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Speaker 1: Mom always always said.

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Speaker 2: Be careful love those alum boys.

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Speaker 3: Let well use your head. They will tear you up

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Speaker 3: like a paper too.

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Speaker 4: Oh no no no yeah.

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Speaker 2: Yeah yeah yeah, oh no no no, then the smallagi

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Speaker 2: dalling anyway, it's a letal.

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Speaker 3: Foughts that'll bring you down.

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Speaker 2: Shot to get your tipsy like god drinks love drunk girls.

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Speaker 4: Hi, I'm Amanda and I'm Rumby.

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Speaker 5: Welcome to It's layered.

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Speaker 4: We're in a long distance friendship that started over twenty

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Speaker 4: years ago when we were in high school.

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Speaker 3: We'll be talking about all things life, love, family, anything

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Speaker 3: and everything else under the sun.

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Speaker 4: Deal deeper with us because in life, you know, Jeanne

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Speaker 4: malayas a like a lasagna.

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Speaker 3: Hey my favorite? How fitting well be that you mentioned

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Speaker 3: my favorite?

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Speaker 4: Yeah, lasagna? But lasaki has be done good though, like it.

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Speaker 3: Can't, yes, it can't just be. And I also don't

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Speaker 3: like buying those pre made lasagnas, like the ones you get,

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Speaker 3: Like I'm like, it needs to be stacked on, stacked

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Speaker 3: like yeah.

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Speaker 4: The heck heck as you can tell. Don't get my

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Speaker 4: mouth watering. We are ask how we are. Let's delve

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Speaker 4: right in because I'm ready for this one. There's something

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Speaker 4: I think they're both in joy too much, probably too much.

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Speaker 4: We're going to be talking about Cuzy. Yeah, mad As,

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Speaker 4: you're introduced, because I know between the two of us,

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Speaker 4: I think you are the real foodie. Between the two,

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Speaker 4: I think, like I actually.

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Speaker 3: Hate the terms food because people assume you're like fancy

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Speaker 3: with it, you know what I mean. I don't know,

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Speaker 3: maybe that's just I think that's you, but okay, but

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Speaker 3: like for me, I'm like, I'm not fancy with it.

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Speaker 5: I can eat anything and everything. I like things. I

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Speaker 5: like things, I like trying different things.

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Speaker 3: And like for me my journey with Cusine, my mom

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Speaker 3: loved to cook, so it really helped because we not

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Speaker 3: only had Zim food, but also an array of other

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Speaker 3: Like I actually remember her every once in a while,

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Speaker 3: like gir or two, she would go for cooking classes

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Speaker 3: with her girlfriends and they're like pick up new recipes.

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Speaker 3: Then you know those the piece are coming into the

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Speaker 3: You're like, yes, you know it's not just gonna bey

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Speaker 3: was gonna be like what the it was the other

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Speaker 3: stufference between So sorry, Really, I think I just fell

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Speaker 3: in love with food from then, and also like the preps,

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Speaker 3: the making people happy, sitting around the table, like just

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Speaker 3: I think everything that the conversation. I mean, especially now

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Speaker 3: more so with us with social media, like it's your

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Speaker 3: time that you can't be guaranteed not to be on

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Speaker 3: your phone. Well, obviously you can choose to be on

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Speaker 3: your phone anytime, but it's a time where it's kind

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Speaker 3: of socially accepted to focus on who's around you and

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Speaker 3: pick people's brains.

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Speaker 5: And it's a journey.

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Speaker 3: I don't know, like, yeah, this.

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Speaker 5: Topic, sorry gets me hype. What about for you, my love?

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Speaker 4: Need I say more? I think like it's just you know,

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Speaker 4: let you shine, girl, because you'd be known. I think

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Speaker 4: it's been interesting. I think I was exposed to different

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Speaker 4: cuisine from a young age too by virtue of where

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Speaker 4: I grew up and the places I lived. I distinctly

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Speaker 4: remember the difference between Ganaan cuisine versus Zimbabwean cuisine, and

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Speaker 4: just like the array the variety they had compared to

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Speaker 4: where you come from. So it's been an interesting journey,

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Speaker 4: like for me with food and that exposure love of

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Speaker 4: flavor from a young age. I think that's the big

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Speaker 4: thing for me that has always stuck since I was young.

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Speaker 4: It's like it is that I have the flight.

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Speaker 3: It does, Like I feel like it's a bit intimate, right,

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Speaker 3: like not in a break bread with anybody. Well I don't.

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Speaker 3: I'm like, I'm sitting down for a meal with you,

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Speaker 3: like not just coffee or like, then you know you're

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Speaker 3: my real dog, you know, especially if I'm using my

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Speaker 3: hands your way, I think I looking good.

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Speaker 5: Food, then you know I'm your like regards.

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Speaker 4: This ex like you guys. As you can tell, Amanda

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Speaker 4: is really invested in the sort of breaking bread. Yeah, no,

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Speaker 4: I love it. But Amanda has always been another level,

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Speaker 4: you know, on this thing. But I'm totally I agree

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Speaker 4: the conversation and the way you're able to unpack certain

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Speaker 4: things that you normally wouldn't because it allows me just

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Speaker 4: that space to be comfortable. I think it's a comfort

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Speaker 4: level that comes you're sharing a meal and then to

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Speaker 4: be able to kind of that's why people do business

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Speaker 4: over over dinner, over meal. Yeah, that's sort of barrier.

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Speaker 5: That's and your guard is down.

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Speaker 3: Yeah yeah, And like I mean we talked about travel

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Speaker 3: in our first episode, and yeah, what better way?

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Speaker 5: And you brought up.

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Speaker 3: Chef's table as well, what better way to discover a culture?

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Speaker 3: Like because it gets you talking right, like why do

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Speaker 3: you like spacy food? Why is this? Why is that?

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Speaker 3: Like you know, without being intrusive, almost Yeah, for sure,

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Speaker 3: what's your favorite cuisine that's hot?

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Speaker 4: And it's not fair, it's not a fair question to ask.

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Speaker 4: I'm when I say multiple because Hey, I think I

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Speaker 4: love Indian because the variety. I think that's the thing

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Speaker 4: that really struck out for me. It's like they have

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Speaker 4: so many ways of cooking and the variety and it's flavorful,

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Speaker 4: the you know what I mean. So for me, that's

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Speaker 4: definitely up there. I think tygouisine is also up there

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Speaker 4: for me. It just depends on mood because it does. Yeah,

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Speaker 4: like sometimes I'm feeling for uh, Like that's like one

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Speaker 4: of my favorite coming back to Zim, Like that's the

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Speaker 4: thing for me. I don't know why. I don't know

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Speaker 4: what it did to me, but it didn't lakto for

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Speaker 4: the people.

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Speaker 5: Who don't know.

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Speaker 4: You can gauge lacto lactose, so it's like comes from dairy.

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Speaker 4: So it's like sour milk. It's a sour milk. You

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Speaker 4: can get variations. There's like the process one that you

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Speaker 4: buy in a packet, and then there's like curdled almost

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Speaker 4: that you can make it make naturally at home.

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Speaker 3: It comes in clutch and it's like you eat.

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Speaker 4: It with sadza. Most people eat it plain, but you

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Speaker 4: can also add sugar. And the sugar people don't judge me,

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Speaker 4: don't come for me.

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Speaker 5: People, No, I think when I was younger, piled on

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Speaker 5: the sugar.

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Speaker 4: But that's yeah. So it's like I don't know what

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Speaker 4: it is like dessert but like not, I don't know

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Speaker 4: what it is for me, but I love it like dirt.

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Speaker 4: I also love like really fresh food, so like tapas,

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Speaker 4: like a Greek type, you know, way just picking a

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Speaker 4: little bit fresh things that are fresh. So it just

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Speaker 4: depends on the mood where I'm mad, like because then.

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Speaker 3: The comfort food sometimes comes in clutch like pasta and

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Speaker 3: I need to eat this fruit.

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Speaker 4: Yeah exactly, I don't know how like yeah, so you

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Speaker 4: asked me, I'm gonna ask you.

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Speaker 3: Because favorite is like favorite is hard, I must admit favorite.

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Speaker 3: I think I go through phases. I must admit, like

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Speaker 3: I'll love something and I'll leave it for a while

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Speaker 3: in cuisine wise, and then I'll public.

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Speaker 5: Circle back to it. But like I find if I

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Speaker 5: think of what.

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Speaker 3: We usually eat in our household on like a weekly basis. Definitely,

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Speaker 3: there's a lot of Vietnamese food again, as you said,

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Speaker 3: for that freshness, you know, Tie, I like foods that

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Speaker 3: are like even if there was no meat, because obviously

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Speaker 3: I grew up in a very meat heavy household, meat heavy.

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Speaker 3: So if I think of the food without meat and

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Speaker 3: it's still tasty, then it's tasty tasty. So that's why

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Speaker 3: I co signed with you with Indian Food because obviously

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Speaker 3: vegetarian is like huge there and they really know what

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Speaker 3: they're doing with spices and combinations of flavor. So yeah,

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Speaker 3: favorite is tough. I mean, ZIM has become a favorite

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Speaker 3: of mine just due to access.

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Speaker 5: The less you get it, the more it goes up.

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Speaker 3: That you know, You're like I can't wait, you know,

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Speaker 3: Whereas like if I got every day when I'm home

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Speaker 3: and it's like week two, when I've been seven days

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Speaker 3: to it, I'm like, guys that yeah, yeah, yeah. So

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Speaker 3: I think definitely ZIM food I have appreciated more since.

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Speaker 6: Leaving, especially mean we also anyway, we'll get to that,

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Speaker 6: but do you have a least favorite though, Like, if

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Speaker 6: we're gonna call out like the ones we love, is it.

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Speaker 4: Something that for you is like, oh, I'm not quite

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Speaker 4: it's not top of my list.

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Speaker 3: Hmm. Least favorite, i'd probably have to say like foods

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Speaker 3: that are typically meat heavy, like a lot of like

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Speaker 3: when you take up again, like when you take away

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Speaker 3: the meat, what is there?

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Speaker 5: So like I don't really like battered stuff.

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Speaker 3: I don't know why I know that.

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Speaker 4: Yeah, I yeah.

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Speaker 3: So like fried, which is really bad because the stereotype

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Speaker 3: for a black people's fried chicken. Yes, it was like,

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Speaker 3: actually I don't like it fried. I mean I can

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Speaker 3: have it, but it's like fresh, like just fried. Just

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Speaker 3: then the batter is like so crisp that you don't

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Speaker 3: but once it's Saturday, like I then am not.

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Speaker 5: I'm not. I just I start tasting that I just can't.

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Speaker 5: I can't do.

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Speaker 4: It, I guess.

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Speaker 5: So I wouldn't say it's like my least favorite, but

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Speaker 5: it has.

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Speaker 3: To be cooked wow, yes, so fresh, super fresh fresh.

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Speaker 3: Otherwise then I can't have it for me.

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Speaker 4: It's like I'm actually not huge or like overly hearty foods.

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Speaker 4: I can do them once in a while, like if

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Speaker 4: it's too much like a stew and a thing, I

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Speaker 4: can't do that often. And also like Italian. I rarely

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Speaker 4: use Italian like, like pizza is like convenience, right, it's

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Speaker 4: just like okay, yeah.

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Speaker 5: Yeah, and you can have a couple of slices exactly.

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Speaker 4: But I rarely go anymore for like Italian, Like if

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Speaker 4: I have to, it's very I think it's because it's

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Speaker 4: there's been overkilled and everyone thinks they can do it.

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Speaker 4: Do you get what I mean? I got this, but

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Speaker 4: then you you know when it's good good, you know,

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Speaker 4: like and control as well.

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Speaker 3: I was like that kind of food you do.

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Speaker 4: Yeah, And for me, I'm someone I don't like to

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Speaker 4: I don't like to feel for I don't like to

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Speaker 4: be full before I eat. I need to feel like

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Speaker 4: hunger and like that. Oh it's not overwhelming, like that's

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Speaker 4: amazing thing for me. I don't like to away. Now

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Speaker 4: I have to tackle this. Yeah, like that's a big thing.

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Speaker 4: So I think that's why. But like when we're in Italy,

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Speaker 4: like the food was so good. So that's what I'm saying.

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Speaker 4: I think everyone thinks they can do it and then

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Speaker 4: they want.

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Speaker 5: To, but then you get the O G O G.

