1 00:00:08,000 --> 00:00:09,800 Speaker 1: Hello, and welcome to save a Protection of I Heart 2 00:00:09,840 --> 00:00:12,600 Speaker 1: Radio and Stephanie dat Amnneries and I'm Lauren foc Obam 3 00:00:12,680 --> 00:00:17,480 Speaker 1: and today we're talking about food waste. Yes, and we've 4 00:00:17,520 --> 00:00:20,680 Speaker 1: really need to talk about this for a while. Um, 5 00:00:20,680 --> 00:00:22,360 Speaker 1: but it's one of those things where you always kind 6 00:00:22,360 --> 00:00:25,600 Speaker 1: of put it off because it's really depressing. It is, 7 00:00:25,680 --> 00:00:28,040 Speaker 1: and we have to talk about the depressing things. But 8 00:00:28,320 --> 00:00:33,520 Speaker 1: sometimes it's more fun to talk about rubarb. Honestly, definitely true, 9 00:00:34,000 --> 00:00:37,720 Speaker 1: definitely true. Oh what could you do with rubarb? Oh? 10 00:00:37,880 --> 00:00:40,640 Speaker 1: All kinds of things, I'm sure. But we're getting ahead 11 00:00:40,640 --> 00:00:43,720 Speaker 1: of ourselves because Okay, the fun part about food waste 12 00:00:43,840 --> 00:00:46,040 Speaker 1: is that we can help solve it by making delicious 13 00:00:46,040 --> 00:00:48,160 Speaker 1: stuff out of things that would otherwise go to waste 14 00:00:48,159 --> 00:00:52,479 Speaker 1: in our own kitchens. Um. But the sad part is 15 00:00:52,640 --> 00:00:56,320 Speaker 1: how much is going to waste on a local, national, 16 00:00:56,400 --> 00:01:00,320 Speaker 1: and global scale. Absolutely very sad. So I guess we 17 00:01:00,360 --> 00:01:12,000 Speaker 1: should get to a question, sure, food waste, what is it? Well? Uh, 18 00:01:12,280 --> 00:01:18,040 Speaker 1: food waste is food that is produced and then not consumed. 19 00:01:18,640 --> 00:01:23,600 Speaker 1: Um that furthermore, is not turned into anything else. Uh, 20 00:01:23,680 --> 00:01:30,280 Speaker 1: and is is and goes to waste, just gets thrown out. Yeah, 21 00:01:30,800 --> 00:01:36,480 Speaker 1: And it is perhaps a larger problem than I I 22 00:01:36,520 --> 00:01:41,760 Speaker 1: can conceive of, because about a third of the food 23 00:01:41,800 --> 00:01:45,080 Speaker 1: that the world produces every year goes uneaten one point 24 00:01:45,080 --> 00:01:50,280 Speaker 1: three billion tons worth UM as of August of nineteen. 25 00:01:50,440 --> 00:01:53,960 Speaker 1: Wasting all of that food costs it's nty billion dollars 26 00:01:54,000 --> 00:01:57,240 Speaker 1: every year and is responsible for eight percent of our 27 00:01:57,280 --> 00:02:01,400 Speaker 1: total greenhouse gas emissions. And that is that's a bunch 28 00:02:01,400 --> 00:02:03,760 Speaker 1: of numbers that are kind of unimaginable, Like I don't 29 00:02:03,800 --> 00:02:06,440 Speaker 1: have a good concept of what one point three billion 30 00:02:06,480 --> 00:02:10,600 Speaker 1: tons of food is UM, nor how much ninety billion 31 00:02:10,600 --> 00:02:12,880 Speaker 1: dollars is. That's an amount of money that I don't 32 00:02:13,080 --> 00:02:16,120 Speaker 1: I think the twenty bucks is a lot. So I'm like, oh, okay, 33 00:02:16,480 --> 00:02:20,440 Speaker 1: so let's break that down into a more digestible amount. 34 00:02:20,480 --> 00:02:23,280 Speaker 1: Perhaps pun not intended, but I'm going to go with it. 35 00:02:23,720 --> 00:02:27,280 Speaker 1: In North America, the World Bank estimates that one fred 36 00:02:27,320 --> 00:02:31,320 Speaker 1: and twenty calories worth of food per person per day 37 00:02:31,360 --> 00:02:35,440 Speaker 1: are wasted. That's a whole extra person's worth of calories 38 00:02:35,880 --> 00:02:41,239 Speaker 1: going to waste for every person UM. In other parts 39 00:02:41,280 --> 00:02:44,200 Speaker 1: of the world, it's it's more like four hundred and 40 00:02:44,200 --> 00:02:48,720 Speaker 1: fifteen to seven hundred and fifty calories. Like we in particular, 41 00:02:48,960 --> 00:02:52,400 Speaker 1: have a lot of work to do. Yeah. Um. And 42 00:02:52,440 --> 00:02:54,760 Speaker 1: another set I saw thrown around a lot of food waste. 43 00:02:54,800 --> 00:02:57,760 Speaker 1: Was a country, it would be the third largest greenhouse 44 00:02:57,760 --> 00:03:01,800 Speaker 1: gas emetter, behind China and the United States. The global 45 00:03:01,800 --> 00:03:06,320 Speaker 1: annual value of food waste is one trillion dollars. Who 46 00:03:06,720 --> 00:03:12,400 Speaker 1: so it's huge. Yeah. Um. In the U s alone 47 00:03:12,440 --> 00:03:18,280 Speaker 1: is ofen we uh, farms, businesses, consumers. We spent two 48 00:03:18,760 --> 00:03:22,639 Speaker 1: eighteen billion dollars on food we don't actually eat. It's 49 00:03:22,720 --> 00:03:27,800 Speaker 1: one point three percent of our of our gross domestic product. Wo. Um, 50 00:03:28,680 --> 00:03:32,720 Speaker 1: that is wasted by businesses, ten perent by farms two 51 00:03:33,160 --> 00:03:42,400 Speaker 1: during manufacturing, but in our homes. Um. So we invited 52 00:03:42,400 --> 00:03:45,240 Speaker 1: a friend to come joints today. Who's who's been working 53 00:03:45,240 --> 00:03:47,680 Speaker 1: on waste reduction in our own home and has started 54 00:03:47,720 --> 00:03:53,480 Speaker 1: teaching classes on it. Dr Julia Skinner of Root Kitchens. Yeah. 55 00:03:53,520 --> 00:03:58,360 Speaker 1: You might remember Julia from our episode on teatime from July. Um, 56 00:03:58,800 --> 00:04:02,320 Speaker 1: apple ply are our apple? Right? Yeah? She We had 57 00:04:02,320 --> 00:04:06,440 Speaker 1: a video where we did a medieval inspired apple pie. 58 00:04:06,920 --> 00:04:10,640 Speaker 1: It was delicious. It was difficult to eat, perhaps so 59 00:04:10,960 --> 00:04:13,400 Speaker 1: good a man. The video features are cat quick crag. 60 00:04:14,400 --> 00:04:17,720 Speaker 1: It was it was wonderful it was wonderful. Um. But 61 00:04:17,880 --> 00:04:21,880 Speaker 1: before we get Julia on here talking about what you 62 00:04:22,160 --> 00:04:25,480 Speaker 1: perhaps can do about it, let's talk about what can 63 00:04:25,520 --> 00:04:28,760 Speaker 1: be done about food waste on that larger scale, that 64 00:04:28,800 --> 00:04:35,040 Speaker 1: other that is not us, that's that's industry and businesses 65 00:04:35,080 --> 00:04:38,880 Speaker 1: and stuff. Um. So many many cultures are in fact 66 00:04:38,920 --> 00:04:42,880 Speaker 1: taking on food waste on a national legislative scale. In 67 00:04:43,000 --> 00:04:46,360 Speaker 1: South Korea, for example, the disposal of food waste in 68 00:04:46,440 --> 00:04:50,159 Speaker 1: landfills was outlawed in two thousand five, and between then 69 00:04:50,240 --> 00:04:54,880 Speaker 1: and UM, South Korea managed to reduce home and restaurant 70 00:04:54,880 --> 00:04:59,440 Speaker 1: food waste by over and they started recycling their food 71 00:04:59,440 --> 00:05:05,440 Speaker 1: waste as compost or or animal feed. So good steps, yes, 72 00:05:05,920 --> 00:05:09,840 Speaker 1: the right direction, absolutely UM. Japan and Taiwan similarly recycle 73 00:05:09,920 --> 00:05:12,400 Speaker 1: up to a third of their food waste is animal feed. 74 00:05:13,520 --> 00:05:16,640 Speaker 1: The EU, the European Union, has a Waste Directive in 75 00:05:16,720 --> 00:05:20,159 Speaker 1: place that aims to prevent all biodegradable waste, including food, 76 00:05:20,160 --> 00:05:24,279 Speaker 1: from going to landfills. By however, efforts are being made 77 00:05:24,320 --> 00:05:27,560 Speaker 1: kind of sporadically across member nations. As perhaps you might expect, 78 00:05:28,480 --> 00:05:32,320 Speaker 1: there are still laws on the books preventing surplus food 79 00:05:32,320 --> 00:05:35,880 Speaker 1: from going to animals for feed. Due to outdated disease 80 00:05:35,920 --> 00:05:38,560 Speaker 1: control laws. And this is kind of at the heart 81 00:05:38,640 --> 00:05:41,159 Speaker 1: of a lot of the problems of these laws that 82 00:05:41,440 --> 00:05:46,080 Speaker 1: certainly in the past we're good for preventing disease breakout. 83 00:05:46,120 --> 00:05:48,440 Speaker 1: You don't want that. Nobody wants sick cows, nobody wants 84 00:05:48,480 --> 00:05:52,080 Speaker 1: sick people. Let's not know, but you know, modern times, 85 00:05:52,720 --> 00:05:57,960 Speaker 1: modern transportation UM on a more global scale UM In 86 00:05:58,960 --> 00:06:02,320 Speaker 1: the United Nations Food and Agriculture Organization, the f AO 87 00:06:02,640 --> 00:06:06,080 Speaker 1: included food waste and food loss in this larger set 88 00:06:06,120 --> 00:06:11,960 Speaker 1: of sustainable development goals for Yes. Within those goals, Target 89 00:06:12,120 --> 00:06:17,799 Speaker 1: twelve point three is uh by have per capita global 90 00:06:17,800 --> 00:06:20,479 Speaker 1: food waste that have cut in half yet at the 91 00:06:20,560 --> 00:06:24,279 Speaker 1: retail and consumer levels, and reduce food losses along production 92 00:06:24,320 --> 00:06:29,880 Speaker 1: and supply chains, including post harvest losses. And there are 93 00:06:29,920 --> 00:06:33,599 Speaker 1: a whole bunch of of suggestions and goals for how 94 00:06:33,600 --> 00:06:35,960 Speaker 1: to do that. But based on that, the United States 95 00:06:36,000 --> 00:06:39,400 Speaker 1: created the US twenty thirty Food Loss and Waste Reduction Goal, 96 00:06:39,640 --> 00:06:42,840 Speaker 1: same target. There's also nonprofits working, but yeah, changes are 97 00:06:42,839 --> 00:06:46,559 Speaker 1: being proposed across the entire food supply chain. Here UM 98 00:06:46,960 --> 00:06:50,600 Speaker 1: stuff like a food and material scientists are working on 99 00:06:50,800 --> 00:06:55,960 Speaker 1: ways of better storing and packaging foods before they reach consumers. 