1
00:00:09,280 --> 00:00:11,800
Speaker 1: Hello, and welcome to save her prediction of iHeartRadio. I'm

2
00:00:11,840 --> 00:00:14,560
Speaker 1: any Resa and I'm Lauren vogel Bum And today we

3
00:00:14,600 --> 00:00:18,440
Speaker 1: have an episode for you featuring our dear friend Julius

4
00:00:18,440 --> 00:00:22,040
Speaker 1: Skinner on to talk about another new book that she's

5
00:00:22,040 --> 00:00:22,760
Speaker 1: got coming out.

6
00:00:24,200 --> 00:00:26,759
Speaker 2: Yes, which means I suppose I don't have to ask

7
00:00:26,880 --> 00:00:28,920
Speaker 2: my regular question about why this is.

8
00:00:28,880 --> 00:00:29,600
Speaker 1: On your mind.

9
00:00:30,480 --> 00:00:30,720
Speaker 3: Yes.

10
00:00:31,000 --> 00:00:34,000
Speaker 1: Yeah, she reached out to us and was like, hey,

11
00:00:34,080 --> 00:00:36,479
Speaker 1: I've got this rad book. I don't think she put

12
00:00:36,520 --> 00:00:41,400
Speaker 1: it exactly like that, but it is. And yeah, and

13
00:00:41,479 --> 00:00:44,080
Speaker 1: so we got to take a look at it. You've

14
00:00:44,080 --> 00:00:48,320
Speaker 1: got an actual physical copy and yeah, and yeah I

15
00:00:48,360 --> 00:00:53,519
Speaker 1: got to got to have a really fun conversation with her. Yeah.

16
00:00:54,200 --> 00:00:56,520
Speaker 2: I always love checking in with her. She's somebody who

17
00:00:56,800 --> 00:00:59,640
Speaker 2: every time like time will pass.

18
00:01:00,520 --> 00:01:01,120
Speaker 4: And then when she.

19
00:01:01,120 --> 00:01:03,720
Speaker 2: Reaches out, I'm like, oh, I'm so glad you did.

20
00:01:03,760 --> 00:01:06,560
Speaker 2: And also you've done all this amazing stuff since right

21
00:01:06,680 --> 00:01:07,440
Speaker 2: and talk to you.

22
00:01:07,560 --> 00:01:10,000
Speaker 1: Oh my goodness.

23
00:01:10,520 --> 00:01:11,200
Speaker 4: Yeah.

24
00:01:11,280 --> 00:01:17,440
Speaker 1: Yeah, y'all might remember Julia from previous episodes we did.

25
00:01:17,440 --> 00:01:19,560
Speaker 1: We did one about the history of tea time and

26
00:01:19,600 --> 00:01:21,959
Speaker 1: she and she spoke with us one on how to

27
00:01:22,080 --> 00:01:26,000
Speaker 1: prevent food waste and one on a previous book of

28
00:01:26,040 --> 00:01:29,880
Speaker 1: hers called Our Fermented Lives, which is about like the

29
00:01:30,000 --> 00:01:34,759
Speaker 1: history and science and culture behind fermentation practices. She also

30
00:01:35,000 --> 00:01:40,920
Speaker 1: helped us make a historically influenced apple pie on video

31
00:01:41,440 --> 00:01:44,680
Speaker 1: one time, Yes.

32
00:01:44,480 --> 00:01:48,400
Speaker 2: She did, which you can still find, I believe, as

33
00:01:48,400 --> 00:01:53,680
Speaker 2: we've discussed. I think it's under how stuff works food stuff.

34
00:01:53,920 --> 00:01:58,200
Speaker 2: But if you just google on YouTube it'll show up.

35
00:01:58,400 --> 00:02:01,680
Speaker 4: Great, I believe, Thank you. Yeah, and it was a

36
00:02:01,720 --> 00:02:02,280
Speaker 4: great time.

37
00:02:02,400 --> 00:02:05,440
Speaker 1: Oh, it was always yeah, yeah, but yeah. So she's

38
00:02:05,480 --> 00:02:07,960
Speaker 1: got this new book coming out in May of this year,

39
00:02:08,200 --> 00:02:11,200
Speaker 1: twenty twenty six, for anyone who's losing track like me.

40
00:02:12,160 --> 00:02:18,640
Speaker 1: It's called Essential Food Preserving The Comprehensive Guide, and it

41
00:02:18,720 --> 00:02:26,280
Speaker 1: covers the canning, freezing, drying, and fermenting of vegetables, fruits, grains, nuts, beans, meat,

42
00:02:26,480 --> 00:02:32,080
Speaker 1: dairy and eggs. It's coming out from Story Publishing, and yeah,

43
00:02:32,200 --> 00:02:35,760
Speaker 1: yeah it is. It is a gorgeous book, and I

44
00:02:35,880 --> 00:02:39,760
Speaker 1: learned a lot from it. There's a lot of stuff,

45
00:02:40,280 --> 00:02:43,720
Speaker 1: you know, like, especially doing this podcast, there's a lot

46
00:02:43,760 --> 00:02:45,880
Speaker 1: of stuff I kind of run across about a lot

47
00:02:45,919 --> 00:02:50,359
Speaker 1: of these topics, but I've never gotten into like canning

48
00:02:51,200 --> 00:02:53,680
Speaker 1: or drying or like a lot of these preservation methods

49
00:02:53,680 --> 00:02:55,880
Speaker 1: and so yeah, so I just learned a lot and

50
00:02:55,919 --> 00:02:57,880
Speaker 1: I've got a lot of bookmarks to follow up on

51
00:02:58,880 --> 00:03:03,920
Speaker 1: her recipes for the future. Same same, because it does

52
00:03:04,040 --> 00:03:09,120
Speaker 1: have recipes, a lot, a lot, a lot of really

53
00:03:09,200 --> 00:03:12,240
Speaker 1: interesting sounding ones. I'm just like, oh man.

54
00:03:13,320 --> 00:03:19,160
Speaker 2: Yes, yes, And we always had a lovely conversation with Julia.

55
00:03:19,520 --> 00:03:21,760
Speaker 1: Yes, yes, and we are going to get into that

56
00:03:21,800 --> 00:03:23,840
Speaker 1: as soon as we get back from a quick break

57
00:03:23,880 --> 00:03:35,480
Speaker 1: for a word from our sponsor, and we're back. Thank

58
00:03:35,520 --> 00:03:44,080
Speaker 1: you sponsors, and let's get into the interview. Hi Julia, Hi, Hi,

59
00:03:44,200 --> 00:03:45,120
Speaker 1: welcome to the show.

60
00:03:45,920 --> 00:03:46,800
Speaker 3: Thanks for having me.

61
00:03:47,320 --> 00:03:48,480
Speaker 4: Yeah, yeah, well, of.

62
00:03:48,400 --> 00:03:53,240
Speaker 1: Course anytime anytime. We last had you on in twenty

63
00:03:53,280 --> 00:03:56,000
Speaker 1: twenty two, and I don't know what time means anymore,

64
00:03:56,120 --> 00:03:59,360
Speaker 1: so that could have been any time to talk about

65
00:03:59,360 --> 00:04:03,280
Speaker 1: one of your other books, Our Fermented Lives, a history

66
00:04:03,320 --> 00:04:08,000
Speaker 1: of how fermented foods have shaped cultures and communities. And

67
00:04:08,040 --> 00:04:09,720
Speaker 1: that book is a book with a lot of recipes

68
00:04:09,760 --> 00:04:13,800
Speaker 1: in it, but it's more like a historical and multicultural

69
00:04:13,920 --> 00:04:18,000
Speaker 1: journey through what right fermentation has meant to humanity, as

70
00:04:18,040 --> 00:04:20,800
Speaker 1: you say in the very long title, and it's got

71
00:04:20,880 --> 00:04:26,279
Speaker 1: recipes as like windows or illustrations into your points, but

72
00:04:26,480 --> 00:04:30,479
Speaker 1: that's not really the purpose of the book. So I

73
00:04:30,520 --> 00:04:35,039
Speaker 1: guess my first, very long question is what made you

74
00:04:35,160 --> 00:04:40,560
Speaker 1: want to make a more recipe and instruction focused guidebook.

75
00:04:41,160 --> 00:04:43,840
Speaker 3: When I looked at food preserving books that were out there,

76
00:04:43,880 --> 00:04:46,800
Speaker 3: they tend to focus on one type of food preserving

77
00:04:47,680 --> 00:04:51,960
Speaker 3: or tended to be shorter a lot of them. Also,

78
00:04:52,520 --> 00:04:55,839
Speaker 3: I found the organization kind of confusing. Like if I

79
00:04:56,000 --> 00:04:58,200
Speaker 3: were not the person who wrote this book, and they

80
00:04:58,200 --> 00:05:01,719
Speaker 3: were looking for this book, I would I would be like, Okay,

81
00:05:01,760 --> 00:05:04,159
Speaker 3: I have like I don't know a bunch of apples,

82
00:05:04,279 --> 00:05:06,159
Speaker 3: and like I need to know what to do with apples.

83
00:05:06,160 --> 00:05:08,159
Speaker 3: I don't want to have to flip through like five

84
00:05:08,240 --> 00:05:12,520
Speaker 3: different sections to figure that out. So part of the

85
00:05:12,520 --> 00:05:15,839
Speaker 3: impetus of writing this was being able to say, Okay,

86
00:05:15,920 --> 00:05:18,359
Speaker 3: I can look at each technique and then when I

87
00:05:18,400 --> 00:05:20,120
Speaker 3: find a thing that I want to make, I can

88
00:05:20,200 --> 00:05:22,400
Speaker 3: just look at how all the techniques apply to that

89
00:05:22,440 --> 00:05:23,160
Speaker 3: specific thing.

90
00:05:24,160 --> 00:05:27,360
Speaker 1: Yeah, and I do love that you've built this guide

91
00:05:27,400 --> 00:05:31,000
Speaker 1: that really tries to meet people where they are. Could

92
00:05:31,000 --> 00:05:33,200
Speaker 1: you talk a little bit about like more about that.

93
00:05:34,400 --> 00:05:37,679
Speaker 3: Yeah, So food preserving, I think a lot of people

94
00:05:37,680 --> 00:05:42,960
Speaker 3: find it intimidating because we assume that it's very equipment heavy,

95
00:05:43,160 --> 00:05:46,960
Speaker 3: that it's super super specialized, and there are aspects of

96
00:05:47,000 --> 00:05:48,839
Speaker 3: it that are right. You know, for pressure canning, you

97
00:05:48,880 --> 00:05:53,360
Speaker 3: obviously need a pressure canner, but there are parts of

98
00:05:53,480 --> 00:05:55,839
Speaker 3: preserving that don't have to be that way. You know,

99
00:05:55,880 --> 00:05:58,119
Speaker 3: there's a variety of different ways you can dry food.

100
00:05:58,200 --> 00:06:01,240
Speaker 3: For example, there's a firm and is very low tech,

101
00:06:01,360 --> 00:06:04,560
Speaker 3: or it can be. And so my purpose with this

102
00:06:04,720 --> 00:06:08,560
Speaker 3: was to make it very accessible and to focus on

103
00:06:08,800 --> 00:06:14,919
Speaker 3: the techniques that were not super equipment heavy, that aren't

104
00:06:14,920 --> 00:06:18,440
Speaker 3: super specialized, so that it takes some of the fear

105
00:06:18,560 --> 00:06:19,520
Speaker 3: out for folks.

106
00:06:22,360 --> 00:06:24,919
Speaker 2: Yeah, and I do love that you also, as somebody

107
00:06:24,920 --> 00:06:29,520
Speaker 2: who lives in the small apartment, you do go into

108
00:06:29,760 --> 00:06:32,320
Speaker 2: like if this is where you're at, if this is

109
00:06:32,360 --> 00:06:35,400
Speaker 2: your space, if this is what you have, here's how

110
00:06:35,440 --> 00:06:38,520
Speaker 2: you can do it. And I like that you examine

111
00:06:38,520 --> 00:06:44,840
Speaker 2: a lot of different places people might be and give

112
00:06:44,960 --> 00:06:46,320
Speaker 2: them no, you.

113
00:06:46,279 --> 00:06:48,840
Speaker 4: Can still do this. There are ways to still do this.

114
00:06:49,720 --> 00:06:54,080
Speaker 3: Yeah. Yeah. When I started preserving food, I lived in

115
00:06:54,120 --> 00:07:00,880
Speaker 3: a teeny tiny, little like efficiency studio apartment thing. It's like,

116
00:07:00,960 --> 00:07:03,520
Speaker 3: I don't know, four six hundred square feet, which like

117
00:07:03,640 --> 00:07:04,840
Speaker 3: you is fine for more.

118
00:07:05,080 --> 00:07:07,960
Speaker 1: Sure, but it does look like an ikea model room

119
00:07:08,000 --> 00:07:08,799
Speaker 1: at a certain point.

120
00:07:08,880 --> 00:07:12,480
Speaker 3: That's that's what you've got. Yeah and yeah, so like

121
00:07:13,080 --> 00:07:17,120
Speaker 3: trying to you know, can food and suddenly there's all

122
00:07:17,160 --> 00:07:19,800
Speaker 3: these pickles and no, no, I have all this stuff

123
00:07:19,880 --> 00:07:23,720
Speaker 3: I have to find room for. Like, yeah, I became

124
00:07:24,040 --> 00:07:26,840
Speaker 3: hyper aware of space limitations in a way that I

125
00:07:26,840 --> 00:07:29,040
Speaker 3: think still informs how I teach.

