Speaker 1: Royalty as a society, not just the Lauren and I'm 313 00:17:43,040 --> 00:17:46,480 Speaker 1: super producer Dylan, are so far removed from our food, 314 00:17:46,640 --> 00:17:51,800 Speaker 1: from our surroundings, from nature, that we're missing everything, pretty 315 00:17:51,880 --> 00:17:54,680 Speaker 1: much everything. We don't know how to listen to observe. 316 00:17:55,160 --> 00:17:57,840 Speaker 1: We don't know. We think we do, but we don't. 317 00:17:58,240 --> 00:18:02,120 Speaker 1: We're we're domesticated, you know, we're caged like we live 318 00:18:02,160 --> 00:18:04,960 Speaker 1: in a zoo that we we live in in boxes. 319 00:18:05,520 --> 00:18:08,800 Speaker 1: You know, Um, you do. I say, it's not just 320 00:18:08,880 --> 00:18:13,720 Speaker 1: the food that's wild and free when you eat. Yes. Yeah, 321 00:18:14,119 --> 00:18:17,760 Speaker 1: if you're going to forage, Asheville is a great place 322 00:18:17,800 --> 00:18:20,160 Speaker 1: to do it. And in and around Asheville there are 323 00:18:20,240 --> 00:18:25,240 Speaker 1: over one hundred fifty common wild edibles common. Yeah, there's 324 00:18:25,320 --> 00:18:28,600 Speaker 1: a lot more than that. But common foraging can make 325 00:18:28,640 --> 00:18:31,440 Speaker 1: you a decent amount of money too. On his website, 326 00:18:31,440 --> 00:18:34,280 Speaker 1: Alan gives an example of someone who picked seventy five 327 00:18:34,280 --> 00:18:37,640 Speaker 1: pounds of stinging metal in about nine hours and got 328 00:18:37,680 --> 00:18:40,960 Speaker 1: it sold for four hundred fifty dollars, which comes out 329 00:18:41,000 --> 00:18:44,399 Speaker 1: to fifty an hour. Though it's certainly reasonable to to 330 00:18:44,520 --> 00:18:47,199 Speaker 1: just collect a bit for yourself and your table. On 331 00:18:47,359 --> 00:18:49,120 Speaker 1: the last leg of our walk, Allen stopped to show 332 00:18:49,200 --> 00:18:52,600 Speaker 1: us this peppery, leafy green and as an afterthought, almost 333 00:18:52,600 --> 00:18:54,720 Speaker 1: he just collected a bunch because he said he hadn't 334 00:18:54,720 --> 00:18:56,920 Speaker 1: brought us lunch. So there's plenty of that if we 335 00:18:57,000 --> 00:19:00,359 Speaker 1: wanted a solid and one of the perks of taking 336 00:19:00,359 --> 00:19:02,840 Speaker 1: a foraging tour with No Taste like Home is that 337 00:19:02,880 --> 00:19:05,000 Speaker 1: they partner with a few restaurants in the area. You 338 00:19:05,040 --> 00:19:07,760 Speaker 1: make a reservation. Anything you gather on your tour, you 339 00:19:07,840 --> 00:19:10,320 Speaker 1: dropped by a few hours before your table is ready, 340 00:19:10,520 --> 00:19:13,000 Speaker 1: and they'll make you an appetizer out of it for free, 341 00:19:13,520 --> 00:19:18,160 Speaker 1: which is pretty great. Oh yeah, once in a lifetime 342 00:19:18,160 --> 00:19:23,760 Speaker 1: meal takes a certain willingness to be open minded to experiments. 343 00:19:24,480 --> 00:19:28,240 Speaker 1: That's one of the reasons these meals have flourished in Asheville. 344 00:19:28,880 --> 00:19:30,520 Speaker 1: And we'll get into that after we get back from 345 00:19:30,520 --> 00:19:42,960 Speaker 1: a quick word from our sponsor and we're back. Thank you, sponsor, Yes, 346 00:19:43,040 --> 00:19:46,359 Speaker 1: thank you. Let's jump in with a quote from Graham House. 