Latest / Cookbook Love Podcast / Episode 371: Food Preservation and the Modern Pioneer Pantry with Mary Bryant Schrader

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Episode 371: Food Preservation and the Modern Pioneer Pantry with Mary Bryant Schrader · Cookbook Love Podcast

• 0:02
  You are listening to the Cookbook Love podcast with Maggie
• 0:04
  Green, episode number 3 71.
• 0:11
  Welcome to the Cookbook Love podcast, a podcast that celebrates cookbook readers,
• 0:16
  buyers, collectors, writers and clubs.
• 0:19
  And now your host cookbook author, culinary dietician, and cookbook
• 0:23
  writing coach, Maggie Green.
• 0:31
  Hi everybody.
• 0:32
  Welcome back to another episode of the Cookbook Love podcast.
• 0:35
  How's everybody doing today?
• 0:37
  It's Thursday, which means it's not only the day when my shows are released,
• 0:42
  but also the day that I record.
• 0:44
  So I am here in my cookbook Bunker.
• 0:47
  Very excited to be here, and I have been working hard behind the scenes to create
• 0:54
  something very special for all of you.
• 0:57
  So we are just back from a wedding in Lexington, fall is here, and on Monday,
• 1:05
  October the 20th, I am starting a brand new training called Publish Your Cookbook.
• 1:11
  So if you are a food, nutrition, or culinary professional who dreams of
• 1:15
  publishing a cookbook, I want you to join me for this free masterclass.
• 1:21
  We are gonna learn all about the shortcut that most aspiring authors
• 1:26
  miss, and this is going to be talking all about how you can get paid to
• 1:34
  write your cookbook manuscript.
• 1:36
  You do not need to write your whole manuscript first.
• 1:39
  You're going to discover how to position yourself as the author that publishers
• 1:44
  want to publish right now, and follow some steps to land your very first.
• 1:51
  Cookbook deal.
• 1:52
  So this is an opportunity you are not going to want to miss.
• 1:55
  You can head to www publish cookbooks.com.
• 2:00
  I have a link down in the show notes and register for this free training.
• 2:06
  I can't wait to see you all there.
• 2:09
  I also want to give a quick shout out to Mary, a longtime listener of Cookbook
• 2:13
  Love podcast, who recently shared in our confident cookbook writer Facebook
• 2:18
  group that she self-published a cookbook.
• 2:22
  So congratulations, Mary.
• 2:24
  I'm going to read what you wrote to me so that we can celebrate you.
• 2:28
  She says, I am not in.
• 2:30
  Maggie's writing programs.
• 2:32
  But I wanna thank Maggie for the amazing Cookbook Love podcast.
• 2:37
  I've been binging for the past two years, and I wouldn't have finished
• 2:41
  my book without your guidance.
• 2:44
  So if you want to join us inside the Confident Cookbook Writer
• 2:47
  Facebook group, there's a link also below in the show notes.
• 2:50
  You can head to the Facebook group.
• 2:53
  Join us there.
• 2:54
  Read Mary's Post, hear all about the beautiful book that she wrote about
• 2:59
  traditional Caribbean cooking for people with chronic diseases, and
• 3:04
  help us celebrate her accomplishments.
• 3:07
  For those of you that are building a business or working on a business, I
• 3:10
  want to, um, remind you that helping people in advance of them ever paying
• 3:18
  you is the way we market our businesses.
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  And what has just transpired here with the podcast and with Mary and with
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  her publishing the podcast and never having been in one of my programs is
• 3:33
  a perfect example of how that happens.
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  We share value as cookbook writers that helps other people, helps them enough
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  that they could even do the very thing that we talk about all the time, that
• 3:47
  we love to do, we want to encourage them to do, and even if they never pay
• 3:53
  us, they can get results in their own life, which is a truly an amazing thing.
• 3:59
  So.
• 4:01
  I want you to share and spread the word about this podcast.
• 4:04
  This podcast has been going for over six years.
• 4:10
  We have 371 episodes.
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  We've talked to hundreds of cookbook writers.
• 4:15
  I've done hundreds of solo shows.