126
00:07:33,840 --> 00:07:36,600
Speaker 1: This this whole thing. So like the scope of this

127
00:07:36,640 --> 00:07:40,400
Speaker 1: book is huge, and I feel like you're pulling from

128
00:07:40,560 --> 00:07:46,600
Speaker 1: a bunch of different right, like like concepts of different limitations,

129
00:07:47,920 --> 00:07:52,280
Speaker 1: and so like, I guess, I how did how did

130
00:07:52,360 --> 00:07:55,000
Speaker 1: you learn all of this? Is this just a lifetime

131
00:07:55,040 --> 00:07:57,320
Speaker 1: of collected knowledge?

132
00:07:57,720 --> 00:08:01,280
Speaker 3: Kind of? I mean I started out serving food because

133
00:08:01,320 --> 00:08:04,360
Speaker 3: I was food insecure, so I was in my early twenties.

134
00:08:05,200 --> 00:08:08,640
Speaker 3: I got most of my food from the food bank,

135
00:08:08,960 --> 00:08:11,640
Speaker 3: and so it was kind of you know, whatever surprise

136
00:08:11,800 --> 00:08:15,400
Speaker 3: bag of stuff I got that week. I had one

137
00:08:15,440 --> 00:08:17,760
Speaker 3: week where they the only things they gave me were

138
00:08:17,800 --> 00:08:20,320
Speaker 3: a loaf of wonderbread, a can of Sloppy Joe mix,

139
00:08:20,360 --> 00:08:22,920
Speaker 3: and five pound roll of ground venison. That was it.

140
00:08:23,360 --> 00:08:25,480
Speaker 3: The only thing I ate for a week was venison

141
00:08:25,520 --> 00:08:26,840
Speaker 3: Sloppy Joe's. It was awful.

142
00:08:28,760 --> 00:08:31,560
Speaker 1: I mean that sounds delightful for like half a day,

143
00:08:31,800 --> 00:08:34,240
Speaker 1: and then after that it's kind of like, I'm done

144
00:08:34,280 --> 00:08:35,200
Speaker 1: with that, thank you.

145
00:08:36,080 --> 00:08:40,320
Speaker 3: Yeah, I got over it real quickly. And so to

146
00:08:40,440 --> 00:08:46,160
Speaker 3: supplement such delights, my tiny apartment happened to have like

147
00:08:46,200 --> 00:08:49,559
Speaker 3: a little yard garden space, and the landlord let me

148
00:08:49,679 --> 00:08:53,720
Speaker 3: use that, and so I started growing vegetables. And that

149
00:08:53,880 --> 00:08:55,600
Speaker 3: was good because then it meant I got you know,

150
00:08:55,720 --> 00:09:00,640
Speaker 3: nutrients that weren't sloppy Joe mix, which is good. That

151
00:09:00,720 --> 00:09:07,000
Speaker 3: is an important food group. Sure, sure, And I kind

152
00:09:07,000 --> 00:09:09,040
Speaker 3: of ran into the problem everybody runs into when they

153
00:09:09,080 --> 00:09:11,880
Speaker 3: grow garden, which is, you know, kind of feast or famine,

154
00:09:11,920 --> 00:09:14,400
Speaker 3: like everything comes ready at once, and then what do

155
00:09:14,440 --> 00:09:16,280
Speaker 3: I do with all this stuff? And it's like, oh no,

156
00:09:16,320 --> 00:09:18,320
Speaker 3: I'm like twenty one, I barely know how to cook.

157
00:09:18,360 --> 00:09:20,000
Speaker 3: I have no idea what's going on with my life?

158
00:09:20,080 --> 00:09:23,360
Speaker 1: Yeah, and suddenly you have like seventy eight zucchinis and

159
00:09:23,400 --> 00:09:26,080
Speaker 1: you're like right, yeah, You're like what do I Yeah?

160
00:09:26,480 --> 00:09:29,840
Speaker 3: Yeah, So it kind of came out of necessity of

161
00:09:30,800 --> 00:09:35,200
Speaker 3: that exact problem, and then yeah, here we are twenty

162
00:09:35,240 --> 00:09:38,200
Speaker 3: years later I cannot. I can afford groceries, and I

163
00:09:38,240 --> 00:09:41,320
Speaker 3: can preserve food. So it's a very nice place to be.

164
00:09:42,440 --> 00:09:50,600
Speaker 1: It's a really lovely place. Yes, was was there any

165
00:09:50,920 --> 00:09:57,040
Speaker 1: particular aspect of all of all of this twenty years

166
00:09:57,040 --> 00:10:00,000
Speaker 1: of kind of stored knowledge that you were really excite,

167
00:10:00,160 --> 00:10:02,000
Speaker 1: like extra excited to dig into.

168
00:10:04,120 --> 00:10:09,000
Speaker 3: I was excited to dig into pressure canning because it

169
00:10:09,040 --> 00:10:11,480
Speaker 3: was something that until writing this book, I didn't really

170
00:10:11,520 --> 00:10:14,480
Speaker 3: do because I still found it terrifying, even though I

171
00:10:14,520 --> 00:10:16,560
Speaker 3: had been hot water bath canning for years and years

172
00:10:16,559 --> 00:10:19,720
Speaker 3: and years. But I was like, well, I'm writing the

173
00:10:19,800 --> 00:10:23,560
Speaker 3: comprehensive book on preserving. That means I need to figure

174
00:10:23,559 --> 00:10:30,200
Speaker 3: out how to can and so, like you know, much

175
00:10:30,240 --> 00:10:33,880
Speaker 3: research and much canning later, here we are now I

176
00:10:33,920 --> 00:10:38,240
Speaker 3: feel comfortable with it. But yeah, that was one that

177
00:10:38,320 --> 00:10:41,839
Speaker 3: I was excited about, but I was trepidacious about also

178
00:10:42,000 --> 00:10:42,840
Speaker 3: a little nervous.

179
00:10:44,600 --> 00:10:47,160
Speaker 1: That's kind of comforting to hear, honestly, that that you

180
00:10:47,240 --> 00:10:50,679
Speaker 1: are still nervous about some of these aspects because it's

181
00:10:50,520 --> 00:10:54,040
Speaker 1: as someone who's only dipped their their their their their

182
00:10:54,160 --> 00:10:58,240
Speaker 1: little tips of their fingers into preservation. A lot of

183
00:10:58,280 --> 00:11:04,000
Speaker 1: it sounds right, very intimidating. Yeah, like like the concept

184
00:11:04,040 --> 00:11:06,959
Speaker 1: of like, oh, this takes time, this takes effort, this

185
00:11:07,960 --> 00:11:11,120
Speaker 1: might result in something that is not edible after all,

186
00:11:11,160 --> 00:11:14,200
Speaker 1: and then I've wasted that time and that food, you know,

187
00:11:14,240 --> 00:11:17,160
Speaker 1: all of those kind of concepts. But uh, yeah, I

188
00:11:17,160 --> 00:11:19,959
Speaker 1: feel like there's such good advice sprinkled throughout about how

189
00:11:20,000 --> 00:11:24,320
Speaker 1: to like start from a good place, course correct if

190
00:11:24,360 --> 00:11:27,959
Speaker 1: you need to, and be like, no, well this wasn't

191
00:11:28,080 --> 00:11:31,760
Speaker 1: cheese today, but it made kurds and it made whey

192
00:11:31,800 --> 00:11:33,800
Speaker 1: and I can eat both of those, so are very

193
00:11:33,920 --> 00:11:35,520
Speaker 1: sure it was fine?

194
00:11:35,720 --> 00:11:39,040
Speaker 3: Yeah, I you know, with canning it's a little different.

195
00:11:39,120 --> 00:11:41,920
Speaker 3: But with a lot of other things, like you know, fermentation.

196
00:11:42,800 --> 00:11:46,079
Speaker 3: You know, you you get to everything you do is

197
00:11:46,120 --> 00:11:49,679
Speaker 3: a lesson, right, Like I mean, and was canning too,

198
00:11:49,720 --> 00:11:57,360
Speaker 3: but with fermentation just takes her a little lower. Yeah, yeah,

199
00:11:57,400 --> 00:11:58,560
Speaker 3: but everything is a lesson.

200
00:11:58,640 --> 00:11:58,760
Speaker 1: Right.

201
00:11:58,760 --> 00:12:01,559
Speaker 3: If I make sour crow and I put I don't know,

202
00:12:01,880 --> 00:12:03,800
Speaker 3: some kind of spice in it, and then I'm like, oh,

203
00:12:03,840 --> 00:12:06,160
Speaker 3: it turns out I absolutely hate all spice and tower

204
00:12:06,200 --> 00:12:09,720
Speaker 3: crowd despice it. Don't want it, now I know, right,

205
00:12:10,600 --> 00:12:13,520
Speaker 3: And now I'm also offered the opportunity to say okay,

206
00:12:13,600 --> 00:12:17,440
Speaker 3: knowing that, how can I repurpose this thing? Like where

207
00:12:17,679 --> 00:12:19,480
Speaker 3: what could be done with this?

208
00:12:20,840 --> 00:12:23,920
Speaker 1: Yeah, it's a it's a creative process, which is a

209
00:12:23,960 --> 00:12:25,640
Speaker 1: thing that you've touched on a little bit in some

210
00:12:25,679 --> 00:12:26,560
Speaker 1: of your other work too.

211
00:12:27,400 --> 00:12:29,840
Speaker 3: Yeah. Yeah, I'm a big fan of viewing it as

212
00:12:29,880 --> 00:12:33,400
Speaker 3: a practice. Yeah, And it's like a source of creativity

213
00:12:33,480 --> 00:12:37,360
Speaker 3: rather than just you know, following you know, the exact

214
00:12:37,360 --> 00:12:41,040
Speaker 3: way I spice things, or you know, fermenting sauer kraut

215
00:12:41,080 --> 00:12:43,079
Speaker 3: for only this number of days. It's like, no, we'll

216
00:12:43,080 --> 00:12:45,960
Speaker 3: try fermenting it, you know, a little shorter, a little longer,

217
00:12:46,040 --> 00:12:46,920
Speaker 3: like make it yours.

218
00:12:47,840 --> 00:12:51,240
Speaker 2: Yeah, that's the fun experimentation part of it, right, And

219
00:12:51,840 --> 00:12:55,400
Speaker 2: I think bringing that joy back to some of these

220
00:12:55,440 --> 00:13:00,040
Speaker 2: things that feel so have felt so inaccessible for some

221
00:13:00,080 --> 00:13:04,280
Speaker 2: people for so long is nice. Is it's It's it's

222
00:13:04,320 --> 00:13:07,800
Speaker 2: like when everybody get into sourdough when the pandemic was happening, Like,

223
00:13:08,160 --> 00:13:12,680
Speaker 2: it is nice to experiment with these things and find

224
00:13:12,679 --> 00:13:15,040
Speaker 2: what you like and instead of it being a failure,

225
00:13:15,200 --> 00:13:17,920
Speaker 2: being like, oh I can use the brine in this

226
00:13:18,120 --> 00:13:20,800
Speaker 2: and something else, all right, I can There are still

227
00:13:20,840 --> 00:13:23,640
Speaker 2: ways I can learn from this and repurpose this, and

228
00:13:23,720 --> 00:13:25,720
Speaker 2: I love that you have that throughout the book.

229
00:13:26,920 --> 00:13:27,400
Speaker 1: Yeah.

230
00:13:27,480 --> 00:13:30,080
Speaker 3: Yeah, I think it makes it so that preserving, like

231
00:13:30,120 --> 00:13:35,800
Speaker 3: you said, is less intimidating and more joyful. But like, yeah,

232
00:13:36,000 --> 00:13:38,920
Speaker 3: just makes it. It makes it so it's something that

233
00:13:38,960 --> 00:13:41,480
Speaker 3: feels less like we're like, oh, I'm doing this because

234
00:13:41,520 --> 00:13:44,360
Speaker 3: I have to, Like I'm scared I'm gonna i don't know,

235
00:13:44,480 --> 00:13:46,560
Speaker 3: run out of carrots or something, and so I've got

236
00:13:46,559 --> 00:13:48,079
Speaker 3: to put up all my carrots or I don't want

237
00:13:48,080 --> 00:13:51,880
Speaker 3: to waste my carrots. I just can't a bunch of carrots.

238
00:13:51,920 --> 00:13:56,800
Speaker 3: So it's carrots are very much on my mind. But

239
00:13:56,880 --> 00:13:58,480
Speaker 3: it makes it so it's like, oh, like this is

240
00:13:58,640 --> 00:14:01,160
Speaker 3: actually a process A turned into rather than like a

241
00:14:01,200 --> 00:14:03,160
Speaker 3: thing that's just like on my to do list.

242
00:14:04,200 --> 00:14:05,760
Speaker 4: Yeah, and it could be very meditative.

243
00:14:05,800 --> 00:14:10,360
Speaker 2: I think actually it can be something that gives you

244
00:14:11,360 --> 00:14:13,520
Speaker 2: kind of turns your brain off. And you talked a

245
00:14:13,559 --> 00:14:15,520
Speaker 2: lot about the history of it and how we can

246
00:14:15,720 --> 00:14:22,080
Speaker 2: connect to the history of people doing this and kind

247
00:14:22,080 --> 00:14:26,880
Speaker 2: of I would say, connect back to food ways that

248
00:14:26,960 --> 00:14:29,760
Speaker 2: a lot of us may have felt disconnected from for

249
00:14:29,800 --> 00:14:30,520
Speaker 2: a long time.

250
00:14:30,680 --> 00:14:32,720
Speaker 1: Yeah, And I mean you've also got a background in

251
00:14:33,120 --> 00:14:39,520
Speaker 1: food history, like on an academic level, So that's true, Like, yeah,

252
00:14:39,520 --> 00:14:42,160
Speaker 1: I do. That was Yeah, that was a long, expensive process.