347 00:19:46,600 --> 00:19:49,360 Speaker 1: People that come to visit Ashville, I feel like, are 348 00:19:49,440 --> 00:19:51,639 Speaker 1: okay being weird. I'm an Ashville. I need to be 349 00:19:51,680 --> 00:19:54,119 Speaker 1: weird because right here's weird. So um, they kind of 350 00:19:54,119 --> 00:19:56,080 Speaker 1: step out of their comfort zone a little more. The 351 00:19:56,080 --> 00:19:58,639 Speaker 1: distillers at at a Run who are experimenting with amari 352 00:19:59,160 --> 00:20:03,119 Speaker 1: also agree, and tomorrow plural Amari is an Italian style 353 00:20:03,160 --> 00:20:05,879 Speaker 1: of this bitter herbal liquor. For net falls into the 354 00:20:05,880 --> 00:20:08,960 Speaker 1: category They're fascinating. We've got a whole episode on them 355 00:20:09,000 --> 00:20:13,399 Speaker 1: coming up. But basically, amari are these secret recipes based 356 00:20:13,440 --> 00:20:16,359 Speaker 1: in local folk medicine and the o rhine. Guys Rett 357 00:20:16,440 --> 00:20:19,439 Speaker 1: Murphy and Chris Bauer are keeping up that tradition but 358 00:20:19,600 --> 00:20:23,800 Speaker 1: with western North Carolina botanicals we could not do what 359 00:20:23,880 --> 00:20:28,320 Speaker 1: we do here, not only like in a different bioregion, 360 00:20:28,400 --> 00:20:32,840 Speaker 1: but also in a different sort of like cultural plays, 361 00:20:32,960 --> 00:20:37,080 Speaker 1: different community. You know, this exists here because of what 362 00:20:37,240 --> 00:20:42,439 Speaker 1: Asheville is. As much as the soil and the dirt 363 00:20:42,600 --> 00:20:47,080 Speaker 1: and the biome, it's it's the people that allowed this 364 00:20:47,200 --> 00:20:50,000 Speaker 1: to happen. And that's the culinary scene, the art scene, 365 00:20:50,600 --> 00:20:56,080 Speaker 1: the cocktail scene, the brewing scene, the social consciousness seen 366 00:20:56,680 --> 00:21:03,639 Speaker 1: the small farm thing um, the general excitement and willingness 367 00:21:03,680 --> 00:21:06,159 Speaker 1: to go out of your way to support your friends 368 00:21:06,320 --> 00:21:10,800 Speaker 1: or other small businesses in the region that allows us 369 00:21:10,840 --> 00:21:15,880 Speaker 1: to do this. Whereas we could be in um Southern 370 00:21:15,920 --> 00:21:20,560 Speaker 1: Appalachia and not in Asheville, and this would be a 371 00:21:20,680 --> 00:21:27,800 Speaker 1: bad business decision. There's a lot of love spread around here, 372 00:21:28,040 --> 00:21:31,680 Speaker 1: you know, and a love of craft, you know, the 373 00:21:31,760 --> 00:21:37,680 Speaker 1: love of craft, artistry, you know, love of the land, agriculture. Yeah, 374 00:21:37,680 --> 00:21:42,480 Speaker 1: we're extremely lucky to be part of this community. Artistry 375 00:21:42,520 --> 00:21:45,520 Speaker 1: and love of craft are a huge part of Asheville's DNA, 376 00:21:45,800 --> 00:21:49,520 Speaker 1: whether it's architecture, music, or food. We spoke to the 377 00:21:49,520 --> 00:21:52,639 Speaker 1: pitmaster over at Buckston Hall Barbecue, Elliott Moss, and he 378 00:21:52,680 --> 00:21:55,520 Speaker 1: talked about how his love of art led him to 379 00:21:55,600 --> 00:21:58,320 Speaker 1: opening a restaurant. I guess I go from the art 380 00:21:58,400 --> 00:22:01,080 Speaker 1: back ground, as I would. I always thought i'd be 381 00:22:01,080 --> 00:22:05,080 Speaker 1: an artist, and I feel like I'm pretty artistically creative, 382 00:22:05,119 --> 00:22:08,359 Speaker 1: and um, you know, I didn't really know what I 383 00:22:08,400 --> 00:22:11,000 Speaker 1: wanted to do for them, and my dad was a welder. 