• 4:17
  People are getting results in publishing cookbooks just from
• 4:21
  listening to the podcast, not to mention the results that people are
• 4:25
  getting inside my programs, which I'm going to, uh, which I talk about.
• 4:30
  I have a self-publishing program, and I have a traditional publishing
• 4:33
  program and results that people get from coming to Masterclasses.
• 4:38
  So, a couple things that you need to do today.
• 4:41
  Number one, register for the masterclass.
• 4:43
  The link is below.
• 4:44
  In the show notes, publish cookbooks.com.
• 4:49
  Two.
• 4:50
  I want you to join us in the free Facebook group, the Confident Cookbook Writer.
• 4:54
  The link is below in the show notes.
• 4:56
  And number three, share the podcast with family and friends, people who
• 5:01
  love cookbooks, who want to read, write, or collect cookbooks, or who
• 5:05
  already do, because I think they would thoroughly enjoy the interviews
• 5:09
  with all the people here on the show.
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  And today's no exception.
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  I have a guest named Mary Bryant Schrader, who is the creator of
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  Mary's Nest, a beloved YouTube channel with over 1 million subscribers and
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  more than 600 videos on traditional cooking skills, think bone broth
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  sourdough, and fermentation.
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  Mary's new book, the Modern Pi Pioneer Pantry, A complete guide
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  to preserving food brings timeless wisdom into today's kitchen.
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  During the episode today, we talk all about what traditional foods really
• 5:48
  are, why food preservation matters.
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  Now more than ever, her concept of the Four Corners Pantry and lessons Mary has
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  learned from not only running a YouTube channel, but from being a cookbook author.
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  So without further delay, let's dive into this interview with Mary Bryant Schrader.
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  Hi Mary.
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  Welcome to the Cookbook Love podcast.
• 6:13
  Hi Maggie.
• 6:14
  Thank you so much for having me here.
• 6:15
  Yes, very excited to have you here today to talk all about your beautiful
• 6:20
  new book, the Modern Pioneer Pantry.
• 6:22
  But before we dive into the book, why don't you tell everybody a little bit
• 6:26
  about who you are and what you do.
• 6:28
  Oh, thank you.
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  Well, my name is Mary Schrader.
• 6:31
  Yes.
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  On my books it does say Mary Bryant Schrader, which I always feel sounds a
• 6:35
  little fancy, but, uh, there are a number of Mary Schraders out there who publish.
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  So my author, my, uh, editor said, what's your middle name?
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  So, but I just, Mary Schrader is, uh, generally what I go by.
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  I'm the creator of the Mary's nest.com website, and I have a YouTube channel
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  by the same name, Mary's Nest.
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  And on that I create videos that are also embedded in, in, in my website
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  with re printable recipes, all about how to make traditional foods.
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  And when I say traditional foods, what I'm talking about is like
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  meat on the bone, uh, cultured dairy ferments sourdough, and.
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  All of the recipes that have been passed down to us from our ancestors,
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  basically over a millennial.
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  These are traditional, uh, ancestral recipes because I think it's very
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  important that we preserve the way our ancestors made food to maximize
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  nutrition and digestibility and keep ourselves as healthy as possible.
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  And I live in central Texas, in the Texas Hill country.
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  I'm a former New Yorker, but I married a wonderful Texas
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  man that I met at the airport.
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  And so we'll be married 28 years this December.
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  And we have one son.
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  Uh, my husband is Ted, my son is Benjamin and he's 27 years old, and he
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  also lives about five minutes from us.
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  Nice.
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  I have to know how you met your husband at the airport.
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  Oh my gosh.
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  Isn't that something?
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  Yes.
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  My mother and father, uh, were all New Yorkers and my father worked for the
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  JCPenney company and they moved their corporate headquarters to Plano, Texas.
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  So my parents saw it as a wonderful adventure.
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  So off to Texas, they went.
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  Initially before they left, my mother said, uh, at the time I was working
• 8:35
  in Washington, I had left New York and I was working in Washington,
• 8:37
  DC and living in Northern Virginia.
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  And my mother said, oh, don't worry, after dad retires, we're gonna come back and
• 8:43
  live in Northern Virginia, be near you.
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  I'm an only child.
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  Yeah.