253
00:14:42,240 --> 00:14:47,440
Speaker 3: Yes, I actually got my PhD in something completely different,

254
00:14:47,480 --> 00:14:50,800
Speaker 3: but that was expensive too.

255
00:14:55,720 --> 00:15:01,400
Speaker 1: But that absolutely doesn't form your writing. It does, And

256
00:15:01,480 --> 00:15:03,360
Speaker 1: I loved I loved stumbling on those kind of little

257
00:15:03,440 --> 00:15:04,960
Speaker 1: nuggets of you know, like, oh, this is what the

258
00:15:04,960 --> 00:15:08,440
Speaker 1: word cereal comes from, stuff like that within this book

259
00:15:08,480 --> 00:15:10,600
Speaker 1: and kind of going like, oh, yeah, that's right, Yeah

260
00:15:11,320 --> 00:15:11,960
Speaker 1: that's part of this.

261
00:15:13,040 --> 00:15:16,320
Speaker 3: Yeah. Yeah, I think your point you made about those

262
00:15:16,400 --> 00:15:20,800
Speaker 3: like connecting back to histories. One of the things I

263
00:15:20,920 --> 00:15:23,200
Speaker 3: like about doing this work is that so many people

264
00:15:23,240 --> 00:15:28,120
Speaker 3: who've done food preserving over the years are not, like

265
00:15:28,200 --> 00:15:32,680
Speaker 3: are not acknowledged, Like it's like women's work or the

266
00:15:32,760 --> 00:15:36,640
Speaker 3: work of you know, domestic laborers, enslaved people like people

267
00:15:36,640 --> 00:15:40,800
Speaker 3: who are pushed to the margins. And it feels like

268
00:15:40,840 --> 00:15:45,320
Speaker 3: when we preserve food now we're able to reconnect with

269
00:15:45,720 --> 00:15:49,920
Speaker 3: processes that were so long considered unimportant but are critical

270
00:15:49,960 --> 00:15:54,359
Speaker 3: to our survival. That's my little soapbox.

271
00:15:56,800 --> 00:15:58,400
Speaker 1: We love a soapbox, please.

272
00:15:58,680 --> 00:16:01,000
Speaker 4: Yeah, oh it's true.

273
00:16:01,040 --> 00:16:02,360
Speaker 2: And I know we're going to come back and talk

274
00:16:02,360 --> 00:16:05,040
Speaker 2: about this, but I feel like now with kind of

275
00:16:05,080 --> 00:16:11,280
Speaker 2: like apocalyptic vibes. Everybody's suddenly everybody's interested.

276
00:16:12,600 --> 00:16:19,520
Speaker 3: The book feels timely. Yeah, yeah, well.

277
00:16:19,360 --> 00:16:21,480
Speaker 1: And I mean, you know we can we can talk

278
00:16:21,520 --> 00:16:23,360
Speaker 1: about it now since it came up. You know, Like

279
00:16:23,400 --> 00:16:27,000
Speaker 1: I A thing that comes up over and over again

280
00:16:27,040 --> 00:16:32,280
Speaker 1: in this book is how community healthy the practice of

281
00:16:32,320 --> 00:16:36,360
Speaker 1: preservation is. And you know, like, I feel like a

282
00:16:36,400 --> 00:16:39,680
Speaker 1: lot of people are rightly horrified about a lot of

283
00:16:39,720 --> 00:16:43,360
Speaker 1: what's going on in the world around us. So could

284
00:16:43,400 --> 00:16:46,000
Speaker 1: you talk a little bit about preservation as a form

285
00:16:46,040 --> 00:16:49,880
Speaker 1: of like right re engagement or even defiance.

286
00:16:52,200 --> 00:16:54,800
Speaker 3: I mean, I think, especially in the US, we're very

287
00:16:54,880 --> 00:16:59,520
Speaker 3: much individualist for better or worse. You know, we're very

288
00:16:59,600 --> 00:17:03,080
Speaker 3: much isolated from each other, and you know, got to

289
00:17:03,120 --> 00:17:06,000
Speaker 3: look out for me and my stuff, and like, yes,

290
00:17:06,119 --> 00:17:07,919
Speaker 3: we want to look out for ourselves. We don't want

291
00:17:07,920 --> 00:17:10,480
Speaker 3: to spread ourselves too thin and like all the things. Yes,

292
00:17:10,680 --> 00:17:17,280
Speaker 3: but also we still need each other and there's a

293
00:17:17,320 --> 00:17:19,199
Speaker 3: balance to be struck there.

294
00:17:19,440 --> 00:17:21,720
Speaker 1: Oh, humans need people, as it turns out.

295
00:17:21,560 --> 00:17:31,000
Speaker 3: Yeah, it's true. Yeah, we're actually social animals, weirdly enough talking. Yeah,

296
00:17:31,119 --> 00:17:34,680
Speaker 3: so I think this preserving, you know, we're I talk

297
00:17:34,720 --> 00:17:37,639
Speaker 3: about it in terms of like when we come together

298
00:17:37,760 --> 00:17:40,400
Speaker 3: to preserve food because it can be pretty labor intensive

299
00:17:41,119 --> 00:17:43,119
Speaker 3: depending what you're doing and like how much you're making.

300
00:17:43,960 --> 00:17:47,120
Speaker 3: Coming together to preserve food makes it more accessible to do,

301
00:17:47,240 --> 00:17:51,640
Speaker 3: but also makes it so that we're building bonds because

302
00:17:51,640 --> 00:17:54,640
Speaker 3: we're actually spending time with each other towards a common goal.

303
00:17:54,760 --> 00:17:57,200
Speaker 3: And it's not like a common goal of like make

304
00:17:57,280 --> 00:18:00,440
Speaker 3: more revenue for the large corporation you work for. It's

305
00:18:00,520 --> 00:18:03,200
Speaker 3: like a common goal like we all like tomato sauce.

306
00:18:03,280 --> 00:18:08,840
Speaker 1: Like it's a little more digestible, no pun intended.

307
00:18:10,600 --> 00:18:15,120
Speaker 3: Yeah, something people like actually can feel maybe more relaxed

308
00:18:15,600 --> 00:18:19,959
Speaker 3: around each other doing. Yeah. But then it also like

309
00:18:20,320 --> 00:18:23,320
Speaker 3: literally feeds our communities too, like it actually makes it

310
00:18:23,600 --> 00:18:28,679
Speaker 3: so people have food, And so I think there's you know,

311
00:18:28,720 --> 00:18:33,440
Speaker 3: there's several layers of value it brings, and there's also

312
00:18:33,560 --> 00:18:37,359
Speaker 3: the knowledge sharing, right, Like I'm I'm very lucky that

313
00:18:37,400 --> 00:18:39,960
Speaker 3: I have made a point of learning these traditions and

314
00:18:39,960 --> 00:18:42,560
Speaker 3: I'm always learning more things, like I'll spend my entire

315
00:18:42,560 --> 00:18:46,280
Speaker 3: life doing that. But I'm very lucky that I know

316
00:18:46,440 --> 00:18:50,760
Speaker 3: what I do, because so many people don't. You know,

317
00:18:50,960 --> 00:18:54,600
Speaker 3: if like if they had to preserve food tomorrow or

318
00:18:54,720 --> 00:18:57,200
Speaker 3: like figure out what greens in their yard were edible,

319
00:18:57,240 --> 00:19:03,159
Speaker 3: they'd be like, well, yes, you.

320
00:19:03,240 --> 00:19:04,399
Speaker 4: Gotta have a rough time.

321
00:19:06,520 --> 00:19:09,000
Speaker 3: Yeah, And I'm just like I you know, I don't

322
00:19:09,040 --> 00:19:11,800
Speaker 3: ever want to encourage anybody to be like prepper level

323
00:19:11,960 --> 00:19:14,600
Speaker 3: kind of because like that goes back to that individualist

324
00:19:14,720 --> 00:19:19,960
Speaker 3: sort of thing. But like knowing some of the basics,

325
00:19:20,000 --> 00:19:24,800
Speaker 3: like knowing how to like ferment some vegetables safely, knowing

326
00:19:24,840 --> 00:19:28,320
Speaker 3: how to like dry things like basic stuff that doesn't

327
00:19:28,359 --> 00:19:31,560
Speaker 3: require a lot of equipment is like really profoundly helpful

328
00:19:32,160 --> 00:19:33,520
Speaker 3: and like really easy too.

329
00:19:34,520 --> 00:19:37,439
Speaker 2: Well, it's pretty empowering as well, Like just having that

330
00:19:37,480 --> 00:19:41,920
Speaker 2: basic knowledge, even things in the kitchen. When I learn, oh,

331
00:19:42,000 --> 00:19:45,879
Speaker 2: this is why it works this way, I feel so

332
00:19:46,000 --> 00:19:49,879
Speaker 2: much better about just making things and knowing how it

333
00:19:49,920 --> 00:19:50,480
Speaker 2: will work.

334
00:19:51,040 --> 00:19:56,160
Speaker 4: So I think having that knowledge is so important. And

335
00:19:56,560 --> 00:19:57,480
Speaker 4: you know how.

336
00:19:57,359 --> 00:19:59,760
Speaker 2: Much you use it in your day to day life

337
00:20:00,160 --> 00:20:03,239
Speaker 2: up to you maybe, but I think having it is

338
00:20:03,280 --> 00:20:04,040
Speaker 2: really empowering.

339
00:20:04,560 --> 00:20:09,040
Speaker 3: Yeah, totally. Yeah, I feel I feel much more uh

340
00:20:09,600 --> 00:20:13,199
Speaker 3: ready to face whatever, whatever chaos because I know how

341
00:20:13,240 --> 00:20:14,200
Speaker 3: to preserve food.

342
00:20:17,280 --> 00:20:18,720
Speaker 4: Hey, I want you on my team.

343
00:20:20,840 --> 00:20:24,400
Speaker 3: I'm honest. Writing number of people's like when people are

344
00:20:24,400 --> 00:20:27,960
Speaker 3: like yeah, like my like apocalypse groups. They're like, you're

345
00:20:28,000 --> 00:20:30,320
Speaker 3: like one of the number one people. I'm like, wow,

346
00:20:30,359 --> 00:20:33,520
Speaker 3: I'm like really in demand in a way I never envision.

347
00:20:37,720 --> 00:20:39,359
Speaker 1: This does not come as a surprise to me. I've

348
00:20:39,400 --> 00:20:42,400
Speaker 1: seen your pantry, so that's true.

349
00:20:42,880 --> 00:20:45,280
Speaker 3: You've seen that that particular chaos.

350
00:20:44,880 --> 00:20:46,359
Speaker 4: You know.

351
00:20:49,960 --> 00:20:52,280
Speaker 1: Oh but but speaking of community, I want to talk

352
00:20:52,280 --> 00:20:54,679
Speaker 1: a little bit about the community of this book. Because

353
00:20:55,080 --> 00:20:59,159
Speaker 1: you include all of these stories from creators from around

354
00:20:59,160 --> 00:21:02,520
Speaker 1: the world. How did you how did that part of

355
00:21:02,560 --> 00:21:04,359
Speaker 1: the book kind of cement itself? Like how did you

356
00:21:04,400 --> 00:21:06,680
Speaker 1: decide to incorporate these stories?

357
00:21:07,680 --> 00:21:11,520
Speaker 3: I you know, I think being English speaking people in

358
00:21:11,560 --> 00:21:16,760
Speaker 3: the US, our view of food preserving is often rather

359
00:21:17,880 --> 00:21:22,159
Speaker 3: white and eurocentric, and you know, as our views of

360
00:21:22,200 --> 00:21:27,800
Speaker 3: many things. But also that and I think especially right now,

361
00:21:27,840 --> 00:21:30,879
Speaker 3: when we're seeing you know, shall we say, kind of

362
00:21:31,000 --> 00:21:37,680
Speaker 3: problematic trends in like the influencer and food preserving tradwifey space,

363
00:21:39,280 --> 00:21:42,119
Speaker 3: and there's you know, there's a lot of there's a

364
00:21:42,240 --> 00:21:45,560
Speaker 3: need for us to center the fact that food preserving

365
00:21:45,640 --> 00:21:49,119
Speaker 3: is a global activity and isn't just you know, for

366
00:21:49,240 --> 00:21:50,679
Speaker 3: one specific group of people.

367
00:21:50,880 --> 00:21:51,240
Speaker 1: And so.

368
00:21:52,880 --> 00:21:55,639
Speaker 3: Basically I just I was like, who do I know

369
00:21:55,720 --> 00:21:58,680
Speaker 3: that would be good to talk to, and then kind

370
00:21:58,680 --> 00:22:00,840
Speaker 3: of infilled with a few other people that I didn't

371
00:22:00,840 --> 00:22:03,160
Speaker 3: know yet, but I was like, I bet they'd beat nice.

372
00:22:03,320 --> 00:22:06,000
Speaker 3: And yeah, I came up with this list, and I

373
00:22:06,080 --> 00:22:09,000
Speaker 3: tried to get, you know, people from as many different

374
00:22:09,640 --> 00:22:13,360
Speaker 3: places as I could to talk about what food preserving

375
00:22:13,480 --> 00:22:16,720
Speaker 3: was like in their countries and how they preserve food themselves,

376
00:22:17,920 --> 00:22:21,000
Speaker 3: the kinds of ingredients they're working with, just to give

377
00:22:21,040 --> 00:22:26,639
Speaker 3: people a picture of this as like a complete global practice.

378
00:22:26,880 --> 00:22:30,080
Speaker 1: Okay, we've got more of this interview, but first we've

379
00:22:30,080 --> 00:22:32,520
Speaker 1: got another quick break for a word from our sponsors,

380
00:22:42,520 --> 00:22:43,120
Speaker 1: and we're back.