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Speaker 3: Yeah, because even with the pizza and Italy, I remember

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Speaker 3: like getting there and then they gave me pizza, and

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Speaker 3: I think, so, where's my topic? Yeah, it looked like

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Speaker 3: it was just about the dough and about the tomato

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Speaker 3: and then a little bit of original or whatever, like

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Speaker 3: herbs you're gonna have, like whereas here or other places

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Speaker 3: are not in Itally, it's all about the topic, like

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Speaker 3: how much meat or how much vegetables or the Yeah.

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Speaker 3: So it's almost like yeah, when you get the old

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Speaker 3: gee stuff, sometimes it's such a big surprise to you

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Speaker 3: commercially think the food.

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Speaker 4: Is Yeah, so as the mouths a water ring. Sorry, guys,

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Speaker 4: if you're listening and I.

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Speaker 3: Know, don't listen, we should put a disclaimer.

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Speaker 4: Do not listen when hungry, because you become hungry. Like

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Speaker 4: let's let's just let's just put it out there. Is

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Speaker 4: there anything you like or just like that you've never tried?

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Speaker 3: Do you understand like the look of it.

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Speaker 4: Yes, or just like the look of it, and you're like,

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Speaker 4: I ain't gonna try that. I think, like, oh, really,

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Speaker 4: I feel like I tried it, like but I was

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Speaker 4: a kid, and I don't know why. I try to know,

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Speaker 4: like there's no way else gonna appreciate it.

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Speaker 5: Yeah.

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Speaker 3: For me, it's like I'm not black pudding or haggis

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Speaker 3: or like that proper British shits, the colonizer colonizer food.

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Speaker 3: I'm just like it sounds so.

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Speaker 1: Like like yeah, yeah, it sounds so like the food

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Speaker 1: you would eat before we had refrigeration or something like

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Speaker 1: you know what I mean, just like.

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Speaker 3: Old school, no revamp of it, just heavy and dark

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Speaker 3: and maybe bland. Please forgive me if this is not

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Speaker 3: how it's someone that's haidis and black pudding and thought

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Speaker 3: they would clutch, please come through and teach me, because

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Speaker 3: I've never tried. But the look of it is just like.

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Speaker 4: You're just not about that life. No, I'm with you,

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Speaker 4: I will say, I agree, I agree. I don't know

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Speaker 4: if there's any food that I don't like automatically and

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Speaker 4: will not try to be honest, but honestly, I don't

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Speaker 4: have a deep desire for like like English food. Maybe pies,

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Speaker 4: like meat pies, because everyone else in the world they

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Speaker 4: do like sweet sweet pies, like it's like pie. But

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Speaker 4: like I know, like you neat, Like I just love

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Speaker 4: sticking kidney. That was my thing. Oh same, I love

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Speaker 4: my jammy jam my kidney. I'm like there's something there's

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Speaker 4: something about the kid in the knees. It's just like kidney.

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Speaker 4: And then yeah, I don't know if I used to

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Speaker 4: despise beet root for the look of it, the red

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Speaker 4: the like when I was a kid. There's also now

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Speaker 4: like change, but now I love like a beetroot salad

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Speaker 4: with like some pumpkin like butternut with some fat.

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Speaker 3: Anyway, but do you think, like, what do you think

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Speaker 3: about like we just brought about kidney, what do you

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Speaker 3: think about all those in testinees and or you know,

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Speaker 3: like all those things that are like the internal and

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Speaker 3: the stuff that Westerners throw away or give to their dog.

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Speaker 5: What do you think about eating?

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Speaker 4: I think it's about how you prepare it. Thousand, It's

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Speaker 4: about how it's done. I used to love my mum

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Speaker 4: used to make kidney, like for breakfast eggs, and then

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Speaker 4: like the vinni or egg and liver, it's about the

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Speaker 4: onion and the vinegar combination right there. You need to

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Speaker 4: do the right breshio.

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Speaker 3: You need to cook it properly, cook and cook clean

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Speaker 3: it properly.

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Speaker 4: Like yeah, you really things like that, my guru, I

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Speaker 4: must say, it's just the process and smell of the cooking.

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Speaker 3: And when they're old, they go, oh, and funny story,

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Speaker 3: mysel when when Zim and we had breakfast and then

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Speaker 3: they had made like a nice spread, typical zoom spread,

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Speaker 3: and then he was piling and these kidneys him. I'm like,

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Speaker 3: this boy don't like awful, Like he doesn't like I'm

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Speaker 3: like looking at him, but I'm trying to be polite

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Speaker 3: at the table. And then I'm seeing and then I'm like, kidneys.

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Speaker 3: He thought they were mushrooms, like chomping on. So now

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Speaker 3: he's got this power on his plate. Luckily, I haven't

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Speaker 3: taken anything.

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Speaker 4: From the like, I'll do it.

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Speaker 5: I'll do the patriarchal system.

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Speaker 3: Boys go first, serve themselves first, and like literally I

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Speaker 3: just like to stop plates shame.

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Speaker 4: Yeah, like it's a very specific but I grew up

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Speaker 4: on it. I love it. My gu I like hot,

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Speaker 4: like they need to be hot, and it's for me.

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Speaker 4: I think it's a process of cooking. You know, it's

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Speaker 4: smell the whole house, even if you put onion, garlic,

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Speaker 4: if you close windows, if you want to. It's just

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Speaker 4: it's just overpowering, just over powers everything.

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Speaker 3: That's the problem, and it makes you think about what

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Speaker 3: you're eating.

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Speaker 5: Like but this is literally like, yeah, I can jam

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Speaker 5: with it.

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Speaker 4: If it's cooked, well, I'm in it, like yeah, I'm not,

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Speaker 4: Like I honestly have no problems like tettle.

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Speaker 3: But about chicken feet, I love.

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Speaker 4: My brother and I used to fight over chicken feet

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Speaker 4: when we were great. Oh I was our thing. We

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Speaker 4: used to be like their mind snitched, like we used

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Speaker 4: to be like, hey, don't hammer. I don't know that.

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Speaker 4: I don't know you say that.

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Speaker 2: Yeah.

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Speaker 3: Sorry, It's like oh no, no, no, please let us know.

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Speaker 4: It's like it's got the crunch.

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Speaker 3: Yeah, it's got the crunch someone like a stomach bag,

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Speaker 3: but not really because when you clean it up as well,

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Speaker 3: you have to feel like yeah, yeah, the stuff in yeah,

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Speaker 3: the process and the chicken feed that I don't do

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Speaker 3: chicken feed a message like I used to. But now

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Speaker 3: somehow I think because people here like really like you know,

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Speaker 3: sometimes it's influence of other people turns to thinking, like

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Speaker 3: I know, in Chinese culture they're huge, but apart from that,

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Speaker 3: everyone else is like, but I love chicken hats, and

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Speaker 3: like in Brazil they serve them on a skew.

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Speaker 5: They do a little line of chicken that's cute.

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Speaker 4: That's really cute. A literally like they there are people.

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Speaker 4: But yeah, me been the only thing I never cared

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Speaker 4: for was like the neck of it chicken.

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Speaker 3: Yeah, there's not much yea, almost like the head like

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Speaker 3: why the eyes? The eyes?

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Speaker 4: This is now, this is not too much for me.

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Speaker 4: But I love oxy tail. I love maz like cowhoos

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Speaker 4: or picklesters. Yeah that's what love oxtail the bone dog killing.

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Speaker 4: I love the way I'm probing about meat like I

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Speaker 4: still be eating.

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Speaker 3: I know, but I just saying people are going to

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Speaker 3: be like later on in this episode, like coldly.

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Speaker 4: But I think I can appreciate. I've never been one

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Speaker 4: to be like, oh I don't appreciate or I'm not

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Speaker 4: gonna you know what I mean, Like I know what's

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Speaker 4: good and what's not.

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Speaker 3: And I think food and cuisine is a journey. So

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Speaker 3: sometimes you can get really into this. There's a time

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Speaker 3: when I was young and I love donuts, like I

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Speaker 3: probably you know what I mean. But then now when

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Speaker 3: you got older, you're like, you know, like so it's

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Speaker 3: like you can you can still appreciate even if you

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Speaker 3: don't endowge.

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Speaker 4: Yeah, I still love donuts. I don't not tell my

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Speaker 4: Jammy jam because it's that pastry like for me, I

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Speaker 4: don't like I'm completely going off time a girl. You

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Speaker 4: don't open up Pandora inside okay, because I'm like, I

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Speaker 4: don't like cakes, like especially here there's like a fruitcake.

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Speaker 4: They do cakes, but it's full of fruit and like

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Speaker 4: some sort of like not cheap, but like like it's

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Speaker 4: like putting me. I don't know what they do. Okay,

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Speaker 4: that's not a cake to me. Cake to me has

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Speaker 4: to have like the pastry outside of it, the fluff,

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Speaker 4: or they have to be dense in it. So I

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Speaker 4: like doughnut because they are dense, or I like like

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Speaker 4: tarts like pick on tart because do you know what

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00:20:03,200 --> 00:20:07,080
Speaker 4: I mean? Like I need to taste the paste. Girl, anyway,

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Speaker 4: we dis.

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Speaker 3: Do you enjoy Do you enjoy cooking?

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Speaker 4: Though? I do?

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Speaker 5: I do.

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Speaker 4: I always said I wanted to go for a cooking

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Speaker 4: post before I got married, and hasn't happened. I'm not

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Speaker 4: getting married, but it hasn't happened. But I enjoy it

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Speaker 4: for doing it for other people. I don't like to

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Speaker 4: do it for like sustenance, like because I got to eat.

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Speaker 4: I really get annoyed sometimes by that side of cooking.

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Speaker 4: But like you host to think posting meals like and

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Speaker 4: trying recipes or you know what I mean, Like that

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Speaker 4: really brings me joy. Also, just like the cooking process,

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Speaker 4: I love to just like plug in a podcast and

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Speaker 4: that's really what got me into podcastings. Like you listen

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Speaker 4: to a podcast, you're just then you're like taking it nicely,

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Speaker 4: enjoying the process or music, depending on how I'm yeah,

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Speaker 4: so yeah, and you have you always liked you like cooking? Happy?

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00:21:01,119 --> 00:21:04,359
Speaker 3: Yeah, I don't like the day to day cooking, like

379
00:21:04,880 --> 00:21:06,720
Speaker 3: obviously when I start to feel like it's becoming a

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00:21:06,720 --> 00:21:09,960
Speaker 3: bland that trying and switch it up because obviously it's like, yeah,

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Speaker 3: but I do love cooking and loveing for other people.

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Speaker 5: I love.

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Speaker 3: I love the conversation around cooking. I love yeah, yeah, yeah,

384
00:21:22,080 --> 00:21:27,679
Speaker 3: there's no yeah, it's fun and like sharing dishes, different recipes,

385
00:21:27,800 --> 00:21:31,600
Speaker 3: different ways of doing things. I just yeah, I find

386
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Speaker 3: it very interesting and a lot of people who yeah,

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Speaker 3: just another part of people, Like you think you know someone,

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00:21:39,040 --> 00:21:41,199
Speaker 3: then you like see their cooking whatever. I don't know,

389
00:21:41,240 --> 00:21:43,159
Speaker 3: it's like it just shows you a different part of

390
00:21:43,200 --> 00:21:45,359
Speaker 3: people will be.

391
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Speaker 4: Very happy and family will be very happy.

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Speaker 3: That really yes, yes, like my family does count on

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Speaker 3: me to be like like when I said I'm doing

394
00:21:53,119 --> 00:21:57,440
Speaker 3: catering for no one was like, what are you trying

395
00:21:57,480 --> 00:22:00,239
Speaker 3: to do? They were like, well, okay, just like were

396
00:22:00,240 --> 00:22:03,600
Speaker 3: worried more for my for the labor, not the fact that.

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Speaker 5: It will be good or it'll be presented.

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00:22:06,160 --> 00:22:08,199
Speaker 3: Well, they were like, we know you got this, but

399
00:22:08,280 --> 00:22:12,120
Speaker 3: it's like, are you prepared to actually feed all these things?

400
00:22:13,320 --> 00:22:16,320
Speaker 4: But I think it's fair to like love cooking, and

401
00:22:16,400 --> 00:22:18,399
Speaker 4: I think it's fair to like not like cooking. I

402
00:22:18,400 --> 00:22:19,120
Speaker 4: know people who don't.

403
00:22:19,200 --> 00:22:21,800
Speaker 5: Yeah, And of course definitely.

404
00:22:21,240 --> 00:22:23,760
Speaker 4: It's fun because I gets, Yeah, like when I have

405
00:22:23,800 --> 00:22:26,040
Speaker 4: to cook for like daily living, I'm just like I

406
00:22:26,080 --> 00:22:28,480
Speaker 4: get why people hate it. Like it's just like do

407
00:22:28,560 --> 00:22:30,760
Speaker 4: I really get to eat? You know?