384 00:22:11,040 --> 00:22:12,680 Speaker 1: I knew I didn't want to stand in the hot 385 00:22:12,720 --> 00:22:15,919 Speaker 1: wellness shop, so you know, I pursued some art. And 386 00:22:16,280 --> 00:22:19,200 Speaker 1: music was always a big part of my life, collecting 387 00:22:19,280 --> 00:22:22,000 Speaker 1: music and just listening to it. And so I was 388 00:22:22,000 --> 00:22:24,919 Speaker 1: watching a lot of Food Network, you know, just cooking 389 00:22:24,960 --> 00:22:28,480 Speaker 1: at home, cooking for my mom and dad and girlfriends 390 00:22:28,480 --> 00:22:31,399 Speaker 1: and seeing their faces, I guess, and you know, coming 391 00:22:31,400 --> 00:22:35,920 Speaker 1: from family were food is just always tried to worse 392 00:22:36,000 --> 00:22:38,439 Speaker 1: down your throat for love, you know. It's just my 393 00:22:38,520 --> 00:22:42,320 Speaker 1: family always wanted to seat me. Um. And then I 394 00:22:42,359 --> 00:22:44,600 Speaker 1: got a job at the chef and I worked in 395 00:22:44,600 --> 00:22:47,400 Speaker 1: the open kitchen and I could see, you know, people 396 00:22:47,480 --> 00:22:50,720 Speaker 1: eating food and smiling. I could see instantly if they 397 00:22:50,800 --> 00:22:53,480 Speaker 1: like the food or not. And I think all artists 398 00:22:53,520 --> 00:22:57,320 Speaker 1: really just want gratification and for the work that's done, 399 00:22:57,359 --> 00:23:00,520 Speaker 1: and cooking food, you can see that instantly if somebody 400 00:23:00,560 --> 00:23:03,480 Speaker 1: likes it or not and then open in Buxton. I 401 00:23:03,520 --> 00:23:05,360 Speaker 1: think it went more of a kind of a big 402 00:23:05,400 --> 00:23:07,919 Speaker 1: installation art piece for me. I got to create this 403 00:23:08,000 --> 00:23:11,440 Speaker 1: whole space, you know, the colors and things on the walls, 404 00:23:11,560 --> 00:23:15,480 Speaker 1: and what the kitchen was like, the music and shift 405 00:23:15,640 --> 00:23:18,560 Speaker 1: ideas and it's a lot of places for the creativity 406 00:23:18,600 --> 00:23:21,959 Speaker 1: to happen in opening rest shot. Speaking of cooking shows, 407 00:23:22,240 --> 00:23:26,120 Speaker 1: Stu Helm thinks that Americans are becoming more adventurous eaters, 408 00:23:26,200 --> 00:23:28,840 Speaker 1: and he'd credits things like the Food Network and the 409 00:23:28,840 --> 00:23:32,640 Speaker 1: Travel Channel for introducing more people to a wider palette. 410 00:23:34,880 --> 00:23:38,040 Speaker 1: We also spoke with Jamie Ager, a fourth generation farmer 411 00:23:38,119 --> 00:23:41,000 Speaker 1: and the co owner at Hickory Nut Gap Farm, which 412 00:23:41,040 --> 00:23:44,159 Speaker 1: is famous around Asheville for their meats. We did the 413 00:23:44,200 --> 00:23:47,399 Speaker 1: interview out on their land, like our podcast studio for 414 00:23:47,480 --> 00:23:50,119 Speaker 1: the day was the edge of a forest next to 415 00:23:50,160 --> 00:23:52,399 Speaker 1: a brook. We were just out of earshot of the 416 00:23:52,480 --> 00:23:55,480 Speaker 1: children's summer camp that Jamie's mother runs on campus. We 417 00:23:55,560 --> 00:23:58,040 Speaker 1: all like pulled up a rock. It's fun and it's 418 00:23:58,080 --> 00:24:01,320 Speaker 1: exciting and it's adventures. So stuff like people are, you know, 