381
00:22:43,240 --> 00:22:45,159
Speaker 4: Thank you sponsor. Let's get back into it.

382
00:22:48,480 --> 00:22:52,960
Speaker 1: Another feature of this book that required more than just

383
00:22:53,040 --> 00:22:56,280
Speaker 1: what I imagine is countless hours of you and your kitchen

384
00:22:56,400 --> 00:23:00,159
Speaker 1: testing and retesting recipes and if you have account on that,

385
00:23:00,200 --> 00:23:05,480
Speaker 1: I am curious. But but are the photos? What the

386
00:23:05,640 --> 00:23:11,280
Speaker 1: lovely and illustrative photos so like And this is a

387
00:23:11,280 --> 00:23:13,199
Speaker 1: little bit outside the scope of a food show, but like,

388
00:23:13,720 --> 00:23:19,160
Speaker 1: we're so curious about like the process of explaining kitchen processes,

389
00:23:20,240 --> 00:23:22,600
Speaker 1: So could you tell us a little bit about how

390
00:23:22,680 --> 00:23:23,960
Speaker 1: those illustrations came together?

391
00:23:24,480 --> 00:23:27,639
Speaker 3: Yeah, So, I I am very happy with the photos

392
00:23:27,720 --> 00:23:32,080
Speaker 3: also Oh yeah, which.

393
00:23:31,920 --> 00:23:34,680
Speaker 1: Is yeah, no, no, no, no, absolutely, that's yeah, that's

394
00:23:34,760 --> 00:23:36,680
Speaker 1: that's I mean also, you know, like you're in them

395
00:23:36,680 --> 00:23:38,320
Speaker 1: and like we all have like a little bit of

396
00:23:38,320 --> 00:23:42,840
Speaker 1: a of a anxiety about our image and like how

397
00:23:43,040 --> 00:23:45,720
Speaker 1: how we come off, and you know, especially right when

398
00:23:45,760 --> 00:23:48,440
Speaker 1: that's not a basic part of our professional life.

399
00:23:48,800 --> 00:23:52,520
Speaker 3: Right. Yeah. This was my first time doing a photo

400
00:23:52,520 --> 00:23:54,800
Speaker 3: shoot for a book, and so it was a lot

401
00:23:54,880 --> 00:23:58,520
Speaker 3: of it was interesting because having being in front of

402
00:23:58,560 --> 00:24:03,040
Speaker 3: camera for that many hours every day like was very

403
00:24:03,119 --> 00:24:05,159
Speaker 3: I don't know, I'm not sure I would call it meditative,

404
00:24:05,160 --> 00:24:07,199
Speaker 3: but I was like very in my body. Like I

405
00:24:07,240 --> 00:24:09,320
Speaker 3: was like very aware of how I was holding myself

406
00:24:09,359 --> 00:24:13,600
Speaker 3: and moving and in ways that normally I'm kind of

407
00:24:13,640 --> 00:24:18,840
Speaker 3: just like whatever, but like I'm like, oh, like every

408
00:24:18,960 --> 00:24:21,600
Speaker 3: moment of like the way I'm holding my hands like this,

409
00:24:21,760 --> 00:24:23,719
Speaker 3: in the way I'm doing this, and like okay, am

410
00:24:23,800 --> 00:24:27,199
Speaker 3: I like blocking the food. Like I became aware in

411
00:24:27,240 --> 00:24:30,639
Speaker 3: a way that I think was interesting because it was

412
00:24:30,720 --> 00:24:34,720
Speaker 3: like the showcase was the food, but I also had

413
00:24:34,760 --> 00:24:37,560
Speaker 3: to be like fully in my body and present to

414
00:24:38,280 --> 00:24:44,240
Speaker 3: do that work properly. But the photos themselves were Ian Bagwell,

415
00:24:44,320 --> 00:24:48,720
Speaker 3: who is here in Atlanta also, who takes wonderful photos obviously,

416
00:24:49,720 --> 00:24:53,199
Speaker 3: and him and like everybody who worked on it was

417
00:24:53,280 --> 00:24:57,040
Speaker 3: just incredible. We had a good team of folks that

418
00:24:57,119 --> 00:25:01,160
Speaker 3: did props and food styling and like all the things,

419
00:25:01,160 --> 00:25:05,879
Speaker 3: which was great because then we were able to really

420
00:25:05,920 --> 00:25:09,879
Speaker 3: get yeah, some really good quality pictures. I'm trying to

421
00:25:09,880 --> 00:25:12,640
Speaker 3: think like what specifically to say about the process, because

422
00:25:12,680 --> 00:25:15,760
Speaker 3: it was it was very fun, but it was also

423
00:25:15,920 --> 00:25:19,320
Speaker 3: like kind of a whirlwind because we had so many

424
00:25:19,359 --> 00:25:23,280
Speaker 3: things to photograph. Like I have a photo somewhere in

425
00:25:23,320 --> 00:25:26,480
Speaker 3: the depths of my phone that shows like the second

426
00:25:26,520 --> 00:25:29,399
Speaker 3: to last day of shooting, and there's like we're in

427
00:25:29,520 --> 00:25:32,440
Speaker 3: I studio and there's I don't know, I basically brought

428
00:25:32,440 --> 00:25:34,800
Speaker 3: like every jar of food I had in my house,

429
00:25:35,440 --> 00:25:38,400
Speaker 3: and so there's like this poor man, his entire studio

430
00:25:38,520 --> 00:25:42,040
Speaker 3: is just like covered in like hundreds of jars of things,

431
00:25:42,840 --> 00:25:45,919
Speaker 3: and like there's like jars that are like open and

432
00:25:45,960 --> 00:25:48,320
Speaker 3: have fork sticking out of them, and there's like stuff

433
00:25:48,359 --> 00:25:50,240
Speaker 3: spilled on counters and I'm like, oh my god, Ian,

434
00:25:50,320 --> 00:25:56,919
Speaker 3: I'm so sorry. But yeah, it was a beautiful experience

435
00:25:56,960 --> 00:26:01,119
Speaker 3: and it was Yeah, I like that we kind of

436
00:26:01,160 --> 00:26:06,280
Speaker 3: focused on on kind of like a vibrant color scheme

437
00:26:06,440 --> 00:26:08,920
Speaker 3: for it. Like it's like the pictures are very vibrant,

438
00:26:08,960 --> 00:26:12,040
Speaker 3: and I think that is also counter to what you

439
00:26:12,080 --> 00:26:14,959
Speaker 3: see in a lot of food preserving stuff, but like,

440
00:26:14,960 --> 00:26:17,760
Speaker 3: like preserves really are beautiful and can be vibrant. So

441
00:26:17,760 --> 00:26:19,080
Speaker 3: I'm glad this book captured that.

442
00:26:20,040 --> 00:26:24,280
Speaker 1: Oh yeah yeah, and again, you know, as someone who's

443
00:26:24,320 --> 00:26:26,920
Speaker 1: kind of starting out, just like some of the very

444
00:26:26,960 --> 00:26:29,280
Speaker 1: basic like and in step one it looks like this,

445
00:26:29,520 --> 00:26:31,399
Speaker 1: and in step two it looks and like, this is

446
00:26:31,440 --> 00:26:34,320
Speaker 1: what you can use to weight down to wait down

447
00:26:34,320 --> 00:26:36,960
Speaker 1: a ferment. If you don't have a weight, if you

448
00:26:36,960 --> 00:26:39,280
Speaker 1: don't have like a weight that you have purchased for

449
00:26:39,359 --> 00:26:41,639
Speaker 1: that specific purpose, like you can use a jar. And

450
00:26:41,680 --> 00:26:43,320
Speaker 1: this is what it looks like, just in case you

451
00:26:43,359 --> 00:26:46,560
Speaker 1: can't imagine it with your weird brain. And I'm thank you,

452
00:26:46,800 --> 00:26:47,880
Speaker 1: I thank you.

453
00:26:48,000 --> 00:26:51,040
Speaker 3: Yeah yeah, no, again, that's the kind of thing like

454
00:26:51,160 --> 00:26:56,480
Speaker 3: when are like when the editors at story suggested that

455
00:26:57,240 --> 00:26:59,760
Speaker 3: for the layout, I was like, oh, like that that

456
00:27:00,000 --> 00:27:02,240
Speaker 3: makes a lot of sense, Like I you know, had

457
00:27:02,280 --> 00:27:04,920
Speaker 3: like tried to write the steps out as clearly as possible,

458
00:27:04,920 --> 00:27:06,399
Speaker 3: but when they were like, yeah, there's a lot of

459
00:27:06,440 --> 00:27:11,040
Speaker 3: these things that the actual process shots are helpful and

460
00:27:11,240 --> 00:27:13,080
Speaker 3: like oh yeah, like absolutely.

461
00:27:15,560 --> 00:27:20,320
Speaker 1: Yeah, yeah, that's as an audio only format, we we

462
00:27:20,359 --> 00:27:21,840
Speaker 1: struggle with that sometimes.

463
00:27:21,880 --> 00:27:22,280
Speaker 3: For sure.

464
00:27:25,240 --> 00:27:27,399
Speaker 1: I'm also really glad that you found the process kind

465
00:27:27,440 --> 00:27:32,879
Speaker 1: of meditative instead of horrifying and anxiety inducing, which is

466
00:27:32,920 --> 00:27:37,600
Speaker 1: what I would usually describe my time on camera. Although

467
00:27:37,640 --> 00:27:39,880
Speaker 1: I guess, yeah, no, it totally makes sense, right because

468
00:27:39,920 --> 00:27:42,080
Speaker 1: because it does, like you have to remember, oh, I'm

469
00:27:42,080 --> 00:27:44,359
Speaker 1: a human person in this flesh suit, and I guess

470
00:27:44,359 --> 00:27:45,960
Speaker 1: I have to do a specific thing with it.

471
00:27:46,640 --> 00:27:48,760
Speaker 3: Right, Yeah, it has to move in certain ways. The

472
00:27:48,840 --> 00:27:50,879
Speaker 3: only thing that was stressful about it for me was

473
00:27:50,960 --> 00:27:54,280
Speaker 3: like because I had to be like camera ready, which

474
00:27:54,320 --> 00:27:58,800
Speaker 3: means I couldn't just like you know, show up no makeup. Yeah,

475
00:27:58,840 --> 00:27:59,400
Speaker 3: Like I had to.

476
00:27:59,400 --> 00:28:02,840
Speaker 4: Like actually, fingernails they were painted that they looked good.

477
00:28:03,600 --> 00:28:07,120
Speaker 3: Yeah, yeah, I went to the nail shack in East

478
00:28:07,119 --> 00:28:12,119
Speaker 3: Atlanta Village. Yeah, I was like, I'm not qualified.

479
00:28:14,280 --> 00:28:17,160
Speaker 1: Actually know what I'm doing here, especially not for something

480
00:28:17,160 --> 00:28:18,920
Speaker 1: that's gonna have to hold up over like I don't

481
00:28:18,960 --> 00:28:22,840
Speaker 1: know how many days of working with liquid of various phs.

482
00:28:23,080 --> 00:28:26,600
Speaker 3: Yeah, I was pleased with those nails. They did a

483
00:28:26,600 --> 00:28:30,240
Speaker 3: great job. But yeah, it was. I mean, the thing

484
00:28:30,280 --> 00:28:32,520
Speaker 3: that was the most challenging was honestly going through the

485
00:28:32,560 --> 00:28:36,119
Speaker 3: Atlanta traffic in the mornings to get to the studio

486
00:28:36,240 --> 00:28:39,280
Speaker 3: in time. And I was like every day, like I

487
00:28:39,360 --> 00:28:42,600
Speaker 3: kept leaving progressively earlier because I was like, I was like,

488
00:28:42,680 --> 00:28:45,360
Speaker 3: I keep being late, but I keep leaving earlier, and

489
00:28:45,440 --> 00:28:49,840
Speaker 3: yet I was still late for a single day Atlanta.

490
00:28:50,480 --> 00:28:54,320
Speaker 3: Oh yeah, it was like three miles away minute, Like

491
00:28:54,360 --> 00:28:58,360
Speaker 3: I was like, you know, pennisaur or something like, it

492
00:28:58,480 --> 00:29:00,760
Speaker 3: was like not far from my house.

493
00:29:03,200 --> 00:29:06,320
Speaker 1: Yeah, that's It's almost as though we should have built

494
00:29:06,360 --> 00:29:10,960
Speaker 1: a more robust metro transit system at some point.

495
00:29:11,440 --> 00:29:14,480
Speaker 3: So, yeah, maybe you shouldn't have ripped out our street cars.

496
00:29:14,480 --> 00:29:14,880
Speaker 3: I don't know.

497
00:29:15,600 --> 00:29:19,440
Speaker 1: I don't know. Yeah, here we are.

498
00:29:21,680 --> 00:29:28,160
Speaker 2: I legitimately got a text message from some government department

499
00:29:28,160 --> 00:29:31,720
Speaker 2: in Atlanta that said to me get on those scooters

500
00:29:31,840 --> 00:29:34,080
Speaker 2: to avoid the traffic, and I was like, you want.

501
00:29:33,840 --> 00:29:37,760
Speaker 4: Me to get on a scooter in the city.

502
00:29:39,320 --> 00:29:42,040
Speaker 2: It had a picture of the highway, and I can

503
00:29:42,080 --> 00:29:44,640
Speaker 2: only imagine what they meant was to avoid the traffic

504
00:29:44,680 --> 00:29:46,520
Speaker 2: on the highway. But I was like, this is kind

505
00:29:46,520 --> 00:29:48,680
Speaker 2: of implying you think I should get on the Highway

506
00:29:48,760 --> 00:29:49,520
Speaker 2: on the stooter.

