1 00:00:00,480 --> 00:00:03,680 Speaker 1: When you think ahead to your seventies, you might picture 2 00:00:03,720 --> 00:00:08,959 Speaker 1: yourself sleeping in, drinking tea, maybe spending time with the grandkids, 3 00:00:09,000 --> 00:00:12,680 Speaker 1: and enjoying the slow life with nothing on your calendar. 4 00:00:13,680 --> 00:00:16,640 Speaker 1: That's the life that Maggie be a plan to have. 5 00:00:17,239 --> 00:00:21,840 Speaker 1: But she hasn't shown any signs of slowing down just yet. 6 00:00:22,400 --> 00:00:25,200 Speaker 1: She's still the director of her food brand, which now 7 00:00:25,239 --> 00:00:27,640 Speaker 1: boasts a wide range of products that we all know 8 00:00:27,760 --> 00:00:31,120 Speaker 1: and love. She's now also running a foundation that's lobbying 9 00:00:31,200 --> 00:00:34,800 Speaker 1: for better quality food experiences in nursing homes, as well 10 00:00:34,840 --> 00:00:37,880 Speaker 1: as overseeing the family property, the orchards of the farm 11 00:00:38,040 --> 00:00:41,760 Speaker 1: and the vineyard. So how does Maggie keep coming up 12 00:00:41,840 --> 00:00:46,640 Speaker 1: with new ideas and recipes? And what condiments does Maggie 13 00:00:46,720 --> 00:00:50,320 Speaker 1: have in her cupboard that help her quickly jazz upper meal? 14 00:00:50,920 --> 00:00:53,400 Speaker 1: And I personally wanted to know how do I cook 15 00:00:53,560 --> 00:01:02,080 Speaker 1: the perfect roast chicken. I'm doctor Ramantha Imbat. I'm an 16 00:01:02,240 --> 00:01:06,800 Speaker 1: organizational psychologist and the founder of behavioral science Consultancy Inventium, 17 00:01:06,880 --> 00:01:10,039 Speaker 1: and this is how I work a show about how 18 00:01:10,080 --> 00:01:14,000 Speaker 1: to help you do your best work. Maggie is someone 19 00:01:14,080 --> 00:01:17,679 Speaker 1: who I have admired from AFAR for a very long time. 20 00:01:18,280 --> 00:01:22,040 Speaker 1: She wears so many hats and seems to have boundless 21 00:01:22,200 --> 00:01:25,800 Speaker 1: energy despite being well into her seventies. So how does 22 00:01:25,920 --> 00:01:30,080 Speaker 1: Maggie keep herself and her brain so sharp. 23 00:01:30,840 --> 00:01:33,840 Speaker 2: I'm very involved in a lot of things. I'm always 24 00:01:33,880 --> 00:01:38,000 Speaker 2: trying to learn something new, so I guess my work 25 00:01:38,000 --> 00:01:40,679 Speaker 2: with the foundation where I'm trying to change the food 26 00:01:40,720 --> 00:01:47,160 Speaker 2: in age care. I've been really diving into research and 27 00:01:47,280 --> 00:01:53,720 Speaker 2: practical issues that help me with my goals, so that 28 00:01:54,080 --> 00:02:01,080 Speaker 2: continually learning really does keep your brain agile. I used 29 00:02:01,120 --> 00:02:04,640 Speaker 2: to have. I used to I really used to remember 30 00:02:04,680 --> 00:02:12,080 Speaker 2: it all, and now I have to write myself notes sometimes. 31 00:02:10,400 --> 00:02:15,200 Speaker 1: Like the rest of us, me immortals. I'm curious, like, 32 00:02:15,240 --> 00:02:20,360 Speaker 1: what's something that you've learned recently or started to learn recently. 33 00:02:21,000 --> 00:02:25,080 Speaker 2: The science of or the physiology of taste and smell, 34 00:02:25,880 --> 00:02:32,440 Speaker 2: so that I have learned and that impacts my work 35 00:02:32,720 --> 00:02:38,080 Speaker 2: in putting food together for the older Australian that it 36 00:02:38,160 --> 00:02:42,360 Speaker 2: is not just a feeling, it is actually a science. 37 00:02:42,960 --> 00:02:45,480 Speaker 1: What's an example of something you've learned there that you've 38 00:02:45,480 --> 00:02:49,280 Speaker 1: been able to put into practice in the business. 39 00:02:49,720 --> 00:02:54,840 Speaker 2: As we age, we have less saliva, and saliva is 40 00:02:55,440 --> 00:02:59,240 Speaker 2: like a key to knowing whether we want to eat 41 00:02:59,400 --> 00:03:03,080 Speaker 2: or not. So if someone has dementia, they don't have 42 00:03:03,280 --> 00:03:09,840 Speaker 2: those natural responses because their saliva is so diminished. So 43 00:03:10,120 --> 00:03:16,680 Speaker 2: we have to stimulate saliva in other ways by because 44 00:03:16,760 --> 00:03:19,120 Speaker 2: a sense of taste is actually a sense of smell, 45 00:03:19,320 --> 00:03:23,520 Speaker 2: So without the sense of smell, there won't be a 46 00:03:23,560 --> 00:03:28,880 Speaker 2: great sense of taste. And as the older Australian, as 47 00:03:29,000 --> 00:03:33,640 Speaker 2: we age, we lose the effect of both salt and sugar, 48 00:03:34,200 --> 00:03:38,800 Speaker 2: and so we have to really boost those flavors to 49 00:03:38,920 --> 00:03:45,280 Speaker 2: be able to get the older palette to identify. And 50 00:03:45,560 --> 00:03:49,480 Speaker 2: so we need to have things in like age care homes. 51 00:03:49,960 --> 00:03:53,200 Speaker 2: We need to have in the dining rooms bread machines 52 00:03:53,240 --> 00:03:56,640 Speaker 2: that let off that scent that is so universal and 53 00:03:56,760 --> 00:04:04,160 Speaker 2: so extreme of baking bread. We have to give really 54 00:04:04,840 --> 00:04:10,680 Speaker 2: great emphasis on umami in flavor to stimulate the senses. 55 00:04:11,280 --> 00:04:15,720 Speaker 2: So it all intertwines with trying to change the food 56 00:04:15,760 --> 00:04:16,520 Speaker 2: in age care. 57 00:04:17,360 --> 00:04:21,280 Speaker 1: Wow, that is absolutely fascinating, Like I had no idea 58 00:04:21,320 --> 00:04:25,320 Speaker 1: about any of that, And how then like just what 59 00:04:25,320 --> 00:04:29,279 Speaker 1: you're learning around that does that impact say, like when 60 00:04:29,279 --> 00:04:33,240 Speaker 1: you're creating a new recipe for a cookbook or for 61 00:04:33,320 --> 00:04:34,920 Speaker 1: supermarket shelves or something like. 62 00:04:34,880 --> 00:04:42,200 Speaker 2: That, Well, It certainly influences the food, the ideas that 63 00:04:42,279 --> 00:04:44,919 Speaker 2: I have for cooks and chefs and age care because 64 00:04:45,240 --> 00:04:50,719 Speaker 2: there's absolutely no very specific training for this very complex world. 