100 00:06:56,320 --> 00:07:00,800 Speaker 1: There's conversations about expiration date labeling standard station something that 101 00:07:00,839 --> 00:07:04,400 Speaker 1: we talked about way back when in our Expiry Date episode. Yeah, 102 00:07:05,279 --> 00:07:08,840 Speaker 1: I know that there was a lot of attention. When 103 00:07:09,080 --> 00:07:11,160 Speaker 1: you know, whenever John Oliver does a piece on something 104 00:07:11,720 --> 00:07:14,840 Speaker 1: was attention gets pointed towards it for a brief moment. Well, 105 00:07:14,960 --> 00:07:18,000 Speaker 1: I don't know how brief, but anyway, about how we 106 00:07:18,120 --> 00:07:20,880 Speaker 1: can't donate a lot of the food, even if it's 107 00:07:20,880 --> 00:07:25,680 Speaker 1: sometimes even if it's like packaged to people who are hungry. Um. 108 00:07:25,760 --> 00:07:29,760 Speaker 1: And I remember and when I was in college, my 109 00:07:29,040 --> 00:07:32,200 Speaker 1: um my room what are they called, the first who 110 00:07:32,400 --> 00:07:36,160 Speaker 1: ran the hallway the r A S Yeah whatever. She 111 00:07:36,360 --> 00:07:38,440 Speaker 1: was so sweet and she had this whole day where 112 00:07:38,440 --> 00:07:40,760 Speaker 1: we like put on hairnets, we put on gloves, and 113 00:07:40,800 --> 00:07:43,120 Speaker 1: we made sandwiches for the homeless and we went to 114 00:07:43,120 --> 00:07:45,440 Speaker 1: donate them and they said we can't donate them because 115 00:07:45,520 --> 00:07:48,880 Speaker 1: of the law. Um. So I know there's talk about 116 00:07:49,040 --> 00:07:51,640 Speaker 1: changing things like that. And I understand, like you said, 117 00:07:51,680 --> 00:07:56,320 Speaker 1: about concerns of um disease or food poison bacteria, whatever 118 00:07:56,320 --> 00:07:58,320 Speaker 1: it might be, but it seems like there must be 119 00:07:58,360 --> 00:08:00,520 Speaker 1: a way an intersection where we could do better than 120 00:08:01,120 --> 00:08:05,960 Speaker 1: than just throwing it away. Yeah. Um. In a report 121 00:08:06,000 --> 00:08:09,120 Speaker 1: by the World Resources Institute that was released August twenty 122 00:08:09,240 --> 00:08:11,600 Speaker 1: nine of this year, so just a few days ago 123 00:08:11,640 --> 00:08:15,320 Speaker 1: as of this recording. Um. This team of researchers, this 124 00:08:15,400 --> 00:08:19,040 Speaker 1: huge team of researchers recommended things like like education for 125 00:08:19,200 --> 00:08:24,280 Speaker 1: produced purchasers and consumers too to underline the inherent quality 126 00:08:24,280 --> 00:08:27,880 Speaker 1: and foods that aren't currently being bought and sold for 127 00:08:27,920 --> 00:08:32,240 Speaker 1: what are essentially cosmetic reasons like bruising on fruit or 128 00:08:32,920 --> 00:08:38,000 Speaker 1: weird looking apples. Um uh. And then also like the 129 00:08:38,000 --> 00:08:43,600 Speaker 1: construction of processing facilities near farms to create salable value 130 00:08:43,640 --> 00:08:49,280 Speaker 1: added products. Um. From what's still unmarketable after that education, Uh, 131 00:08:49,480 --> 00:08:51,960 Speaker 1: can stuff process it into other stuff? Make I don't know, 132 00:08:52,160 --> 00:08:55,760 Speaker 1: lip bomb. Uh. Lip bomb is going to come back 133 00:08:55,760 --> 00:09:00,000 Speaker 1: in a moment. It will make sense soon, it will um. Yeah, 134 00:09:00,040 --> 00:09:03,680 Speaker 1: what's still unmarketable? Um, And from various byproducts make I 135 00:09:03,679 --> 00:09:08,120 Speaker 1: don't know, makes some, makes some, make some Sara Kraut delicious, 136 00:09:08,240 --> 00:09:12,960 Speaker 1: make some hots again yeah um. And then also just 137 00:09:13,040 --> 00:09:16,839 Speaker 1: to further education for consumers about how to store and 138 00:09:17,080 --> 00:09:23,520 Speaker 1: use foods, which brings us to Julia. So we're going 139 00:09:23,559 --> 00:09:26,040 Speaker 1: to come in with an interview with her, but first 140 00:09:26,240 --> 00:09:27,800 Speaker 1: we're going to take a quick break for a word 141 00:09:27,800 --> 00:09:40,240 Speaker 1: from our sponsor. And we're back. Thank you sponsor. And 142 00:09:41,160 --> 00:09:46,959 Speaker 1: here's our conversation with Julia. Hi, Hi Julia, how are you? Hi? 143 00:09:47,320 --> 00:09:50,079 Speaker 1: I'm good? How are you doing? Just all right? How? 144 00:09:50,240 --> 00:09:54,400 Speaker 1: Hi Annie? How are you? I am tired. I'm not 145 00:09:54,400 --> 00:09:56,920 Speaker 1: gonna try to, but I am very excited to see you. 146 00:09:57,000 --> 00:10:01,080 Speaker 1: But one, because you bought gifts, you came with gif always. 147 00:10:01,320 --> 00:10:04,960 Speaker 1: Plus absolutely, this isn't the only reason we keep inviting, 148 00:10:05,720 --> 00:10:08,080 Speaker 1: not at all, not at all, but a main one. 149 00:10:10,360 --> 00:10:14,080 Speaker 1: It's a side perk for sure. And also we love 150 00:10:14,160 --> 00:10:17,880 Speaker 1: having you your good friend of ours. Always good conversation. Yeah, 151 00:10:18,160 --> 00:10:20,240 Speaker 1: and the and the food gifts that you brought with 152 00:10:20,320 --> 00:10:23,880 Speaker 1: you today are our food waste related because that's what 153 00:10:23,880 --> 00:10:27,640 Speaker 1: we're talking about. Yeah, so you brought I'm just gonna 154 00:10:27,640 --> 00:10:29,240 Speaker 1: talk about it just because it's sitting right in front 155 00:10:29,240 --> 00:10:31,040 Speaker 1: of me and I'm about to accidentally drink it at 156 00:10:31,040 --> 00:10:33,680 Speaker 1: any given moment. So, so we've got a watermelon pickle. Yeah, 157 00:10:33,840 --> 00:10:37,040 Speaker 1: So it's a watermelon rind. So historically people would pickle 158 00:10:37,040 --> 00:10:39,480 Speaker 1: the rind and then um, just to use up all 159 00:10:39,559 --> 00:10:42,640 Speaker 1: parts of the watermelon. And then I also brought lip 160 00:10:42,640 --> 00:10:44,839 Speaker 1: bomb that I made out of food scraps, out of 161 00:10:44,920 --> 00:10:48,920 Speaker 1: lavender and out of apple cores. It smells delightful. It 162 00:10:48,960 --> 00:10:51,400 Speaker 1: does smell delightful. We just did an episode on lavender. 163 00:10:51,520 --> 00:10:56,080 Speaker 1: So oh yeah, yeah, ties In, I was mistaken that 164 00:10:56,120 --> 00:10:58,240 Speaker 1: it would keep the lions away, but I still like 165 00:10:58,920 --> 00:11:05,080 Speaker 1: the smell. That's good, yeah, my favorite. Uh what what 166 00:11:05,240 --> 00:11:08,679 Speaker 1: got you into food preservation and waste avoidance to begin with? 167 00:11:09,160 --> 00:11:14,880 Speaker 1: So in my early early adulthood, I was pretty broke 168 00:11:15,120 --> 00:11:19,000 Speaker 1: all the time, and I like, so all of my 169 00:11:19,040 --> 00:11:23,120 Speaker 1: food came from food banks, and I I didn't yet 170 00:11:23,160 --> 00:11:24,800 Speaker 1: really know how to cook or do anything, and so 171 00:11:24,840 --> 00:11:26,520 Speaker 1: it's like I was just eating this food bank food 172 00:11:26,520 --> 00:11:28,120 Speaker 1: and I was like, wow, you know, I'm really tired 173 00:11:28,160 --> 00:11:30,240 Speaker 1: of eating like a can of corn for dinner. Like 174 00:11:30,280 --> 00:11:32,679 Speaker 1: there has to be some other way I can get 175 00:11:32,720 --> 00:11:38,600 Speaker 1: about affording to eat and um. And so I, uh, 176 00:11:38,679 --> 00:11:41,240 Speaker 1: what I ended up doing was learning how to garden, 177 00:11:41,320 --> 00:11:43,440 Speaker 1: talking to friends who were farmers, things like that, learning 178 00:11:43,480 --> 00:11:46,480 Speaker 1: how to preserve food, all these things, and then slowly 179 00:11:46,520 --> 00:11:51,280 Speaker 1: started to incorporate that myself into my own life. And 180 00:11:51,280 --> 00:11:53,920 Speaker 1: I also got on EBT rather than just going to 181 00:11:53,960 --> 00:11:55,480 Speaker 1: the food bank. So I actually got to do things 182 00:11:55,559 --> 00:11:59,720 Speaker 1: like purchase fresh vegetables, which was super cool, and said 183 00:11:59,720 --> 00:12:02,360 Speaker 1: that I like, I can preserve these vegetables and then 184 00:12:02,400 --> 00:12:07,240 Speaker 1: eat them and have a nutrient perhaps um. And so 185 00:12:07,320 --> 00:12:10,160 Speaker 1: that's kind of how I started getting into that, and 186 00:12:10,240 --> 00:12:12,040 Speaker 1: I've been doing that ever since at this point like 187 00:12:12,120 --> 00:12:16,880 Speaker 1: fifteen sixteen years goodness. Yeah, so a while, Um, and 188 00:12:17,320 --> 00:12:21,960 Speaker 1: your your background is in is in history? Your food historian? Yeah? Um? 189 00:12:22,040 --> 00:12:24,120 Speaker 1: How does that provide a lens for your for your 190 00:12:24,160 --> 00:12:27,120 Speaker 1: work and all of this? So I first encountered food 191 00:12:27,160 --> 00:12:29,200 Speaker 1: history as an area of study in two thousand eight, 192 00:12:29,280 --> 00:12:32,320 Speaker 1: which was when I was um, still doing this, like 193 00:12:32,480 --> 00:12:35,440 Speaker 1: you know, on EBT and still kind of finding my 194 00:12:35,520 --> 00:12:39,319 Speaker 1: feet financially. Um. And so I was still really trying 195 00:12:39,360 --> 00:12:41,480 Speaker 1: to reduce my own food waste, and I was finding 196 00:12:41,600 --> 00:12:45,600 Speaker 1: that it was hard for me to do that sustainably. 197 00:12:46,000 --> 00:12:47,800 Speaker 1: Like it was because I'd be like, oh gosh, this 198 00:12:47,920 --> 00:12:50,680 Speaker 1: just feels really overwhelming. I feel really anxious about whether 199 00:12:50,760 --> 00:12:54,640 Speaker 1: or not I'm doing this right, etcetera, etcetera, or like 200 00:12:54,920 --> 00:12:57,080 Speaker 1: I'm tired and maybe I don't want to think about 201 00:12:57,160 --> 00:13:02,360 Speaker 1: like what to do with all of these peels today. Um, 202 00:13:02,400 --> 00:13:05,840 Speaker 1: And so it started. It started out kind of in 203 00:13:05,920 --> 00:13:08,760 Speaker 1: that space, and then as I discovered historic food, I 204 00:13:08,800 --> 00:13:10,640 Speaker 1: was like, oh wow, I can use this as a 205 00:13:10,679 --> 00:13:15,160 Speaker 1: way to actually make doing this fun. So like I'm like, oh, hey, 206 00:13:15,160 --> 00:13:17,239 Speaker 1: look at all these ways that people did this historically. 