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  And so, you know, that made sense.
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  So I said, sounds good.
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  So after about a week in Texas, my mother calls me up.
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  She says, it's December and it's 60 degrees and sunny
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  here we are never coming back.
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  So when, when my father retired, they retired to Austin and they said,
• 9:07
  would you consider moving out here?
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  I really wasn't rushing to do it, but, uh, I often say, you
• 9:16
  know, God had another plan.
• 9:18
  It was, I think, December 23rd, maybe it was right before Christmas,
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  and I was driving home from work.
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  A teenager ran a stop sign and totaled my car.
• 9:27
  Oh, I walked away without a scratch.
• 9:30
  Yeah.
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  But after that ordeal, I, the next morning on a red eye, I flew to,
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  'cause I was going home for Christmas.
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  Yeah.
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  Uh, flew to Dallas, got off the plane.
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  Uh, it had been a rainy night.
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  I, I had been up all night.
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  I looked terribly disheveled.
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  My parents were like, what the heck happened to you?
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  I said, I was in a automobile accident.
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  And they were like, oh no.
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  I was like, oh, I'm fine.
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  Don't worry.
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  But I'm moving to Texas because I just had this, I was older.
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  I couldn't remember.
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  I worked crazy hours.
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  I'm an attorney by education and.
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  I had no life and I said, I'm starting new.
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  Yeah.
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  And so they were like, oh, wonderful.
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  So eventually I moved to Texas and I'm living here and my parents say,
• 10:11
  you know, you are not married, you're older, you don't have any kids.
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  We don't wanna do the whole Christmas tree thing.
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  Let's go on a cruise.
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  So, okay, we'll go on a cruise.
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  So we have to go to the Austin airport to fly to wherever we needed to go.
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  And at the airport we meet this lady and her son.
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  He's taking her, his mother to the wedding of her sister who's getting
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  married for the first time at like 70.
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  Oh wow.
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  Which is amazing.
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  And my father.
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  Had, uh, spent a lot of time in a, my mother-in-law is, uh, Vietnamese
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  and Chinese, and my father had spent a lot of time in Asia.
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  My parents had been to China.
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  My father and my mother-in-law get to talking.
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  They become best friends and we're all on the same flight together.
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  My father says, can we sit with these?
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  Can we invite them to sit with us?
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  This is back when Southwest Airlines had the seats.
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  You could like face each other.
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  I'm sure it wasn't very safe, but it was more fun that way, but it was more fun.
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  And we all sat together.
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  My husband and I exchanged business cards and when I got back to
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  Austin, he invited me on a date.
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  We liked each other very much.
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  Seven dates later, he proposed I got married and here we are 28 years later.
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  That is something else.
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  Something else.
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  Yeah.
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  So it, it's quite something.
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  I, I was very cute because my husband is 10 years younger than me.
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  Mm-hmm.
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  And I was 39 years old when I got married, just a few months away from turning 40.
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  So he said, let's get married in December.
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  And that way you can tell your friends you got married in your thirties
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  'cause you won't have turned 40.
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  That was fun.
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  And he got married in his twenties, right?
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  That he is right?
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  Yes.
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  It must have been a big switch to move from the, uh, Northern Virginia,
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  New York, the east coast to Texas.
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  It, it was a shock to my system.
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  Yeah, because you have to keep in mind, Austin, it has grown tremendously.
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  But when I arrived, Austin to me seemed like a little honky tonk western town.
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  Yeah.
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  And you know, it's the sixth street is like the main drag and it's mostly clubs
• 12:32
  and they have mu they call themselves the live music capital of the world.
• 12:36
  'cause it's all the clubs have the little bands playing and whatnot.
• 12:40
  Just seemed very small, you know?
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  And, and I was like, gosh, what did, when I first got here, I
• 12:46
  was like, what the heck did I do?
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  Oh my gosh.
• 12:50
  You know, is this quite, did I make a mistake?
• 12:53
  Is this gonna work out, you know.
• 12:55
  But I fell in love very quickly with Texas and, uh, and I, I'll always, I mean, Texas
• 13:02
  brought me my husband, I can't complain.
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  He is a wonderful man.