65 00:04:50,960 --> 00:04:56,400 Speaker 2: So I do training modules and have masterclasses, so it 66 00:04:56,600 --> 00:05:00,279 Speaker 2: impacts all of that. The more I learn about what 67 00:05:00,440 --> 00:05:06,640 Speaker 2: the older Australian needs in terms of both that sense 68 00:05:06,960 --> 00:05:12,279 Speaker 2: of smell and taste, but also the amount of protein 69 00:05:12,360 --> 00:05:14,919 Speaker 2: they need, the amount of dairy they need, because we 70 00:05:15,040 --> 00:05:20,080 Speaker 2: do not have a guideline that has been scientifically put 71 00:05:20,200 --> 00:05:21,920 Speaker 2: together for the older Australian. 72 00:05:22,560 --> 00:05:25,680 Speaker 1: I want to talk about new products and I want 73 00:05:25,680 --> 00:05:28,640 Speaker 1: to know where does your inspiration come from? 74 00:05:29,080 --> 00:05:32,960 Speaker 2: Oh, that's easy. It comes from It comes from the seasons, 75 00:05:33,000 --> 00:05:36,600 Speaker 2: and it comes from the fact that I'm lucky enough 76 00:05:36,640 --> 00:05:40,640 Speaker 2: to live in this Mediterranean climate and we are farmers 77 00:05:40,760 --> 00:05:44,720 Speaker 2: and we grow, you know, vines and olives and quinces 78 00:05:44,800 --> 00:05:49,800 Speaker 2: and soft fruits and pears and apples, and so I 79 00:05:49,839 --> 00:05:53,880 Speaker 2: always have produced a hand to make the most of 80 00:05:54,360 --> 00:05:57,400 Speaker 2: and sometimes it's produced that no one else wants and 81 00:05:57,440 --> 00:06:02,800 Speaker 2: I think, okay, for instance, and I have the windfall 82 00:06:03,000 --> 00:06:06,520 Speaker 2: quinces that we can't do anything else with, But I've 83 00:06:06,600 --> 00:06:10,200 Speaker 2: made a syrup with Seville to make a cocktail syrup, 84 00:06:10,520 --> 00:06:14,960 Speaker 2: and that only comes from the fact that you have 85 00:06:15,080 --> 00:06:18,280 Speaker 2: this produce. So I am a produced driven cook and 86 00:06:18,360 --> 00:06:22,919 Speaker 2: I always have. I'm flavor driven, I'm quality driven. I'm 87 00:06:22,960 --> 00:06:27,000 Speaker 2: not wasting anything driven. So it all makes great sense 88 00:06:27,040 --> 00:06:27,240 Speaker 2: to me. 89 00:06:27,640 --> 00:06:30,400 Speaker 1: I want to know, how do you adapt the recipes 90 00:06:30,440 --> 00:06:33,480 Speaker 1: that you create, you know, say for a cookbook. How 91 00:06:33,600 --> 00:06:37,599 Speaker 1: is that different when you're then creating a product for 92 00:06:37,680 --> 00:06:38,600 Speaker 1: sale and distribution. 93 00:06:38,960 --> 00:06:44,240 Speaker 2: Okay, that's an interesting question. It's all about scale up, 94 00:06:44,480 --> 00:06:47,640 Speaker 2: and so it comes over time when I think that, 95 00:06:48,160 --> 00:06:53,520 Speaker 2: I guess the first time I started to actually scale 96 00:06:53,680 --> 00:06:56,880 Speaker 2: up from what you might do in a commercial kitchen 97 00:06:56,920 --> 00:07:01,560 Speaker 2: of a restaurant into two hundred leaders, four hundred leaders, 98 00:07:01,600 --> 00:07:05,120 Speaker 2: and then one thousand leaders for a run, say of 99 00:07:05,800 --> 00:07:11,240 Speaker 2: Quinn's paste. You have to do it in increments, and 100 00:07:11,280 --> 00:07:16,280 Speaker 2: you have to be driven by flavor profile and not 101 00:07:16,480 --> 00:07:22,600 Speaker 2: by just multiplying a recipe. You have a guide, and 102 00:07:22,640 --> 00:07:27,960 Speaker 2: then experience helps you a great deal. You start to understand, well, 103 00:07:28,400 --> 00:07:30,640 Speaker 2: you hold back the liquid, you hold back the sugar, 104 00:07:30,720 --> 00:07:36,120 Speaker 2: you hold back whatever. So yes, scaling up is perhaps 105 00:07:36,200 --> 00:07:40,360 Speaker 2: the most difficult thing ever in food production, but I 106 00:07:40,400 --> 00:07:41,360 Speaker 2: love it. 107 00:07:41,360 --> 00:07:45,560 Speaker 1: It's interesting because I had Gary Meagan on the show 108 00:07:45,600 --> 00:07:49,120 Speaker 1: a few weeks ago, and we're talking about recipes, and 109 00:07:49,160 --> 00:07:52,720 Speaker 1: he said one of the reasons why when a famous 110 00:07:52,800 --> 00:07:57,200 Speaker 1: chef creates a recipe book inspired from their restaurant, oftentimes 111 00:07:57,200 --> 00:08:00,440 Speaker 1: the recipes don't actually work that well at home because 112 00:08:00,440 --> 00:08:03,280 Speaker 1: they've done the reverse of what you've just explained. They've 113 00:08:03,280 --> 00:08:06,040 Speaker 1: gone from the scale up version to you know, dividing 114 00:08:06,080 --> 00:08:09,360 Speaker 1: it by one hundred. So like, I'm quite interested in 115 00:08:09,400 --> 00:08:10,600 Speaker 1: that scale up scale down. 116 00:08:10,880 --> 00:08:13,840 Speaker 2: Oh well, now that's interesting because I can agree with 117 00:08:13,920 --> 00:08:17,320 Speaker 2: Gary on some things there. But there is another thing. 