419 00:24:01,440 --> 00:24:03,320 Speaker 1: more stepping out of their box and looking for that 420 00:24:03,480 --> 00:24:08,320 Speaker 1: creative artistic experience of it that a chef provides. And 421 00:24:08,400 --> 00:24:11,480 Speaker 1: Nashville's got those people, and Nashville's the kind of town 422 00:24:12,400 --> 00:24:14,840 Speaker 1: that you know, it's becoming more like you can just 423 00:24:14,840 --> 00:24:17,080 Speaker 1: get a job, but people that wanted to live here, 424 00:24:17,760 --> 00:24:19,320 Speaker 1: you just had to figure out how to make it 425 00:24:19,400 --> 00:24:21,680 Speaker 1: kind of work for yourself. You had to be an entrepreneur, 426 00:24:21,840 --> 00:24:25,720 Speaker 1: You had to get through the money. People that live 427 00:24:25,760 --> 00:24:29,680 Speaker 1: here are artistic types, and so a lot of chefs 428 00:24:29,680 --> 00:24:32,119 Speaker 1: were like, Yeah, I feels great, let's start a restaurant. 429 00:24:32,200 --> 00:24:35,440 Speaker 1: And it's just kind of blossomed into an artisanal place 430 00:24:35,480 --> 00:24:40,119 Speaker 1: to do business. Speaking of artisanal, and it's really not 431 00:24:40,160 --> 00:24:43,159 Speaker 1: a buzzword, and we're not being advertorial here. As we 432 00:24:43,200 --> 00:24:45,919 Speaker 1: said in our intro to Nashville, artisan's helped populate the 433 00:24:45,920 --> 00:24:47,760 Speaker 1: town when they came to build the build more estate 434 00:24:47,760 --> 00:24:51,119 Speaker 1: back in the eighteen hundreds. But yes, speaking of artisanal, Annie, 435 00:24:51,280 --> 00:24:54,280 Speaker 1: when we were with Graham House of Sovereign Remedies, he 436 00:24:54,320 --> 00:24:57,800 Speaker 1: gave you a little bit of a paradigm shift, didn't he. Yeah, 437 00:24:58,000 --> 00:25:04,040 Speaker 1: I had a moment of WHOA. We talked about that 438 00:25:04,119 --> 00:25:07,159 Speaker 1: when we first got back and we were sorting out 439 00:25:07,320 --> 00:25:12,480 Speaker 1: our thoughts that in view for me really opened my 440 00:25:12,520 --> 00:25:16,879 Speaker 1: eyes too. I think I've always thought of food is 441 00:25:17,000 --> 00:25:20,240 Speaker 1: not art, and a lot of times it isn't, but 442 00:25:20,280 --> 00:25:22,560 Speaker 1: it very much can be. And when you hear about Asheville, 443 00:25:23,440 --> 00:25:24,760 Speaker 1: one of the things that comes up a lot is 444 00:25:24,800 --> 00:25:27,600 Speaker 1: the art, and I was just sort of separating the 445 00:25:27,640 --> 00:25:30,639 Speaker 1: food from that. But talking to him, I had a 446 00:25:30,640 --> 00:25:34,200 Speaker 1: moment of you really should be including the food scene 447 00:25:34,520 --> 00:25:38,640 Speaker 1: in that whole discussion of art. His kind of determination 448 00:25:38,680 --> 00:25:41,840 Speaker 1: and interest to use local ingredients and to create whatever 449 00:25:41,880 --> 00:25:46,640 Speaker 1: you can from that was really kind of inspiring. It 450 00:25:46,760 --> 00:25:50,720 Speaker 1: was we found ourselves all kind of drawn into that, yeah, 451 00:25:50,800 --> 00:25:53,760 Speaker 1: to the promise of something special, of that once in 452 00:25:53,800 --> 00:26:03,320 Speaker 1: a lifetime experience. So listeners, we would love to hear 453 00:26:03,359 --> 00:26:05,960 Speaker 1: from you. Have you ever had these once in a 454 00:26:06,080 --> 00:26:08,880 Speaker 1: lifetime meals? If you would like