207 00:13:17,440 --> 00:13:20,000 Speaker 1: Now I can go through this, um, you know, through 208 00:13:20,040 --> 00:13:22,199 Speaker 1: finding what to do out with these peels and actually 209 00:13:22,640 --> 00:13:25,679 Speaker 1: be like, oh wow, apple scrap vinegar amazing, let's make that. 210 00:13:25,760 --> 00:13:27,760 Speaker 1: And then I can learn all this history stuff and 211 00:13:27,800 --> 00:13:31,960 Speaker 1: make this. So it ended up making it go from 212 00:13:32,000 --> 00:13:35,040 Speaker 1: being just a you know, a thing I had to 213 00:13:35,080 --> 00:13:36,920 Speaker 1: do because I was broke, to a thing I actually 214 00:13:37,040 --> 00:13:41,439 Speaker 1: liked doing. So it was it was exciting. Yeah, absolutely, 215 00:13:41,600 --> 00:13:43,600 Speaker 1: I feel I feel like that tiredness is a pretty 216 00:13:43,600 --> 00:13:48,439 Speaker 1: core part of why I don't more of that. So yeah, 217 00:13:48,600 --> 00:13:51,240 Speaker 1: that's like most people I talked to and they're I'm like, yeah, 218 00:13:51,760 --> 00:13:53,840 Speaker 1: why do you not or why like why do you 219 00:13:54,320 --> 00:13:56,839 Speaker 1: not waste food or why do you feel like you're 220 00:13:56,880 --> 00:13:59,559 Speaker 1: not able to cut down on waste? And They're just like, oh, 221 00:13:59,559 --> 00:14:01,439 Speaker 1: it's just so much work, and I'm like it doesn't 222 00:14:01,520 --> 00:14:04,440 Speaker 1: have to be. But we all like what we feel 223 00:14:04,480 --> 00:14:07,000 Speaker 1: like that and it's overwhelming and it makes you anxious, 224 00:14:07,120 --> 00:14:10,840 Speaker 1: so I get it. So so this is this is 225 00:14:10,880 --> 00:14:16,959 Speaker 1: like a ridiculously big question, but kind of in review, Um, 226 00:14:17,000 --> 00:14:23,680 Speaker 1: how have waste preservation techniques and technologies changed throughout human history? 227 00:14:23,920 --> 00:14:31,600 Speaker 1: All of it? Well, so, so like before the Industrial Revolution, 228 00:14:31,640 --> 00:14:34,600 Speaker 1: we're mostly looking at waste on like a town or 229 00:14:34,640 --> 00:14:37,520 Speaker 1: household level. You know, you don't have like a factory 230 00:14:37,600 --> 00:14:41,080 Speaker 1: that's producing so so so much stuff for people, um, 231 00:14:41,120 --> 00:14:43,960 Speaker 1: you know, for thousands of people in different towns around 232 00:14:44,000 --> 00:14:47,720 Speaker 1: the world. Um, so you're just like, okay, what do 233 00:14:47,800 --> 00:14:50,400 Speaker 1: we do at the household level, like the kind of 234 00:14:50,400 --> 00:14:52,480 Speaker 1: stuff I teach, like what a restaurant does or a 235 00:14:53,000 --> 00:14:56,320 Speaker 1: home cook does or whatever. And so you see things 236 00:14:56,400 --> 00:14:59,400 Speaker 1: like pre industrial Revolution, there are some guidelines and things 237 00:14:59,440 --> 00:15:02,120 Speaker 1: that people would share, um that when we did the 238 00:15:02,160 --> 00:15:06,120 Speaker 1: apple pie making things. That same book, UM has a 239 00:15:06,160 --> 00:15:09,920 Speaker 1: bunch of food waste stuff in it. So most of 240 00:15:09,960 --> 00:15:13,280 Speaker 1: it's like feeding these scraps to livestock or like maybe 241 00:15:13,280 --> 00:15:15,880 Speaker 1: a couple of recipes for using them in their mostly 242 00:15:15,960 --> 00:15:21,000 Speaker 1: livestock feeding. But um, which makes sense given what the 243 00:15:21,040 --> 00:15:26,600 Speaker 1: book was. Yeah, so you mostly see that, and then um, 244 00:15:26,680 --> 00:15:28,880 Speaker 1: so we see people also preserving things of course to 245 00:15:28,920 --> 00:15:30,960 Speaker 1: get through the winter and stuff like that, you know, 246 00:15:31,000 --> 00:15:35,720 Speaker 1: so that they don't go hungry. Um. But then when 247 00:15:35,720 --> 00:15:39,840 Speaker 1: we get to the Industrial Revolution, we see all of this, Um. 248 00:15:39,960 --> 00:15:43,840 Speaker 1: We see both changes in transportation and in food preservation, 249 00:15:43,960 --> 00:15:47,000 Speaker 1: so you can can all of this stuff and then 250 00:15:47,040 --> 00:15:49,960 Speaker 1: suddenly it can go all around the country on the railroads, 251 00:15:50,040 --> 00:15:52,240 Speaker 1: and so you have kind of this new way of 252 00:15:52,280 --> 00:15:56,360 Speaker 1: engaging with food and food waste. And so it was 253 00:15:56,520 --> 00:15:58,760 Speaker 1: really I think we were only thinking about waste if 254 00:15:58,760 --> 00:16:00,520 Speaker 1: it could be used for another product they can make 255 00:16:00,600 --> 00:16:04,600 Speaker 1: money off of, so like hot dogs or something or 256 00:16:04,800 --> 00:16:07,840 Speaker 1: like I'm not a margarine expert, but I seem to 257 00:16:07,840 --> 00:16:11,120 Speaker 1: recall it margarine was initially like some waste product of 258 00:16:11,160 --> 00:16:13,560 Speaker 1: something else. I don't know if that's true, maybe fact 259 00:16:13,640 --> 00:16:19,080 Speaker 1: check that. But but you know, through through the grapevine, 260 00:16:19,120 --> 00:16:24,000 Speaker 1: I have been told this, um. And yeah, so we 261 00:16:24,040 --> 00:16:26,200 Speaker 1: had to start thinking in a much larger scale about 262 00:16:26,240 --> 00:16:29,440 Speaker 1: what waste looked like. Um. And then now you know, 263 00:16:29,480 --> 00:16:32,160 Speaker 1: today we're so used to all of the packaging waste 264 00:16:32,160 --> 00:16:33,960 Speaker 1: and all of the whatever that it's just a totally 265 00:16:34,000 --> 00:16:37,440 Speaker 1: different world that started with the Industrial Revolution, but is 266 00:16:37,480 --> 00:16:40,760 Speaker 1: so different from you know, historically, how really much of 267 00:16:40,800 --> 00:16:45,760 Speaker 1: our waste operations have looked. Um. Yeah, it's it's like 268 00:16:45,760 --> 00:16:48,680 Speaker 1: an entirely different concept of what abundance means, of what 269 00:16:48,960 --> 00:16:53,560 Speaker 1: what food and hunger since the Industrial Revolution. So yeah, 270 00:16:53,640 --> 00:16:55,360 Speaker 1: the Industrial Revolution, like I said, you know, we have 271 00:16:55,400 --> 00:16:57,840 Speaker 1: the railroad technologies and all the canning and all of that, 272 00:16:58,480 --> 00:17:00,520 Speaker 1: and so then once we get to the world where 273 00:17:00,560 --> 00:17:03,120 Speaker 1: two period, then we also have you know, kind of 274 00:17:03,120 --> 00:17:06,800 Speaker 1: this increased abundance. The US is you know, really wealthy 275 00:17:07,000 --> 00:17:11,200 Speaker 1: and all of that, and so it's we're like, oh, 276 00:17:11,280 --> 00:17:13,719 Speaker 1: we have all these convenience products. They're being marketed as 277 00:17:13,800 --> 00:17:15,840 Speaker 1: like the hot new thing, and everybody's like I want 278 00:17:15,880 --> 00:17:18,359 Speaker 1: the hot new thing. Let's have lime jello with like 279 00:17:18,440 --> 00:17:23,960 Speaker 1: whatever and it for dinner. That sounds great. Um. And 280 00:17:24,000 --> 00:17:26,800 Speaker 1: so then abundance, like the concept of abundance and hunger 281 00:17:26,840 --> 00:17:29,240 Speaker 1: and all of this meant instead of having a pantry 282 00:17:29,240 --> 00:17:31,280 Speaker 1: full of stuff that like say you can or your 283 00:17:31,320 --> 00:17:35,199 Speaker 1: family caned and like fresh vegetables and like cured meats 284 00:17:35,200 --> 00:17:38,480 Speaker 1: and kind of the stuff that we would historically see, Um, 285 00:17:38,520 --> 00:17:40,520 Speaker 1: you know, an abundant pantry was just like a bunch 286 00:17:40,560 --> 00:17:42,480 Speaker 1: of cans that you bought it of store that were 287 00:17:42,520 --> 00:17:45,240 Speaker 1: stuff that people made, like they grew it far away, 288 00:17:45,320 --> 00:17:48,200 Speaker 1: they canned it far away, you went to this really 289 00:17:48,240 --> 00:17:51,120 Speaker 1: sterile environment and went and picked it up and then 290 00:17:51,160 --> 00:17:53,639 Speaker 1: put it in your house. And so it's this really 291 00:17:53,680 --> 00:17:57,560 Speaker 1: disconnecting way of being feeling like things are abundant and 292 00:17:57,600 --> 00:18:00,359 Speaker 1: it feels like you have to rely externally on like 293 00:18:00,480 --> 00:18:03,159 Speaker 1: somebody else to produce this stuff, like we don't know 294 00:18:03,200 --> 00:18:04,960 Speaker 1: how to like, Okay, well I don't know how to 295 00:18:05,000 --> 00:18:07,280 Speaker 1: can this, so now I'm at the whim of whoever 296 00:18:07,400 --> 00:18:10,359 Speaker 1: is making these cans rather than knowing how to do 297 00:18:10,400 --> 00:18:13,720 Speaker 1: it yourself. So yeah, it's I feel like we're kind 298 00:18:13,720 --> 00:18:15,520 Speaker 1: of coming full circle and a lot of people are 299 00:18:15,560 --> 00:18:20,720 Speaker 1: like wanting to homesteadying and all these other slow food 300 00:18:20,760 --> 00:18:22,880 Speaker 1: and all these other things that try to reconnect them, 301 00:18:23,200 --> 00:18:26,720 Speaker 1: uh and move them away from just the like can 302 00:18:26,720 --> 00:18:30,440 Speaker 1: of food or box of mac and cheese or whatever. Yeah, 303 00:18:30,440 --> 00:18:34,680 Speaker 1: because it's um. When I really started thinking about it, 304 00:18:34,680 --> 00:18:37,280 Speaker 1: it really kind of creeped me out. The next time 305 00:18:37,320 --> 00:18:39,520 Speaker 1: that I like walked into a supermarket and I was like, 306 00:18:40,600 --> 00:18:43,919 Speaker 1: these products are You just walk into the protucy and 307 00:18:43,960 --> 00:18:46,040 Speaker 1: you're like, these products are from all over the world. 