118 00:08:18,000 --> 00:08:24,240 Speaker 2: When you have a restaurant chef writing a recipe, there 119 00:08:24,240 --> 00:08:31,640 Speaker 2: will be many gaps in terms of not buy well. 120 00:08:31,880 --> 00:08:35,600 Speaker 2: Sometimes there will be gaps in terms of things that 121 00:08:36,000 --> 00:08:39,960 Speaker 2: a chef will just take for granted everyone knows, and 122 00:08:40,480 --> 00:08:43,920 Speaker 2: that is, you know, if you're blind baking for a 123 00:08:44,040 --> 00:08:47,679 Speaker 2: keyshe you need to have your pastry warm and your 124 00:08:48,800 --> 00:08:51,880 Speaker 2: mixture immediately to go in. You know, there are little 125 00:08:52,440 --> 00:08:56,160 Speaker 2: little things that are just so normal to a chef 126 00:08:56,800 --> 00:09:04,240 Speaker 2: that are not written in many recipes. So it's a 127 00:09:04,280 --> 00:09:10,600 Speaker 2: mixture of those two things, the scaling down and the 128 00:09:10,840 --> 00:09:14,600 Speaker 2: obvious being left out because it's never even thought about 129 00:09:14,760 --> 00:09:19,120 Speaker 2: unless there's someone questioning the chef, well, what do you 130 00:09:19,160 --> 00:09:22,440 Speaker 2: do here? So yeah, there's a bit of both, and 131 00:09:22,520 --> 00:09:24,760 Speaker 2: then there are those that do it brilliantly too. 132 00:09:24,840 --> 00:09:28,280 Speaker 1: By the way, I guess it's making the unconscious conscious. 133 00:09:28,559 --> 00:09:31,880 Speaker 2: Yes, I'm packing that into a recipe, well said, Well. 134 00:09:32,760 --> 00:09:35,840 Speaker 1: Now, interestingly with I did ask Gary and I also 135 00:09:35,880 --> 00:09:38,680 Speaker 1: had Ben Shuri on the show not too long ago, 136 00:09:38,920 --> 00:09:41,880 Speaker 1: and I asked them both for what are their go 137 00:09:41,960 --> 00:09:45,560 Speaker 1: to cookbooks, like their absolute favorites, And your name came 138 00:09:45,640 --> 00:09:49,640 Speaker 1: up in both those interviews. So really, yes, why are 139 00:09:49,640 --> 00:09:53,600 Speaker 1: you so surprised? Now? I want to like, what are 140 00:09:53,600 --> 00:09:58,160 Speaker 1: you doing in your cookbooks that the thousands and thousands 141 00:09:58,200 --> 00:10:00,560 Speaker 1: of other people are not doing in there? Like how 142 00:10:00,559 --> 00:10:01,840 Speaker 1: are you thinking about this? Differently? 143 00:10:02,559 --> 00:10:06,440 Speaker 2: I have blown away that and Gary should do that, 144 00:10:06,640 --> 00:10:10,120 Speaker 2: but I would suspect it might be my harvest book 145 00:10:11,320 --> 00:10:16,320 Speaker 2: on my early books, which were Maggie's Farm and Maggie's Orchard, 146 00:10:16,520 --> 00:10:24,079 Speaker 2: because I tackle seasonality. I tackle something, let's say, locuts. 147 00:10:24,160 --> 00:10:28,400 Speaker 2: No one writes about locuts, but how they're this amazing 148 00:10:28,520 --> 00:10:31,480 Speaker 2: fruit that are in season in November when no one 149 00:10:31,520 --> 00:10:34,719 Speaker 2: else and no other fruits other than strawberries coming from 150 00:10:34,800 --> 00:10:38,679 Speaker 2: Queensland in season, and so I go through all of 151 00:10:38,720 --> 00:10:43,760 Speaker 2: the ideas, not just you know, recipes too, but I 152 00:10:44,400 --> 00:10:50,600 Speaker 2: talk about ideas that then triggers somebody to think about 153 00:10:50,960 --> 00:10:55,760 Speaker 2: locuts differently. And I also I love to write, and 154 00:10:55,800 --> 00:11:02,000 Speaker 2: I a lot of the pieces in Maggie's Harvest experiences 155 00:11:02,040 --> 00:11:05,840 Speaker 2: that I've had, like doing a cocktail party in Paris 156 00:11:05,840 --> 00:11:11,080 Speaker 2: for seven hundred to celebrate the Bodin expedition to Australia 157 00:11:11,160 --> 00:11:16,480 Speaker 2: from France, or the cherry blossom festival in Tokyo for 158 00:11:16,559 --> 00:11:21,120 Speaker 2: the Australian Embassy with Lou also for seven hundred people, 159 00:11:21,240 --> 00:11:26,040 Speaker 2: you know. So I interweave those stories that great food 160 00:11:26,200 --> 00:11:30,640 Speaker 2: stories because they were great experiences. So I think, I 161 00:11:30,679 --> 00:11:34,040 Speaker 2: think that's the only difference I see. 162 00:11:35,160 --> 00:11:39,840 Speaker 1: What about the recipes themselves, Like are you approaching you know, 163 00:11:40,600 --> 00:11:43,600 Speaker 1: looking at or creating a recipe that goes into one 164 00:11:43,600 --> 00:11:46,640 Speaker 1: of your cook books, you know, maybe differently from how 165 00:11:47,320 --> 00:11:48,240 Speaker 1: other people are doing it? 166 00:11:48,440 --> 00:11:52,439 Speaker 2: Well, I don't know. Perhaps if I think about Maggie's table, 167 00:11:52,480 --> 00:11:55,960 Speaker 2: which I did so many years ago, but I remember 168 00:11:56,240 --> 00:11:59,120 Speaker 2: because I never cooked the same thing twice. I always 169 00:12:00,520 --> 00:12:03,240 Speaker 2: time the same way. I have to have someone with 170 00:12:03,400 --> 00:12:06,840 Speaker 2: me who takes down all the notes of what I'm doing. 171 00:12:07,240 --> 00:12:12,800 Speaker 2: But I remember my publisher, Julie Gibbs being absolutely astounded 172 00:12:12,880 --> 00:12:16,960 Speaker 2: because all I did to prepare for the photo sessions 173 00:12:17,320 --> 00:12:21,800 Speaker 2: was get all this amazing produce delivered from our farm 174 00:12:21,840 --> 00:12:24,520 Speaker 2: from the river Land, and I had it all around 175 00:12:24,520 --> 00:12:26,920 Speaker 2: the kitchen and then I decided how to cook it. 176 00:12:27,440 --> 00:12:31,000 Speaker 2: And Sophie Zelica, who used to be my apprentice a 177 00:12:31,040 --> 00:12:34,080 Speaker 2: long time ago, came over from Western Australia to be 178 00:12:34,240 --> 00:12:38,240 Speaker 2: my backer, so she would assist me in the kitchen 179 00:12:38,280 --> 00:12:43,040 Speaker 2: but also take notes. So I guess my cooking being 180 00:12:43,080 --> 00:12:47,800 Speaker 2: a produced driven cook. I'm a very simple cook and 181 00:12:48,040 --> 00:12:50,240 Speaker 2: I let the produce shine. 182 00:12:50,840 --> 00:12:54,040 Speaker 1: That's amazing. So it sounds like it's a really intuitive 183 00:12:54,120 --> 00:12:54,920 Speaker 1: process for you. 184 00:12:55,559 --> 00:12:59,640 Speaker 2: Totally intuitive because I've never been taught to cook. I 185 00:12:59,840 --> 00:13:04,240 Speaker 2: use instinct entirely so and I'm not great at planning. 