408
00:22:31,160 --> 00:22:31,400
Speaker 5: Yeah?

409
00:22:31,600 --> 00:22:34,400
Speaker 3: And sometimes but who don't like cooking? Not not all,

410
00:22:34,840 --> 00:22:37,280
Speaker 3: but like might not have been exposed to it. So

411
00:22:37,320 --> 00:22:41,199
Speaker 3: it seems so complex and so like I remember with

412
00:22:41,240 --> 00:22:44,320
Speaker 3: my husband when we met, he barely cooked, like barely,

413
00:22:44,359 --> 00:22:47,360
Speaker 3: and now sometimes it cooks way especially now that I'm pregnant,

414
00:22:47,359 --> 00:22:50,280
Speaker 3: way more than me. So it's like I think it's

415
00:22:50,320 --> 00:22:53,200
Speaker 3: a building of confidence. And then also seeople enjoy it

416
00:22:53,280 --> 00:22:55,440
Speaker 3: and oh I could have done this better. I could

417
00:22:55,480 --> 00:22:57,959
Speaker 3: have done, so it's almost like, yeah, it's not a

418
00:22:58,080 --> 00:22:59,640
Speaker 3: talent that you can just be like, oh, I don't

419
00:22:59,680 --> 00:23:01,480
Speaker 3: like cook never learns.

420
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Speaker 5: It's never too late or early like you.

421
00:23:04,440 --> 00:23:09,040
Speaker 3: Can especially nowadays with quick easy meals.

422
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Speaker 4: And recipes go lore like yeah, I think Google is

423
00:23:12,480 --> 00:23:19,199
Speaker 4: recipe for like that's my exactly, my head, my head. Yeah,

424
00:23:19,320 --> 00:23:24,120
Speaker 4: really cool. Do you follow any diet away of eating

425
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Speaker 4: because there's so many like vegans, vegetarian, keto, that's a

426
00:23:30,880 --> 00:23:34,560
Speaker 4: diet though, but like away, let's say a lifestyle like

427
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Speaker 4: yeating lifestyle rather than die.

428
00:23:39,560 --> 00:23:40,600
Speaker 3: No, not really.

429
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Speaker 7: I I've been trying to incorporate less meat, but yeah,

430
00:23:49,960 --> 00:23:52,480
Speaker 7: not always so successful with that one.

431
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Speaker 4: I appreciate your appreciation for food, Like I between you

432
00:24:00,119 --> 00:24:02,400
Speaker 4: and my sister, I don't think I've met people who

433
00:24:02,480 --> 00:24:06,639
Speaker 4: love food the way you do. And I think what's

434
00:24:06,760 --> 00:24:11,080
Speaker 4: great though, is like speaking of you, it's like you're

435
00:24:11,119 --> 00:24:14,480
Speaker 4: an all kinds of food person, which I think is

436
00:24:14,560 --> 00:24:17,840
Speaker 4: great And I think that's what like is enjoyable about life.

437
00:24:17,880 --> 00:24:20,960
Speaker 4: You get what I mean, like nothing too rigid, too

438
00:24:21,000 --> 00:24:24,919
Speaker 4: fascinate with. Yeah, so you you seafood you can do,

439
00:24:25,560 --> 00:24:27,359
Speaker 4: like a steak you can do. You get what I

440
00:24:27,400 --> 00:24:29,879
Speaker 4: mean like you, yeah, yeah, which is dope.

441
00:24:30,040 --> 00:24:32,719
Speaker 3: I haven't ever really followed the strict diet, and like

442
00:24:33,040 --> 00:24:36,440
Speaker 3: church wise, religion wise, or my household wise, we didn't

443
00:24:36,480 --> 00:24:41,080
Speaker 3: have to as well. My totem is fish, so I'm

444
00:24:41,119 --> 00:24:45,080
Speaker 3: not meant to be. So my dad was a bit

445
00:24:45,119 --> 00:24:47,080
Speaker 3: iffy whenever fish was cooked in the house. It was

446
00:24:47,119 --> 00:24:50,600
Speaker 3: a bit like yeah, like you know, but it has

447
00:24:50,640 --> 00:24:52,639
Speaker 3: on thadse with it. But my mom was like, bro,

448
00:24:52,760 --> 00:24:54,760
Speaker 3: I will make chicken for you on the side, So

449
00:24:55,480 --> 00:24:57,720
Speaker 3: you know, it was kind of like, but I never

450
00:24:57,920 --> 00:25:00,560
Speaker 3: really have followed I mean, obviously diets I have which

451
00:25:00,600 --> 00:25:03,720
Speaker 3: will go into but like a way of life or

452
00:25:03,840 --> 00:25:07,280
Speaker 3: life or restriction in terms, I guess what, some sort

453
00:25:07,720 --> 00:25:09,439
Speaker 3: I've never really had to.

454
00:25:10,000 --> 00:25:13,440
Speaker 4: I'm with you. I've definitely been on the other spectrum

455
00:25:13,480 --> 00:25:16,359
Speaker 4: of it. Like growing up, we grew up in a

456
00:25:16,400 --> 00:25:19,320
Speaker 4: household through church, we didn't eat pork, like that was

457
00:25:19,480 --> 00:25:21,920
Speaker 4: just a no go. I'm sure I ate pork before,

458
00:25:21,920 --> 00:25:23,760
Speaker 4: and then my parents were like, oh hold up, like no,

459
00:25:25,240 --> 00:25:29,720
Speaker 4: so definitely had that and then encouraged to be vegetarian

460
00:25:30,119 --> 00:25:33,240
Speaker 4: and all that. I've definitely dabbled in all sorts. I've

461
00:25:33,440 --> 00:25:35,520
Speaker 4: dabbled the veganism.

462
00:25:35,920 --> 00:25:37,840
Speaker 5: All that time, did you find it hard for me?

463
00:25:38,720 --> 00:25:42,440
Speaker 4: And I wasn't like being a vegan? I see, Yeah,

464
00:25:42,560 --> 00:25:45,400
Speaker 4: it is hard enough because people like but people will

465
00:25:45,520 --> 00:25:47,920
Speaker 4: just literally remove the meat, like if you say don't

466
00:25:47,960 --> 00:25:50,320
Speaker 4: eat them, don't give you the gravy and remove them

467
00:25:50,560 --> 00:25:53,359
Speaker 4: like that's not the concept. Or they'll be like, but

468
00:25:53,440 --> 00:25:55,600
Speaker 4: don't you eat chicken? And I'm like, but I don't.

469
00:25:55,680 --> 00:25:59,280
Speaker 4: I don't understand. So yeah, on thousand perd and vegan

470
00:25:59,680 --> 00:26:02,560
Speaker 4: was I love that I did it. I don't know

471
00:26:02,600 --> 00:26:04,800
Speaker 4: if I would do it again, but I liked how

472
00:26:05,880 --> 00:26:09,359
Speaker 4: it creates. I think creatively it was fantastic because I

473
00:26:09,400 --> 00:26:12,160
Speaker 4: was like, I made like avocado fries, like who knew

474
00:26:12,200 --> 00:26:15,199
Speaker 4: that existed? I was like just doing all sorts. So

475
00:26:16,000 --> 00:26:18,920
Speaker 4: I think for me, I appreciate I had the experience

476
00:26:18,960 --> 00:26:21,120
Speaker 4: of that. When I do it again, I'm not sure

477
00:26:21,320 --> 00:26:24,639
Speaker 4: because another thing is when you are vegetarian and vegan

478
00:26:25,240 --> 00:26:27,199
Speaker 4: a lot of the time you depend on legumes like

479
00:26:27,280 --> 00:26:31,200
Speaker 4: beans and things like that. My stomach doesn't like that

480
00:26:31,240 --> 00:26:34,040
Speaker 4: too much, like it's too much air. I don't know,

481
00:26:34,040 --> 00:26:36,560
Speaker 4: it makes me gas. I don't you know what I mean?

482
00:26:36,600 --> 00:26:42,760
Speaker 4: So not really, So I've been mostly primarily vegetarian, but

483
00:26:42,920 --> 00:26:46,200
Speaker 4: I do eat fish so pescatarian, and now I eat

484
00:26:46,240 --> 00:26:50,159
Speaker 4: white meat a bit more just to like balance it

485
00:26:50,240 --> 00:26:56,000
Speaker 4: also for health reasons and try. Yeah, so definitely, but

486
00:26:56,160 --> 00:26:57,879
Speaker 4: I done it. I've done that, old girl, and.

487
00:26:59,240 --> 00:27:03,119
Speaker 3: I loved it because in Zim they don't respect you

488
00:27:03,240 --> 00:27:06,800
Speaker 3: for it. And like I remember my dad like obviously

489
00:27:07,000 --> 00:27:09,240
Speaker 3: having high blood pressure whatever. They were like you'd have

490
00:27:09,320 --> 00:27:12,000
Speaker 3: this diet and follow this, and my dad like it's

491
00:27:12,040 --> 00:27:16,520
Speaker 3: such a conundrum I think for some like recally people

492
00:27:16,560 --> 00:27:20,120
Speaker 3: of our parents' age, because it's a status symbol as well.

493
00:27:20,440 --> 00:27:23,600
Speaker 3: It's like if you can eat meat, eat a lot

494
00:27:23,640 --> 00:27:29,000
Speaker 3: of meat, eat fancier cuts and stuff or whatever, then

495
00:27:29,040 --> 00:27:31,119
Speaker 3: it's like you got more money, you know. So it's

496
00:27:31,160 --> 00:27:33,919
Speaker 3: almost like for them to be told, oh, go and

497
00:27:33,960 --> 00:27:37,040
Speaker 3: just eat vegetables. Yeah, it almost.

498
00:27:36,800 --> 00:27:39,399
Speaker 5: Seems like a dumb and yet when you're in.

499
00:27:39,359 --> 00:27:44,159
Speaker 3: A Western culture, like it's actually expensive to eat quality

500
00:27:44,720 --> 00:27:47,639
Speaker 3: fruit and vegetables which we have in our backyard like

501
00:27:48,000 --> 00:27:52,480
Speaker 3: our avocados and Zimbabwe gross huge hue and then people

502
00:27:52,560 --> 00:27:56,520
Speaker 3: just treat them like you know, dirtful smile you know.

503
00:27:56,760 --> 00:27:59,200
Speaker 5: Yeah, if you have our hotels, people like you're rich,

504
00:27:59,359 --> 00:28:03,359
Speaker 5: Like is so it's so funny ideas we have around

505
00:28:03,400 --> 00:28:04,240
Speaker 5: food two.

506
00:28:04,080 --> 00:28:07,119
Speaker 4: Thousand percent and like that's the thing I think. Also,

507
00:28:07,119 --> 00:28:10,720
Speaker 4: I'm develle, so like meat is heavy like in the

508
00:28:10,960 --> 00:28:15,240
Speaker 4: you know, cattle farming is typical, like keeping cattles typical,

509
00:28:15,240 --> 00:28:17,920
Speaker 4: and the devel culture. So I think my dad was

510
00:28:17,960 --> 00:28:19,960
Speaker 4: just like yo. And then on the other spectrum, my

511
00:28:20,000 --> 00:28:23,879
Speaker 4: brother loves meat like loves loves meat. So it was

512
00:28:23,960 --> 00:28:26,320
Speaker 4: just like what's going on? But I think growing up

513
00:28:26,320 --> 00:28:28,879
Speaker 4: too with so much of the meat, and the thing

514
00:28:28,960 --> 00:28:30,960
Speaker 4: is people here find it strange. Like I'm like, beef

515
00:28:31,119 --> 00:28:34,040
Speaker 4: was the accessible meat growing up, and we ate a

516
00:28:34,200 --> 00:28:36,280
Speaker 4: lot of it, Like doesn't mean it was like the

517
00:28:36,320 --> 00:28:37,400
Speaker 4: best cut we weren't eating.

518
00:28:37,920 --> 00:28:41,280
Speaker 5: Yeah, like that was well done, too well done.

519
00:28:41,320 --> 00:28:45,080
Speaker 4: Yeah exactly, but it was just it's just heavy. So

520
00:28:45,120 --> 00:28:46,800
Speaker 4: I think I had that. I'm like, I don't need that.

521
00:28:46,920 --> 00:28:49,000
Speaker 4: I don't need to feel that level of heavy all

522
00:28:49,040 --> 00:28:53,320
Speaker 4: the time, like you know. So yeah, but have you

523
00:28:53,360 --> 00:28:59,000
Speaker 4: ever followed any like diets like uh or what do

524
00:28:59,040 --> 00:29:00,800
Speaker 4: you think about culture?