• 13:05
  Right.
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  And I, uh, I'm very happy here and I must confess that, 'cause some
• 13:11
  people, if you like four seasons Yeah.
• 13:14
  You may not be most comfortable in central Texas, but I will tell you,
• 13:20
  I will never miss shoveling snow.
• 13:23
  Yeah, yeah, yeah.
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  And it's funny because, um, snow is a part of life, obviously in Northern
• 13:29
  Virginia and more so in New York.
• 13:32
  Yes, yes.
• 13:32
  And, but I, yeah, I li I don't mind the shoveling snow is different
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  than having a, a cold winter day where there's snow on the ground.
• 13:41
  It is a beautiful time of year.
• 13:43
  It is beautiful.
• 13:43
  It's, it is definitely beautiful.
• 13:45
  Shoveling snow is a little bit of a different story.
• 13:47
  Yeah, yeah.
• 13:48
  Well, how did, how did you land then in, uh.
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  Doing traditional foods, which is what your cookbooks have been all about.
• 13:56
  Yes.
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  The, uh, both the, my first book, the Modern Pioneer Cookbook and my second
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  book, the Modern Pioneer Pantry, all revolve around traditional foods,
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  and this was really how I was raised.
• 14:09
  Mm-hmm.
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  My parents both lived through the Great Depression, you know, world War ii, all
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  of that, and everything was made homemade.
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  My mother made everything homemade, and she was a wonderful
• 14:20
  cook, wonderful homemaker.
• 14:22
  And she was very cute because she, she, I'm telling you, the woman was
• 14:25
  wiping the sweat off her brow when I got married at 39 because she raised
• 14:31
  me as she would call them, teaching me the gentle arts of domesticity
• 14:36
  and the fact that she got a lawyer.
• 14:39
  Not a homemaker.
• 14:41
  Yeah.
• 14:41
  Not a mother and a and a wife, you know?
• 14:44
  And so she was very happy and she adored my husband, you know,
• 14:48
  and she's passed away at 98 years old, but she lived a long time.
• 14:53
  But, uh, it's.
• 14:56
  So it's something that I was raised with and even as a single girl living
• 15:00
  and working in both New York and then in the DC area, you know, I, on
• 15:04
  Sunday I was roasting a chicken and making bone broth and, and we would
• 15:09
  just call it broth back then, you know, and my girlfriends, I would say,
• 15:12
  oh, come on over if you're hungry.
• 15:14
  I'm roasting a chicken.
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  Chicken.
• 15:15
  And I would laugh because they would say, wow, you live like an adult.
• 15:19
  And I'd say, we're adults, you know, we're all single, but we're adults.
• 15:23
  Yeah.
• 15:24
  Yeah.
• 15:25
  And just, I kind of, using all these skills that my mother gave me, you
• 15:29
  know, she taught me how to cook, how to clean, how to iron, how to sew, how to
• 15:33
  garden, how to run the home, you know.
• 15:36
  And so that's, I had a little townhouse in Alexandria and I just went about
• 15:41
  living my life and cooking and.
• 15:44
  Doing whatever the case may be.
• 15:45
  Sometimes you fall a little away away from it, you know, as a lawyer
• 15:48
  can imagine, uh, long hours and all of that, you can lose some of it.
• 15:53
  But once I got married, I wanted to feed my son and my husband as well,
• 15:59
  the same way my mother fed me, you know, very nutrient dense mm-hmm.
• 16:05
  Food.
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  And so I just.
• 16:09
  Basically used the skills she had taught me.
• 16:13
  And then, as you know, my son was diagnosed in kindergarten with very
• 16:17
  severe dyslexia, and the schools really weren't prepared to help him.
• 16:23
  And they said The best we can do is maybe try to do some
• 16:26
  intervention in fourth grade.
• 16:28
  But then I went to a seminar that was held in Austin where Dr.
• 16:32
  Sally Schitz came from Yale University with her husband
• 16:36
  who were both neurologists.
• 16:37
  And she said, you can't wait.
• 16:40
  You need to start the intervention right away.
• 16:44
  So I spoke to the little school he was going to, they couldn't, there
• 16:49
  was nothing they could do to help.