507
00:29:50,880 --> 00:29:54,000
Speaker 4: Yeah, that is a horrible idea. That's the worst idea.

508
00:29:54,440 --> 00:29:57,120
Speaker 1: I don't like being in Atlanta street traffic in a

509
00:29:58,200 --> 00:30:05,240
Speaker 1: six sided, you know, full metal vehicle the aforementioned soft

510
00:30:05,280 --> 00:30:06,520
Speaker 1: squishy meat suit.

511
00:30:06,400 --> 00:30:11,080
Speaker 3: Out in any yeah, anywhere in contact range of anybody's car.

512
00:30:13,760 --> 00:30:20,160
Speaker 1: Oh goodness. Uh so you're you're actually splitting your time

513
00:30:20,280 --> 00:30:24,520
Speaker 1: now between Atlanta and Ireland.

514
00:30:24,960 --> 00:30:25,280
Speaker 3: I am.

515
00:30:26,040 --> 00:30:28,960
Speaker 1: Are there any like ingredients or practices that you've started

516
00:30:29,000 --> 00:30:33,120
Speaker 1: incorporating into your work that you learned through through traveling

517
00:30:33,200 --> 00:30:34,040
Speaker 1: and living there.

518
00:30:35,320 --> 00:30:37,480
Speaker 3: I mean a lot of the practices there are very

519
00:30:37,480 --> 00:30:41,280
Speaker 3: similar to things I was already doing. So it's nice

520
00:30:41,320 --> 00:30:46,520
Speaker 3: because it's more of a continuation. There are things that

521
00:30:46,640 --> 00:30:50,160
Speaker 3: are much easier to get here because it is warmer.

522
00:30:51,000 --> 00:30:53,800
Speaker 3: So like citrus, for example, I can get much fresher

523
00:30:53,880 --> 00:30:58,280
Speaker 3: citrus here. Yeah, I think they're closest. Citrus in Ireland

524
00:30:58,360 --> 00:31:02,800
Speaker 3: comes from like Spain and North Africa, and so yeah,

525
00:31:03,000 --> 00:31:09,400
Speaker 3: it's always a little under ripe or overripe. But that's okay.

526
00:31:10,120 --> 00:31:11,360
Speaker 3: I'm getting used to that.

527
00:31:13,160 --> 00:31:14,440
Speaker 1: There are other nice things.

528
00:31:14,600 --> 00:31:17,720
Speaker 3: There are other nice things. One of the thing they

529
00:31:17,760 --> 00:31:20,600
Speaker 3: do that obviously, like in Atlanta, we don't do as

530
00:31:20,680 --> 00:31:24,400
Speaker 3: much like there's you know, it's an island, so they

531
00:31:24,400 --> 00:31:29,720
Speaker 3: have seaweed, and so doing things like pickling seaweed. I've

532
00:31:29,720 --> 00:31:32,760
Speaker 3: been getting more into that, yeah, kind of just playing

533
00:31:32,800 --> 00:31:35,760
Speaker 3: with that as a topping and drying seaweed when I

534
00:31:35,840 --> 00:31:39,720
Speaker 3: was there, So I'm there most of the year now,

535
00:31:40,120 --> 00:31:44,600
Speaker 3: and I was there over Christmas and then through February,

536
00:31:45,360 --> 00:31:48,240
Speaker 3: and it was not the time to dry seaweed because

537
00:31:48,400 --> 00:31:51,240
Speaker 3: the houses are stone and they are damp and cold,

538
00:31:51,560 --> 00:31:56,120
Speaker 3: and it was raining outside for sixty days straight. So

539
00:31:57,920 --> 00:32:00,280
Speaker 3: we had like breaks for like a hand full of

540
00:32:00,280 --> 00:32:01,880
Speaker 3: hours here and there, but like every.

541
00:32:01,760 --> 00:32:05,200
Speaker 1: But those are not enough hours for drying, for drying

542
00:32:05,280 --> 00:32:07,840
Speaker 1: a sea product, so no.

543
00:32:08,280 --> 00:32:10,760
Speaker 3: And I don't. I don't have a wash or a

544
00:32:10,840 --> 00:32:14,760
Speaker 3: dryer over there. So yeah, it's like very strategic. When

545
00:32:14,760 --> 00:32:16,600
Speaker 3: I hung the washing out and brought it back in,

546
00:32:17,920 --> 00:32:19,600
Speaker 3: it was a very logistical winter.

547
00:32:22,240 --> 00:32:24,840
Speaker 2: A very logistical winter is a book you should write.

548
00:32:24,840 --> 00:32:25,800
Speaker 2: That's your next book.

549
00:32:28,680 --> 00:32:31,000
Speaker 3: I bet, I bet that one will fly off the shelves.

550
00:32:31,000 --> 00:32:32,320
Speaker 3: It sounds like I.

551
00:32:32,280 --> 00:32:34,080
Speaker 4: Would read it in a part.

552
00:32:36,160 --> 00:32:38,280
Speaker 1: Like it depends on the party you bring it to, right.

553
00:32:40,920 --> 00:32:43,120
Speaker 2: Yeah, I mean it does sound like you're living like

554
00:32:43,200 --> 00:32:44,560
Speaker 2: a cottage life.

555
00:32:44,400 --> 00:32:50,240
Speaker 3: And iron kind of I have like a coal fireplace,

556
00:32:50,360 --> 00:32:51,880
Speaker 3: and so what I would do is I would actually

557
00:32:51,920 --> 00:32:54,640
Speaker 3: put my seaweed on a little drying rack in front

558
00:32:54,680 --> 00:32:59,320
Speaker 3: of the coal fireplace. So yeah, it felt beautiful. Yeah,

559
00:32:59,800 --> 00:33:00,840
Speaker 3: I felt very cozy.

560
00:33:01,720 --> 00:33:05,560
Speaker 1: As you've been traveling back and forth, you mentioned in

561
00:33:05,560 --> 00:33:09,040
Speaker 1: this book your adventure ferment. Could you talk a little

562
00:33:09,080 --> 00:33:09,640
Speaker 1: bit about that.

563
00:33:10,360 --> 00:33:13,080
Speaker 3: Yeah, So this is a ferment that I started in

564
00:33:13,280 --> 00:33:17,120
Speaker 3: twenty nineteen. I was coming back from actually from my

565
00:33:17,120 --> 00:33:21,800
Speaker 3: grandma's funeral down in central Florida, and I was like, Okay,

566
00:33:21,840 --> 00:33:23,920
Speaker 3: her house is on the market. I've gotten the last

567
00:33:23,920 --> 00:33:26,360
Speaker 3: stuff out of her house. I had like a mason

568
00:33:26,400 --> 00:33:28,280
Speaker 3: jar I pulled out of her cabinet, I pulled some

569
00:33:28,280 --> 00:33:30,360
Speaker 3: stuff out of her fridge, and I just like started

570
00:33:30,360 --> 00:33:32,880
Speaker 3: fermenting it. And then I brought it back with me,

571
00:33:33,000 --> 00:33:36,000
Speaker 3: and ever since then, everywhere I go, I either bring

572
00:33:36,040 --> 00:33:38,560
Speaker 3: a bit of the brine with me and stick stuff

573
00:33:38,560 --> 00:33:41,320
Speaker 3: in it as I travel, or I bring stuff back

574
00:33:41,360 --> 00:33:44,520
Speaker 3: and stick it into the brine when I'm home. What

575
00:33:44,720 --> 00:33:49,200
Speaker 3: I do now is I have two copies of it,

576
00:33:49,760 --> 00:33:53,360
Speaker 3: of one here and then one in Ireland, and each

577
00:33:53,400 --> 00:33:56,400
Speaker 3: of those I add stuff too, and I just bring

578
00:33:56,400 --> 00:33:58,880
Speaker 3: a little brine back and forth between the two.

579
00:34:00,160 --> 00:34:02,080
Speaker 1: Yeah, when dealing with the TSA, that's a lot more

580
00:34:02,120 --> 00:34:03,040
Speaker 1: convenient than a.

581
00:34:02,960 --> 00:34:06,920
Speaker 3: Whole Yeah, it's really helpful. I do this with yogurt

582
00:34:06,920 --> 00:34:11,279
Speaker 3: Starter too. It's really helpful to put them in cosmetics containers.

583
00:34:14,000 --> 00:34:17,200
Speaker 1: That was what I was picturing already.

584
00:34:17,800 --> 00:34:20,920
Speaker 3: Like yeah, Like, I'm just like this, what do you

585
00:34:21,080 --> 00:34:23,759
Speaker 3: mean this is a face mask? It's not. It's like

586
00:34:23,760 --> 00:34:25,799
Speaker 3: one hundred and fifty year old yogurt starter, But.

587
00:34:28,120 --> 00:34:30,160
Speaker 1: I mean you could use it as a face mask

588
00:34:30,200 --> 00:34:31,560
Speaker 1: and it would probably be great.

589
00:34:31,560 --> 00:34:32,000
Speaker 3: It's great.

590
00:34:32,080 --> 00:34:45,239
Speaker 1: Yeah, it's not it's primary purpose. Gosh. There's a few

591
00:34:45,280 --> 00:34:50,360
Speaker 1: like extremely specific things that I wanted to say or

592
00:34:50,560 --> 00:34:54,520
Speaker 1: kind of ask you about based from the books. So, okay,

593
00:34:56,080 --> 00:34:59,800
Speaker 1: I want to know about your green bean dreams. You

594
00:34:59,520 --> 00:35:02,600
Speaker 1: you say in the book that when you haven't had

595
00:35:02,640 --> 00:35:06,160
Speaker 1: a good pickled green bean in like a couple weeks,

596
00:35:06,520 --> 00:35:08,480
Speaker 1: you have green bean dreams. And if that's just a

597
00:35:08,560 --> 00:35:11,440
Speaker 1: nice thing that you wrote, that's fine. But if you

598
00:35:11,600 --> 00:35:14,279
Speaker 1: genuinely have green and we can cut this whole bit.

599
00:35:14,480 --> 00:35:18,480
Speaker 1: But if you genuinely have green bean dreams.

600
00:35:18,520 --> 00:35:22,960
Speaker 3: I can't generally have like green beans are one of them.

601
00:35:23,040 --> 00:35:26,200
Speaker 3: Sauer Kraut is another. But there's like a few things

602
00:35:26,280 --> 00:35:29,440
Speaker 3: that like I need to have in rotation regularly, or

603
00:35:29,440 --> 00:35:35,840
Speaker 3: I get like really strong intrusive cravings, like I imagine,

604
00:35:35,960 --> 00:35:38,240
Speaker 3: like I don't know, I don't know what other people

605
00:35:38,239 --> 00:35:41,680
Speaker 3: get in strong intrusive cravings about, like I recognize my

606
00:35:41,760 --> 00:35:44,800
Speaker 3: palette is like way in left field, and like people

607
00:35:44,800 --> 00:35:46,920
Speaker 3: are not like they're not like, oh my god, I

608
00:35:47,000 --> 00:35:50,000
Speaker 3: haven't had really good sauer Kraut in like a week,

609
00:35:50,040 --> 00:35:52,439
Speaker 3: and I'm losing my mind. Man, Like most people don't

610
00:35:52,480 --> 00:35:54,480
Speaker 3: do that, I don't think, but I do.

611
00:35:55,680 --> 00:35:59,279
Speaker 1: Yeah. Yeah, I can neither confirm nor to deny for

612
00:35:59,320 --> 00:36:03,520
Speaker 1: all of humanity. I yeah, for sure, Like I will

613
00:36:03,520 --> 00:36:06,360
Speaker 1: get a craving for like a good pickle of whatever kind,

614
00:36:06,400 --> 00:36:10,960
Speaker 1: you know, some kind of brind vegetable. Usually my truly

615
00:36:11,040 --> 00:36:15,480
Speaker 1: intrusive food thoughts are more like cheesecake there or something

616
00:36:15,600 --> 00:36:20,120
Speaker 1: like that, but you know, or maybe just fresh berries.

617
00:36:21,160 --> 00:36:26,839
Speaker 3: Yeah, freshberries are good. Yeah, Yeah, it's interesting though, like

618
00:36:26,960 --> 00:36:29,279
Speaker 3: green beans and a few other things like show up.

619
00:36:29,400 --> 00:36:34,520
Speaker 3: Yeah in my dreamscape relatively often, like I do a

620
00:36:34,560 --> 00:36:37,800
Speaker 3: lot of eating pickles while I'm asleep, like not actually,

621
00:36:37,920 --> 00:36:41,399
Speaker 3: but in my dreams. I need to make it clear.

622
00:36:41,480 --> 00:36:49,560
Speaker 3: I'm not into the kitchen. I mean, but if I was, great, fine, But.

623
00:36:49,719 --> 00:36:53,400
Speaker 2: Yeah, there are worse things you could be eating, absolutely

624
00:36:54,120 --> 00:36:55,719
Speaker 2: in a sleepwalking situation.

625
00:37:00,040 --> 00:37:04,759
Speaker 1: Oh goodness, you do mention that, although you do not

626
00:37:04,840 --> 00:37:09,399
Speaker 1: recommend it, you have made and consumed and all let

627
00:37:09,440 --> 00:37:10,880
Speaker 1: us smoothie I have.

628
00:37:11,239 --> 00:37:11,880
Speaker 3: It's terrible.

629
00:37:12,560 --> 00:37:16,279
Speaker 1: What is Is there a descriptor beyond terrible that you

630
00:37:16,280 --> 00:37:20,480
Speaker 1: can give us, because I'm extremely curious about how terrible.