to get in touch 455 00:26:08,920 --> 00:26:12,000 Speaker 1: with us, you can. Our email address is hello at 456 00:26:12,080 --> 00:26:14,560 Speaker 1: sabor pod dot com. You can also find us on 457 00:26:14,600 --> 00:26:18,199 Speaker 1: social media. Our handle on Twitter, Instagram and Facebook is 458 00:26:18,240 --> 00:26:21,320 Speaker 1: at saber Pod, So get in touch. Thank you to 459 00:26:21,480 --> 00:26:23,879 Speaker 1: all of our guests today and to Landi's Taylor and 460 00:26:23,880 --> 00:26:26,280 Speaker 1: the whole team over and explore Asheville dot com for 461 00:26:26,359 --> 00:26:29,399 Speaker 1: helping us find them and further to our co executive producer, 462 00:26:29,480 --> 00:26:33,040 Speaker 1: Christopher Hassiotas for helping us find them. Thanks as always 463 00:26:33,040 --> 00:26:35,639 Speaker 1: to super producer Dylan for making our jobs easy, and 464 00:26:35,760 --> 00:26:38,359 Speaker 1: our other co executive producer here at Stuff Media, Julie 465 00:26:38,400 --> 00:26:40,439 Speaker 1: Douglas for all of her good advice. Thank you to 466 00:26:40,480 --> 00:26:42,120 Speaker 1: you for listening, and we hope that lots more good 467 00:26:42,160 --> 00:26:50,760 Speaker 1: things are coming your way. He has as a mushroom wrap. 468 00:26:51,280 --> 00:26:55,480 Speaker 1: Oh yeah, four verses. Um. It's accompanied by some breakdancing 469 00:26:55,480 --> 00:26:57,840 Speaker 1: moves in between the verses, a little bit of beatboxing. 470 00:26:58,080 --> 00:27:00,840 Speaker 1: There's costume involved that he'd didn't put on all of 471 00:27:00,960 --> 00:27:04,840 Speaker 1: because we were um on audio. He used his car 472 00:27:04,920 --> 00:27:08,480 Speaker 1: hood for he did sumping and four rhythm. Oh, I've 473 00:27:08,560 --> 00:27:11,520 Speaker 1: forgotten that entirely. How did I forget that? That was 474 00:27:11,600 --> 00:27:13,760 Speaker 1: so good? And he moved around a lot. He was 475 00:27:14,200 --> 00:27:17,679 Speaker 1: the landman on my oprand of the woods. It's a 476 00:27:17,760 --> 00:27:24,719 Speaker 1: very accurate description. Okay, Um, this is parental guidance suggested. 477 00:27:26,560 --> 00:27:32,639 Speaker 1: There's like four verses, so you're ready for this on 478 00:27:32,760 --> 00:27:35,120 Speaker 1: the mushroom Man, and this is my story. You better 479 00:27:35,160 --> 00:27:38,040 Speaker 1: listen up and it won't be boring. Once hunting mushroom 480 00:27:38,080 --> 00:27:40,040 Speaker 1: was a heart for me, but I got a field gud. 481 00:27:40,080 --> 00:27:42,560 Speaker 1: I mean my home is not that I had graduated 482 00:27:42,600 --> 00:27:45,159 Speaker 1: a communal nature, because that's so well acquainted with the 483 00:27:45,240 --> 00:27:47,600 Speaker 1: nomin clay. If my college just made movies, I'll be 484 00:27:47,680 --> 00:27:51,280 Speaker 1: slashed alone. I don't need a microscope, microphone and my 485 00:27:51,400 --> 00:27:54,359 Speaker 1: dumpster diving days day all behind me at the school. 486 00:27:54,400 --> 00:27:58,120 Speaker 1: Suddenly that's where you'll find on stage, microphone in my head. 487 00:27:58,320 --> 00:28:00,560 Speaker 1: And the children much of mushrooms all across the land 488 00:28:00,600 --> 00:28:03,040 Speaker 1: because they know they've got the power to feed themselves, 489 00:28:03,080 --> 00:28:05,720 Speaker 1: to putting money in their pockets and food on the shelves. 