308 00:18:46,119 --> 00:18:48,480 Speaker 1: There's no good reason why I should be getting a 309 00:18:48,520 --> 00:18:53,760 Speaker 1: fresh tomato in December. Uh. And and there's there's no 310 00:18:53,840 --> 00:18:57,840 Speaker 1: good reason why I should have seventy eight fresh chickens 311 00:18:57,880 --> 00:19:01,560 Speaker 1: to choose from. Yeah, like that's why. Yeah. And then 312 00:19:01,560 --> 00:19:03,600 Speaker 1: like all the packaging that they're wrapped in and everything, 313 00:19:03,600 --> 00:19:06,240 Speaker 1: it's like why is the tomato now in like plastic wrap? 314 00:19:06,359 --> 00:19:10,160 Speaker 1: Like why like does it need to be Yeah, it's 315 00:19:10,240 --> 00:19:12,399 Speaker 1: it's in this clamshell because you know, because you have 316 00:19:12,400 --> 00:19:14,320 Speaker 1: to transport it from Chile, and so of course it's 317 00:19:14,359 --> 00:19:16,800 Speaker 1: in a clam shell. We don't want it to get bruised, 318 00:19:16,960 --> 00:19:19,399 Speaker 1: right because an ugly tomato or a bruised tomato was 319 00:19:19,400 --> 00:19:22,359 Speaker 1: completely useless. Yeah, it'll just get thrown out. Anyways. Yeah, 320 00:19:23,000 --> 00:19:25,080 Speaker 1: you talked, you talked a little bit about this, but um, 321 00:19:25,119 --> 00:19:27,720 Speaker 1: but how have you in I don't want to say, 322 00:19:27,720 --> 00:19:30,399 Speaker 1: like your lifetime, Like how how have you in our 323 00:19:30,520 --> 00:19:34,400 Speaker 1: our lifetimes? Um, seen this change like like personally like 324 00:19:34,400 --> 00:19:37,159 Speaker 1: like not even I guess from or yeah, yeah, like 325 00:19:37,320 --> 00:19:41,800 Speaker 1: you spoke to how when you were a younger adult 326 00:19:41,840 --> 00:19:45,919 Speaker 1: you started exploring this, but um, but yeah, what what 327 00:19:46,000 --> 00:19:48,400 Speaker 1: have you what have you seen the community in general? 328 00:19:49,280 --> 00:19:52,800 Speaker 1: Do so? I think when I was a kid in 329 00:19:52,840 --> 00:19:57,080 Speaker 1: the eighties, Um, people still seemed pretty invested in prepackaged 330 00:19:57,119 --> 00:19:59,720 Speaker 1: food and didn't seem I mean, obviously this isn't a 331 00:19:59,720 --> 00:20:03,760 Speaker 1: hard fast role for everybody because that's not possible. Um, 332 00:20:03,800 --> 00:20:08,120 Speaker 1: but um, but people still seemed pretty okay with prepackaged 333 00:20:08,119 --> 00:20:11,199 Speaker 1: food and that convenience kind of being the norm. Like 334 00:20:11,560 --> 00:20:14,560 Speaker 1: convenient food is better food, whether or not the food 335 00:20:14,600 --> 00:20:19,800 Speaker 1: itself is better. Um. And now I feel like we're 336 00:20:19,800 --> 00:20:22,400 Speaker 1: seeing more and eagerness to try new things. We're seeing 337 00:20:22,400 --> 00:20:25,720 Speaker 1: people wanting more flavors, more different preparations, wanting to know 338 00:20:25,720 --> 00:20:29,280 Speaker 1: where their foods from just in the past, say, you know, 339 00:20:29,359 --> 00:20:32,920 Speaker 1: twenty and especially the last ten years. And so it's 340 00:20:32,920 --> 00:20:35,520 Speaker 1: like we're seeing that and I think that's great because 341 00:20:35,520 --> 00:20:37,720 Speaker 1: it means, you know, people are exploring and learning, but 342 00:20:37,760 --> 00:20:40,600 Speaker 1: they're also open to having conversations about things like food 343 00:20:40,600 --> 00:20:44,840 Speaker 1: waste and about um, different ways of preparing food and 344 00:20:44,880 --> 00:20:46,919 Speaker 1: engaging with food. And it's not like, you know, if 345 00:20:46,960 --> 00:20:49,720 Speaker 1: I tried to have that conversation with like, you know, 346 00:20:49,840 --> 00:20:52,280 Speaker 1: say like my grandma in the fifties or something, she 347 00:20:52,280 --> 00:20:54,080 Speaker 1: would be like, I don't have a lot of social 348 00:20:54,119 --> 00:20:58,119 Speaker 1: context for this, you know, like I understand that, like 349 00:20:58,200 --> 00:21:00,480 Speaker 1: wasting food is bad and I compost and stuff, but 350 00:21:00,520 --> 00:21:05,960 Speaker 1: we're not having cultural, you know, large scale conversations about it. Um. Yeah, 351 00:21:06,119 --> 00:21:09,600 Speaker 1: I I think I mean, did did your andy, did 352 00:21:09,640 --> 00:21:12,200 Speaker 1: did your family or did your did your immediate family 353 00:21:12,280 --> 00:21:15,320 Speaker 1: or did your grandparents? Um? Do any like composting any 354 00:21:15,359 --> 00:21:17,600 Speaker 1: canning of their own? I I have no idea how 355 00:21:17,640 --> 00:21:19,879 Speaker 1: like connected to the land your family was. Like I 356 00:21:20,119 --> 00:21:23,680 Speaker 1: remember my my mom's parents had a small garden out back, 357 00:21:23,720 --> 00:21:26,720 Speaker 1: and they would they would compost, and they would, uh, 358 00:21:26,760 --> 00:21:29,600 Speaker 1: at the very least make fresh food out of I 359 00:21:29,600 --> 00:21:30,960 Speaker 1: don't think they did a lot of canning, but they 360 00:21:31,000 --> 00:21:32,959 Speaker 1: would the very least make fresh food out of what 361 00:21:33,000 --> 00:21:35,320 Speaker 1: they had, maybe maybe a jar pickles here and there. 362 00:21:35,520 --> 00:21:40,640 Speaker 1: But how about you, oh man, my family didn't really 363 00:21:40,720 --> 00:21:47,040 Speaker 1: do any of that. Um. But my neighbor was a survivalist. 364 00:21:47,320 --> 00:21:50,159 Speaker 1: Who Ever wondered where I learned to throw knives and axes, 365 00:21:50,359 --> 00:21:58,800 Speaker 1: it was him, I have wondered question. It's a fair question. 366 00:21:59,680 --> 00:22:01,680 Speaker 1: But he did. He really did, and he was all 367 00:22:01,720 --> 00:22:04,280 Speaker 1: about it, and he had he had gardens, and he 368 00:22:04,320 --> 00:22:06,280 Speaker 1: would can and he did it in a much more 369 00:22:06,280 --> 00:22:09,000 Speaker 1: of a different sense of like it's a bomb shelter. 370 00:22:09,480 --> 00:22:13,080 Speaker 1: It could happen, but he would give me cans of stuff. 371 00:22:13,119 --> 00:22:18,000 Speaker 1: And I do think it's the when someone gives you 372 00:22:18,080 --> 00:22:20,560 Speaker 1: something like the gifts that you bring it does have 373 00:22:20,640 --> 00:22:24,720 Speaker 1: a more important as more value to me because someone 374 00:22:24,800 --> 00:22:26,919 Speaker 1: made it, and I would assume you're not trying to 375 00:22:27,000 --> 00:22:37,600 Speaker 1: murder me. That's false. But it feels like harder to 376 00:22:37,640 --> 00:22:40,879 Speaker 1: throw away, I guess, opposed to like something I just 377 00:22:40,920 --> 00:22:43,520 Speaker 1: bought at the store, maybe on a whim. And I 378 00:22:43,520 --> 00:22:50,400 Speaker 1: don't really I don't really know about this. Yeah, yeah, totally. Um, 379 00:22:50,440 --> 00:22:53,879 Speaker 1: so how can how can people start? It seems again 380 00:22:53,920 --> 00:22:58,240 Speaker 1: like like I'm tired and it seems very daunting to 381 00:22:58,240 --> 00:23:04,160 Speaker 1: to even get started thinking about being less wasteful and 382 00:23:04,160 --> 00:23:08,000 Speaker 1: and and producing something useful and good and fun. Um 383 00:23:08,320 --> 00:23:10,640 Speaker 1: what do um? What do you need to get started? 384 00:23:11,520 --> 00:23:15,280 Speaker 1: I mean not much, which is nice, Like it's we 385 00:23:15,359 --> 00:23:17,479 Speaker 1: already have all of the tools we need to do 386 00:23:17,560 --> 00:23:21,280 Speaker 1: this by virtue of things that like, you know, different 387 00:23:21,280 --> 00:23:23,280 Speaker 1: ways of cooking that have been passed down to us, 388 00:23:23,600 --> 00:23:25,919 Speaker 1: by virtue of just the ingredients that we have, So 389 00:23:26,000 --> 00:23:29,720 Speaker 1: we have all of the base stuff there. Um, So 390 00:23:29,800 --> 00:23:32,119 Speaker 1: I tell people, like one of the critical things instead 391 00:23:32,119 --> 00:23:34,040 Speaker 1: of just being like trying to do everything at once 392 00:23:34,680 --> 00:23:39,760 Speaker 1: because you'll go nuts, probably is so I'll tell them, 393 00:23:39,760 --> 00:23:41,720 Speaker 1: you know, find one or two things that interest you. 394 00:23:42,359 --> 00:23:45,399 Speaker 1: Start there. So like something as simple as taking you know, 395 00:23:45,480 --> 00:23:48,439 Speaker 1: citrus peels or something and infusing them in vinegar and 396 00:23:48,440 --> 00:23:51,960 Speaker 1: then using it to cook or clean with, or you know, 397 00:23:52,280 --> 00:23:54,920 Speaker 1: taking like veggie scraps and saving them in your freezer 398 00:23:54,920 --> 00:23:57,320 Speaker 1: and making stock out of them once you have like 399 00:23:57,359 --> 00:24:00,520 Speaker 1: a chicken carcass or something like simple stuff like that. Um. 400 00:24:00,560 --> 00:24:02,720 Speaker 1: And then it's like if you find something that interests you, 401 00:24:03,400 --> 00:24:05,520 Speaker 1: like with the historic stuff I do, it's like, okay, 402 00:24:05,560 --> 00:24:08,520 Speaker 1: well this is nice because then you have this larger 403 00:24:09,040 --> 00:24:13,639 Speaker 1: kind of perspective that you can um fit fit this into. 404 00:24:13,720 --> 00:24:16,480 Speaker 1: So like, oh, I'm interested in I don't know, medieval food, 405 00:24:16,640 --> 00:24:18,840 Speaker 1: let's say, and it's like, okay, well how did people 406 00:24:18,840 --> 00:24:20,720 Speaker 1: do this in the Middle Ages? And let's find out 407 00:24:20,760 --> 00:24:23,320 Speaker 1: And you know, now it becomes a project and makes 408 00:24:23,320 --> 00:24:27,080 Speaker 1: it actually fun and interesting and isn't just like okay, well, 409 00:24:27,400 --> 00:24:29,639 Speaker 1: here's like a recipe that you're never going to implement 410 00:24:29,720 --> 00:24:34,439 Speaker 1: because you're exhausted. Yeah. Uh, do you do you have 411 00:24:34,440 --> 00:24:39,200 Speaker 1: any do you have any favorites? Any? Um? Any and 412 00:24:39,280 --> 00:24:41,919 Speaker 1: anything that you're just like constantly doing or that you 413 00:24:42,000 --> 00:24:44,680 Speaker 1: really look forward to. I make a lot of ferments 414 00:24:44,960 --> 00:24:49,120 Speaker 1: fermented food all the time, so um, anything from like 415 00:24:49,400 --> 00:24:52,240 Speaker 1: pickling stems and ends like broccoli stems and stuff like 416 00:24:52,320 --> 00:24:57,680 Speaker 1: that make really good pickles, um, sauer kraut e things. Um, 417 00:24:57,720 --> 00:24:59,480 Speaker 1: just because it's kind of easy to grate up a 418 00:24:59,480 --> 00:25:04,600 Speaker 1: bunch of tables and mash them together and then ferment them. Um. 419 00:25:04,640 --> 