631
00:37:22,360 --> 00:37:33,080
Speaker 3: A word like damp comes to mind. Okay, yeah, yeah,

632
00:37:35,200 --> 00:37:39,319
Speaker 3: like I don't know, more viscous than you'd expect, like

633
00:37:39,400 --> 00:37:42,920
Speaker 3: it was it was just it was yeah, it's just

634
00:37:43,440 --> 00:37:49,200
Speaker 3: the texture was not bad but not great, and it

635
00:37:49,360 --> 00:37:53,520
Speaker 3: just it just tasted like lettuce. Like it wasn't like

636
00:37:53,600 --> 00:37:58,120
Speaker 3: I used like spinitch or something that's like rights getdn't

637
00:37:58,160 --> 00:38:00,560
Speaker 3: use something with a ton of flavor us like romane

638
00:38:00,640 --> 00:38:03,080
Speaker 3: I think. And it was just like this, like I

639
00:38:03,239 --> 00:38:07,160
Speaker 3: made terrible decisions.

640
00:38:04,880 --> 00:38:11,480
Speaker 4: Like that's a good descriptor.

641
00:38:11,800 --> 00:38:17,200
Speaker 1: Yeah, yeah, thank you, thank you for humoring me on

642
00:38:17,200 --> 00:38:23,920
Speaker 1: that one. I did want to express joy that you

643
00:38:24,000 --> 00:38:27,480
Speaker 1: include a recipe for the for a version of the

644
00:38:27,520 --> 00:38:32,279
Speaker 1: apple pie aka Pippin' Pie from the English Housewife that

645
00:38:32,360 --> 00:38:34,680
Speaker 1: we made together on video way back in the day.

646
00:38:35,840 --> 00:38:38,120
Speaker 1: That's super delightful, and I love that you adapted it

647
00:38:38,160 --> 00:38:40,040
Speaker 1: to not have whole apples in it, because that was

648
00:38:40,120 --> 00:38:42,280
Speaker 1: not the best part of that recipe.

649
00:38:42,480 --> 00:38:46,400
Speaker 3: No, no, it's a good plavor. Hard to eat that one, Yeah, exactly.

650
00:38:46,800 --> 00:38:54,840
Speaker 1: Yeah, yeah, glad you're still experimenting with some things like that. Uh,

651
00:38:55,360 --> 00:38:59,200
Speaker 1: I guess speaking of that or not that in particular,

652
00:38:59,239 --> 00:39:03,919
Speaker 1: but kind of in all how you know, like you've

653
00:39:03,960 --> 00:39:06,840
Speaker 1: you've you've been on our show a number of times

654
00:39:06,880 --> 00:39:12,560
Speaker 1: over the years. Can I ask how your personal preservation

655
00:39:12,760 --> 00:39:15,040
Speaker 1: practice has changed over that time?

656
00:39:16,600 --> 00:39:21,680
Speaker 3: Yeah, I mean, I think it's gotten more expansive, Like

657
00:39:22,160 --> 00:39:25,359
Speaker 3: I've learned how to do more things, but I've also

658
00:39:25,440 --> 00:39:29,600
Speaker 3: gotten more comfortable teaching other people. Like when we first

659
00:39:29,680 --> 00:39:33,520
Speaker 3: met in the sands of time. Yeah, I didn't mention.

660
00:39:33,600 --> 00:39:40,279
Speaker 1: I didn't mention a date because I have no idea.

661
00:39:38,160 --> 00:39:42,160
Speaker 4: We were doing video back then. That's yeah, yeah.

662
00:39:43,320 --> 00:39:48,080
Speaker 3: Back then because I was still primarily a librarian and

663
00:39:48,160 --> 00:39:53,319
Speaker 3: a professor and like doing other things. While I was

664
00:39:53,360 --> 00:39:58,279
Speaker 3: becoming more comfortable with teaching and with you know, kind

665
00:39:58,360 --> 00:40:00,319
Speaker 3: of moving through the world in that way. I hadn't

666
00:40:00,320 --> 00:40:05,000
Speaker 3: really taught much about food specifically, and in the almost

667
00:40:05,040 --> 00:40:10,319
Speaker 3: ten years since, I have become much more comfortable with that.

668
00:40:10,480 --> 00:40:13,800
Speaker 3: I mean, I like opened the culinary school on the Internet,

669
00:40:13,840 --> 00:40:17,600
Speaker 3: which is nice. I can articulate these processes in a

670
00:40:17,640 --> 00:40:21,080
Speaker 3: way that feels like the way I wish I would

671
00:40:21,120 --> 00:40:25,920
Speaker 3: have learned them, which feels significant, and yeah, yeah, it

672
00:40:25,960 --> 00:40:27,440
Speaker 3: makes me feel good about myself.

673
00:40:29,280 --> 00:40:31,360
Speaker 1: Hey, it's excellent.

674
00:40:32,840 --> 00:40:35,200
Speaker 4: Yeah.

675
00:40:35,239 --> 00:40:37,480
Speaker 2: The way you lay out this book and what you

676
00:40:37,520 --> 00:40:39,680
Speaker 2: were talking about earlier, with how you wished you had

677
00:40:39,680 --> 00:40:43,799
Speaker 2: something that was organized like this, I think that that

678
00:40:44,440 --> 00:40:47,480
Speaker 2: is so important. And because you've been in this world

679
00:40:47,520 --> 00:40:52,239
Speaker 2: so long, you kind of I would assume you know

680
00:40:52,440 --> 00:40:56,560
Speaker 2: what you wish you had had. I'm curious, like, over

681
00:40:56,600 --> 00:41:01,160
Speaker 2: your time teaching, have you you've seen changes in the

682
00:41:01,239 --> 00:41:05,799
Speaker 2: students and what they're asking or what they want.

683
00:41:07,239 --> 00:41:12,000
Speaker 3: Yeah, I mean I think there's a lot more interest.

684
00:41:12,200 --> 00:41:16,480
Speaker 3: Like when I first started teaching fermentation classes regularly in

685
00:41:16,520 --> 00:41:20,400
Speaker 3: twenty eighteen, people were interested, but it was kind of

686
00:41:20,800 --> 00:41:23,880
Speaker 3: hit or miss how many people were going to show up,

687
00:41:24,000 --> 00:41:27,520
Speaker 3: and people didn't, you know, didn't want to pay more

688
00:41:27,560 --> 00:41:31,759
Speaker 3: than like twenty dollars for a class, and you know,

689
00:41:31,840 --> 00:41:33,960
Speaker 3: that was challenging because that was like how I was

690
00:41:34,000 --> 00:41:40,080
Speaker 3: paying my bills and so like was it was before

691
00:41:40,400 --> 00:41:44,440
Speaker 3: we had really sort of deepened into the moment we

692
00:41:44,480 --> 00:41:46,399
Speaker 3: are now where a lot of people want to know

693
00:41:46,480 --> 00:41:49,680
Speaker 3: this stuff. And so what's nice about this moment is

694
00:41:49,760 --> 00:41:51,480
Speaker 3: I feel like I get a much wider range of

695
00:41:51,520 --> 00:41:55,399
Speaker 3: people now. I get students who have never made any

696
00:41:55,440 --> 00:41:57,960
Speaker 3: of this stuff before and have no idea what, you know,

697
00:41:58,040 --> 00:42:00,560
Speaker 3: what it is. They're just curious or feel like they

698
00:42:00,560 --> 00:42:03,920
Speaker 3: should know or want to know. And then I have

699
00:42:03,960 --> 00:42:06,080
Speaker 3: people who are like, hey, I've been preserving food for

700
00:42:06,120 --> 00:42:09,440
Speaker 3: a long time, but I want different perspectives or I

701
00:42:09,480 --> 00:42:12,560
Speaker 3: want something, you know, something else, like I want more

702
00:42:12,600 --> 00:42:16,040
Speaker 3: depth or something. And so, yeah, the fun thing about

703
00:42:16,040 --> 00:42:19,839
Speaker 3: teaching now is that I can build classes that accommodate

704
00:42:20,440 --> 00:42:24,520
Speaker 3: all of those needs. And so that's yeah, that's fun.

705
00:42:24,560 --> 00:42:27,600
Speaker 3: And I also see a lot more age range and like,

706
00:42:27,880 --> 00:42:31,880
Speaker 3: I don't know, just like diversity in general of interests, ages,

707
00:42:32,040 --> 00:42:35,040
Speaker 3: like everything, Like there's just a lot more people that

708
00:42:35,080 --> 00:42:36,400
Speaker 3: are preserving food.

709
00:42:37,120 --> 00:42:37,760
Speaker 1: That's awesome.

710
00:42:37,840 --> 00:42:38,520
Speaker 4: That's so cool.

711
00:42:39,800 --> 00:42:42,160
Speaker 2: And we have a little bit more to discuss with Julia,

712
00:42:42,239 --> 00:42:43,560
Speaker 2: but we have one more quick break.

713
00:42:43,360 --> 00:42:44,320
Speaker 4: For a word from our sponsor.

714
00:42:53,840 --> 00:42:59,760
Speaker 1: Thank you sponsors. Let's get back to the interview.

715
00:43:01,239 --> 00:43:09,080
Speaker 2: So I'm curious also how you encompassed so much in

716
00:43:09,080 --> 00:43:09,480
Speaker 2: this book.

717
00:43:09,640 --> 00:43:10,080
Speaker 3: It is.

718
00:43:11,640 --> 00:43:18,120
Speaker 2: So much ground covered. How did you choose what recipes

719
00:43:18,120 --> 00:43:20,400
Speaker 2: would be in there? How did you go about the

720
00:43:20,400 --> 00:43:22,839
Speaker 2: whole process? What was that like for you?

721
00:43:23,600 --> 00:43:29,319
Speaker 3: I did so much cooking, I made so many things,

722
00:43:30,000 --> 00:43:33,160
Speaker 3: So I mean I started out by thinking about what

723
00:43:33,200 --> 00:43:37,920
Speaker 3: are the kinds of ingredients that people bring up the

724
00:43:37,960 --> 00:43:42,359
Speaker 3: most in my experience teaching and writing about food. I

725
00:43:42,440 --> 00:43:44,760
Speaker 3: tried to have a range of ingredients, but I tried

726
00:43:44,800 --> 00:43:49,160
Speaker 3: to really focus on fruits and vegetables. So there is meat, dairy, eggs,

727
00:43:49,239 --> 00:43:53,439
Speaker 3: fish like are also in there, but the lion's share

728
00:43:53,480 --> 00:43:55,960
Speaker 3: of what people ever asked me about is fruits and vegetables.

729
00:43:56,000 --> 00:44:00,239
Speaker 3: So that comprises, you know, a good chunk of the book.

730
00:44:02,239 --> 00:44:04,279
Speaker 3: And as far as what I chose to go in there,

731
00:44:04,320 --> 00:44:08,840
Speaker 3: I mean I tried within each type of food, I

732
00:44:08,920 --> 00:44:11,319
Speaker 3: tried to have a range of different ways to work

733
00:44:11,360 --> 00:44:15,920
Speaker 3: with it, to really give people as much variety as possible.

734
00:44:16,000 --> 00:44:18,319
Speaker 3: So if you had like to go back to apples

735
00:44:18,719 --> 00:44:22,520
Speaker 3: on that kicks that will keep going. You know, It's like, Okay,

736
00:44:22,560 --> 00:44:25,359
Speaker 3: I want to make apple pie filling or I want

737
00:44:25,360 --> 00:44:27,520
Speaker 3: to make like, you know, a canned apple kind of

738
00:44:27,520 --> 00:44:32,920
Speaker 3: thing like that, versus freezing, versus drawing, versus like. I

739
00:44:32,960 --> 00:44:37,960
Speaker 3: wanted to make sure that there were different processes that

740
00:44:38,000 --> 00:44:41,080
Speaker 3: were accounted for by a lot of different ingredients or

741
00:44:41,160 --> 00:44:44,319
Speaker 3: under a lot of different ingredients, in part because it

742
00:44:44,440 --> 00:44:47,880
Speaker 3: made it so that it's again more accessible for people,

743
00:44:47,960 --> 00:44:51,440
Speaker 3: so that if somebody has, you know, a dehydrator, but

744
00:44:51,480 --> 00:44:54,520
Speaker 3: they don't have a pressure canner or you know, or whatever,

745
00:44:54,719 --> 00:44:59,520
Speaker 3: like they're they're able to fit it into their actual practice.

746
00:44:59,719 --> 00:45:01,120
Speaker 4: Yes, and I do love.

747
00:45:03,080 --> 00:45:06,520
Speaker 2: How you organized it by ingredients because during the pandemic,

748
00:45:06,560 --> 00:45:09,400
Speaker 2: I have to say I became someone because I'm a

749
00:45:09,440 --> 00:45:13,480
Speaker 2: single person. I live alone, and so I was being

750
00:45:13,560 --> 00:45:16,839
Speaker 2: very strategic about what I would buy. And like one

751
00:45:16,880 --> 00:45:19,799
Speaker 2: of my like pandemic gifts is that I can now

752
00:45:19,880 --> 00:45:21,279
Speaker 2: tell you cabbage will last this.

753
00:45:21,360 --> 00:45:22,359
Speaker 4: Long before it goes bad.

754
00:45:22,480 --> 00:45:28,080
Speaker 3: I just know it. So useful skill though it is.

755
00:45:28,280 --> 00:45:30,080
Speaker 2: People will text me about it. I'm like, you know,

756
00:45:30,120 --> 00:45:32,160
Speaker 2: you can look this up online and you just know

757
00:45:32,280 --> 00:45:38,120
Speaker 2: it tell me. So it's it's wonderful because that's usually

758
00:45:38,120 --> 00:45:40,719
Speaker 2: what happens, right, is you have an ingredient and you

759
00:45:40,760 --> 00:45:41,879
Speaker 2: don't want it to go bad.