525
00:29:02,080 --> 00:29:03,680
Speaker 5: I have for.

526
00:29:04,040 --> 00:29:06,800
Speaker 3: Like reasons like I want to lose weight, I want

527
00:29:06,840 --> 00:29:09,000
Speaker 3: to do this, so I should watch that. When I

528
00:29:09,080 --> 00:29:12,200
Speaker 3: did comp which we talked about before, obviously I had

529
00:29:12,200 --> 00:29:14,720
Speaker 3: to do a strict diet like follow measure your food

530
00:29:14,760 --> 00:29:17,400
Speaker 3: and all this stuff and then like go into quito

531
00:29:17,560 --> 00:29:22,520
Speaker 3: so you can lose fat or whatever. But like I

532
00:29:22,520 --> 00:29:24,240
Speaker 3: I don't have a problem with it if there's like

533
00:29:24,280 --> 00:29:28,600
Speaker 3: a goal, yes, like in terms of if you're a sportsman, right,

534
00:29:28,640 --> 00:29:30,760
Speaker 3: obviously you can't be having burgers and chips and fr

535
00:29:30,960 --> 00:29:32,840
Speaker 3: like this is the way it is. Right if you

536
00:29:32,880 --> 00:29:35,600
Speaker 3: want to run up and down for nineteen minutes as Ronaldo,

537
00:29:35,880 --> 00:29:38,440
Speaker 3: you're not going to be eating what you know, like

538
00:29:38,880 --> 00:29:41,600
Speaker 3: or all the things you need or want or see.

539
00:29:42,120 --> 00:29:45,960
Speaker 3: But then at the same time, if it's like not

540
00:29:46,000 --> 00:29:49,440
Speaker 3: making you happy, not fulfilling you, like, then it's like,

541
00:29:49,840 --> 00:29:52,600
Speaker 3: well why are you dieting? Though, Like it shouldn't be

542
00:29:52,680 --> 00:29:56,240
Speaker 3: such a I don't know, I won should be enjoyed

543
00:29:56,400 --> 00:29:59,440
Speaker 3: even if it's restrictive, even if it's healthier, even if

544
00:29:59,480 --> 00:30:02,240
Speaker 3: it's whatever it is, you should still be enjoyed. Like

545
00:30:02,240 --> 00:30:04,080
Speaker 3: if you see yourself you're sitting there and eating it

546
00:30:04,240 --> 00:30:07,080
Speaker 3: just because oh because I want to lose an extra

547
00:30:07,200 --> 00:30:09,720
Speaker 3: inch or the starts to become a bit of unhealthy.

548
00:30:09,840 --> 00:30:10,840
Speaker 5: So I think.

549
00:30:11,920 --> 00:30:15,360
Speaker 3: Diet culture just scares me, Like this whole idea that

550
00:30:15,640 --> 00:30:17,840
Speaker 3: you have to be one certain body shape and look

551
00:30:17,880 --> 00:30:21,440
Speaker 3: a certain way. Yeah, I just find it. So I

552
00:30:21,440 --> 00:30:25,520
Speaker 3: find people want diet. It's miserable. Like I've never met

553
00:30:25,600 --> 00:30:27,280
Speaker 3: someone who's like, I'm on a diet and they look happy.

554
00:30:27,440 --> 00:30:30,440
Speaker 3: Even Beyonce, I think she was like rehearsing for some show,

555
00:30:30,680 --> 00:30:33,760
Speaker 3: one of the documentaries, just like sitting there just eating

556
00:30:33,760 --> 00:30:35,440
Speaker 3: an apple, and she said and she's like, oh, this

557
00:30:35,520 --> 00:30:37,640
Speaker 3: is horrible, but I want to get to my goal.

558
00:30:39,240 --> 00:30:41,680
Speaker 3: So it's like, okay, I can see that. But at

559
00:30:41,720 --> 00:30:45,080
Speaker 3: the same time, it's only for short. It's not sustained,

560
00:30:45,200 --> 00:30:47,520
Speaker 3: like you can't do it forever and ever, it has

561
00:30:47,560 --> 00:30:49,320
Speaker 3: to be for a short spell of time.

562
00:30:49,480 --> 00:30:52,160
Speaker 4: Yeah. And then you saw how after she had her

563
00:30:52,440 --> 00:30:54,840
Speaker 4: twins she's like embracing the food.

564
00:30:54,640 --> 00:30:58,520
Speaker 3: Bad and like you know, like exactly, Rihanna is the

565
00:30:58,520 --> 00:31:06,120
Speaker 3: same even before she got pregnant. So I just so,

566
00:31:06,120 --> 00:31:10,080
Speaker 3: I just think as long as it's not like obsessive,

567
00:31:10,800 --> 00:31:12,840
Speaker 3: if you're doing it for a reason for short spyle

568
00:31:13,040 --> 00:31:16,080
Speaker 3: or for whatever, but not not to the point.

569
00:31:15,880 --> 00:31:20,160
Speaker 5: Where it's just like your spirit, yeah, and killing your soul.

570
00:31:20,640 --> 00:31:24,320
Speaker 4: Can I just say, guys, huge props to Amanda, Like

571
00:31:25,120 --> 00:31:31,800
Speaker 4: for that goal for Comps, I was like, girl, like

572
00:31:31,920 --> 00:31:36,280
Speaker 4: she looked incredible. And I think for me, what I

573
00:31:36,320 --> 00:31:39,239
Speaker 4: will give you props on was that you saw that

574
00:31:39,280 --> 00:31:42,440
Speaker 4: as a goal for yourself and you really went for

575
00:31:42,480 --> 00:31:46,360
Speaker 4: it and like you killed it. And I think I

576
00:31:46,440 --> 00:31:50,240
Speaker 4: understand like what you're saying about having something you're aiming for.

577
00:31:50,480 --> 00:31:53,880
Speaker 4: And sometimes it's interesting to see how our bodies can transform.

578
00:31:54,240 --> 00:31:57,400
Speaker 4: Yeah we allow them or we do follow. But I

579
00:31:57,440 --> 00:32:01,400
Speaker 4: think obsessiveness and I think died culture is an obsessive thing.

580
00:32:01,640 --> 00:32:06,920
Speaker 4: You know. I've talked before about how for me growing up,

581
00:32:07,040 --> 00:32:10,080
Speaker 4: it was like uhu pets that I'm comakcha you're finishing

582
00:32:10,320 --> 00:32:13,080
Speaker 4: for your older sister, or like having that. So I've

583
00:32:13,080 --> 00:32:16,560
Speaker 4: always had a love hate relationship with food as a result.

584
00:32:17,920 --> 00:32:21,560
Speaker 4: So I think diet culture for me is something that

585
00:32:21,840 --> 00:32:25,720
Speaker 4: I don't like to dabble in so much like I'll

586
00:32:25,760 --> 00:32:27,760
Speaker 4: be like, yes, I need to eat healthier, or like

587
00:32:27,840 --> 00:32:30,240
Speaker 4: what I typically do is like during the week, I'll

588
00:32:30,240 --> 00:32:33,280
Speaker 4: eat as clean as possible and like be as you

589
00:32:33,320 --> 00:32:36,080
Speaker 4: know what I mean, like stay away from many other treats,

590
00:32:36,120 --> 00:32:39,240
Speaker 4: like you know, but allow myself to have that so

591
00:32:39,280 --> 00:32:41,680
Speaker 4: that it doesn't get out of hand and more and more,

592
00:32:42,040 --> 00:32:45,240
Speaker 4: I'm learning to listen to my body because when I listen,

593
00:32:45,280 --> 00:32:48,240
Speaker 4: it actually tells me, Like my body tells me literally

594
00:32:48,280 --> 00:32:50,480
Speaker 4: like girl, there's too much to that. I do not

595
00:32:50,600 --> 00:32:53,719
Speaker 4: want any more of this, Like please stop, like my body.

596
00:32:54,240 --> 00:32:58,520
Speaker 4: Like if you your body, when you develop a better relationship,

597
00:32:58,560 --> 00:33:02,880
Speaker 4: it tells you. But diet CAUs Yeah. For me, it's

598
00:33:02,880 --> 00:33:06,480
Speaker 4: it's seeing like the deprivation and like the kind of

599
00:33:06,640 --> 00:33:12,120
Speaker 4: sorrowfulness of it all I understand. But it's like again

600
00:33:12,320 --> 00:33:15,760
Speaker 4: going back to media and the whole idea of what

601
00:33:15,840 --> 00:33:19,360
Speaker 4: kind of body you should have and uphold. There's a

602
00:33:19,360 --> 00:33:23,320
Speaker 4: difference when it's for health reasons, right, Like it's like

603
00:33:23,440 --> 00:33:26,280
Speaker 4: you're diabetic, you cannot be fighting me to eat all

604
00:33:26,280 --> 00:33:28,360
Speaker 4: the sugar. Like there's you know what I mean. So

605
00:33:28,440 --> 00:33:31,640
Speaker 4: then there's there's that we're not talking about that side,

606
00:33:31,640 --> 00:33:34,560
Speaker 4: but where it's like you're kind of restricting yourself just

607
00:33:34,640 --> 00:33:39,160
Speaker 4: for the sake of like I don't know, denial because

608
00:33:40,160 --> 00:33:42,000
Speaker 4: something and.

609
00:33:41,880 --> 00:33:46,400
Speaker 5: It's make you happy.

610
00:33:44,280 --> 00:33:48,160
Speaker 3: Yes, so do you? I mean you've already kind of

611
00:33:48,200 --> 00:33:51,320
Speaker 3: answered the question by saying have you struggled with with

612
00:33:51,480 --> 00:33:53,680
Speaker 3: weight or food? Like do you feel like.

613
00:33:54,120 --> 00:33:55,120
Speaker 5: How how do you feel about it?

614
00:33:55,160 --> 00:33:56,800
Speaker 3: Now if you if you realize that.

615
00:33:56,920 --> 00:34:00,760
Speaker 4: I think I think it's like it's a dance and

616
00:34:00,800 --> 00:34:03,320
Speaker 4: it's a balance, like i'd lie to be like, oh yeah,

617
00:34:03,400 --> 00:34:06,640
Speaker 4: now I'm totally fine. No, Like you definitely have days

618
00:34:06,680 --> 00:34:09,120
Speaker 4: where you're like, I feel good about myself and then

619
00:34:09,200 --> 00:34:11,080
Speaker 4: days you're like, oh, I would really love to get

620
00:34:11,160 --> 00:34:15,960
Speaker 4: rid of this fuba. You know. So I've had I

621
00:34:16,040 --> 00:34:17,759
Speaker 4: used to have it quite bad, especially when I was

622
00:34:17,760 --> 00:34:20,040
Speaker 4: in boarding school. I just comfort eat a lot. So

623
00:34:20,080 --> 00:34:23,040
Speaker 4: I'll just like I was miserable or sad, I'll just

624
00:34:23,040 --> 00:34:27,600
Speaker 4: like start eating, you know. But now I'm a little

625
00:34:27,640 --> 00:34:32,040
Speaker 4: more conscious and good and bad days. Hey, Like some

626
00:34:32,120 --> 00:34:35,839
Speaker 4: days I'm like, oh I ate too much, or you know,

627
00:34:36,239 --> 00:34:38,120
Speaker 4: in some days it's like, oh I feel good about

628
00:34:38,120 --> 00:34:41,640
Speaker 4: how I how I ate and things like that. I

629
00:34:41,680 --> 00:34:44,799
Speaker 4: think this is why we talk about like the psychology

630
00:34:44,840 --> 00:34:49,360
Speaker 4: of growing up with certain precious or certain it really

631
00:34:49,480 --> 00:34:52,560
Speaker 4: sticks with you for a long period of time than

632
00:34:52,600 --> 00:34:55,799
Speaker 4: you think, and like you learn it. Yeah, people just

633
00:34:55,800 --> 00:34:59,120
Speaker 4: say it like quite callously, like oh, you shouldn't do that,

634
00:34:59,120 --> 00:35:01,200
Speaker 4: you shouldn't be eating that. Oh you're gonna get hips

635
00:35:01,280 --> 00:35:03,799
Speaker 4: like some you know what I mean, And then we

636
00:35:03,880 --> 00:35:07,040
Speaker 4: hold onto that especially growing up exposed to a more

637
00:35:07,080 --> 00:35:10,200
Speaker 4: western world where it's like, my body has never looked

638
00:35:10,280 --> 00:35:13,080
Speaker 4: like that, it does not have that form or shape,

639
00:35:14,440 --> 00:35:20,520
Speaker 4: So it's it's a constant yeah, and for you, I

640
00:35:20,520 --> 00:35:21,320
Speaker 4: wait and food.