00:25:06,399 Speaker 1: I make a lot of meat too, So if I 420 00:25:06,480 --> 00:25:09,480 Speaker 1: have like mushy fruit or something, I'll just like take 421 00:25:09,520 --> 00:25:12,200 Speaker 1: it and put it into a container with some honey 422 00:25:12,240 --> 00:25:13,960 Speaker 1: and some water, and I'm just like, oh, let's see, 423 00:25:14,119 --> 00:25:17,080 Speaker 1: like this might be terrible, but it might be good. 424 00:25:17,240 --> 00:25:21,280 Speaker 1: Like we'll find out most of the time it's good. 425 00:25:21,400 --> 00:25:23,240 Speaker 1: If it's terrible, I just turned it into vinegar and 426 00:25:23,320 --> 00:25:28,639 Speaker 1: use it to clean my house. Yeah. Yeah. Uh my 427 00:25:28,680 --> 00:25:31,160 Speaker 1: brain just went so many, so many lovely pieces. I 428 00:25:31,200 --> 00:25:33,199 Speaker 1: was like, I was like, what would that like like 429 00:25:33,359 --> 00:25:38,199 Speaker 1: weird like citron peel and and mushy apple. Yeah, do 430 00:25:38,480 --> 00:25:40,720 Speaker 1: as a bathroom cleaner? That sounds lovely? Yeah it does. 431 00:25:40,720 --> 00:25:43,680 Speaker 1: It makes your house smell really nice. Yeah, not good 432 00:25:43,720 --> 00:25:48,920 Speaker 1: to taste probably, well, it depends but yeah, sometimes good 433 00:25:48,960 --> 00:25:52,000 Speaker 1: to taste, sometimes not not really at all. Do you 434 00:25:52,520 --> 00:25:56,879 Speaker 1: do you have any weird weird ones? So, like, um, 435 00:25:57,040 --> 00:25:59,159 Speaker 1: home craft stuff is one of the ones that I 436 00:25:59,160 --> 00:26:02,040 Speaker 1: think is kind of weird because I think people, um, 437 00:26:02,080 --> 00:26:04,960 Speaker 1: when you say food waste, people assume that you're limited 438 00:26:05,000 --> 00:26:07,800 Speaker 1: to doing this in the kitchen, like doing a reuse 439 00:26:07,920 --> 00:26:11,280 Speaker 1: in the kitchen. But of course people have used food 440 00:26:11,280 --> 00:26:14,280 Speaker 1: scraps for all sorts of things throughout history to you know, 441 00:26:14,840 --> 00:26:17,200 Speaker 1: you know, gardening of course, compost and all of that, 442 00:26:17,480 --> 00:26:21,159 Speaker 1: um and livestock feed and stuff, but also like dies 443 00:26:21,320 --> 00:26:24,560 Speaker 1: and inks, um, like those lip bombs that I made, 444 00:26:24,840 --> 00:26:27,359 Speaker 1: All all kinds of stuff like that are all you know, 445 00:26:27,440 --> 00:26:31,119 Speaker 1: just food scrap based. And that's one of my favorite 446 00:26:31,119 --> 00:26:33,880 Speaker 1: things to do. Is like I make dies probably every week, 447 00:26:34,000 --> 00:26:36,320 Speaker 1: and I'm like running out of pieces of fabric to 448 00:26:36,800 --> 00:26:39,000 Speaker 1: die with these with these things, and so I'm like 449 00:26:39,040 --> 00:26:41,639 Speaker 1: I have to go buy more, like T shirts or something. 450 00:26:44,040 --> 00:26:46,040 Speaker 1: Oh that's a fun problem to have, it is, I 451 00:26:46,160 --> 00:26:49,560 Speaker 1: like it. Uh, Okay, you spoke a little bit about 452 00:26:49,600 --> 00:26:52,760 Speaker 1: lacto fermentation and and just sort of like putting stuff 453 00:26:52,760 --> 00:26:56,080 Speaker 1: in a jar and letting it do its thing. That 454 00:26:56,119 --> 00:26:58,359 Speaker 1: seems daunting to me because I'm like, that seems like 455 00:26:58,400 --> 00:27:01,560 Speaker 1: a good way for me to give myself food. Point snaing. Um, 456 00:27:01,560 --> 00:27:04,600 Speaker 1: but I understand on like a scientific level that it's 457 00:27:04,640 --> 00:27:07,480 Speaker 1: actually relatively difficult to do. So if you know what 458 00:27:07,520 --> 00:27:10,919 Speaker 1: you're doing, could you could you could you walk us 459 00:27:10,920 --> 00:27:15,480 Speaker 1: through the process of not giving yourself replicing. Yeah, So basically, um, 460 00:27:15,520 --> 00:27:16,919 Speaker 1: one of the main things you want to do is 461 00:27:16,960 --> 00:27:19,040 Speaker 1: make sure that all of your substrates, so that's just 462 00:27:19,080 --> 00:27:22,960 Speaker 1: the fruit or vegetable um, stays completely under the brine um. 463 00:27:23,040 --> 00:27:25,840 Speaker 1: Lacto fermentation is anaerobic, and so the instant that you 464 00:27:26,040 --> 00:27:30,240 Speaker 1: introduce air, you introduce like the possibility for molds and 465 00:27:30,800 --> 00:27:33,160 Speaker 1: other stuff you don't want to grow on that. If 466 00:27:33,160 --> 00:27:35,960 Speaker 1: it's just a brine um, you know, it'll it'll be 467 00:27:36,000 --> 00:27:38,960 Speaker 1: safe if it's all under there. So usually I'll put 468 00:27:38,960 --> 00:27:41,320 Speaker 1: it in a jar and wait it or you know, 469 00:27:41,359 --> 00:27:43,600 Speaker 1: put an airlock on it, or there's any number of 470 00:27:43,640 --> 00:27:47,840 Speaker 1: things you can do. UM you do that, let it sit, 471 00:27:48,040 --> 00:27:50,919 Speaker 1: like check it every day, just make sure you know, know, 472 00:27:51,080 --> 00:27:53,199 Speaker 1: like little pieces of cabbage have float it up to 473 00:27:53,240 --> 00:27:55,959 Speaker 1: the top, or like nothing's molding or nothing. You know, 474 00:27:56,720 --> 00:28:01,040 Speaker 1: it feels like it's going off, you gonna try to 475 00:28:01,080 --> 00:28:02,840 Speaker 1: limit the amount of air that's getting in there. So 476 00:28:02,880 --> 00:28:07,240 Speaker 1: if you have the container all the way full, that's best. Um, 477 00:28:07,280 --> 00:28:09,320 Speaker 1: and you know you can always There's a ton of 478 00:28:09,359 --> 00:28:11,480 Speaker 1: great resources out there. I mean, obviously the art of 479 00:28:11,520 --> 00:28:14,160 Speaker 1: fermentation is kind of the gold standard that a lot 480 00:28:14,160 --> 00:28:16,919 Speaker 1: of people use, but there's a lot of others. Um 481 00:28:17,080 --> 00:28:21,160 Speaker 1: Ferment Works has several different really good uh fermentation books, 482 00:28:21,720 --> 00:28:24,960 Speaker 1: and there's a lot of other other good folks out 483 00:28:25,000 --> 00:28:28,800 Speaker 1: there as well. Um. Yeah, speaking of are are there 484 00:28:29,119 --> 00:28:38,000 Speaker 1: what are some other resources if unless that's your list excellent? Yeah? 485 00:28:38,280 --> 00:28:40,680 Speaker 1: What are what are some other resources that that people 486 00:28:40,840 --> 00:28:42,520 Speaker 1: can go to if they want to learn more about 487 00:28:42,520 --> 00:28:48,280 Speaker 1: all of this? So, um, oddly enough or maybe not 488 00:28:48,320 --> 00:28:51,600 Speaker 1: oddly enough, I've found a lot of really good stuff 489 00:28:51,640 --> 00:28:55,400 Speaker 1: on Instagram that like so different Instagram, not like not 490 00:28:55,480 --> 00:28:58,640 Speaker 1: even necessarily like influencers quote unquote, like people who are 491 00:28:58,640 --> 00:29:01,720 Speaker 1: like well known, although sometimes hims, but just like people 492 00:29:01,720 --> 00:29:05,760 Speaker 1: who are really passionate about this stuff. So Pascal Bowder 493 00:29:05,920 --> 00:29:09,080 Speaker 1: is somebody who does a lot with um Wild Foods, 494 00:29:09,120 --> 00:29:12,560 Speaker 1: and he's working a lot with UM Wild invasives right now, 495 00:29:13,400 --> 00:29:16,360 Speaker 1: and he's been really pivotal in. One of the things 496 00:29:16,440 --> 00:29:19,320 Speaker 1: that I teach is thinking of wild invasive plants as 497 00:29:19,840 --> 00:29:22,640 Speaker 1: food waste because we can go out and we can 498 00:29:22,720 --> 00:29:25,280 Speaker 1: like forage this stuff. It's free food, and it's so 499 00:29:25,360 --> 00:29:29,320 Speaker 1: much better to do to try to population control, um 500 00:29:29,360 --> 00:29:31,520 Speaker 1: you know, garlic mustard or something in that way as 501 00:29:31,520 --> 00:29:35,120 Speaker 1: opposed to like spraying it or um you know, mowing 502 00:29:35,160 --> 00:29:37,360 Speaker 1: it and you know with a gas mower or whatever. 503 00:29:37,520 --> 00:29:43,440 Speaker 1: So um, so that's been really good. Um Zero waste 504 00:29:43,520 --> 00:29:45,560 Speaker 1: chef is another one. And there's a lot of other 505 00:29:45,640 --> 00:29:48,520 Speaker 1: there's like a lot of homesteading and kind of um 506 00:29:48,720 --> 00:29:52,880 Speaker 1: no waste kind of accounts out there. Various fermentation folks. 507 00:29:53,040 --> 00:29:57,920 Speaker 1: The Ferment Lady is a good one. Um yeah. Um. Also, 508 00:29:58,000 --> 00:30:01,360 Speaker 1: the James Beard Foundation has a have a free online 509 00:30:01,360 --> 00:30:05,200 Speaker 1: class for culinary instructors. It's you can you can definitely 510 00:30:05,200 --> 00:30:06,680 Speaker 1: pull stuff out of it as a home cook and 511 00:30:06,680 --> 00:30:09,800 Speaker 1: stuff too, but it's geared towards you instructors of culinary 512 00:30:09,800 --> 00:30:13,440 Speaker 1: schools and they have a cookbook and some other stuff 513 00:30:13,560 --> 00:30:17,720 Speaker 1: and it's called the Waste Not Initiative. So that's cool. 514 00:30:17,920 --> 00:30:20,960 Speaker 1: And so I've also um for folks that want to 515 00:30:20,960 --> 00:30:22,840 Speaker 1: do the kind of stuff I'm talking about. I also 516 00:30:22,920 --> 00:30:27,880 Speaker 1: have UM an online class that people can can take 517 00:30:28,080 --> 00:30:31,640 Speaker 1: called Preserving Abundance, And so I cover all the stuff 518 00:30:31,680 --> 00:30:35,760 Speaker 1: I just talked about, beverages and vinegars and sauerkraut and 519 00:30:36,040 --> 00:30:43,520 Speaker 1: making lip balm and hot sauce. There's hot sauce. Um. Yeah, 520 00:30:43,520 --> 00:30:45,840 Speaker 1: And it all uses food waste and uses that kind 521 00:30:45,840 --> 00:30:49,760 Speaker 1: of um, you know, using historic recipes and perspectives to 522 00:30:49,800 --> 00:30:52,120 Speaker 1: kind of shift your mindset about food waste so it 523 00:30:52,160 --> 00:30:57,360 Speaker 1: feels less scary. What is what is to you that 524 00:30:57,360 --> 00:31:00,800 Speaker 1: that mindset that you kind of need to get into 525 00:31:00,840 --> 00:31:04,920 Speaker 1: in order to in order to embark on this. I mean, 526 00:31:05,000 --> 00:31:10,240 Speaker 1: I think it's it's kind of re empowering ourselves to see, 527 00:31:10,360 --> 00:31:14,920 Speaker 1: like like internalizing our ability to create our food and 528 00:31:14,920 --> 00:31:16,680 Speaker 1: to work with our food waste as opposed to like 529 00:31:16,720 --> 00:31:18,920 Speaker 1: how I was talking about with cans, and like if 530 00:31:18,960 --> 00:31:22,360 Speaker 1: you only know canned food that somebody else's canned, like, 531 00:31:22,960 --> 00:31:25,320 Speaker 1: then you're at the whim of that person to preserve 532 00:31:25,360 --> 00:31:27,680 Speaker 1: any food that you want that's not fresh. And so 533 00:31:28,600 --> 00:31:31,520 Speaker 1: there's kind of that perspective of like, you know, what 534 00:31:31,600 --> 00:31:34,320 Speaker 1: skills don't I have that I want to make the 535 00:31:34,360 --> 00:31:36,480 Speaker 1: food that I want to eat and then there's also 536 00:31:37,840 --> 00:31:42,840 Speaker 1: this like, um, this idea of I'm still trying to 537 00:31:42,880 --> 00:31:46,959 Speaker 1: figure out exactly like the most sustinct way to say, 538 00:31:47,120 --> 00:31:53,120 Speaker 1: but this idea of um of thinking of food abundance 539 00:31:53,440 --> 00:31:56,320 Speaker 1: within like the entire ingredients. So for example, if you 540 00:31:56,320 --> 00:31:59,600 Speaker 1: have a carrot, you're thinking about the tops and you know, 541 00:32:00,040 --> 00:32:02,000 Speaker 1: the peels and the carrot, and like the whole thing 542 00:32:02,720 --> 00:32:04,920 Speaker 1: gives you different things to play with and things to do, 543 00:32:05,000 --> 00:32:06,440 Speaker 1: so it's not like you look at it and you 544 00:32:06,480 --> 00:32:08,640 Speaker 1: throw the tops in the trash and then you know, 545 00:32:08,760 --> 00:32:10,120 Speaker 1: peel it and then use it and you have like 546 00:32:10,320 --> 00:32:14,160 Speaker 1: two thirds of the thing is gone. So thinking about 547 00:32:14,200 --> 00:32:17,280 Speaker 1: abundance in that way, UM, I think it's a really 548 00:32:17,280 --> 00:32:20,760 Speaker 1: good way to get um, get people to start thinking 549 00:32:20,760 --> 00:32:23,440 Speaker 1: in that direction. And also when you do that, you 550 00:32:23,480 --> 00:32:25,760 Speaker 1: can be like, okay, well what is this like? You know, 551 00:32:25,840 --> 00:32:28,880 Speaker 1: what are these peels like? Or what is this you 552 00:32:28,920 --> 00:32:31,560 Speaker 1: know these carrot tops? Oh, I've made you know, a 553 00:32:31,640 --> 00:32:34,280 Speaker 1: pesto out of whatever before I can take these and 554 00:32:34,360 --> 00:32:37,360 Speaker 1: chop them up and make something like that, yeah, or 555 00:32:37,360 --> 00:32:38,600 Speaker 1: even just use them as a as a car And 556 00:32:38,680 --> 00:32:40,200 Speaker 1: I don't think that I knew that carrot tabs are 557 00:32:40,320 --> 00:32:42,600 Speaker 1: edible until about a year ago, and I was like, oh, 558 00:32:42,640 --> 00:32:44,440 Speaker 1: these are delicious, Like you can you can just kind 559 00:32:44,440 --> 00:32:46,240 Speaker 1: of throw them in a a in a super stew 560 00:32:46,280 --> 00:32:48,400 Speaker 1: the way that you would personally. It adds a tiny 561 00:32:48,400 --> 00:32:50,720 Speaker 1: bit of a kick, a little like weird bitterness, which 562 00:32:50,800 --> 00:33:02,880 Speaker 1: I love. Yeah, so yeah, weird bitterness, weird bitterness. It's delicious. 563 00:32:59,000 --> 00:33:12,360 Speaker 1: The show cheerfully weird bitterness here. Um uh where? Uh? Well, 564 00:33:12,720 --> 00:33:15,960 Speaker 1: is there is there anything else that you want to 565 00:33:15,960 --> 00:33:19,400 Speaker 1: to talk about? Any maybe any like a like favorite 566 00:33:20,400 --> 00:33:25,560 Speaker 1: weird historical things you got super excited about or I've 567 00:33:25,720 --> 00:33:28,400 Speaker 1: so I've started making this thing called Tarhana, which is 568 00:33:28,520 --> 00:33:32,520 Speaker 1: a soup powder. It's like a dried soup powder. It's 569 00:33:32,560 --> 00:33:36,240 Speaker 1: Turkish and I've had it like I've had the soup before, 570 00:33:36,280 --> 00:33:38,280 Speaker 1: but I didn't know anything about the soup powder, and 571 00:33:38,320 --> 00:33:41,400 Speaker 1: still started researching the history of different ferments and I 572 00:33:41,480 --> 00:33:44,600 Speaker 1: was like, oh God, I didn't realize that this this 573 00:33:44,680 --> 00:33:47,720 Speaker 1: thing is so wonderful. And yes, so you take it's 574 00:33:47,760 --> 00:33:51,240 Speaker 1: got several different microbial processes going on. So there's yogurt 575 00:33:51,280 --> 00:33:54,160 Speaker 1: in there, and there's also flour and so you have 576 00:33:54,280 --> 00:33:59,040 Speaker 1: lactic acid fermentation as well as yeast fermentation. Happening, and 577 00:33:59,120 --> 00:34:06,360 Speaker 1: it's just basically it's yogurt, flower legumes, usually chickpeas, um, 578 00:34:06,400 --> 00:34:09,359 Speaker 1: I think some grains sometimes sometimes people like break up 579 00:34:09,760 --> 00:34:16,280 Speaker 1: old bread in it, veggies, herbs. It is many things 580 00:34:15,920 --> 00:34:21,319 Speaker 1: there and they're all smooshed together and then um fermented 581 00:34:21,440 --> 00:34:23,440 Speaker 1: and then rolled into balls and sun dried and then 582 00:34:23,480 --> 00:34:25,600 Speaker 1: crumbled and you have like an instant soup powder and 583 00:34:25,600 --> 00:34:28,920 Speaker 1: it's been around for hundreds of years and it's amazing 584 00:34:29,080 --> 00:34:33,680 Speaker 1: and like it's sour and lovely and like vegetable and 585 00:34:33,840 --> 00:34:38,360 Speaker 1: it's really really nutritious. Yeah. It sounds like a beautiful 586 00:34:38,520 --> 00:34:41,120 Speaker 1: version of like a hot and sour soup. Yeah. Yeah, 587 00:34:41,200 --> 00:34:46,080 Speaker 1: it's amazing. Wow. Uh. You also were posting on some 588 00:34:46,160 --> 00:34:49,280 Speaker 1: kind of social media the other day about about garum 589 00:34:49,400 --> 00:34:52,160 Speaker 1: am I saying that that you made and also a 590 00:34:52,200 --> 00:34:57,040 Speaker 1: beef stock version. Yeah yeah so um yeah so fish 591 00:34:57,040 --> 00:35:07,560 Speaker 1: sauce and then like beef sauce delicious. No, no it is, No, 592 00:35:07,840 --> 00:35:10,399 Speaker 1: it was actually really good. Um. I haven't found out 593 00:35:10,400 --> 00:35:13,279 Speaker 1: really an appetizing way to like describe it yet, but 594 00:35:13,320 --> 00:35:14,960 Speaker 1: it's really nice. Like so the one I made, I 595 00:35:15,000 --> 00:35:19,520 Speaker 1: took um maple sugar and beef um, just like beef 596 00:35:19,560 --> 00:35:23,319 Speaker 1: scraps and salt, and some show you that I made 597 00:35:23,320 --> 00:35:26,240 Speaker 1: to like a soy sauce, made soy sauce and packed 598 00:35:26,280 --> 00:35:27,880 Speaker 1: all in a jar and let it sit for a 599 00:35:27,880 --> 00:35:30,960 Speaker 1: while and then had that and then similar for the fish, 600 00:35:31,480 --> 00:35:36,040 Speaker 1: except for without the sugar on those ones. Um, when 601 00:35:36,040 --> 00:35:38,640 Speaker 1: you're when you're doing these projects, how long running are 602 00:35:39,280 --> 00:35:40,839 Speaker 1: some of them? I mean, like like if you want 603 00:35:40,840 --> 00:35:42,520 Speaker 1: to start with like a I mean a quick pickle 604 00:35:42,600 --> 00:35:46,200 Speaker 1: isn't quite the same thing, but you know that can 605 00:35:46,239 --> 00:35:49,520 Speaker 1: be done in like right minutes, right, yeah. And like 606 00:35:49,600 --> 00:35:52,920 Speaker 1: some ferments, I mean I'll make um, like fermented pestos 607 00:35:52,920 --> 00:35:55,960 Speaker 1: and things, and I'll let them sit for a day, um, 608 00:35:56,000 --> 00:35:58,279 Speaker 1: you know, things like sauerkraud or whatever, maybe a couple 609 00:35:58,320 --> 00:36:01,000 Speaker 1: of weeks, um a month, kind of depending how sour 610 00:36:01,160 --> 00:36:03,680 Speaker 1: you like it. Some of the stuff I do sits 611 00:36:03,760 --> 00:36:06,400 Speaker 1: for like over a year, and that's a little excessive 612 00:36:06,520 --> 00:36:09,359 Speaker 1: for most people probably who like I don't know, live 613 00:36:09,440 --> 00:36:12,120 Speaker 1: with other people and who you know, maybe those other 614 00:36:12,120 --> 00:36:14,680 Speaker 1: people want to use the counterspace for something besides like 615 00:36:15,040 --> 00:36:20,120 Speaker 1: jars of rotting fish. But for me it works very well, 616 00:36:20,239 --> 00:36:23,000 Speaker 1: so um, but yeah, for you can you know, you 617 00:36:23,000 --> 00:36:25,080 Speaker 1: can use as little or as much time as you 618 00:36:25,120 --> 00:36:31,680 Speaker 1: want to make this stuff. Yeah, Um, is there anything 619 00:36:31,680 --> 00:36:33,719 Speaker 1: else that you would like to talk about that we 620 00:36:33,760 --> 00:36:38,000 Speaker 1: didn't ask you? I can't think of anything now, Okay, hooray, 621 00:36:38,120 --> 00:36:43,440 Speaker 1: Yeah yeah Annie, did did you have anything else? I 622 00:36:43,600 --> 00:36:46,400 Speaker 1: have a question because recently on the other show I Do, 623 00:36:46,560 --> 00:36:50,480 Speaker 1: we did an episode on environmentalism the difference between men 624 00:36:50,520 --> 00:36:54,480 Speaker 1: and women, and there's been all of this study that 625 00:36:54,560 --> 00:36:57,759 Speaker 1: not not only does it hurt women more, but it 626 00:36:57,800 --> 00:36:59,680 Speaker 1: also falls to women to do a lot of that work. 627 00:37:00,080 --> 00:37:02,439 Speaker 1: Is the recycling in the house and of this type 628 00:37:02,440 --> 00:37:05,200 Speaker 1: of stuff we're talking about. Um, And so I can 629 00:37:05,239 --> 00:37:10,080 Speaker 1: imagine thinking like if you have a family and I 630 00:37:10,120 --> 00:37:12,240 Speaker 1: had I have a friend who I think their family 631 00:37:12,239 --> 00:37:14,400 Speaker 1: did this really well where they taught the children like 632 00:37:14,520 --> 00:37:17,680 Speaker 1: you're going to help withs right, It's really important for 633 00:37:17,719 --> 00:37:20,239 Speaker 1: you to know where food is coming from and kind 634 00:37:20,239 --> 00:37:23,600 Speaker 1: of reconnecting to your your family and the food. So 635 00:37:24,520 --> 00:37:28,040 Speaker 1: I just I'm curious, like if you have any if 636 00:37:28,080 --> 00:37:30,640 Speaker 1: you have any tips or or away for someone listening. 