760
00:45:41,960 --> 00:45:43,560
Speaker 4: You don't want it to go to waste.

761
00:45:44,239 --> 00:45:48,800
Speaker 2: And so it's nice when you can look up, Okay,

762
00:45:48,840 --> 00:45:51,319
Speaker 2: here are these different ways depending on what I have

763
00:45:52,360 --> 00:45:55,800
Speaker 2: on how I cannot waste this food ingredient.

764
00:45:57,200 --> 00:46:01,040
Speaker 3: Yeah, yeah, I mean I I'm a big fan again

765
00:46:01,200 --> 00:46:05,279
Speaker 3: in part because of the aforementioned Foo food insecurity. I'm

766
00:46:05,320 --> 00:46:07,799
Speaker 3: a big fan of not wasting food. You know, there's

767
00:46:07,840 --> 00:46:11,200
Speaker 3: many reasons to not, but one of them is that,

768
00:46:11,320 --> 00:46:13,239
Speaker 3: you know, there's a lot of good things we can

769
00:46:13,280 --> 00:46:19,560
Speaker 3: do with bits food bits, and I wanted to reflect

770
00:46:19,640 --> 00:46:22,719
Speaker 3: that and also to help people think about this as

771
00:46:22,800 --> 00:46:26,680
Speaker 3: sort of a lifelong practice and process rather than like, Okay,

772
00:46:26,719 --> 00:46:28,600
Speaker 3: I'm going to learn how to can so I can like,

773
00:46:29,680 --> 00:46:33,480
Speaker 3: you know, can these pickles this summer? And then that's it.

774
00:46:33,600 --> 00:46:36,440
Speaker 3: Like no, it's like it's you know, it's a process

775
00:46:36,480 --> 00:46:38,520
Speaker 3: you can work into your life, and you know, to

776
00:46:38,680 --> 00:46:42,440
Speaker 3: varying extents, you know, whether you have five.

777
00:46:42,280 --> 00:46:45,680
Speaker 1: Minutes or like a full day, yeah yeah, And you

778
00:46:45,800 --> 00:46:49,799
Speaker 1: chart out for every given type of ingredient. You know,

779
00:46:49,840 --> 00:46:52,880
Speaker 1: what's easy, what has a butt ton of flavor? You know,

780
00:46:53,000 --> 00:46:56,839
Speaker 1: like what yeah, like like what requires special equipment and

781
00:46:57,120 --> 00:46:58,799
Speaker 1: write and you can kind of go based on that

782
00:46:58,960 --> 00:47:01,160
Speaker 1: of like and you know, me being me, I was

783
00:47:01,160 --> 00:47:03,239
Speaker 1: just like, oh, the ones that don't require much time, Okay,

784
00:47:03,280 --> 00:47:05,520
Speaker 1: I'll go straight to that. Spe cool like that, you know,

785
00:47:06,400 --> 00:47:10,760
Speaker 1: like I don't. I have limited personal resources to invest

786
00:47:10,800 --> 00:47:14,919
Speaker 1: in anything, So yeah, quite right again, meeting people where

787
00:47:14,920 --> 00:47:18,000
Speaker 1: they are it's so cool. I know, I know that

788
00:47:18,040 --> 00:47:21,400
Speaker 1: this book hasn't even debuted yet. What day does it

789
00:47:21,480 --> 00:47:22,279
Speaker 1: come out?

790
00:47:22,719 --> 00:47:27,000
Speaker 3: May nineteenth in the US and in the UK, and

791
00:47:27,120 --> 00:47:29,880
Speaker 3: I think the rest of Europe it's June fourth.

792
00:47:31,080 --> 00:47:34,480
Speaker 1: Cool, So as we're recording this, it is not that

793
00:47:34,640 --> 00:47:39,360
Speaker 1: time yet. But I also know that you're always working

794
00:47:39,360 --> 00:47:43,920
Speaker 1: on something. Now, is there a project that you're working

795
00:47:43,960 --> 00:47:45,319
Speaker 1: on that you're looking forward to?

796
00:47:46,200 --> 00:47:46,480
Speaker 4: Yes?

797
00:47:47,040 --> 00:47:53,759
Speaker 3: I So I handed this book in and I was

798
00:47:53,840 --> 00:47:56,719
Speaker 3: approached by story about writing a book about lemon's And

799
00:47:56,760 --> 00:48:00,000
Speaker 3: it's like a cute little book with like lemon recipe

800
00:48:00,200 --> 00:48:02,480
Speaker 3: and like how to clean things with lemons, and like

801
00:48:03,280 --> 00:48:07,600
Speaker 3: it was a nice like actual and metaphorical like palette

802
00:48:07,640 --> 00:48:11,480
Speaker 3: cleansing because it's like it's a little tiny short book.

803
00:48:11,600 --> 00:48:14,920
Speaker 3: Like it was like really easy to write in comparison,

804
00:48:14,960 --> 00:48:17,239
Speaker 3: Like it was a nice sort of like reset.

805
00:48:18,280 --> 00:48:19,120
Speaker 1: It was like fun.

806
00:48:19,200 --> 00:48:21,640
Speaker 3: I was like, oh, lemons, like my entire house like

807
00:48:21,680 --> 00:48:24,360
Speaker 3: lemons for like three months. It was great, rightful.

808
00:48:25,320 --> 00:48:25,880
Speaker 4: Yeah.

809
00:48:26,560 --> 00:48:30,000
Speaker 3: So in addition to launching this book this spring, I'm

810
00:48:30,040 --> 00:48:33,960
Speaker 3: also turning around the edits on that and that will

811
00:48:34,000 --> 00:48:38,120
Speaker 3: be out next year. So oh wow, and then yeah,

812
00:48:38,200 --> 00:48:40,560
Speaker 3: we'll see you from there. I'm sure there will be

813
00:48:40,840 --> 00:48:48,879
Speaker 3: many more things to come. Oh yeah, always, always yes, So.

814
00:48:50,320 --> 00:48:52,719
Speaker 2: Congrats on the book, if we haven't said that already.

815
00:48:53,480 --> 00:48:57,040
Speaker 2: Do you ever, since this is your work, since you

816
00:48:57,120 --> 00:49:00,799
Speaker 2: do like fermentation, and you do you trying all this

817
00:49:00,840 --> 00:49:04,520
Speaker 2: food all this time, do you have like something you

818
00:49:04,640 --> 00:49:07,840
Speaker 2: do to step away from it? Is this sort of

819
00:49:07,880 --> 00:49:10,200
Speaker 2: self care or is this like you love it and

820
00:49:10,239 --> 00:49:13,040
Speaker 2: it doesn't matter, it doesn't become like a work stressor

821
00:49:13,120 --> 00:49:13,439
Speaker 2: for you.

822
00:49:14,719 --> 00:49:18,359
Speaker 3: That is a very good question, because I think I've

823
00:49:18,400 --> 00:49:22,799
Speaker 3: had to be intentional about structuring a life where I

824
00:49:22,840 --> 00:49:25,640
Speaker 3: can still enjoy the thing without being like everything I

825
00:49:25,719 --> 00:49:30,719
Speaker 3: make has to be like a measurable output. And so

826
00:49:31,239 --> 00:49:34,960
Speaker 3: what I do is I have at least several mornings

827
00:49:35,000 --> 00:49:41,239
Speaker 3: a week where I just like make whatever, and it

828
00:49:41,280 --> 00:49:43,600
Speaker 3: doesn't you know, it's not like I'm recipe testing. I'm

829
00:49:43,640 --> 00:49:46,080
Speaker 3: not measuring stuff. I'm just like I want to, i

830
00:49:46,080 --> 00:49:48,719
Speaker 3: don't know, prep a bunch of potato salad this week,

831
00:49:48,800 --> 00:49:51,799
Speaker 3: and so I'm gonna do it, or like I'm gonna

832
00:49:51,840 --> 00:49:56,279
Speaker 3: make spower crown. So if I did it, and I

833
00:49:56,400 --> 00:49:59,920
Speaker 3: keep that separate from the time that I'm doing the

834
00:50:00,160 --> 00:50:03,960
Speaker 3: more structured recipe testing me kind of parts of things.

835
00:50:05,280 --> 00:50:09,440
Speaker 3: I actually have kind of different blocks in my days

836
00:50:09,480 --> 00:50:12,439
Speaker 3: dedicated to different aspects of my work, and I sort

837
00:50:12,440 --> 00:50:16,959
Speaker 3: of like, I don't know, energetically move between them, kind

838
00:50:16,960 --> 00:50:19,439
Speaker 3: of like I'm like, okay, like you know, we're done

839
00:50:19,440 --> 00:50:22,520
Speaker 3: with this block now, like we're done with the writing block.

840
00:50:22,680 --> 00:50:25,840
Speaker 3: We're you know, we did that and now we're moving

841
00:50:25,920 --> 00:50:28,719
Speaker 3: to this other thing. Like I always write and do

842
00:50:29,520 --> 00:50:33,359
Speaker 3: kind of more brainstormy stuff earlier in the day and

843
00:50:33,400 --> 00:50:36,879
Speaker 3: then do others. I just kind of like my brain

844
00:50:36,920 --> 00:50:38,799
Speaker 3: shuts off at about two PM, so I just kind

845
00:50:38,840 --> 00:50:42,080
Speaker 3: of like roll downhill after that. I'm just like, whatever

846
00:50:42,200 --> 00:50:46,440
Speaker 3: this is. This is when we'll like organize papers or something.

847
00:50:47,719 --> 00:50:49,439
Speaker 3: And then in the evening, I'm like, you know, I'm

848
00:50:49,440 --> 00:50:51,560
Speaker 3: like I can kind of unplug and make some more food.

849
00:50:51,600 --> 00:50:54,920
Speaker 3: But it's like fun, so yeah, it sort of bookends

850
00:50:54,960 --> 00:50:55,279
Speaker 3: the day.

851
00:50:56,800 --> 00:50:57,320
Speaker 4: I'm glad.

852
00:50:57,520 --> 00:51:00,560
Speaker 2: I feel like a lot of time when I ask

853
00:51:00,640 --> 00:51:02,480
Speaker 2: people that question, they don't have a good answer. But

854
00:51:02,480 --> 00:51:04,719
Speaker 2: I feel like you have a good answer, just just

855
00:51:04,760 --> 00:51:07,880
Speaker 2: because a lot of people are not good at doing it. Yeah,

856
00:51:07,960 --> 00:51:11,319
Speaker 2: they're not good at separating out their work, yeah, from

857
00:51:12,600 --> 00:51:13,200
Speaker 2: your life.

858
00:51:13,400 --> 00:51:15,480
Speaker 3: I was terrible at it for a really long time,

859
00:51:15,719 --> 00:51:17,040
Speaker 3: which is why I'm really good at it.

860
00:51:17,080 --> 00:51:19,560
Speaker 4: Now you've learned.

861
00:51:19,719 --> 00:51:22,240
Speaker 3: I've learned. I was like, wait a minute, I don't

862
00:51:22,280 --> 00:51:24,640
Speaker 3: want to die of work related to stress by the

863
00:51:24,680 --> 00:51:28,240
Speaker 3: time I'm fishing, Like I'm doing work that I actually

864
00:51:28,320 --> 00:51:30,960
Speaker 3: love and I find meaningful, Like there's no reason I

865
00:51:31,000 --> 00:51:34,120
Speaker 3: need to like drive myself into the ground about it,

866
00:51:34,280 --> 00:51:38,680
Speaker 3: like yeah it's okay, yeah, yeah.

867
00:51:38,160 --> 00:51:40,799
Speaker 1: Oh yeah, And just learning to work with yourself, right,

868
00:51:40,880 --> 00:51:43,440
Speaker 1: figuring out what times of day you can concentrate on

869
00:51:43,480 --> 00:51:46,520
Speaker 1: different things and yeah, allowing yourself to move in between

870
00:51:46,520 --> 00:51:48,879
Speaker 1: them when you have the luxury of doing so, right.

871
00:51:49,520 --> 00:51:53,439
Speaker 3: Yeah, Yeah, there's there's a benefit to like working from

872
00:51:53,480 --> 00:51:57,319
Speaker 3: home for myself and like not having children like I have,

873
00:51:57,400 --> 00:52:02,040
Speaker 3: Like I have the sort of structureless life structure that

874
00:52:02,200 --> 00:52:06,919
Speaker 3: like lets me like, lets me do cat Yeah, just good.

875
00:52:07,000 --> 00:52:13,320
Speaker 1: I like it, Oh hard, same, Yeah, yep, yeah.

876
00:52:13,000 --> 00:52:13,800
Speaker 3: Yep, yep.

877
00:52:16,120 --> 00:52:21,440
Speaker 1: Even even Annie has an apartment cat. Now so's apartment

878
00:52:21,520 --> 00:52:24,360
Speaker 1: building cat. Yep, nice, yep.

879
00:52:24,440 --> 00:52:26,560
Speaker 4: His name is blue super cute.

880
00:52:26,600 --> 00:52:27,520
Speaker 3: That's a good cat name.

881
00:52:28,600 --> 00:52:30,800
Speaker 4: Yeah, it's a Siamese cat with blue eyes.

882
00:52:30,880 --> 00:52:34,120
Speaker 1: Oh oh oh pretty baby.

883
00:52:34,920 --> 00:52:35,319
Speaker 4: Mm hmm.

884
00:52:36,600 --> 00:52:39,319
Speaker 1: But I guess, I guess, Julia. Is there anything that

885
00:52:40,719 --> 00:52:43,960
Speaker 1: we haven't asked you about that you would.