641
00:35:21,760 --> 00:35:24,239
Speaker 3: For me, it's always been a bit weird because and

642
00:35:24,280 --> 00:35:27,239
Speaker 3: I think we touched on this spoken body image for

643
00:35:27,520 --> 00:35:30,839
Speaker 3: both special because it's like, yeah, I was skinny, but

644
00:35:30,880 --> 00:35:33,160
Speaker 3: then unfortunately, in the land I was in at that time,

645
00:35:33,680 --> 00:35:36,520
Speaker 3: skinny wasn't a good thing, so it was almost like

646
00:35:36,719 --> 00:35:39,640
Speaker 3: where's the balance? But I mean, I just love. I

647
00:35:39,680 --> 00:35:42,040
Speaker 3: knew I was eating, and I was eating as much

648
00:35:42,040 --> 00:35:45,600
Speaker 3: as I could, so I didn't really like concentrate too

649
00:35:45,719 --> 00:35:49,000
Speaker 3: much on it. Obviously, with the rise of social media,

650
00:35:49,239 --> 00:35:52,279
Speaker 3: you're seeing like all these bodies, but then at the

651
00:35:52,280 --> 00:35:54,680
Speaker 3: same time they're also telling you how they're tweaking it

652
00:35:54,719 --> 00:35:55,400
Speaker 3: and faking it.

653
00:35:55,480 --> 00:35:58,840
Speaker 5: So I think I've always been quite a conscious eater.

654
00:35:59,520 --> 00:36:02,360
Speaker 3: And like I don't like even consumer of stuff, Like

655
00:36:02,400 --> 00:36:05,840
Speaker 3: I'm like, okay, that's just a photoshop. Like I'm not

656
00:36:05,880 --> 00:36:08,480
Speaker 3: going it's okay, you know, we're not going to look

657
00:36:08,560 --> 00:36:11,200
Speaker 3: like that. And I think that has helped me, having

658
00:36:11,239 --> 00:36:13,600
Speaker 3: that a bit of a sixth sense and they're not

659
00:36:13,680 --> 00:36:17,960
Speaker 3: aspiring to things that don't even exist. Really, Yeah, but

660
00:36:18,040 --> 00:36:20,640
Speaker 3: I have seen a lot of people, I mean high school,

661
00:36:20,680 --> 00:36:22,640
Speaker 3: you brought up high school. A lot of people who've

662
00:36:22,640 --> 00:36:26,319
Speaker 3: struggled with weight issues or food issues. And it kind

663
00:36:26,320 --> 00:36:29,200
Speaker 3: of makes me sad because it's like a part of me.

664
00:36:29,280 --> 00:36:30,759
Speaker 3: She's like, it doesn't have to be that deep, but

665
00:36:30,840 --> 00:36:32,960
Speaker 3: I understand that it is that deep, you know what

666
00:36:33,000 --> 00:36:36,280
Speaker 3: I mean. So it's like having that grace with people

667
00:36:36,640 --> 00:36:41,279
Speaker 3: or just yeah, trying to just trying to navigate that

668
00:36:41,320 --> 00:36:43,680
Speaker 3: space must be so hard. Like if you are big

669
00:36:43,719 --> 00:36:46,600
Speaker 3: and everyone's telling you how big you are, it's like, well,

670
00:36:46,600 --> 00:36:49,560
Speaker 3: how do you win? So I think personally I've been

671
00:36:49,680 --> 00:36:53,400
Speaker 3: quite lucky, but I have seen a lot of struggles,

672
00:36:53,520 --> 00:36:57,719
Speaker 3: especially for women, especially for women, Like it's just it's

673
00:36:57,840 --> 00:37:00,759
Speaker 3: unbelievable how like we can be like, oh, a guy

674
00:37:00,760 --> 00:37:03,000
Speaker 3: can have a pot billy, literally a pot billy, which

675
00:37:03,040 --> 00:37:03,799
Speaker 3: is usually.

676
00:37:03,480 --> 00:37:05,920
Speaker 5: Regarded as unhealthy, and they'll.

677
00:37:05,719 --> 00:37:08,640
Speaker 3: Be fine, But a girl can't have the same, Like

678
00:37:08,680 --> 00:37:14,120
Speaker 3: it's like it's just the wild. It's shocking. It's shocking.

679
00:37:14,320 --> 00:37:17,000
Speaker 3: Like and next times, even now, when I'm thinking about,

680
00:37:17,040 --> 00:37:19,880
Speaker 3: you know, kids and having a child, I'm like a

681
00:37:19,920 --> 00:37:22,080
Speaker 3: part of me is like, maybe it should be a boy,

682
00:37:22,239 --> 00:37:25,919
Speaker 3: because I know those things will be like so hard

683
00:37:25,960 --> 00:37:28,719
Speaker 3: to navigate, especially if her and I don't have the

684
00:37:28,760 --> 00:37:31,640
Speaker 3: same body type, because then if I'm skinnier or whatever,

685
00:37:31,719 --> 00:37:35,200
Speaker 3: then it'll be like, you know, it's just oh, it's

686
00:37:35,280 --> 00:37:36,560
Speaker 3: a lot. It breaks my heart.

687
00:37:36,680 --> 00:37:37,439
Speaker 5: It breaks my heart.

688
00:37:37,480 --> 00:37:39,680
Speaker 4: And you think about that like so true, Like when

689
00:37:39,719 --> 00:37:41,879
Speaker 4: you think of like when you have children, it's like, here,

690
00:37:42,000 --> 00:37:47,360
Speaker 4: what what would you pass on how them navigate? Like yeah, struggle,

691
00:37:48,719 --> 00:37:51,200
Speaker 4: And you're right, it doesn't need to be so deep,

692
00:37:51,360 --> 00:37:55,319
Speaker 4: but it can be incredibly deep. And the funny thing

693
00:37:55,480 --> 00:37:58,320
Speaker 4: is like even those people who are like, ah, you're fat,

694
00:37:58,440 --> 00:38:00,440
Speaker 4: and then I remember losing a lot of weight and

695
00:38:00,440 --> 00:38:04,120
Speaker 4: then they're like, oh you're fast. No, it was like,

696
00:38:04,160 --> 00:38:06,279
Speaker 4: oh you're fat, And then I remember my mom like

697
00:38:06,560 --> 00:38:09,640
Speaker 4: y'all are crazy, Like she's not even you know. So

698
00:38:09,680 --> 00:38:12,200
Speaker 4: it's just like people associate you with this and they

699
00:38:12,320 --> 00:38:14,640
Speaker 4: peg you and they want to keep you in that place.

700
00:38:14,960 --> 00:38:17,279
Speaker 4: So I think it's that kind of realizing that you

701
00:38:17,280 --> 00:38:20,759
Speaker 4: will never be whatever. You know, And even when I

702
00:38:20,800 --> 00:38:23,600
Speaker 4: was smaller than some of them, it's like this person

703
00:38:23,680 --> 00:38:26,399
Speaker 4: had this perception of me from an age and it's

704
00:38:26,440 --> 00:38:28,160
Speaker 4: not willing to see that I have changed or I

705
00:38:28,200 --> 00:38:29,000
Speaker 4: will changed.

706
00:38:29,200 --> 00:38:30,920
Speaker 3: Yeah. Yeah, and then.

707
00:38:30,760 --> 00:38:33,040
Speaker 4: That's when you realize that actually it's not worth killing

708
00:38:33,080 --> 00:38:36,319
Speaker 4: myself over this idea or ideology.

709
00:38:36,680 --> 00:38:40,160
Speaker 3: Yeah, and they're dismissing like, oh, she's just a fact chick,

710
00:38:40,400 --> 00:38:43,319
Speaker 3: or you know when you're asking and you gain weight,

711
00:38:43,360 --> 00:38:49,080
Speaker 3: and will give you that judgment whoa or whatever exactly, like, yeah,

712
00:38:49,320 --> 00:38:52,200
Speaker 3: it's it's strange. We really put a lot of weight

713
00:38:52,360 --> 00:38:52,839
Speaker 3: on weight.

714
00:38:55,160 --> 00:38:56,040
Speaker 4: Yeah, that was a good one.

715
00:38:56,320 --> 00:38:58,800
Speaker 5: No, we do really do too much.

716
00:38:59,520 --> 00:39:02,319
Speaker 4: We do, indeed. But coming back to like the more

717
00:39:02,360 --> 00:39:05,040
Speaker 4: fun side of things, because I think it's important to

718
00:39:05,040 --> 00:39:08,160
Speaker 4: talk about this. But for sure we want to talk

719
00:39:08,200 --> 00:39:11,719
Speaker 4: about Zim food and what do you love most? I

720
00:39:11,760 --> 00:39:14,200
Speaker 4: think we've already touched on it a little, but like

721
00:39:14,280 --> 00:39:17,600
Speaker 4: what do you love about Zim food? And why do

722
00:39:17,640 --> 00:39:19,800
Speaker 4: you you know it's hard?

723
00:39:20,000 --> 00:39:21,879
Speaker 5: Zim is home, so that's what I think.

724
00:39:21,880 --> 00:39:24,800
Speaker 3: It's like a comfort as well, and as I said before,

725
00:39:25,000 --> 00:39:28,040
Speaker 3: now not living there anymore, it's almost like a treat,

726
00:39:28,719 --> 00:39:30,600
Speaker 3: you know. So it's like even if I can't go

727
00:39:30,680 --> 00:39:33,360
Speaker 3: to the South African shop here and buy like you know,

728
00:39:33,520 --> 00:39:36,000
Speaker 3: ufu and cook my own size, that it's just like

729
00:39:36,080 --> 00:39:39,520
Speaker 3: a it's it's and I think it's the memory is attached,

730
00:39:39,800 --> 00:39:42,080
Speaker 3: you know, because you're like, oh my god, I love

731
00:39:42,120 --> 00:39:45,720
Speaker 3: this meal, you know, and it's just yeah, it brings

732
00:39:45,719 --> 00:39:50,000
Speaker 3: me joy. I love zim. Yeah, I just I can't

733
00:39:50,000 --> 00:39:53,520
Speaker 3: even explain it. Like, and I do like the abundance

734
00:39:53,600 --> 00:39:56,719
Speaker 3: of fruit and vegetables, and like you don't realize it

735
00:39:57,360 --> 00:40:01,400
Speaker 3: until you leave. Then you're like, wow, that's like, you know,

736
00:40:01,480 --> 00:40:03,760
Speaker 3: fruit grows everywhere. I don't have to pay for fruit

737
00:40:04,000 --> 00:40:06,799
Speaker 3: hardly unless I'm craving a certain fruit that we don't have,

738
00:40:06,840 --> 00:40:10,920
Speaker 3: but someone a relative doesn't have, they're now literally going by.

739
00:40:11,040 --> 00:40:14,319
Speaker 3: But usually like you know, somebody who has a banana tree,

740
00:40:14,440 --> 00:40:19,440
Speaker 3: somebody with Yeah, so it's like and then the seasonal foods,

741
00:40:19,440 --> 00:40:22,399
Speaker 3: they're like, who we're definitely getting into summer because we're

742
00:40:22,400 --> 00:40:25,319
Speaker 3: seeing these, you know. So it's like I just love it.

743
00:40:25,400 --> 00:40:29,919
Speaker 3: I love everything about it, Like yeah, yes, and there's

744
00:40:29,960 --> 00:40:33,560
Speaker 3: like no, it's there's no nasties, no chemicals, No, it's

745
00:40:33,600 --> 00:40:34,920
Speaker 3: just so pure and fresh.

746
00:40:36,560 --> 00:40:37,200
Speaker 5: What about you?

747
00:40:37,400 --> 00:40:41,680
Speaker 4: It's the nostalgia for me. I remember when I met

748
00:40:41,680 --> 00:40:43,520
Speaker 4: my parents in the summer and then they brought me

749
00:40:43,520 --> 00:40:45,400
Speaker 4: a whole world, like I had a suitcase just for

750
00:40:45,560 --> 00:40:51,960
Speaker 4: like yes jelasing Like that for me was just like

751
00:40:52,000 --> 00:40:54,960
Speaker 4: the nostalgia of it and reminding me of my grandma

752
00:40:55,120 --> 00:40:57,200
Speaker 4: how she always like when we visit and were leaving,

753
00:40:57,200 --> 00:40:59,719
Speaker 4: she always like stack us with like food to take home,

754
00:41:00,200 --> 00:41:03,680
Speaker 4: so right about the freshness, like I miss vegetables, Like

755
00:41:04,440 --> 00:41:07,239
Speaker 4: honestly I took it for granted, like the fact that

756
00:41:07,840 --> 00:41:12,279
Speaker 4: when Mama would be like and no task, natcht it likes,

757
00:41:12,960 --> 00:41:15,239
Speaker 4: why do I got a channa? That's spinach, meaning go

758
00:41:15,440 --> 00:41:19,800
Speaker 4: get spinach from the garden, Like here it's like spinach.