186 00:13:04,559 --> 00:13:06,760 Speaker 2: When I say I'm not great at planning, I plan 187 00:13:06,880 --> 00:13:11,000 Speaker 2: all sorts of things. But I like to just be 188 00:13:11,880 --> 00:13:14,280 Speaker 2: reactive to what I have to work with. 189 00:13:14,960 --> 00:13:17,720 Speaker 1: I want to try and dig into that intuition a 190 00:13:17,720 --> 00:13:20,840 Speaker 1: bit to try to find some tipsly to make my 191 00:13:21,000 --> 00:13:25,480 Speaker 1: cooking better for anyone listening to this, So, like what 192 00:13:25,600 --> 00:13:32,360 Speaker 1: is like, aside from using fresh seasonal produce, like, what 193 00:13:32,400 --> 00:13:36,320 Speaker 1: are some other simple rules that you know that I 194 00:13:36,360 --> 00:13:38,920 Speaker 1: could learn if I was watching you doing your thing 195 00:13:39,000 --> 00:13:39,679 Speaker 1: in the kitchen. 196 00:13:40,120 --> 00:13:43,200 Speaker 2: It seems a bit trite, but just keeping things simple 197 00:13:43,640 --> 00:13:48,280 Speaker 2: is really important. When I say fresh seasonal produce, I 198 00:13:48,440 --> 00:13:51,400 Speaker 2: have a very big vegetable garden, and so I am 199 00:13:51,520 --> 00:13:56,920 Speaker 2: inspired by the flavor that I'm working with. So having 200 00:13:57,000 --> 00:14:00,480 Speaker 2: your own garden, even if it's only herbs, the difference 201 00:14:00,520 --> 00:14:06,720 Speaker 2: that that makes to food. What other getting yourself confidence 202 00:14:06,960 --> 00:14:11,640 Speaker 2: in basic in sort of like a base repertoire. You 203 00:14:11,679 --> 00:14:14,520 Speaker 2: know how to roast the perfect chok, how to make 204 00:14:14,960 --> 00:14:19,280 Speaker 2: a beautiful stock and soup. If you just get a 205 00:14:19,360 --> 00:14:24,840 Speaker 2: few really basic things down and then then you start 206 00:14:24,880 --> 00:14:27,840 Speaker 2: they're building blocks and you start to build on that. 207 00:14:28,040 --> 00:14:32,840 Speaker 2: So you then go on how to braise some beautiful 208 00:14:32,960 --> 00:14:36,800 Speaker 2: lamb shanks. And because we've still got quinces, you put 209 00:14:36,880 --> 00:14:44,200 Speaker 2: quinces in. You look to some inspiration from perhaps a 210 00:14:44,280 --> 00:14:49,040 Speaker 2: culture that you admire. For me, it's the Mediterranean, because 211 00:14:49,080 --> 00:14:52,520 Speaker 2: I live in a Mediterranean climate and I love Italian food, 212 00:14:52,600 --> 00:14:56,920 Speaker 2: and I love Spanish food, and I love French food too, 213 00:14:57,040 --> 00:15:02,680 Speaker 2: But I look for inspiration there and I find Italian 214 00:15:02,720 --> 00:15:06,840 Speaker 2: food perhaps the most inspiring because it is almost the simplest. 215 00:15:07,720 --> 00:15:08,640 Speaker 2: Isn't that helpful? 216 00:15:09,080 --> 00:15:10,640 Speaker 1: It is? I want to dig into a couple of 217 00:15:10,720 --> 00:15:13,840 Speaker 1: those things. So you talk about you've obviously got an 218 00:15:13,880 --> 00:15:17,080 Speaker 1: amazing garden full of produce. But let's just say you're 219 00:15:17,080 --> 00:15:20,120 Speaker 1: living in an apartment and you've got a balcony, Like, what, 220 00:15:20,720 --> 00:15:23,800 Speaker 1: at a bare minimum would you recommend that people start 221 00:15:23,880 --> 00:15:26,840 Speaker 1: to grow if they've got a small space. 222 00:15:27,320 --> 00:15:31,720 Speaker 2: Even on a balcony, just grow your herbs. If you 223 00:15:32,000 --> 00:15:35,880 Speaker 2: pick flat leaf parsley just before you're going to use it, 224 00:15:35,960 --> 00:15:39,080 Speaker 2: if you have lemon thyme in the spring and the 225 00:15:39,200 --> 00:15:43,960 Speaker 2: summer and ordinary time in the winter, if you have 226 00:15:44,840 --> 00:15:49,400 Speaker 2: in the summer you have tarragon in your garden. Being 227 00:15:49,560 --> 00:15:55,080 Speaker 2: able to just add that last minute touch of a 228 00:15:55,120 --> 00:15:58,200 Speaker 2: fresh herb that you've grown yourself, rather than a bunch 229 00:15:58,640 --> 00:16:01,400 Speaker 2: that you've grown from that could be two weeks old 230 00:16:01,440 --> 00:16:07,360 Speaker 2: at the supermarket will make the most the most incredible difference. 231 00:16:07,960 --> 00:16:10,400 Speaker 2: And if you have room for a big pot, then 232 00:16:10,880 --> 00:16:14,440 Speaker 2: whatever you do, have a lemon tree fitting in there 233 00:16:14,600 --> 00:16:17,520 Speaker 2: on your balcony. It's beautiful to look at green all 234 00:16:17,560 --> 00:16:20,920 Speaker 2: the year, and we'll give off fruit the whole year round, 235 00:16:21,080 --> 00:16:23,360 Speaker 2: if you look after it properly. 236 00:16:24,120 --> 00:16:26,880 Speaker 1: Oh I'm getting excited listening to this. I'm sorry. I'm 237 00:16:26,960 --> 00:16:31,240 Speaker 1: so going to do something in my island after this interview, Maggie. Now, 238 00:16:31,280 --> 00:16:34,840 Speaker 1: you also talked about having a good base repertoire, like 239 00:16:35,040 --> 00:16:39,080 Speaker 1: what would be say five things like. 240 00:16:39,000 --> 00:16:41,680 Speaker 2: That should be in our based repertoire, really base things. 241 00:16:41,720 --> 00:16:43,960 Speaker 2: I'm going to put all the eggs together. You need 242 00:16:44,040 --> 00:16:47,040 Speaker 2: to be able to boil an egg, poach an egg, 243 00:16:47,320 --> 00:16:50,240 Speaker 2: and make an omelet, and boil an egg so it's 244 00:16:50,280 --> 00:16:52,440 Speaker 2: not overcooked and it's lovely inside. 