886
00:52:43,680 --> 00:52:46,960
Speaker 3: Like to speak to I would just remind people that,

887
00:52:47,120 --> 00:52:49,200
Speaker 3: like this really is a practice that they can fit

888
00:52:49,239 --> 00:52:52,799
Speaker 3: in their lives, like whatever their lives look like. Like

889
00:52:52,920 --> 00:52:55,360
Speaker 3: you can do this if you live like off grid

890
00:52:55,360 --> 00:52:57,200
Speaker 3: in the woods and have no money. You can do

891
00:52:57,239 --> 00:53:00,960
Speaker 3: this if you have like a gigantic kitchen with like stoves,

892
00:53:01,000 --> 00:53:04,960
Speaker 3: Like there's a place for you in this in this world.

893
00:53:05,760 --> 00:53:10,040
Speaker 3: So I hope, I hope everybody listening tries it. I

894
00:53:10,200 --> 00:53:14,960
Speaker 3: also want to point out another thing which is in

895
00:53:15,000 --> 00:53:17,279
Speaker 3: the book. I have a thing that I have not

896
00:53:17,320 --> 00:53:20,200
Speaker 3: seen in another preserving book and I think is really important,

897
00:53:20,640 --> 00:53:22,959
Speaker 3: which is how to evaluate resources.

898
00:53:23,640 --> 00:53:27,880
Speaker 1: So yes, yes, I saw that, and I got so

899
00:53:28,000 --> 00:53:30,960
Speaker 1: excited about it. Oh man, because we live in a

900
00:53:31,000 --> 00:53:32,320
Speaker 1: disinformation age.

901
00:53:32,320 --> 00:53:36,120
Speaker 3: We sure do. And kind of a former librarian it

902
00:53:36,120 --> 00:53:37,719
Speaker 3: makes me angry.

903
00:53:39,000 --> 00:53:39,680
Speaker 1: Yeah.

904
00:53:40,120 --> 00:53:44,000
Speaker 3: So it's like and especially with like you know a

905
00:53:44,040 --> 00:53:47,279
Speaker 3: lot of these like fake AI books and with like

906
00:53:48,400 --> 00:53:50,879
Speaker 3: I don't know, like anybody can put whatever they want

907
00:53:50,920 --> 00:53:52,680
Speaker 3: on the internet now, and as a result, you have

908
00:53:52,800 --> 00:53:54,920
Speaker 3: some like canning recipes and stuff that I'm like, you

909
00:53:54,920 --> 00:53:57,560
Speaker 3: are going to hole like just you're going to kill people, Like.

910
00:53:57,560 --> 00:53:59,680
Speaker 1: Yeah, yeah, like you are going to give someone batchelism.

911
00:54:00,120 --> 00:54:02,279
Speaker 1: I like, why are you doing this?

912
00:54:02,760 --> 00:54:09,640
Speaker 3: Yeah? So my purpose in doing that was to give

913
00:54:09,719 --> 00:54:14,080
Speaker 3: people sort of some basic ways to look at this

914
00:54:14,239 --> 00:54:17,840
Speaker 3: kind of information critically like this book, other books like

915
00:54:18,320 --> 00:54:24,400
Speaker 3: mostly online resources, but like whatever you know, using tested recipes,

916
00:54:24,600 --> 00:54:27,880
Speaker 3: using trusted sources, like trusting your gut. Like if you

917
00:54:27,920 --> 00:54:30,960
Speaker 3: see something that says like can pumpkin butter, do not

918
00:54:31,120 --> 00:54:34,080
Speaker 3: do that, Like, don't try to can pumpkin butter. You

919
00:54:34,080 --> 00:54:40,760
Speaker 3: will give yourself botulism.

920
00:54:37,920 --> 00:54:41,040
Speaker 1: Which I didn't know, but you explained thoroughly in and

921
00:54:41,160 --> 00:54:43,960
Speaker 1: it is great. It's apparently too dense to can you

922
00:54:44,000 --> 00:54:48,800
Speaker 1: cannot make it reach the appropriate temperature and therefore yeah.

923
00:54:48,800 --> 00:54:53,880
Speaker 3: Yeah, yeah, yeah that felt important to say, like twenty times.

924
00:54:55,400 --> 00:54:58,799
Speaker 1: No, thank you. Yeah, you're less botulism.

925
00:54:59,080 --> 00:55:04,720
Speaker 3: Less potulism into into that. Yeah, but I wanted people

926
00:55:04,760 --> 00:55:08,799
Speaker 3: to be able to, like to not just use this

927
00:55:08,800 --> 00:55:11,760
Speaker 3: book as they're only preserving resource, but to feel confident

928
00:55:11,960 --> 00:55:15,040
Speaker 3: looking at other resources too and being able to see,

929
00:55:15,160 --> 00:55:17,120
Speaker 3: you know, if they were any good or not.

930
00:55:18,000 --> 00:55:18,200
Speaker 1: Yeah.

931
00:55:19,200 --> 00:55:22,000
Speaker 3: So I have there's there's like a truncated version in

932
00:55:22,040 --> 00:55:26,680
Speaker 3: the book, and then I have also a link too,

933
00:55:26,960 --> 00:55:30,080
Speaker 3: like I made like a huge long version that's in

934
00:55:30,120 --> 00:55:34,200
Speaker 3: my newsletter. So if people like really want to you know,

935
00:55:35,080 --> 00:55:38,400
Speaker 3: go nuts about it, they can look at that.

936
00:55:40,000 --> 00:55:43,960
Speaker 1: No love that. I think that we are a podcast

937
00:55:44,080 --> 00:55:48,880
Speaker 1: and a lovely listening audience who loves Yeah. Yeah, just

938
00:55:48,880 --> 00:55:50,719
Speaker 1: just go and going weird, going weird and deep.

939
00:55:50,840 --> 00:55:51,759
Speaker 4: So absolutely.

940
00:55:53,040 --> 00:55:53,160
Speaker 3: Uh.

941
00:55:53,480 --> 00:55:57,640
Speaker 1: Speaking of where people can find you, hey, where can

942
00:55:57,680 --> 00:55:58,319
Speaker 1: people find you?

943
00:55:59,320 --> 00:56:08,840
Speaker 3: So many? Yeah, all over the internet. So in my books,

944
00:56:09,040 --> 00:56:11,680
Speaker 3: like my new book Essential Food Preserving, which comes out

945
00:56:11,719 --> 00:56:18,680
Speaker 3: May nineteenth. But also I have a online culinary school.

946
00:56:18,680 --> 00:56:22,520
Speaker 3: I mentioned that's Culinary Curiosity School dot com. I have

947
00:56:23,200 --> 00:56:28,040
Speaker 3: a newsletter which is root Dash Kitchens dot com slash newsletter.

948
00:56:28,760 --> 00:56:32,279
Speaker 3: On social media, I'm Bookish Julia, and there's links to

949
00:56:32,320 --> 00:56:34,960
Speaker 3: all my other socials for all my ten thousand other

950
00:56:35,040 --> 00:56:41,240
Speaker 3: things I do want there. Yeah, I'm around I'm easy

951
00:56:41,239 --> 00:56:41,680
Speaker 3: to find.

952
00:56:42,280 --> 00:56:46,080
Speaker 1: Yeah, yeah, so so get in touch. Also open call

953
00:56:46,120 --> 00:56:48,759
Speaker 1: if you want to give back to Julia. If you

954
00:56:48,960 --> 00:56:51,799
Speaker 1: happen to have a hookup for bog.

955
00:56:51,520 --> 00:56:59,000
Speaker 3: Butter, Yes, give me bog butter. It is like my

956
00:56:59,200 --> 00:57:03,160
Speaker 3: life's dream to eat bog butter, Like I just want

957
00:57:04,960 --> 00:57:07,320
Speaker 3: I want to eat bog butter. There's actually a bog

958
00:57:07,360 --> 00:57:11,919
Speaker 3: butter at the Butter Museum, which is like a ten

959
00:57:11,960 --> 00:57:15,200
Speaker 3: minute walk from my house in Ireland, and it's like

960
00:57:15,480 --> 00:57:18,439
Speaker 3: taunting me. There's a bog butter right there, but it's

961
00:57:18,680 --> 00:57:20,200
Speaker 3: behind glass.

962
00:57:20,480 --> 00:57:25,520
Speaker 1: Right right, so we eat it. So we're not saying

963
00:57:25,560 --> 00:57:29,080
Speaker 1: that if there's ever a heist, so that is definitely

964
00:57:29,200 --> 00:57:36,560
Speaker 1: you right, but but but if anyone has a hookup

965
00:57:36,560 --> 00:57:40,160
Speaker 1: for legitimate, non heisted bog butter, get in touch.

966
00:57:40,960 --> 00:57:44,560
Speaker 3: Please you know I'm here. I'm here for it.

967
00:57:45,880 --> 00:57:48,160
Speaker 1: Oh, thank you, thank you so much, Thank you so

968
00:57:48,240 --> 00:57:49,720
Speaker 1: much for being here. It's so good to talk to you.

969
00:57:50,560 --> 00:57:52,360
Speaker 3: It's so good to talk to you too. Thank you

970
00:57:52,400 --> 00:57:53,080
Speaker 3: for having me.

971
00:57:53,600 --> 00:58:01,200
Speaker 5: Yeah, of course, always can't wait till next time. Yeah,

972
00:58:01,480 --> 00:58:04,560
Speaker 5: And that brings us to the end of our delightful

973
00:58:04,560 --> 00:58:05,800
Speaker 5: conversation with Julia.

974
00:58:06,080 --> 00:58:08,000
Speaker 2: There was so much we could have talked about. There

975
00:58:08,080 --> 00:58:10,240
Speaker 2: was so much more we could have discussed.

976
00:58:10,600 --> 00:58:12,600
Speaker 1: Yeah, yeah, you can tell. I kind of just like

977
00:58:12,680 --> 00:58:16,240
Speaker 1: lost the thread towards the end of like composing my

978
00:58:16,480 --> 00:58:19,040
Speaker 1: interview questions where I was just like, just like, tell

979
00:58:19,040 --> 00:58:21,200
Speaker 1: me about this one thing, like I want and like

980
00:58:21,240 --> 00:58:23,080
Speaker 1: and I could have done that for basically everything in

981
00:58:23,120 --> 00:58:24,680
Speaker 1: the entire books.

982
00:58:24,800 --> 00:58:29,960
Speaker 2: So she's such a good resource. Everything she's talking about.

983
00:58:30,000 --> 00:58:33,480
Speaker 2: You're like, I know you could get into depth about this.

984
00:58:33,680 --> 00:58:37,360
Speaker 1: Oh yeah yeah, and like I don't know, like the

985
00:58:37,400 --> 00:58:39,760
Speaker 1: more I've been thinking about it, the more the more

986
00:58:39,800 --> 00:58:45,000
Speaker 1: I just really appreciate her point of view of mindfulness,

987
00:58:45,840 --> 00:58:47,919
Speaker 1: you know, like like regarding the photo shoot, but also

988
00:58:47,960 --> 00:58:50,320
Speaker 1: regarding all of this just you know, like really like

989
00:58:50,440 --> 00:58:53,920
Speaker 1: trying to be present and look at the beautiful things

990
00:58:54,000 --> 00:58:56,760
Speaker 1: we have and figuring out how to make them even

991
00:58:56,840 --> 00:58:59,320
Speaker 1: nicer or last longer or you know.

992
00:58:59,680 --> 00:59:03,960
Speaker 2: Yeah, yeah, and so much of what not so much,

993
00:59:04,000 --> 00:59:05,840
Speaker 2: I would say, but a lot of the recipe she

994
00:59:06,000 --> 00:59:08,920
Speaker 2: includes are kind of like I didn't want to waste this,

995
00:59:09,200 --> 00:59:10,320
Speaker 2: Let's see what I can do with it.

996
00:59:10,440 --> 00:59:13,880
Speaker 1: Yeah yeah, oh and it works ways great?

997
00:59:14,480 --> 00:59:20,400
Speaker 2: Yeah, yes, absolutely, absolutely well. Listeners, I hope you enjoyed

998
00:59:20,440 --> 00:59:25,680
Speaker 2: this interview you can definitely check out Julia's books. You should,

999
00:59:26,720 --> 00:59:31,280
Speaker 2: but also if you're doing fermentation experiments.

1000
00:59:30,400 --> 00:59:33,640
Speaker 4: Oh yeah, oh we love hearing about that.

1001
00:59:33,840 --> 00:59:35,760
Speaker 1: Yes, it's been a minute since we've heard from any

1002
00:59:35,760 --> 00:59:37,840
Speaker 1: of y'all about your like sourdoughs or whatever.

1003
00:59:38,040 --> 00:59:42,040
Speaker 4: So yeah, yes, please catch us up to date.

1004
00:59:43,320 --> 00:59:46,440
Speaker 2: You can email us at Hello at savourpod dot com.

1005
00:59:46,640 --> 00:59:49,160
Speaker 1: We are also on social media. You can find us

1006
00:59:49,240 --> 00:59:52,360
Speaker 1: on Instagram and blue Sky at Savior Pod, and we

1007
00:59:52,400 --> 00:59:54,960
Speaker 1: do hope to hear from you. Save is a production

1008
00:59:55,040 --> 00:59:57,960
Speaker 1: of iHeartRadio. For more podcasts from my Heart Radio, you

1009
00:59:58,000 --> 01:00:01,760
Speaker 1: can visit the iHeartRadio app podcasts or wherever you listen

1010
01:00:01,800 --> 01:00:04,920
Speaker 1: to your favorite shows. Thanks as always to our super

1011
01:00:04,920 --> 01:00:08,480
Speaker 1: producers Dylan Fagan and Andrew Howard. Thanks to you for listening,

1012
01:00:08,560 --> 01:00:10,360
Speaker 1: and we hope that lots more good things are coming

1013
01:00:10,440 --> 01:00:18,800
Speaker 1: your way.