759
00:41:19,880 --> 00:41:21,640
Speaker 4: I'm like this ain't spinach or like.

760
00:41:21,800 --> 00:41:23,399
Speaker 5: You know what I mean, it's not the same.

761
00:41:23,520 --> 00:41:25,279
Speaker 3: Yeah, yeah, definitely.

762
00:41:25,120 --> 00:41:29,880
Speaker 4: Tomatoes like like they're like too red toura. I'm like

763
00:41:29,960 --> 00:41:33,200
Speaker 4: this gemod the heck or you know what I mean,

764
00:41:33,320 --> 00:41:36,640
Speaker 4: Like just that, And I think it's a sense of

765
00:41:36,680 --> 00:41:39,600
Speaker 4: community going kumusha and how we used to get a

766
00:41:39,640 --> 00:41:44,880
Speaker 4: plate you share sada and yammo and you're just that

767
00:41:45,040 --> 00:41:49,800
Speaker 4: communal way of eating or brye a barbecue, everyone coming together,

768
00:41:49,920 --> 00:41:53,080
Speaker 4: someone's made sada. My mom used to make this amazing,

769
00:41:53,320 --> 00:41:57,280
Speaker 4: like she makes this amazing amazing, like barbecue like sauce,

770
00:41:57,400 --> 00:42:00,560
Speaker 4: gravy like you know, and you have had that, you

771
00:42:00,600 --> 00:42:04,240
Speaker 4: had your salad, my veggie and your meat.

772
00:42:04,239 --> 00:42:05,520
Speaker 3: Me my timmy.

773
00:42:05,640 --> 00:42:09,200
Speaker 5: Now I'm like, I need to go and eat problematic.

774
00:42:10,080 --> 00:42:12,479
Speaker 4: We need we need to we need to be doing this.

775
00:42:12,719 --> 00:42:17,479
Speaker 4: So yeah, I think is there anything you like least

776
00:42:17,520 --> 00:42:18,239
Speaker 4: about it? Though?

777
00:42:18,440 --> 00:42:22,920
Speaker 3: Like the zim food, I think the politics around looking.

778
00:42:25,040 --> 00:42:25,640
Speaker 5: Touched on me.

779
00:42:26,239 --> 00:42:29,640
Speaker 3: We have touched on so many times anyway, you're not

780
00:42:29,640 --> 00:42:32,040
Speaker 3: doing this right, You're not doing like sometimes it's so

781
00:42:32,160 --> 00:42:35,799
Speaker 3: much policing that sometimes I'm like it can it could

782
00:42:35,880 --> 00:42:40,440
Speaker 3: harbor us trying new things or doing it an.

783
00:42:40,239 --> 00:42:41,959
Speaker 5: Alternative or different way.

784
00:42:42,840 --> 00:42:44,920
Speaker 3: And I think I think, I think with traditional food

785
00:42:45,040 --> 00:42:48,520
Speaker 3: sometimes we've done it for centuries and centuries right that

786
00:42:48,600 --> 00:42:51,640
Speaker 3: if someone offers something new, it can be like, no,

787
00:42:51,680 --> 00:42:54,279
Speaker 3: you don't do that. So sometimes it's like we're but

788
00:42:54,400 --> 00:42:58,720
Speaker 3: too it's protective to a fault, so it's like, no, well,

789
00:42:58,760 --> 00:42:59,839
Speaker 3: maybe let's try a.

790
00:42:59,760 --> 00:43:00,560
Speaker 5: Little like this.

791
00:43:00,719 --> 00:43:02,719
Speaker 3: What I what you said about being a vegetarian or

792
00:43:02,800 --> 00:43:05,799
Speaker 3: vegan at home. It's such a new concept for Zimbambweans,

793
00:43:05,880 --> 00:43:08,719
Speaker 3: but it's like we can actually be very much thriving

794
00:43:09,040 --> 00:43:13,000
Speaker 3: as vegans and vegetarians like the setup is there, it's

795
00:43:13,080 --> 00:43:16,399
Speaker 3: just the mindset that needs to like, you know, because

796
00:43:16,400 --> 00:43:19,279
Speaker 3: it's not like you know, so it's almost like cant

797
00:43:19,320 --> 00:43:23,520
Speaker 3: the mindset just come through because and I make the platform.

798
00:43:23,800 --> 00:43:27,600
Speaker 4: Can I give you an example. You know, sweet potatoes

799
00:43:27,920 --> 00:43:32,920
Speaker 4: in Zim diamond dozen easily available. Then I remember, you know,

800
00:43:33,080 --> 00:43:37,719
Speaker 4: typical way of having sweet potatoes and you boil and

801
00:43:37,760 --> 00:43:40,839
Speaker 4: you peel and you drink your tea like you eat

802
00:43:40,880 --> 00:43:41,400
Speaker 4: with chea.

803
00:43:41,440 --> 00:43:42,760
Speaker 5: It's like a stabs you for bread.

804
00:43:42,960 --> 00:43:46,160
Speaker 4: Yes, So I remember being like to my rants, y'all know,

805
00:43:46,239 --> 00:43:48,799
Speaker 4: there's other ways to eat sweet potato, right, And then

806
00:43:48,800 --> 00:43:51,799
Speaker 4: they're like, what do you mean we don't know? And

807
00:43:51,840 --> 00:43:56,280
Speaker 4: I'm like, let me show you. I made sweet potato fries,

808
00:43:57,000 --> 00:44:00,600
Speaker 4: I did like baked wedges, I made the seat potato

809
00:44:00,840 --> 00:44:04,520
Speaker 4: pie like and they were just like, oh, we never

810
00:44:04,600 --> 00:44:08,040
Speaker 4: knew it. And I was like, yeah, that's called like

811
00:44:08,400 --> 00:44:10,440
Speaker 4: so case in point, there's other ways to do it.

812
00:44:10,480 --> 00:44:13,600
Speaker 4: And I think for me similarly, that's what I think

813
00:44:13,680 --> 00:44:16,680
Speaker 4: is the most frustrating thing for me about ZIM food.

814
00:44:16,680 --> 00:44:19,920
Speaker 4: At times, it's like it's only done one way. For

815
00:44:20,080 --> 00:44:23,080
Speaker 4: there's only one way to do it. I agree, right,

816
00:44:23,120 --> 00:44:23,800
Speaker 4: I just needed.

817
00:44:23,840 --> 00:44:26,279
Speaker 3: You almost have to yeah, no, but they almost have

818
00:44:26,400 --> 00:44:29,839
Speaker 3: to trick people into eating it before they like go

819
00:44:30,239 --> 00:44:33,600
Speaker 3: or they since some unpopular doing it, or yes if

820
00:44:33,640 --> 00:44:37,200
Speaker 3: there's somewhere else one day. Like it's like the convincing

821
00:44:37,320 --> 00:44:39,719
Speaker 3: is just like too much. It's like, guys, you don't

822
00:44:39,760 --> 00:44:43,879
Speaker 3: have to be gatekeeping this cuisine like cuisine evolves as

823
00:44:43,880 --> 00:44:45,239
Speaker 3: the people are also evolving.

824
00:44:45,520 --> 00:44:49,080
Speaker 4: Yes, I agree, And I think for me, like another

825
00:44:49,120 --> 00:44:52,520
Speaker 4: thing with zim food is like we don't have we

826
00:44:52,600 --> 00:44:55,200
Speaker 4: have variety, but we like we're saying there's no people

827
00:44:55,280 --> 00:44:58,480
Speaker 4: don't there's no new ways. We're not experimental, and I

828
00:44:58,480 --> 00:45:02,279
Speaker 4: think it's very much we we eat as a matter

829
00:45:02,360 --> 00:45:05,239
Speaker 4: of necessity sometimes like oh I just need to fill

830
00:45:05,280 --> 00:45:09,400
Speaker 4: my stomach. So you hear people eat saza ma lanchday

831
00:45:09,680 --> 00:45:12,680
Speaker 4: like morning, night, the afternoon and evening. You know the

832
00:45:12,719 --> 00:45:17,320
Speaker 4: same thing with just vegetables meat or some protein vegetables.

833
00:45:17,520 --> 00:45:20,160
Speaker 4: Do you get what I mean? And it's like for

834
00:45:20,239 --> 00:45:24,200
Speaker 4: me that I think it's a mindset of just eating

835
00:45:24,239 --> 00:45:28,440
Speaker 4: for sustenance is what I wish we could kind of

836
00:45:28,520 --> 00:45:32,319
Speaker 4: like move away from like more like to enjoy and

837
00:45:32,400 --> 00:45:35,520
Speaker 4: save of food because you see how people we eat fast.

838
00:45:35,560 --> 00:45:39,560
Speaker 4: It's like because you and I remember having this conversation

839
00:45:39,680 --> 00:45:43,520
Speaker 4: too with my I think it was my mom and

840
00:45:43,680 --> 00:45:46,440
Speaker 4: we were talking about how, you know, ZIM cuisine can

841
00:45:46,480 --> 00:45:48,680
Speaker 4: sometimes feel really limited, and then she was like, you know,

842
00:45:48,800 --> 00:45:51,879
Speaker 4: but I think it's because of struggle, Like people are

843
00:45:51,920 --> 00:45:53,920
Speaker 4: just like, hey, I just need to fill my stomach.

844
00:45:54,000 --> 00:45:56,960
Speaker 4: That's and we're used to that. You don't evolve. And

845
00:45:57,000 --> 00:45:58,799
Speaker 4: I was like, it's so right, like how can you

846
00:45:58,840 --> 00:46:00,240
Speaker 4: be worrying about oh, let me.

847
00:46:00,680 --> 00:46:03,960
Speaker 3: Yeah, and courses and stuff like this when it's like.

848
00:46:04,080 --> 00:46:07,640
Speaker 4: I ain't even got enough. I'm just have enough to buy,

849
00:46:07,960 --> 00:46:10,440
Speaker 4: you know, So I understand it's not I don't think

850
00:46:10,440 --> 00:46:14,759
Speaker 4: we're coming from a sort of like a dismissive way,

851
00:46:14,760 --> 00:46:18,920
Speaker 4: like come on, be more experimental with it. I think though,

852
00:46:19,160 --> 00:46:21,640
Speaker 4: it's the idea that this is the idea. Most of

853
00:46:21,680 --> 00:46:25,680
Speaker 4: this is only one way to minute. That's what that.

854
00:46:25,719 --> 00:46:28,359
Speaker 3: Part, because it's like, yeah, because like we can make

855
00:46:28,400 --> 00:46:31,000
Speaker 3: it more visual, we can make it more It's not

856
00:46:31,040 --> 00:46:33,279
Speaker 3: to say we want to change up everything, but just

857
00:46:33,400 --> 00:46:37,200
Speaker 3: this experiment once in a while if you have access obviously,

858
00:46:37,239 --> 00:46:40,520
Speaker 3: and if you have but it's not to say like yeah,

859
00:46:40,560 --> 00:46:43,200
Speaker 3: it's almost like people when you when you suggest we

860
00:46:43,239 --> 00:46:45,000
Speaker 3: think we want to change everything up, and it's like, no,

861
00:46:45,200 --> 00:46:48,000
Speaker 3: just a little try it like this, how about that?

862
00:46:48,280 --> 00:46:51,560
Speaker 3: You know, And it's only why like when popular places

863
00:46:51,600 --> 00:46:54,480
Speaker 3: do it or restaurants or it catches on, then we

864
00:46:54,600 --> 00:46:57,080
Speaker 3: were like oh oh yeah, but it's like we could

865
00:46:57,080 --> 00:46:59,319
Speaker 3: have been doing this. We have the treasure because our

866
00:46:59,320 --> 00:47:03,600
Speaker 3: fruit and rich eight. Yes, yes, so we can do it.

867
00:47:03,680 --> 00:47:06,319
Speaker 3: We can definitely do it, just needs that creativity. But

868
00:47:06,360 --> 00:47:08,879
Speaker 3: then the creativity needs space and if you don't give

869
00:47:08,880 --> 00:47:10,920
Speaker 3: it the space then and.