490 00:28:05,720 --> 00:28:08,480 Speaker 1: Cousin Russia, the children the seven at eight, they bringing 491 00:28:08,520 --> 00:28:11,000 Speaker 1: home my mama coas right on the plate. You don't 492 00:28:11,040 --> 00:28:13,119 Speaker 1: have to be checking the thing that's up. They know 493 00:28:13,200 --> 00:28:20,399 Speaker 1: all the poison lookal likes. They know what's up. Now 494 00:28:20,440 --> 00:28:23,280 Speaker 1: back home, the cheeks becoming to my adult classes. They're 495 00:28:23,320 --> 00:28:26,040 Speaker 1: checking out the mushrooms while I'm checking there. They're lining 496 00:28:26,119 --> 00:28:28,520 Speaker 1: up France Center. Come to all of my shows. What 497 00:28:28,600 --> 00:28:30,480 Speaker 1: you gotta go as the mushroom man. You know he 498 00:28:30,520 --> 00:28:32,960 Speaker 1: knows that's whether people pushing shove. And when I'm serving 499 00:28:33,000 --> 00:28:35,159 Speaker 1: my trees, they say, who needs a hamburger? This is 500 00:28:35,200 --> 00:28:37,960 Speaker 1: better than meat. I got all the fancy restaurants begging 501 00:28:37,960 --> 00:28:40,120 Speaker 1: for more because what you're getting from me you can't 502 00:28:40,160 --> 00:28:42,440 Speaker 1: get from the store. I mean, the chefs go crazy 503 00:28:42,480 --> 00:28:44,640 Speaker 1: when I'm bringing my staff. You gotta take a another 504 00:28:44,680 --> 00:28:46,880 Speaker 1: basket just to take on the cash because the mind 505 00:28:46,920 --> 00:28:49,120 Speaker 1: starts spinning when they're licking the pant because they've been 506 00:28:49,200 --> 00:28:56,440 Speaker 1: hit by a bullet from the mushroom match. But now 507 00:28:56,440 --> 00:28:59,120 Speaker 1: some people be complaining that I'm raping the woods because 508 00:28:59,120 --> 00:29:01,400 Speaker 1: they've never been a in it with my personal goods. 509 00:29:01,560 --> 00:29:03,600 Speaker 1: If you came to my classes, then you start to 510 00:29:03,640 --> 00:29:05,760 Speaker 1: see you pick a mushroom off the ground, I picking 511 00:29:05,800 --> 00:29:08,200 Speaker 1: fruit off a tree like a monster in a story book. 512 00:29:08,200 --> 00:29:10,920 Speaker 1: I'm telling you, you cut off one mushroom is gonna 513 00:29:10,960 --> 00:29:15,160 Speaker 1: grow back. So I might be cast straightened, But they 514 00:29:15,200 --> 00:29:17,040 Speaker 1: still get to mating because the fung is still be 515 00:29:17,080 --> 00:29:24,080 Speaker 1: growing down in the substrate boom. Last one, I don't 516 00:29:24,120 --> 00:29:26,720 Speaker 1: have to be walking around toting a gun. I got 517 00:29:26,720 --> 00:29:28,880 Speaker 1: a fist full of fungus. Put you on the run. 518 00:29:29,120 --> 00:29:31,800 Speaker 1: If you down with me, will be smoking grass. But 519 00:29:31,880 --> 00:29:33,800 Speaker 1: if you mess with me, I'll put a cap in 520 00:29:33,880 --> 00:29:36,640 Speaker 1: your ask. It'll take you two days to get the 521 00:29:36,680 --> 00:29:39,720 Speaker 1: scoop that I put the poison mushroom in your soup. 522 00:29:40,000 --> 00:29:42,320 Speaker 1: You'll be on a stretcher, I'll be on the road. 523 00:29:42,520 --> 00:29:44,960 Speaker 1: You just ate a toad stool and you're the toad, 524 00:29:45,040 --> 00:29:47,360 Speaker 1: because that's the way I do it on my MTV, 525 00:29:47,760 --> 00:29:59,880 Speaker 1: get my mushrooms for nothing and my chicks for free. Boom. Yeah. 526 00:30:00,160 --> 00:30:00,200 Speaker 1: So