637 00:37:30,680 --> 00:37:33,399 Speaker 1: It's like, I would love to do that, but I've 638 00:37:33,440 --> 00:37:38,160 Speaker 1: got how I'm busy living this all right. Um. You know, 639 00:37:38,160 --> 00:37:39,400 Speaker 1: I don't know if you have any thoughts on that. 640 00:37:40,239 --> 00:37:42,759 Speaker 1: I mean, I like kind of what you talked about 641 00:37:42,760 --> 00:37:45,359 Speaker 1: about your friend, you know, dividing up the labor among 642 00:37:45,440 --> 00:37:47,600 Speaker 1: people in the household, and of course that requires having 643 00:37:47,600 --> 00:37:49,799 Speaker 1: a household where people are willing to pitch in, which 644 00:37:49,800 --> 00:37:52,840 Speaker 1: is a thing. Um, but if you do, um, you 645 00:37:52,880 --> 00:37:55,600 Speaker 1: know that seems good. I mean. And also just maybe 646 00:37:55,600 --> 00:37:58,880 Speaker 1: sticking to the simpler stuff like maybe maybe trying to 647 00:37:58,920 --> 00:38:01,839 Speaker 1: make homemade fish saw us doesn't feel super accessible, but 648 00:38:01,920 --> 00:38:04,680 Speaker 1: like you know, taking a jar and dropping some scraps 649 00:38:04,680 --> 00:38:06,359 Speaker 1: in it and dumping some oil on it and having 650 00:38:06,400 --> 00:38:09,560 Speaker 1: a flavored oil does um. So kind of just like 651 00:38:09,640 --> 00:38:13,200 Speaker 1: work within your own limitations and boundaries, like don't you 652 00:38:13,200 --> 00:38:15,640 Speaker 1: know they aren't necessarily limitations, they're just kind of the 653 00:38:15,760 --> 00:38:18,439 Speaker 1: you know, structure of your life. So I think there's 654 00:38:18,440 --> 00:38:22,520 Speaker 1: plenty of stuff you can do. But um, yeah, as 655 00:38:22,600 --> 00:38:25,399 Speaker 1: far as the gender dynamics and everything, I mean, yeah, 656 00:38:25,400 --> 00:38:27,960 Speaker 1: I definitely think just like with any kitchen thing, women 657 00:38:28,160 --> 00:38:31,520 Speaker 1: have a lot more expectations placed on us to have 658 00:38:31,640 --> 00:38:34,799 Speaker 1: to make all of this and whatever. So when I 659 00:38:34,840 --> 00:38:36,279 Speaker 1: work with a lot of home cooks, I'm like, I 660 00:38:36,280 --> 00:38:39,360 Speaker 1: try to make it like is like non daunting as possible. 661 00:38:39,360 --> 00:38:41,520 Speaker 1: Because everybody is like I already worked like eighty hours 662 00:38:41,520 --> 00:38:43,839 Speaker 1: a week and do a million things, and I don't 663 00:38:43,840 --> 00:38:51,040 Speaker 1: have time for this. Frankly, that's that's fair. Yeah, yeah, 664 00:38:51,160 --> 00:38:54,640 Speaker 1: and uh, I don't know. The thing that I'm trying 665 00:38:54,640 --> 00:38:56,359 Speaker 1: to work on for myself right now is just being 666 00:38:56,360 --> 00:38:58,520 Speaker 1: self aware about it, just like being like, Okay, well 667 00:38:58,600 --> 00:39:02,520 Speaker 1: I have this amount of rosemary, but I bought her 668 00:39:02,560 --> 00:39:05,520 Speaker 1: that I just harvested, and rather than letting it go 669 00:39:06,200 --> 00:39:09,080 Speaker 1: moldy in the fridge, just like being self aware that 670 00:39:09,120 --> 00:39:10,640 Speaker 1: it's there and then I'm not going to cook with 671 00:39:10,640 --> 00:39:12,400 Speaker 1: it again, and just being like, oh, just put just 672 00:39:12,440 --> 00:39:15,400 Speaker 1: put that in oil, just put or salt or sugar 673 00:39:15,600 --> 00:39:20,000 Speaker 1: or whatever, vinegar or literally anything, then letting bacteria eat 674 00:39:20,040 --> 00:39:24,160 Speaker 1: it before or in this case, yeah, mold data before um, 675 00:39:24,360 --> 00:39:26,080 Speaker 1: and just trying to change that mindset of just like 676 00:39:26,120 --> 00:39:29,440 Speaker 1: Kneil will deal with it later, like later as now. Yeah. Yeah, 677 00:39:29,760 --> 00:39:32,200 Speaker 1: I don't know. Yeah, And it's it's a struggle because 678 00:39:32,200 --> 00:39:34,520 Speaker 1: again we've, like many of us, weren't raised to have 679 00:39:34,600 --> 00:39:36,200 Speaker 1: to think in that way. We were just raised to 680 00:39:36,239 --> 00:39:38,320 Speaker 1: kind of be like, if you need more, the stores 681 00:39:38,480 --> 00:39:40,600 Speaker 1: right there, and you can just go get more and 682 00:39:40,640 --> 00:39:43,560 Speaker 1: it's like clamshell box with like you know whatever, Like 683 00:39:44,200 --> 00:39:46,480 Speaker 1: you know, we were just trained that way. So to 684 00:39:46,520 --> 00:39:49,640 Speaker 1: try to untrain ourselves, I mean it's taken me years 685 00:39:49,800 --> 00:39:51,520 Speaker 1: and I still sometimes do it. We're I'll be like 686 00:39:51,719 --> 00:39:54,480 Speaker 1: I just honestly want like this grossbox mac and cheese 687 00:39:54,560 --> 00:39:57,160 Speaker 1: and whatever, and like there's absolutely nothing wrong with like, 688 00:39:57,360 --> 00:40:00,919 Speaker 1: you know, want eating whatever. But like but also it's 689 00:40:00,960 --> 00:40:04,120 Speaker 1: like I've it's still kind of a symbol to me 690 00:40:04,200 --> 00:40:07,880 Speaker 1: of how deeply ingrained just that sort of eating and 691 00:40:07,920 --> 00:40:11,480 Speaker 1: that sort of perspective perspective about the world is in 692 00:40:11,600 --> 00:40:16,880 Speaker 1: me and everybody. Yeah. Yeah, I think when I was 693 00:40:16,880 --> 00:40:18,879 Speaker 1: growing up, we had a list. We had a list 694 00:40:18,880 --> 00:40:22,040 Speaker 1: of five meals and we just rotated. Yeah, yeah, that's 695 00:40:22,040 --> 00:40:24,360 Speaker 1: what we ate. Um. But I think I would have 696 00:40:24,400 --> 00:40:27,960 Speaker 1: really enjoyed having kind of that experimental attitude you're talking 697 00:40:27,960 --> 00:40:29,799 Speaker 1: about it, like, let's just see what happens with this, 698 00:40:29,920 --> 00:40:32,160 Speaker 1: and if you have maybe a plan in place, if 699 00:40:32,200 --> 00:40:34,719 Speaker 1: you have like a structure, if this looks like it's 700 00:40:34,760 --> 00:40:36,920 Speaker 1: going to go bad, it goes here. If if you 701 00:40:37,000 --> 00:40:39,759 Speaker 1: just have that, I would hope that it would make 702 00:40:39,840 --> 00:40:44,279 Speaker 1: it easier. Yeah, now it helps, Like once I learned 703 00:40:44,280 --> 00:40:46,279 Speaker 1: how to do multiple different kinds of things. So I 704 00:40:46,360 --> 00:40:48,600 Speaker 1: learned how to make vinegar and stuff rather than just 705 00:40:48,760 --> 00:40:51,120 Speaker 1: knowing how to bake mead. Then it was like if 706 00:40:51,120 --> 00:40:53,239 Speaker 1: the mead messed up, it wasn't just like okay, we'll 707 00:40:53,239 --> 00:40:56,360 Speaker 1: throw it all in the trash like yeah. I was like, okay, 708 00:40:56,400 --> 00:40:58,760 Speaker 1: well I can I can make this into vinegar. I can. 709 00:40:58,880 --> 00:41:01,880 Speaker 1: You know, I can either use of vinegar and food 710 00:41:02,000 --> 00:41:04,359 Speaker 1: if it tastes good, If it doesn't but it smells nice, 711 00:41:04,360 --> 00:41:06,040 Speaker 1: I can use it in my house. And if it, 712 00:41:06,400 --> 00:41:09,680 Speaker 1: you know, doesn't really smell great and doesn't taste good, 713 00:41:09,719 --> 00:41:12,160 Speaker 1: I can use it um as natural weed killer in 714 00:41:12,160 --> 00:41:14,400 Speaker 1: my yard. So like it always has some place it 715 00:41:14,480 --> 00:41:21,279 Speaker 1: can go. Yeah yeah, oh no, it's something about that 716 00:41:21,400 --> 00:41:24,640 Speaker 1: hierarchy just made me really happy. Is it good for eating? 717 00:41:24,800 --> 00:41:26,640 Speaker 1: Is it good for cleaning? Is it good for killing? 718 00:41:26,680 --> 00:41:33,120 Speaker 1: Good stuff? And then the killing? Um? Well, where where 719 00:41:33,120 --> 00:41:36,360 Speaker 1: can people find you? So? Um? I'm on social media 720 00:41:36,600 --> 00:41:39,640 Speaker 1: at at root kitchens and at book as Julia is 721 00:41:39,640 --> 00:41:43,040 Speaker 1: my personal one. If you like cat pictures mostly yeah 722 00:41:43,320 --> 00:41:47,080 Speaker 1: excellent um and then root hyphen kitchens dot com um 723 00:41:47,080 --> 00:41:49,920 Speaker 1: that classes root hyphen kitchens dot com slash p a 724 00:41:50,239 --> 00:41:52,799 Speaker 1: for people that want to check that out. Cool, Thank 725 00:41:52,800 --> 00:41:59,759 Speaker 1: you so much. Yeah, thank you. That concludes our conversation 726 00:42:00,120 --> 00:42:03,960 Speaker 1: with Julia. Um and oh man, I am so excited 727 00:42:04,040 --> 00:42:09,000 Speaker 1: too to start doing weird stuff. Oh yeah, you always 728 00:42:09,000 --> 00:42:11,359 Speaker 1: talk about getting the goggle. Well it's mostly me if 729 00:42:11,400 --> 00:42:13,320 Speaker 1: you go along with it, which I appreciate. But you 730 00:42:13,320 --> 00:42:16,759 Speaker 1: can get your goggles out, get your apron on and 731 00:42:16,840 --> 00:42:20,400 Speaker 1: just try some stuff. Yeah. And like, I love the idea. 732 00:42:20,440 --> 00:42:22,880 Speaker 1: I love how she reframed it and thinking of thinking 733 00:42:22,920 --> 00:42:26,880 Speaker 1: of it in a fun, experimental way of reconnecting to 734 00:42:26,960 --> 00:42:31,400 Speaker 1: your roots. Julia, that for you, um, instead of thinking 735 00:42:31,600 --> 00:42:34,040 Speaker 1: of this is just another thing that I have to 736 00:42:34,080 --> 00:42:38,560 Speaker 1: do now, right exactly. Um and yeah, if anyone not 737 00:42:38,600 --> 00:42:40,960 Speaker 1: to not to push it, like we're not. She's not 738 00:42:41,080 --> 00:42:43,799 Speaker 1: sponsoring us, just just a friend of ours. If you 739 00:42:43,840 --> 00:42:47,200 Speaker 1: are curious about the classes that she was talking about, 740 00:42:47,239 --> 00:42:50,800 Speaker 1: because yeah, she she is running running some food waste 741 00:42:51,040 --> 00:42:55,120 Speaker 1: prevention and reframing abundance kind of classes, you can she 742 00:42:55,120 --> 00:42:57,600 Speaker 1: she give us a discount code, yeah, if you'd like to. 743 00:42:57,640 --> 00:42:59,600 Speaker 1: If you'd like to use that, you'll get five bucks off. 744 00:42:59,800 --> 00:43:03,040 Speaker 1: So it's pretty cool. You can go to root Dash 745 00:43:03,360 --> 00:43:08,440 Speaker 1: Kitchens slash p a that's P is in pineapple and 746 00:43:08,520 --> 00:43:11,719 Speaker 1: A is an atom. Uh. And then a checkout you 747 00:43:11,760 --> 00:43:14,920 Speaker 1: would enter code savor. Yes, and that is s A 748 00:43:15,040 --> 00:43:17,360 Speaker 1: v O R because we do have people who have 749 00:43:17,480 --> 00:43:24,640 Speaker 1: spelled it with are you. Oh no, I'm not about 750 00:43:24,680 --> 00:43:27,320 Speaker 1: it at all. I like a U in a word. 751 00:43:27,360 --> 00:43:30,920 Speaker 1: It seems I don't know, refined. It does seem refined. 