870
00:47:10,840 --> 00:47:12,879
Speaker 4: Then I think there's a mentality of like, hey, I'm

871
00:47:12,880 --> 00:47:15,640
Speaker 4: no vitra. They're showing off, like when someone tries to

872
00:47:15,640 --> 00:47:18,680
Speaker 4: be like experimental, and our culture is often like I'm

873
00:47:18,719 --> 00:47:20,839
Speaker 4: no vita. There's no like oh I love what she's

874
00:47:20,880 --> 00:47:21,520
Speaker 4: doing with this.

875
00:47:21,760 --> 00:47:22,120
Speaker 3: Yeah.

876
00:47:22,640 --> 00:47:27,160
Speaker 4: Yeah, very like like let me bring you down instead

877
00:47:27,160 --> 00:47:27,960
Speaker 4: of raising you up.

878
00:47:28,000 --> 00:47:30,120
Speaker 5: And I'm like, yeah, h like you didn't you forgot

879
00:47:30,160 --> 00:47:32,240
Speaker 5: this like not something You're.

880
00:47:32,120 --> 00:47:34,960
Speaker 4: Like, okay, there's food exactly.

881
00:47:35,120 --> 00:47:39,040
Speaker 3: Yeah, but do you think our cuisine as a whole

882
00:47:39,719 --> 00:47:43,200
Speaker 3: is dying? Like you've talked about access obviously eating quickly

883
00:47:43,320 --> 00:47:46,600
Speaker 3: to like just get you know, get it done, go

884
00:47:46,640 --> 00:47:49,799
Speaker 3: on to the next day. Education around it us being

885
00:47:49,800 --> 00:47:53,160
Speaker 3: in diaspora, do you think what do where do you

886
00:47:53,200 --> 00:47:55,120
Speaker 3: see zim cuisine at the moment.

887
00:47:55,600 --> 00:47:59,000
Speaker 4: I think, yes, I know, I think the more people

888
00:47:59,040 --> 00:48:02,239
Speaker 4: move away, yes, we get less access to it, but

889
00:48:02,280 --> 00:48:05,120
Speaker 4: I think also a greater we build, a greater desire

890
00:48:05,360 --> 00:48:07,560
Speaker 4: to have those things, so you're more invested in knowing

891
00:48:07,600 --> 00:48:12,799
Speaker 4: about them, you know. Like I think what we then

892
00:48:12,920 --> 00:48:15,399
Speaker 4: lose is like the education, Like I remember growing up

893
00:48:15,560 --> 00:48:18,960
Speaker 4: and going to my grandma's and being told like this

894
00:48:19,080 --> 00:48:22,480
Speaker 4: is African bubble gum or this is you know what

895
00:48:22,560 --> 00:48:25,680
Speaker 4: I mean, Like this is how we our tea to

896
00:48:26,480 --> 00:48:32,160
Speaker 4: you know, things like that. But I think too people

897
00:48:32,239 --> 00:48:36,360
Speaker 4: are still there and we still grow every year. Everyone

898
00:48:36,400 --> 00:48:41,600
Speaker 4: has planned their maize you know, and plant do you

899
00:48:41,680 --> 00:48:43,719
Speaker 4: know what I mean? Like people are still it's still

900
00:48:43,760 --> 00:48:46,799
Speaker 4: that for people on the ground, so it is maintained.

901
00:48:48,800 --> 00:48:53,000
Speaker 4: It's unfortunate to see though, how take out is a

902
00:48:53,000 --> 00:48:56,440
Speaker 4: bit of a luxury in Zim. So I think there's

903
00:48:56,520 --> 00:48:59,640
Speaker 4: this idea of like wanting that that's the desire, like

904
00:48:59,719 --> 00:49:03,799
Speaker 4: that statistic game which takes away from it instead of

905
00:49:03,960 --> 00:49:08,719
Speaker 4: like you know, we've spoken about MoMA and Victoria Falls

906
00:49:09,040 --> 00:49:12,319
Speaker 4: and how they let you eat different foods like mom

907
00:49:12,400 --> 00:49:16,280
Speaker 4: and foods which are local but they just make it fun.

908
00:49:16,440 --> 00:49:20,960
Speaker 4: But again that's now luxury, so there's so many facets.

909
00:49:21,000 --> 00:49:22,480
Speaker 5: So for the everyday person.

910
00:49:22,840 --> 00:49:26,680
Speaker 4: Yeah, so everyday person, their desire is to eat more

911
00:49:26,719 --> 00:49:30,440
Speaker 4: Western food like your pizzas, your chicken and what what

912
00:49:30,880 --> 00:49:35,960
Speaker 4: your you know, So yeah, it's I think it's it's

913
00:49:36,040 --> 00:49:38,279
Speaker 4: it's a dance. Well, we will still eat because it's

914
00:49:38,280 --> 00:49:41,120
Speaker 4: a staple. You know, chiba ge is a staple in

915
00:49:41,160 --> 00:49:44,640
Speaker 4: our diet, like certain things are staples. But in terms

916
00:49:44,640 --> 00:49:50,000
Speaker 4: of per yes, we may lose that. Yeah, and you

917
00:49:50,280 --> 00:49:52,759
Speaker 4: agree with you, completely agree with you.

918
00:49:52,800 --> 00:49:56,320
Speaker 3: I think it's such an interesting topic because it's almost

919
00:49:56,400 --> 00:50:00,000
Speaker 3: like the economy did affect, yes, that way of life

920
00:50:00,160 --> 00:50:02,800
Speaker 3: as well, Like you know, now when you go kumusha,

921
00:50:02,960 --> 00:50:05,040
Speaker 3: is someone actually going to pick up the tubru and

922
00:50:05,080 --> 00:50:06,440
Speaker 3: them are tourways?

923
00:50:06,719 --> 00:50:06,920
Speaker 4: You know?

924
00:50:07,000 --> 00:50:09,400
Speaker 3: Do our dads actually teach them to their sons and

925
00:50:09,440 --> 00:50:10,680
Speaker 3: their daughters to didn't teach them?

926
00:50:10,719 --> 00:50:12,200
Speaker 5: Like it's that still happening.

927
00:50:12,640 --> 00:50:12,840
Speaker 3: You know?

928
00:50:12,960 --> 00:50:14,560
Speaker 5: Do you have that one cousin who's the hook up?

929
00:50:15,160 --> 00:50:17,080
Speaker 5: And if you don't, then you don't have it, like

930
00:50:17,120 --> 00:50:17,640
Speaker 5: you know what I.

931
00:50:17,520 --> 00:50:21,040
Speaker 3: Mean, Like it's like those yeah, those finer things that

932
00:50:21,160 --> 00:50:23,560
Speaker 3: even I love when your mom sent you the package

933
00:50:23,560 --> 00:50:27,799
Speaker 3: and she gave you like ufuguio, you know, Like for me,

934
00:50:28,000 --> 00:50:30,400
Speaker 3: I'm not familiar with it, but I love to see it.

935
00:50:30,680 --> 00:50:34,080
Speaker 3: I've tried a couple of times. But again, if I

936
00:50:34,080 --> 00:50:37,239
Speaker 3: don't have that access that plug, it's like cut off.

937
00:50:37,320 --> 00:50:39,560
Speaker 3: And I think that's where we're at at the moment.

938
00:50:39,880 --> 00:50:42,760
Speaker 3: But that precipice of if we don't take enough pride

939
00:50:43,440 --> 00:50:46,520
Speaker 3: in our stuff and realize we have plenty of variety,

940
00:50:47,120 --> 00:50:49,919
Speaker 3: it might die. It might actually just end up being

941
00:50:49,960 --> 00:50:52,120
Speaker 3: sasa and you know what I mean, like just the

942
00:50:52,520 --> 00:50:56,200
Speaker 3: common things, but all those other specialty things might just

943
00:50:56,520 --> 00:50:59,200
Speaker 3: end up being well if you live close to it

944
00:50:59,520 --> 00:51:01,480
Speaker 3: or if you know someone who has it. Otherwise, the

945
00:51:01,560 --> 00:51:05,520
Speaker 3: majority don't mean like you know what I mean. And

946
00:51:05,560 --> 00:51:09,080
Speaker 3: like Western influence is definitely a big thing. People want,

947
00:51:09,160 --> 00:51:12,879
Speaker 3: you know, fried chicken and chips, you know, So it's

948
00:51:12,880 --> 00:51:15,840
Speaker 3: like one of those things where it's like okay, So

949
00:51:15,840 --> 00:51:18,120
Speaker 3: it's something that we still need to create that balance

950
00:51:18,200 --> 00:51:21,400
Speaker 3: where where we find pride in our own stuff. I

951
00:51:21,400 --> 00:51:26,200
Speaker 3: think that pride would then push us to keep trying experimenting.

952
00:51:26,280 --> 00:51:30,279
Speaker 3: But I think economy, as you said, they affected because

953
00:51:30,360 --> 00:51:32,879
Speaker 3: you're not being comusha that often or if you're not

954
00:51:33,120 --> 00:51:35,839
Speaker 3: doing at the money or it's cheaper just to buy

955
00:51:36,040 --> 00:51:39,240
Speaker 3: then and fought food can be very cheap and zoom

956
00:51:39,360 --> 00:51:39,759
Speaker 3: very yeah.

957
00:51:40,200 --> 00:51:43,959
Speaker 4: Yeah, but I think too speaking of like my mom

958
00:51:43,960 --> 00:51:46,600
Speaker 4: and how she had like that is I really think

959
00:51:46,600 --> 00:51:49,560
Speaker 4: my parents developed an appreciation for those things because we

960
00:51:49,600 --> 00:51:52,479
Speaker 4: lived outside of Zim for a long time. We lived

961
00:51:52,480 --> 00:51:55,279
Speaker 4: in West Africa where they are so proud of their

962
00:51:55,280 --> 00:51:58,520
Speaker 4: food and culture. So then that is that lack of

963
00:51:59,160 --> 00:52:01,480
Speaker 4: builds them, you know what I mean?

964
00:52:01,719 --> 00:52:04,640
Speaker 3: Yeah, no, I get complete to get it like to

965
00:52:04,719 --> 00:52:06,560
Speaker 3: get back. Yeah, but then you have to come back.

966
00:52:07,080 --> 00:52:09,600
Speaker 3: But I my steppap it never.

967
00:52:09,520 --> 00:52:12,440
Speaker 4: Really is is but like for us who will be

968
00:52:12,520 --> 00:52:15,520
Speaker 4: going home and visiting, that's whare that appreciation? Like now

969
00:52:15,640 --> 00:52:19,239
Speaker 4: just sort of my when did I ask you and

970
00:52:19,400 --> 00:52:23,520
Speaker 4: you come in? I remember this, like what's that? What's that?

971
00:52:23,600 --> 00:52:24,000
Speaker 4: You got? Too?

972
00:52:24,040 --> 00:52:28,440
Speaker 5: Many named bloom used to have this big my bros

973
00:52:29,000 --> 00:52:30,520
Speaker 5: which like Blueberry.

974
00:52:30,200 --> 00:52:35,040
Speaker 3: Aunt used to make Marbury Marbury and I able to

975
00:52:35,040 --> 00:52:40,520
Speaker 3: get under your shoes and upset with you because.

976
00:52:40,280 --> 00:52:42,919
Speaker 4: I was what did you be like there your mouth

977
00:52:42,960 --> 00:52:46,399
Speaker 4: will be like my aunties make Marbury juice. My mom

978
00:52:46,520 --> 00:52:49,400
Speaker 4: auntis make bro Mango.

979
00:52:49,560 --> 00:52:54,480
Speaker 3: Yeah, yeah, so I really do think we need make Unfortunately,

980
00:52:54,480 --> 00:52:58,160
Speaker 3: it's a patriarchal society, so we do need matriarchs who

981
00:52:58,160 --> 00:53:01,760
Speaker 3: are like your mom, like boarding it down, like really cooking,

982
00:53:01,920 --> 00:53:06,480
Speaker 3: really showing people and passing on those things, because that's

983
00:53:06,480 --> 00:53:08,200
Speaker 3: the only way it won't die out. That's the only

984
00:53:08,239 --> 00:53:10,279
Speaker 3: way people will be like, oh, I haven't had this

985
00:53:10,360 --> 00:53:11,799
Speaker 3: in a minute. They'll be like, no, I have this

986
00:53:11,840 --> 00:53:16,480
Speaker 3: every season, you know, so you really need to invest

987
00:53:16,560 --> 00:53:16,920
Speaker 3: in that.

988
00:53:17,000 --> 00:53:18,520
Speaker 5: I reckon as a people.