245 00:16:53,000 --> 00:16:54,920 Speaker 1: And how do we do that? Like, how do I 246 00:16:54,920 --> 00:16:56,160 Speaker 1: boil the perfect egg? 247 00:16:56,720 --> 00:17:00,240 Speaker 2: Oh, my goodness, the perfect egg? Look, it depends whether 248 00:17:00,280 --> 00:17:02,480 Speaker 2: it's come from your own chooks or whether it's come 249 00:17:02,640 --> 00:17:07,440 Speaker 2: from a supermarket, whether it's in come out, straight out 250 00:17:07,440 --> 00:17:10,639 Speaker 2: of the fridge or being at room and temperature. I 251 00:17:10,680 --> 00:17:13,919 Speaker 2: have done some videos on just boiling an egg and 252 00:17:14,000 --> 00:17:19,679 Speaker 2: poaching an egg, and I think it's really worth looking 253 00:17:19,720 --> 00:17:23,240 Speaker 2: at something like that because all these things will be 254 00:17:23,359 --> 00:17:28,040 Speaker 2: slightly different. But get it right with your own parameters, 255 00:17:28,119 --> 00:17:32,600 Speaker 2: whether you're having to buy a free range egg from 256 00:17:32,680 --> 00:17:36,480 Speaker 2: a farmer's market or a supermarket there are all these 257 00:17:36,520 --> 00:17:39,399 Speaker 2: little things that make a difference. And I guess having 258 00:17:39,440 --> 00:17:42,880 Speaker 2: yourself a dozen eggs and just go for it and 259 00:17:43,080 --> 00:17:46,480 Speaker 2: practice it and get it right for the circumstances you 260 00:17:47,760 --> 00:17:50,879 Speaker 2: are working with. I mean, I know that sounds crazy, 261 00:17:51,440 --> 00:17:55,119 Speaker 2: but that's how variable things can be with eggs. 262 00:17:55,480 --> 00:17:58,200 Speaker 1: Wow, Okay, what else should be in our based repertoire? 263 00:17:58,600 --> 00:18:03,880 Speaker 2: Making a stock? You roast your vegetables and your say 264 00:18:04,040 --> 00:18:10,440 Speaker 2: chicken frames or bones. That is extra flavor and it's 265 00:18:10,880 --> 00:18:17,440 Speaker 2: just the base of so many things. Then, so that's eggs, 266 00:18:17,640 --> 00:18:21,520 Speaker 2: that's stock. The stock will allow you. Then I think 267 00:18:21,560 --> 00:18:24,959 Speaker 2: everyone should know how to make a beautiful winter soup, 268 00:18:25,160 --> 00:18:29,080 Speaker 2: and for that you've made your stock. So then you'll 269 00:18:29,200 --> 00:18:34,520 Speaker 2: use legumes and vegetables and you'll have soups that are 270 00:18:34,560 --> 00:18:42,440 Speaker 2: a whole meal themselves. Then roasting a chook, a perfect 271 00:18:42,560 --> 00:18:46,440 Speaker 2: roast chook, so long as you have bought a well 272 00:18:46,480 --> 00:18:50,280 Speaker 2: bought up chook, can be like an absolute revelation. 273 00:18:50,600 --> 00:18:55,159 Speaker 1: Okay, So now with roast chicken, I think during twenty twenty, 274 00:18:55,320 --> 00:18:59,720 Speaker 1: I maybe roasted twenty chickens, right, I was determined to, 275 00:19:00,680 --> 00:19:02,600 Speaker 1: and then I found like they were getting better and better, 276 00:19:02,600 --> 00:19:04,280 Speaker 1: and then they started getting worse and worse, and they 277 00:19:04,280 --> 00:19:08,440 Speaker 1: were undercooked, and you know, all right, risking people's health. 278 00:19:08,520 --> 00:19:12,560 Speaker 1: So what are the secrets to creating the perfect roast chicken? 279 00:19:13,040 --> 00:19:18,320 Speaker 2: The secret to creating a perfect roast chicken is one 280 00:19:18,920 --> 00:19:24,600 Speaker 2: by yourself, a digital thermometer. Two buy a well bought 281 00:19:24,680 --> 00:19:27,120 Speaker 2: up took and not a supermarket chok. There is such 282 00:19:27,119 --> 00:19:29,920 Speaker 2: a difference, it's phenomenal. A supermarket chilk. 283 00:19:30,000 --> 00:19:31,679 Speaker 1: Well, I was just going to say, how do we 284 00:19:31,800 --> 00:19:34,080 Speaker 1: know if it's been well brought up? Is it just 285 00:19:34,160 --> 00:19:37,560 Speaker 1: a matter of going to a butcher rather than a supermarket. 286 00:19:37,720 --> 00:19:41,439 Speaker 2: No, it's asking questions. You know, there's a lot we 287 00:19:41,520 --> 00:19:45,680 Speaker 2: have to If we're looking for the best washing machine, 288 00:19:45,800 --> 00:19:48,880 Speaker 2: we would do some research. For the best chook, you've 289 00:19:48,880 --> 00:19:52,120 Speaker 2: got to do the same. And every state has got 290 00:19:52,200 --> 00:19:58,720 Speaker 2: really good chicken farmers where they're grown out naturally without 291 00:19:59,119 --> 00:20:04,240 Speaker 2: antibiotic which I used as a preventative to grow cooks 292 00:20:04,280 --> 00:20:09,560 Speaker 2: out quicker. And you want to know about their feed. So, 293 00:20:10,080 --> 00:20:13,680 Speaker 2: like everything, if you want something good, you've got to 294 00:20:13,720 --> 00:20:17,600 Speaker 2: do some background and make some choices. For me, it's 295 00:20:17,640 --> 00:20:22,720 Speaker 2: protecting the breast with some foil when cooking, so the 296 00:20:22,800 --> 00:20:27,560 Speaker 2: breast will dry out much easier. I always cook a 297 00:20:27,680 --> 00:20:31,600 Speaker 2: large chook, say two kilos, because that's a chok that's 298 00:20:31,640 --> 00:20:35,800 Speaker 2: grown out naturally and I've had a good life, and 299 00:20:36,119 --> 00:20:43,159 Speaker 2: so I will cook for probably two hundred degrees with 300 00:20:43,320 --> 00:20:48,040 Speaker 2: the breast protected in an oven tray with not very 301 00:20:48,160 --> 00:20:51,200 Speaker 2: high sides, because that's important. So the heat gets right 302 00:20:51,200 --> 00:20:55,200 Speaker 2: into the chok for the first twenty or thirty minutes, 303 00:20:55,760 --> 00:20:58,679 Speaker 2: and then I will take the foil off and I 304 00:20:58,760 --> 00:21:03,040 Speaker 2: will rub the chook. I previously rubbed the chook with 305 00:21:03,160 --> 00:21:07,320 Speaker 2: extra virgin olive oil and salt, and then I will 306 00:21:07,359 --> 00:21:13,080 Speaker 2: cook for about fifty minutes. Then I will check the 307 00:21:13,280 --> 00:21:16,920 Speaker 2: temperature at the thickest part. It must be sixty five 308 00:21:17,000 --> 00:21:21,800 Speaker 2: degrees c at the thickest part to be safe. And 309 00:21:21,840 --> 00:21:24,800 Speaker 2: then I will cook it a little bit longer. I'll 310 00:21:24,880 --> 00:21:28,439 Speaker 2: drizzle it with verdue, and then I will take it 311 00:21:28,480 --> 00:21:30,320 Speaker 2: out of the oven at about an hour or an 312 00:21:30,400 --> 00:21:34,440 Speaker 2: hour and ten turn it over because that really helps 313 00:21:35,080 --> 00:21:37,440 Speaker 2: all the juices go back down into the breast, which 314 00:21:37,520 --> 00:21:38,840 Speaker 2: is more likely to be dry. 315 00:21:39,480 --> 00:21:42,400 Speaker 1: I'm like making notes as you talk. I'm just so 316 00:21:42,480 --> 00:21:49,240 Speaker 1: excited to try these. Hello there. Maggie will be back 317 00:21:49,320 --> 00:21:52,840 Speaker 1: soon talking about some of her favorite things to pair 318 00:21:52,960 --> 00:21:56,080 Speaker 1: together in the kitchen, along with her favorite cookbooks and 319 00:21:56,119 --> 00:21:59,160 Speaker 1: the best pieces of advice that she's ever received about 320 00:21:59,280 --> 00:22:04,000 Speaker 1: running business. Now, if you are not currently connected with 321 00:22:04,040 --> 00:22:07,280 Speaker 1: me on social media, you should because that's where I 322 00:22:07,320 --> 00:22:10,280 Speaker 1: post a lot of content when I'm not doing this podcast. 323 00:22:10,359 --> 00:22:13,880 Speaker 1: So connect with me on LinkedIn. Just look for Amantha 324 00:22:13,920 --> 00:22:17,199 Speaker 1: INBA I think I'm the only one, and also on Twitter, 325 00:22:17,320 --> 00:22:20,480 Speaker 1: I'm at Amantha and on Instagram, where I'm now starting 326 00:22:20,520 --> 00:22:23,240 Speaker 1: to post little bits and pieces, you can find me 327 00:22:23,359 --> 00:22:28,879 Speaker 1: at Amantha. I now another question, but I guess related 328 00:22:28,960 --> 00:22:32,800 Speaker 1: to what we're all doing in the kitchen. I feel 329 00:22:32,840 --> 00:22:36,159 Speaker 1: like I have no idea what flavors to mix with 330 00:22:36,200 --> 00:22:39,800 Speaker 1: what flavors, or say, what herbs to mix with what foods? Like? 331 00:22:40,400 --> 00:22:45,760 Speaker 1: Are there any kind of fundamental pairings that instantly make 332 00:22:46,240 --> 00:22:48,320 Speaker 1: certain meals or certain foods taste better. 333 00:22:48,600 --> 00:22:52,959 Speaker 2: Sometimes it's textures, like if you're cooking octopus on the 334 00:22:53,000 --> 00:22:57,360 Speaker 2: barbecue and your child it's wonderful with the creaminess of avocado. 335 00:23:00,320 --> 00:23:04,120 Speaker 2: Know that there are rules, Now that I think about it, 336 00:23:04,840 --> 00:23:08,960 Speaker 2: I think it comes from experience and reading. And I've 337 00:23:09,119 --> 00:23:16,080 Speaker 2: never followed recipes, but I read incessantly because things come 338 00:23:16,119 --> 00:23:22,640 Speaker 2: to you from reading other people's work and stimulates your ideas. 339 00:23:22,720 --> 00:23:26,600 Speaker 2: So I would go. I would go to someone like 340 00:23:26,640 --> 00:23:32,639 Speaker 2: Elizabeth David, the English author who wrote back in the 341 00:23:32,720 --> 00:23:39,160 Speaker 2: nineteen fifties, and not so much just recipes, but ideas 342 00:23:39,200 --> 00:23:42,879 Speaker 2: of what went with what. And in fact that octopus 343 00:23:43,000 --> 00:23:46,800 Speaker 2: and avocado came straight out of Elizabeth David. And I 344 00:23:46,840 --> 00:23:49,400 Speaker 2: can't believe the difference it makes. 345 00:23:49,640 --> 00:23:52,840 Speaker 1: Wow. What are some of your favorite cookbooks? 346 00:23:53,440 --> 00:23:57,160 Speaker 2: Well, I think if you're if you're a novice of 347 00:23:57,320 --> 00:24:00,040 Speaker 2: any kind, I don't think there are two books of 348 00:24:00,119 --> 00:24:05,840 Speaker 2: Stephanie Alexander's, The Cook's Companion and The Gardener's Companion. I 349 00:24:05,920 --> 00:24:10,879 Speaker 2: think it gives you such a base of knowledge that 350 00:24:11,520 --> 00:24:16,280 Speaker 2: because you might go to the supermarket and buy some beetroots, 351 00:24:16,320 --> 00:24:19,000 Speaker 2: and then you'll come back and open Stephanie's and see 352 00:24:19,040 --> 00:24:22,040 Speaker 2: what she does with beetroots. I think that's a better 353 00:24:22,119 --> 00:24:24,200 Speaker 2: way than starting with a recipe. 354 00:24:24,640 --> 00:24:28,879 Speaker 1: What are like some of the key condiments or ingredients 355 00:24:28,920 --> 00:24:33,280 Speaker 1: that are in your pantry or fridge that you know 356 00:24:33,320 --> 00:24:35,680 Speaker 1: we can think about, you know, all of us having 357 00:24:35,720 --> 00:24:37,960 Speaker 1: in our kitchen just to easily jazz something up. 358 00:24:38,160 --> 00:24:40,920 Speaker 2: All right, Well, there are things that I can't live 359 00:24:40,960 --> 00:24:45,760 Speaker 2: without and that Australian extra virgin olive oil of the 360 00:24:45,800 --> 00:24:50,159 Speaker 2: freshest possible. Certainly, you would never buy oil that didn't 361 00:24:50,200 --> 00:24:54,960 Speaker 2: have a year of harvest on. So that is extra 362 00:24:55,000 --> 00:24:59,760 Speaker 2: virgin olive oil first, verdue second for me vinocotto, but 363 00:25:00,040 --> 00:25:03,880 Speaker 2: you might have balsamic, but I prefer vinocotto which has 364 00:25:03,920 --> 00:25:09,000 Speaker 2: that agradolce of sweet sour, of vinegar, a good red 365 00:25:09,040 --> 00:25:14,600 Speaker 2: wine vinegar, good salt, and pepper and pepper. We always 366 00:25:14,640 --> 00:25:21,520 Speaker 2: buy Australian pepper from Queensland, and parmigiano in parmagiana reggiano 367 00:25:21,640 --> 00:25:25,800 Speaker 2: in the fridge, and a good stock in the pantry 368 00:25:26,080 --> 00:25:30,119 Speaker 2: of legumes and good pasta. 