752 00:43:31,000 --> 00:43:33,040 Speaker 1: It's like the R E instead of the E R. 753 00:43:33,920 --> 00:43:36,319 Speaker 1: But I do like the A better than the E. 754 00:43:36,440 --> 00:43:41,879 Speaker 1: And gray, Okay, these are a very important point. These 755 00:43:41,920 --> 00:43:44,799 Speaker 1: are I haven't have your preferences. You do. I haven't 756 00:43:44,840 --> 00:43:47,360 Speaker 1: thought that hard about gray, but I but I appreciate 757 00:43:47,360 --> 00:43:50,239 Speaker 1: that you have think about it later. So anyway, Yeah, 758 00:43:50,400 --> 00:43:53,880 Speaker 1: root Dash Kitchens slash p A entered the code savor 759 00:43:53,920 --> 00:43:56,840 Speaker 1: and checkout if you'd like to check that out. Um, 760 00:43:56,880 --> 00:43:59,280 Speaker 1: and yeah, that that is our That is our little 761 00:43:59,520 --> 00:44:03,680 Speaker 1: conversation about FOD waste for today. For today. Yes, and 762 00:44:03,719 --> 00:44:05,920 Speaker 1: we've got a little bit more for you. But first 763 00:44:06,120 --> 00:44:07,799 Speaker 1: we've got one more quick break for a word from 764 00:44:07,800 --> 00:44:19,680 Speaker 1: our sponsor. And we're back, Thank you sponsor. Yes, and 765 00:44:19,760 --> 00:44:31,040 Speaker 1: we're back with listen. Yes, it was supposed to be 766 00:44:31,080 --> 00:44:37,680 Speaker 1: the permentation of the lid. Okay, there was some some 767 00:44:37,760 --> 00:44:42,720 Speaker 1: special stunts for that one, and he did a spinny 768 00:44:42,760 --> 00:44:46,160 Speaker 1: doo in her in her in her studio chair and 769 00:44:46,280 --> 00:44:49,000 Speaker 1: didn't knock anything off the table, so it was very impressed. 770 00:44:49,480 --> 00:44:51,640 Speaker 1: There's a lot of wires involved. It's indicative of how 771 00:44:51,719 --> 00:44:55,360 Speaker 1: tired I am. I feel like that's how my mind 772 00:44:55,440 --> 00:44:58,799 Speaker 1: is working now. It's the spinning of the top. Well, 773 00:44:58,840 --> 00:45:01,719 Speaker 1: there you go, there you go. I hope, I hope 774 00:45:01,760 --> 00:45:07,560 Speaker 1: you get to go home and happen. Now me two friends. 775 00:45:07,600 --> 00:45:11,680 Speaker 1: But before that, Chad wrote, I was out for a 776 00:45:11,680 --> 00:45:13,520 Speaker 1: walk during a break at work listening to the episode 777 00:45:13,560 --> 00:45:16,040 Speaker 1: and literally laughed out loud after listening to Annie's account 778 00:45:16,239 --> 00:45:19,279 Speaker 1: of the meatless meatballs and remembering a time when my 779 00:45:19,360 --> 00:45:23,280 Speaker 1: mom made wheat balls. Back when I was in high school, 780 00:45:23,320 --> 00:45:25,919 Speaker 1: my mom started incorporating our food storree supply foods into 781 00:45:25,960 --> 00:45:29,640 Speaker 1: random meals here and they're so she could see how 782 00:45:29,719 --> 00:45:32,560 Speaker 1: things did or did not work or if or if not. 783 00:45:32,640 --> 00:45:35,640 Speaker 1: My brothers liked and would eat the creations. This brings 784 00:45:35,680 --> 00:45:39,359 Speaker 1: me to the infamous wheatballs night. One day, my mom 785 00:45:39,400 --> 00:45:42,040 Speaker 1: cooked raw wheat in a croc pot until it puffed 786 00:45:42,239 --> 00:45:45,480 Speaker 1: until until it was puffed wheat and for some reason 787 00:45:45,760 --> 00:45:49,120 Speaker 1: then decided to make these puffs of grain into wheatballs 788 00:45:49,160 --> 00:45:53,720 Speaker 1: to go with our spaghetti. They were terrible, all calfs 789 00:45:54,840 --> 00:45:58,240 Speaker 1: love you, Mom, Smiley place. After that night, wheatballs never 790 00:45:58,360 --> 00:46:01,040 Speaker 1: made it onto the dinner table again. And after hearing 791 00:46:01,080 --> 00:46:03,080 Speaker 1: Annie's account, I paused the episode and how to text 792 00:46:03,160 --> 00:46:05,239 Speaker 1: my mom about this memory that we still laugh at 793 00:46:05,320 --> 00:46:10,239 Speaker 1: to this day. Wheat fall, seat falls and then in 794 00:46:10,320 --> 00:46:16,680 Speaker 1: the spaghetti right. Oh no. I appreciate the again. The creativity, yeah, 795 00:46:16,840 --> 00:46:20,319 Speaker 1: willingness to try a new things, absolutely, inventiveness. Come on, 796 00:46:20,760 --> 00:46:23,720 Speaker 1: that's great. It is great. And also as it doesn't 797 00:46:23,719 --> 00:46:25,359 Speaker 1: turn out, it's great to be able to laugh at 798 00:46:25,400 --> 00:46:28,360 Speaker 1: your mistakes and blunders as well. It's true this is 799 00:46:28,400 --> 00:46:33,960 Speaker 1: a learning lesson many levels. Come on. Thomas wrote, I 800 00:46:34,080 --> 00:46:36,799 Speaker 1: love the podcast thought on right and from Scotland after 801 00:46:36,840 --> 00:46:38,799 Speaker 1: your fish and Chips episode. Loved it by the way, 802 00:46:39,000 --> 00:46:41,920 Speaker 1: thank you. So. I was born in Witness, just outside 803 00:46:41,920 --> 00:46:44,560 Speaker 1: of Liverpool and grew up on proper, fresh and delicious 804 00:46:44,640 --> 00:46:48,120 Speaker 1: true fish and chips. Six years ago I moved to Scotland, 805 00:46:48,239 --> 00:46:50,920 Speaker 1: which if you didn't know, there have been some rivalries 806 00:46:50,960 --> 00:46:53,760 Speaker 1: between the two nations throughout history. But I am pleased 807 00:46:53,760 --> 00:46:56,440 Speaker 1: to say that the Scottish welcomed me with open arms. 808 00:46:56,640 --> 00:47:00,360 Speaker 1: Mostly within my first year here, still being in high school, 809 00:47:00,360 --> 00:47:02,759 Speaker 1: I remember getting into my first fight. I was told 810 00:47:02,760 --> 00:47:05,000 Speaker 1: that fish and chips was a Scottish dish and that 811 00:47:05,040 --> 00:47:07,480 Speaker 1: the English had no place in claiming it was theirs. 812 00:47:08,040 --> 00:47:10,279 Speaker 1: By the end of it, I all decided enough was enough. 813 00:47:10,560 --> 00:47:13,040 Speaker 1: I must try these so called fish and chips, I thought, 814 00:47:13,239 --> 00:47:15,240 Speaker 1: so that night I went down to my local chippy 815 00:47:15,320 --> 00:47:18,040 Speaker 1: short for fish and chip shop. What I discovered was 816 00:47:18,120 --> 00:47:21,440 Speaker 1: horrifying away with just simply fish and chips and instead 817 00:47:21,680 --> 00:47:24,560 Speaker 1: what is called a fish supper, essentially the same thing, 818 00:47:24,880 --> 00:47:27,960 Speaker 1: lashings of brown sauce and the worst of it all, 819 00:47:28,440 --> 00:47:33,840 Speaker 1: battered effing mars bars. Six years on and now being 820 00:47:34,000 --> 00:47:36,839 Speaker 1: twenty and a little more mature, I realized that at 821 00:47:36,880 --> 00:47:39,360 Speaker 1: a certain point, as mentioned in the episode, at a 822 00:47:39,360 --> 00:47:43,320 Speaker 1: certain point anything fried tastes good. But I still stand 823 00:47:43,400 --> 00:47:46,440 Speaker 1: by my view that only the English can do true 824 00:47:46,480 --> 00:47:49,600 Speaker 1: fish and chips. To quote mel Gibson, sort of they 825 00:47:49,640 --> 00:47:53,040 Speaker 1: may take our lives, but the Scottish can't do fish 826 00:47:53,120 --> 00:48:01,680 Speaker 1: and chips. Very good impression, Lauren mailed mailed it. I 827 00:48:01,680 --> 00:48:05,760 Speaker 1: thought I was watching the movie second, it's the makeup 828 00:48:05,800 --> 00:48:08,799 Speaker 1: that I brought that I thought, Yeah, see we really 829 00:48:08,800 --> 00:48:11,480 Speaker 1: went all in. I did a stunt, she bought make up. 830 00:48:12,080 --> 00:48:17,719 Speaker 1: Very believable, just saying teter right. I love that. That's 831 00:48:19,640 --> 00:48:24,480 Speaker 1: these little food rivalries brown sauce. I don't even know 832 00:48:24,520 --> 00:48:27,759 Speaker 1: what that is, gosh, but yes. Thank you to both 833 00:48:27,760 --> 00:48:30,080 Speaker 1: of them for writing in. Yes, and if you would 834 00:48:30,120 --> 00:48:31,840 Speaker 1: like to write to us you can. Our email is 835 00:48:31,840 --> 00:48:34,920 Speaker 1: Hello at savor pod dot com. We're also on social media. 836 00:48:35,000 --> 00:48:38,879 Speaker 1: You can find us on Instagram, Facebook, and Twitter at 837 00:48:39,160 --> 00:48:42,120 Speaker 1: savor pod. We do hope to hear from you. Savor 838 00:48:42,200 --> 00:48:44,680 Speaker 1: is production of iHeart Radio and Stuff Media. For more 839 00:48:44,719 --> 00:48:46,840 Speaker 1: podcasts from my Heart Radio, you can visit the I 840 00:48:46,920 --> 00:48:49,799 Speaker 1: Heart Radio app, Apple Podcasts, or wherever you listen to 841 00:48:49,840 --> 00:48:53,400 Speaker 1: your favorite shows. Thanks as always to our superproducers Dylan 842 00:48:53,480 --> 00:48:56,200 Speaker 1: Bagan and Andrew Howard. Thanks to you for listening, and 843 00:48:56,239 --> 00:48:58,000 Speaker 1: we hope that lots more good things are coming your 844 00:48:58,040 --> 00:48:58,239 Speaker 1: way