989
00:53:18,440 --> 00:53:23,879
Speaker 4: I agree completely. Man, oh man, what are you man?

990
00:53:23,960 --> 00:53:28,000
Speaker 4: There's so much now on my head and I don't

991
00:53:28,000 --> 00:53:30,279
Speaker 4: know if the season for my churldy when I go home,

992
00:53:30,400 --> 00:53:32,880
Speaker 4: I don't think so. No rainy season, right.

993
00:53:32,880 --> 00:53:35,279
Speaker 3: Usually it's rainy, rainy seasons when you get all the

994
00:53:35,320 --> 00:53:36,040
Speaker 3: good things.

995
00:53:36,280 --> 00:53:36,880
Speaker 4: I'm hecked.

996
00:53:37,040 --> 00:53:38,319
Speaker 3: That's why people have the rain.

997
00:53:38,600 --> 00:53:42,320
Speaker 4: Yeah, for sure, you'll probably buy from somewhere, from somewhere,

998
00:53:42,360 --> 00:53:44,040
Speaker 4: but what are you most looking forward to you when

999
00:53:44,200 --> 00:53:46,960
Speaker 4: eating when you go home next? What's on your list?

1000
00:53:51,120 --> 00:53:54,880
Speaker 3: My dad knows without a doubt the first meal Amanda husband,

1001
00:53:54,880 --> 00:54:01,400
Speaker 3: she lands it starts an like, oh, my dad knows. Like,

1002
00:54:01,560 --> 00:54:04,440
Speaker 3: guys don't even be trying to trip up and like

1003
00:54:04,520 --> 00:54:05,479
Speaker 3: this is what she needs.

1004
00:54:05,680 --> 00:54:07,719
Speaker 4: Do too much, just do the right thing, do.

1005
00:54:07,800 --> 00:54:11,240
Speaker 3: Too much, you know the navy car chicken on the side,

1006
00:54:11,320 --> 00:54:14,839
Speaker 3: like you know, but like yeah, I'm looking forward to that.

1007
00:54:15,040 --> 00:54:15,359
Speaker 5: I do.

1008
00:54:15,520 --> 00:54:18,200
Speaker 3: Like it's so funny. I don't be like beans usually

1009
00:54:18,480 --> 00:54:20,600
Speaker 3: I'm going to see them another because like black beans

1010
00:54:20,600 --> 00:54:25,480
Speaker 3: and Mexican food, fish water and like Brazilian film, like

1011
00:54:26,040 --> 00:54:29,000
Speaker 3: eat it. But when it's Zimbabwe and style there and

1012
00:54:29,040 --> 00:54:31,480
Speaker 3: then and then the the.

1013
00:54:31,800 --> 00:54:35,239
Speaker 5: Like little stew or whatever, then you've taken me.

1014
00:54:35,680 --> 00:54:42,760
Speaker 3: So it's beans or it's number im.

1015
00:54:40,880 --> 00:54:45,959
Speaker 4: Wh I'm with you for me touched down meal lucky.

1016
00:54:46,160 --> 00:54:49,520
Speaker 4: I've already said it already. That's my thing I used

1017
00:54:49,520 --> 00:54:51,440
Speaker 4: to do even at school, you know when you go

1018
00:54:51,520 --> 00:54:54,279
Speaker 4: home for fixture free My mom knew what's her dad?

1019
00:54:54,400 --> 00:54:57,000
Speaker 4: They had had to be lacko in the fridge because

1020
00:54:57,719 --> 00:55:03,799
Speaker 4: it's coming. That's so much I love like not sweet corn.

1021
00:55:03,880 --> 00:55:05,839
Speaker 4: I don't know how like just.

1022
00:55:05,880 --> 00:55:09,919
Speaker 3: Like like how the West have other versions because even

1023
00:55:10,000 --> 00:55:11,920
Speaker 3: Kale and I had the first time, I was like this,

1024
00:55:13,680 --> 00:55:16,880
Speaker 3: you're which Marie is, but I know this burri war

1025
00:55:17,000 --> 00:55:18,920
Speaker 3: it's not Kale is like some of that, but.

1026
00:55:19,000 --> 00:55:23,680
Speaker 4: This is bal girl, and then like I love fusho

1027
00:55:24,040 --> 00:55:27,399
Speaker 4: now but actually now you spoke about water, I haven't

1028
00:55:27,440 --> 00:55:31,799
Speaker 4: had that or watch called.

1029
00:55:35,560 --> 00:55:38,120
Speaker 3: Yes, they can't do it like the way we do

1030
00:55:38,200 --> 00:55:41,440
Speaker 3: it people. I've had another cuisines but hours.

1031
00:55:45,239 --> 00:55:49,320
Speaker 4: Then add like chili into the.

1032
00:55:49,840 --> 00:55:51,400
Speaker 5: Yeah, yeah, I love that.

1033
00:55:51,320 --> 00:55:54,799
Speaker 4: And meat they put meat and together, but that.

1034
00:55:56,080 --> 00:55:59,600
Speaker 5: High when they mixed the like Marie war with them.

1035
00:56:00,080 --> 00:56:05,600
Speaker 4: Mm hmmm hmmm, and probably chicken fat. Yeah, I'll say that.

1036
00:56:09,520 --> 00:56:12,879
Speaker 3: Ended chicken fish now, la.

1037
00:56:15,680 --> 00:56:19,680
Speaker 4: That's my thing. That's my thing. Yeah, man, just memory

1038
00:56:19,760 --> 00:56:20,479
Speaker 4: lane of notes.

1039
00:56:22,120 --> 00:56:25,960
Speaker 3: I actually think if Bomba could come to a rare

1040
00:56:26,600 --> 00:56:29,440
Speaker 3: or like a rat version, they would make a killing us.

1041
00:56:29,520 --> 00:56:32,000
Speaker 4: Yeah they would. I'm sure we are.

1042
00:56:32,760 --> 00:56:33,880
Speaker 5: Yeah, we are ready.

1043
00:56:34,080 --> 00:56:38,520
Speaker 3: We're ready for our like obviously yes, as you're very

1044
00:56:38,600 --> 00:56:43,200
Speaker 3: well pointed out, it's a luxury so I guess for me,

1045
00:56:43,280 --> 00:56:46,359
Speaker 3: I can't think of a luxury version in like that

1046
00:56:46,440 --> 00:56:49,560
Speaker 3: does all because then what ends up happening is maybe

1047
00:56:49,560 --> 00:56:51,560
Speaker 3: you have to go like the high density suburbs or

1048
00:56:51,640 --> 00:56:58,880
Speaker 3: American or like you know, good good, authentic. So yeahs

1049
00:56:58,920 --> 00:57:00,960
Speaker 3: idea the business side, then let's tatch our base.

1050
00:57:01,080 --> 00:57:03,920
Speaker 4: Now you don't chat with the copyright. I know we

1051
00:57:03,960 --> 00:57:04,839
Speaker 4: have a copy.

1052
00:57:05,000 --> 00:57:08,680
Speaker 3: Guys, guess if anyone starts it, I know where where

1053
00:57:08,680 --> 00:57:11,280
Speaker 3: you got the inpo from. But because I love food,

1054
00:57:11,560 --> 00:57:16,800
Speaker 3: please try yeah exactly, yeah pun intended.

1055
00:57:18,800 --> 00:57:22,680
Speaker 4: So our Zim shout outs for this episode, Manager, you

1056
00:57:22,680 --> 00:57:25,160
Speaker 4: want to kick us off with our Zim shout outs?

1057
00:57:25,640 --> 00:57:28,960
Speaker 3: Definitely, we talk so much about Zim food and we

1058
00:57:29,040 --> 00:57:32,200
Speaker 3: do realize that globally it's not part of the conversation,

1059
00:57:33,400 --> 00:57:35,960
Speaker 3: which we really think is a disservice because you're also

1060
00:57:36,000 --> 00:57:40,720
Speaker 3: missing out. So you know, we try to highlight Zim

1061
00:57:40,800 --> 00:57:44,040
Speaker 3: chefs or chefs that are trying to bring our cuisine

1062
00:57:44,080 --> 00:57:46,920
Speaker 3: to the world. So my shout out for this week

1063
00:57:47,200 --> 00:57:50,439
Speaker 3: is at Cooking with Kaz. She actually has a book

1064
00:57:50,560 --> 00:57:53,200
Speaker 3: called Cooking with kas She's based in the UK but

1065
00:57:53,360 --> 00:57:56,600
Speaker 3: is Zimbabwean and just it's our food, like what we

1066
00:57:56,640 --> 00:57:58,400
Speaker 3: talked about, with a bit of a twist, so you

1067
00:57:58,440 --> 00:58:00,640
Speaker 3: can't make it accessible wherever you are, I feel not

1068
00:58:00,760 --> 00:58:02,840
Speaker 3: in Zim. But at the same time you can then

1069
00:58:03,600 --> 00:58:07,000
Speaker 3: strip it back to make it more authentic. So shout

1070
00:58:07,000 --> 00:58:07,400
Speaker 3: out to you.

1071
00:58:07,640 --> 00:58:10,120
Speaker 5: We love what you're doing and keep going.

1072
00:58:10,240 --> 00:58:14,919
Speaker 4: Keep it, keep it moving. And we decided because one

1073
00:58:15,080 --> 00:58:18,600
Speaker 4: is never enough, who needs only one serving? Of goodness

1074
00:58:18,960 --> 00:58:24,920
Speaker 4: coming with a double take. Our second shout out for

1075
00:58:25,360 --> 00:58:29,920
Speaker 4: this episode is Chef at Chef on the Sport Ran

1076
00:58:30,000 --> 00:58:34,080
Speaker 4: and I. She's a zimbabwe and chef who is doing

1077
00:58:34,160 --> 00:58:36,600
Speaker 4: big things. Just go on her pageo and just see

1078
00:58:36,640 --> 00:58:39,920
Speaker 4: what she'd be up to. I love it how she

1079
00:58:40,160 --> 00:58:44,520
Speaker 4: combines obviously Zim cuisine and like makes you feel that nostalgia,

1080
00:58:44,720 --> 00:58:47,920
Speaker 4: but also she's showing that Zim chefs are also doing that.

1081
00:58:48,040 --> 00:58:53,560
Speaker 4: Thank thank thank who.

1082
00:59:00,440 --> 00:59:02,680
Speaker 5: Conversation for another day, another day.

1083
00:59:03,160 --> 00:59:06,080
Speaker 4: But honestly, shout out to ship Nana and I I

1084
00:59:06,200 --> 00:59:11,040
Speaker 4: think as a woman doing your thing, representing them in

1085
00:59:11,320 --> 00:59:15,560
Speaker 4: excellence and doing it beautifully and helping to move the

1086
00:59:15,640 --> 00:59:19,160
Speaker 4: conversation around food and Zim forward, we are here for it.

1087
00:59:19,480 --> 00:59:27,040
Speaker 4: Oh It's like y'all know, we are about supporting Zimbabwean entrepreneurs, creatives, talents,

1088
00:59:27,400 --> 00:59:30,480
Speaker 4: you name it. Because if we don't support each other,

1089
00:59:30,920 --> 00:59:34,720
Speaker 4: who gone be that boo? So shout out to Cooking

1090
00:59:34,800 --> 00:59:37,160
Speaker 4: with Kaz and shift Dan and I thank you for

1091
00:59:37,240 --> 00:59:40,680
Speaker 4: reppling us so well. We hope you enjoyed. Please actually

1092
00:59:40,760 --> 00:59:41,840
Speaker 4: let us know what are the.

1093
00:59:41,920 --> 00:59:45,920
Speaker 5: Foods favorite you'll be feeling. We want it makes you

1094
00:59:46,080 --> 00:59:48,720
Speaker 5: think Zimbabwe, Yes, we want to know.

1095
00:59:49,120 --> 00:59:49,760
Speaker 3: That's fun.

1096
00:59:50,680 --> 00:59:54,480
Speaker 4: Keep the energy, let us know, because we clearly are

1097
00:59:54,520 --> 00:59:57,920
Speaker 4: all about that life and we're all celebrating, sealibrating, salivating

1098
00:59:58,000 --> 01:00:00,920
Speaker 4: together over this. So thank you so much, and it's

1099
01:00:00,960 --> 01:00:03,800
Speaker 4: just so much fun. We hope you enjoyed it and

1100
01:00:04,160 --> 01:00:07,040
Speaker 4: you look forward to seeing you again. Take care, everybody.

1101
01:00:07,800 --> 01:00:13,520
Speaker 2: Bye, guys, little weir use your hand,