369 00:25:30,720 --> 00:25:32,480 Speaker 1: Now we've been talking a lot about food, but you are, 370 00:25:32,520 --> 00:25:36,199 Speaker 1: of course a very very successful business woman, and I 371 00:25:36,280 --> 00:25:38,840 Speaker 1: want to know, like, what are some of the best 372 00:25:39,080 --> 00:25:43,439 Speaker 1: pieces of advice that you've been given about running successful 373 00:25:43,480 --> 00:25:45,000 Speaker 1: businesses and how to do it? Well? 374 00:25:46,400 --> 00:25:52,000 Speaker 2: Well, oh, I'm not sure that advice from others has 375 00:25:52,080 --> 00:25:54,800 Speaker 2: come to me, and I've taken much notice of because 376 00:25:56,680 --> 00:26:00,280 Speaker 2: I was always it took us twenty years to be 377 00:26:00,320 --> 00:26:04,720 Speaker 2: an overnight success, and we started in nineteen seventy nine, 378 00:26:04,800 --> 00:26:08,080 Speaker 2: so it took twenty years for that to really be 379 00:26:08,280 --> 00:26:13,119 Speaker 2: considered successful, which meant that our base was really strong, 380 00:26:13,680 --> 00:26:19,240 Speaker 2: and it was a very organic growth, not driven. We 381 00:26:19,240 --> 00:26:23,080 Speaker 2: were never driven by money, but driven by ideas and 382 00:26:23,160 --> 00:26:27,960 Speaker 2: quality and excellence and sustainability. So I'm not suggesting that 383 00:26:28,200 --> 00:26:31,919 Speaker 2: it is a business model for everybody, but it was 384 00:26:32,040 --> 00:26:37,000 Speaker 2: a business model for us, and we made many mistakes 385 00:26:37,040 --> 00:26:40,879 Speaker 2: along the way. And the biggest mistake I always made 386 00:26:41,600 --> 00:26:46,240 Speaker 2: was not getting the right people, not taking the trouble 387 00:26:46,280 --> 00:26:50,679 Speaker 2: to get the right people around us. Now that happened 388 00:26:50,680 --> 00:26:53,720 Speaker 2: because we didn't have the money to do that, But 389 00:26:53,760 --> 00:26:57,760 Speaker 2: then when we were successful enough to do so, we 390 00:26:58,680 --> 00:27:04,239 Speaker 2: didn't use enough knowledge enough to bring the right people in, 391 00:27:04,280 --> 00:27:07,720 Speaker 2: and then we waited too long to move them on 392 00:27:07,880 --> 00:27:11,280 Speaker 2: because they weren't right for themselves or for us. That's 393 00:27:11,320 --> 00:27:14,800 Speaker 2: a very long winded way of saying the most important 394 00:27:14,840 --> 00:27:17,960 Speaker 2: thing you can do in business is bringing people around 395 00:27:18,000 --> 00:27:21,399 Speaker 2: you who have skills that you don't have that you 396 00:27:21,600 --> 00:27:25,760 Speaker 2: need to make a viable economic business. 397 00:27:26,400 --> 00:27:28,320 Speaker 1: What are some other lessons that you've learned. 398 00:27:29,320 --> 00:27:35,000 Speaker 2: I've learned that my basic premise has always been, without 399 00:27:35,080 --> 00:27:39,520 Speaker 2: me identifying it when I was younger, that I'm driven 400 00:27:40,080 --> 00:27:45,280 Speaker 2: by continuous improvement. It's always been part of my nature, 401 00:27:45,920 --> 00:27:49,520 Speaker 2: and it means that you have to have people around 402 00:27:49,560 --> 00:27:53,280 Speaker 2: you that are excited by that and not feel that 403 00:27:53,520 --> 00:28:00,000 Speaker 2: continuous improvement is a criticism if they're not embracing it, 404 00:28:00,240 --> 00:28:04,000 Speaker 2: there has to be a sense of your on a 405 00:28:04,080 --> 00:28:08,800 Speaker 2: path of continuous improvement together. I also have learned that 406 00:28:09,200 --> 00:28:12,520 Speaker 2: the most important thing is to have positive people around you, 407 00:28:12,640 --> 00:28:17,560 Speaker 2: that if you have, if there are people that don't 408 00:28:17,600 --> 00:28:20,200 Speaker 2: want to be there, it's better for them that they're 409 00:28:20,240 --> 00:28:24,719 Speaker 2: not positive. Energy is one of the most important things 410 00:28:24,760 --> 00:28:25,920 Speaker 2: in business. 411 00:28:26,640 --> 00:28:31,080 Speaker 1: How are you, I guess assessing that when you're recruiting 412 00:28:31,160 --> 00:28:31,800 Speaker 1: new people? 413 00:28:32,400 --> 00:28:36,359 Speaker 2: Ah, well, of course you realize that we have sold 414 00:28:36,640 --> 00:28:38,120 Speaker 2: entirely Maggie beer products. 415 00:28:38,200 --> 00:28:40,800 Speaker 1: Yes, yes, and we did. 416 00:28:40,600 --> 00:28:43,840 Speaker 2: That because we had no succession plan and the fact 417 00:28:43,880 --> 00:28:46,720 Speaker 2: that we believe so much in the management team I 418 00:28:46,760 --> 00:28:50,840 Speaker 2: had around me before we sold and who are still 419 00:28:50,880 --> 00:28:53,320 Speaker 2: there and driving the business in a way that I 420 00:28:53,480 --> 00:28:59,880 Speaker 2: never could. And so, but from my business at the farm, 421 00:29:00,360 --> 00:29:05,840 Speaker 2: which is still very extensive business, it is now using 422 00:29:07,000 --> 00:29:12,480 Speaker 2: understanding that you really need to use psychological profiling to 423 00:29:14,200 --> 00:29:18,240 Speaker 2: gather that information. Who is a natural leader? How do 424 00:29:18,400 --> 00:29:20,520 Speaker 2: people cope with change? 425 00:29:20,960 --> 00:29:24,760 Speaker 1: I couldn't agree more about psych profiling, and inventing. We 426 00:29:25,200 --> 00:29:27,840 Speaker 1: have this tool that we use. It's called the Savile Wave, 427 00:29:28,160 --> 00:29:32,640 Speaker 1: and we call it like our own personal clairvoyant because 428 00:29:32,840 --> 00:29:38,000 Speaker 1: it is so uncannily good at predicting people's future behavior 429 00:29:38,200 --> 00:29:40,880 Speaker 1: when you know when and if we employ them, you know, 430 00:29:41,000 --> 00:29:43,080 Speaker 1: to what their strengths are, to where the areas for 431 00:29:43,120 --> 00:29:45,400 Speaker 1: development aren't. So I'm a huge fan of that. 432 00:29:45,680 --> 00:29:49,520 Speaker 2: Oh me too, Me too. In fact, I think every 433 00:29:49,640 --> 00:29:53,240 Speaker 2: school child should be put through that for them to 434 00:29:53,520 --> 00:29:57,400 Speaker 2: understand what their potential is. You know, are they a leader? 435 00:29:57,480 --> 00:30:02,880 Speaker 2: Are they a follower? Do they they creative? Are they logical? 436 00:30:03,080 --> 00:30:05,480 Speaker 2: And all of those things. I think it would help 437 00:30:06,160 --> 00:30:08,160 Speaker 2: enormously in our community. 438 00:30:08,640 --> 00:30:12,480 Speaker 1: Now, you mentioned that you're working fifty plus hours a week, 439 00:30:12,520 --> 00:30:15,560 Speaker 1: but I've also read that you're like aiming to slow down, 440 00:30:15,840 --> 00:30:18,800 Speaker 1: and I am live right now. I want to know 441 00:30:18,840 --> 00:30:21,440 Speaker 1: what what are some of the habits or things that 442 00:30:21,520 --> 00:30:25,000 Speaker 1: you do to have the energy to keep up with 443 00:30:25,200 --> 00:30:26,360 Speaker 1: everything that you're doing. 444 00:30:27,400 --> 00:30:31,880 Speaker 2: Well, I'm very lucky. I just naturally have energy. I 445 00:30:32,040 --> 00:30:35,800 Speaker 2: love what I do that gives me energy. I walk 446 00:30:35,840 --> 00:30:38,760 Speaker 2: every day because I love it, not because I should. 447 00:30:40,360 --> 00:30:45,000 Speaker 2: I have things in my life that joy that give 448 00:30:45,080 --> 00:30:54,480 Speaker 2: me energy, so yes, and I have a positive outlook 449 00:30:54,640 --> 00:30:59,600 Speaker 2: on life that it doesn't mean that you don't go 450 00:30:59,680 --> 00:31:03,719 Speaker 2: through terrible times, but it does mean that it helps 451 00:31:03,760 --> 00:31:04,560 Speaker 2: you through them. 452 00:31:05,200 --> 00:31:08,320 Speaker 1: With your walks, Maggie like, what does that look like? 453 00:31:08,440 --> 00:31:10,480 Speaker 1: Are you listening to things on your walks? Are you 454 00:31:10,600 --> 00:31:14,040 Speaker 1: thinking about things or solving business problems? What does that 455 00:31:14,080 --> 00:31:14,440 Speaker 1: look like? 456 00:31:15,360 --> 00:31:19,640 Speaker 2: It's a bit of everything. Because we live in this 457 00:31:19,760 --> 00:31:23,840 Speaker 2: beautiful area of the Barossa, and from our own home 458 00:31:23,920 --> 00:31:26,520 Speaker 2: we have lovely walks up the hills. Sometimes I walk 459 00:31:26,560 --> 00:31:31,120 Speaker 2: with Colin and we talk about things. Often I walk 460 00:31:31,200 --> 00:31:34,880 Speaker 2: on my own and listen to music or a podcast, 461 00:31:35,640 --> 00:31:39,640 Speaker 2: but not all the time. I tend to take notes 462 00:31:39,680 --> 00:31:44,280 Speaker 2: on my phone as I think about things, and sometimes 463 00:31:44,360 --> 00:31:46,760 Speaker 2: I just stop and look at a tree that is 464 00:31:46,800 --> 00:31:49,160 Speaker 2: so beautiful that I say hello too. 465 00:31:49,760 --> 00:31:54,840 Speaker 1: Oh it's gorgeous. Oh well, that is a very nice note. 466 00:31:54,920 --> 00:31:57,400 Speaker 1: I think. To finish on my final question, which is 467 00:31:57,400 --> 00:32:00,360 Speaker 1: for people that want to consume more of what you're 468 00:32:00,360 --> 00:32:03,280 Speaker 1: doing and connect with you in some way, what is 469 00:32:03,280 --> 00:32:04,840 Speaker 1: the best way for people to do that? 470 00:32:05,560 --> 00:32:10,160 Speaker 2: I guess I do a monthly newsletter about my life 471 00:32:10,520 --> 00:32:15,120 Speaker 2: and all the things that I take on, and that's 472 00:32:15,200 --> 00:32:20,320 Speaker 2: on the Maggie Beer Maggie Beer Product's website, because I'm 473 00:32:20,360 --> 00:32:25,200 Speaker 2: still very involved with that, because I still, even though 474 00:32:25,440 --> 00:32:28,080 Speaker 2: I don't own it anymore, I feel I do because 475 00:32:29,600 --> 00:32:34,040 Speaker 2: I'm so connected to everyone in it, so that there 476 00:32:34,120 --> 00:32:36,680 Speaker 2: is a food club which is free to join. I 477 00:32:36,760 --> 00:32:41,360 Speaker 2: also write a newsletter for the Maggie Beer Foundation, and 478 00:32:41,920 --> 00:32:48,040 Speaker 2: that website shows the work that I'm doing there. And 479 00:32:48,320 --> 00:32:52,760 Speaker 2: our Instagram is good too, so that sort of fills 480 00:32:52,880 --> 00:32:56,520 Speaker 2: a whole lot of gaps about my life amazing. 481 00:32:56,640 --> 00:32:59,479 Speaker 1: I will link to all those things in the show notes. Maggie. 482 00:33:00,080 --> 00:33:03,760 Speaker 1: It has been an absolute joy connecting with you and 483 00:33:03,880 --> 00:33:07,440 Speaker 1: chatting with you. I'm such a fan of everything that 484 00:33:07,480 --> 00:33:11,320 Speaker 1: you've done. Thank you so much for your time today. 485 00:33:12,040 --> 00:33:13,160 Speaker 2: It's my pleasure. 486 00:33:14,080 --> 00:33:17,320 Speaker 1: Hey there, That is it for today's show. If you 487 00:33:17,440 --> 00:33:20,600 Speaker 1: are enjoying How I Work, then hit subscribe or follow 488 00:33:20,640 --> 00:33:23,320 Speaker 1: wherever you're listening to this from, because next week I 489 00:33:23,480 --> 00:33:28,600 Speaker 1: have Emily Osta, who's an economics professor at Brown University, 490 00:33:28,920 --> 00:33:31,680 Speaker 1: and we're going to be talking about how she makes 491 00:33:31,720 --> 00:33:36,400 Speaker 1: better decisions in work and in life using principles from economics. 492 00:33:37,040 --> 00:33:40,520 Speaker 1: How I Work is produced by Inventium with production support 493 00:33:40,560 --> 00:33:43,920 Speaker 1: from dead Set Studios. The producer for this episode was 494 00:33:44,000 --> 00:33:46,800 Speaker 1: Jenna Coda, and thank you to Martin Nimber who does 495 00:33:46,840 --> 00:33:50,840 Speaker 1: the audio mix for every episode and makes everything sound amazing. 496 00:33:51,400 --> 00:33:53,480 Speaker 1: That's it for today and I'll see you next time.