• 16:50
  I spoke to our little public school, they said, no, we're really not prepared.
• 16:55
  And it was actually the public school that recommended homeschooling.
• 16:58
  So I knew nothing about homeschooling.
• 17:01
  So, but we forge ahead and there's no Facebook, there's
• 17:05
  no Instagram, there's nothing.
• 17:08
  And I'm living in a little town and I'm saying, what the heck am I gonna do?
• 17:13
  You know?
• 17:13
  And, and our son is extremely outgoing.
• 17:17
  And I said, I'm gonna need a social circle.
• 17:20
  So there was, what is it called?
• 17:22
  My Yahoo.
• 17:23
  Or Yahoo?
• 17:24
  Yeah, that was, yeah.
• 17:25
  Or MySpace.
• 17:25
  Something like that.
• 17:26
  Right?
• 17:26
  Something like that.
• 17:27
  Right.
• 17:27
  And I just put up a little group and little sign, uh, what you would call
• 17:33
  it, and I said, hi, I'm Mary Schrader.
• 17:36
  I have a 5-year-old, 6-year-old, whatever, you know, he has very severe dyslexia.
• 17:41
  I'm gonna be homeschooling.
• 17:43
  Hello here we are.
• 17:44
  Wanna join us?
• 17:46
  So a handful of ladies were like, yay, we're so glad you're out there.
• 17:50
  We wanna form a group.
• 17:52
  So we formed a group and we just.
• 17:54
  Forged ahead and, uh, we would have field trips and, you know, we would do things
• 17:59
  together and try to school them together.
• 18:02
  You know, I was also using a college student to help with
• 18:05
  the re who was learning how to become a reading therapist.
• 18:08
  Mm-hmm.
• 18:08
  Help with the reading therapy.
• 18:10
  And then as they got a little older, sometimes we would pool our
• 18:14
  monies and hire a teacher, often someone who was retired, uh, who to
• 18:20
  do like math and science, the hard subjects and so on and so forth.
• 18:23
  And then eventually he went on to a brick and mortar high school.
• 18:28
  And it was very cute because the teachers would say, you're so well
• 18:32
  behaved and you raise your hand and you don't have a cell phone.
• 18:37
  And they were like, and you seem very happy.
• 18:39
  He said, look, I was homeschooled for eight years.
• 18:41
  I'm delighted to be here.
• 18:45
  I'm gonna be happy every day.
• 18:46
  I'm very happy every day.
• 18:47
  Right.
• 18:48
  Yeah.
• 18:48
  But yeah, he, he got a big kick outta that.
• 18:51
  But I, being an older mother, because by the time our son was
• 18:56
  born, I'm now in my forties.
• 18:59
  Yeah.
• 19:01
  And the other mothers were much younger than me.
• 19:04
  As a matter of fact, it's, there was one mother who was so young,
• 19:09
  her mother and I were the same age,
• 19:13
  and Sally Fallon's book had come out called Nourishing Traditions.
• 19:18
  Mm-hmm.
• 19:18
  I've heard of that book.
• 19:19
  Yeah.
• 19:19
  And it was published 1998, I think.
• 19:22
  Maybe 99, somewhere around there.
• 19:25
  And you know, here I am.
• 19:27
  I'm always, my mother loved it because I said, oh mom, the lady says eat butter.
• 19:31
  She says, I'm vindicated.
• 19:33
  Because she never went the margarine root.
• 19:35
  She said, margarine's gonna make you fat.
• 19:37
  Yeah, eat butter.
• 19:39
  But it was very cute.
• 19:41
  And so the book came out and I had got it and I was reading it and talking with
• 19:46
  my mom about it, and we were getting a big kick outta how what we enjoyed
• 19:49
  doing was coming back into fashion.
• 19:52
  Well, these mothers, they would have, all the children, would
• 19:55
  have all these different maladies.
• 19:57
  And one day I was sitting and talking with one of my girlfriends and
• 20:00
  she said, I don't know what to do.
• 20:01
  My child's not growing, not eating, has rashes and whatnot.
• 20:05
  I said, have you ever seen the book Nourishing Traditions by Sally Fallon?
• 20:08
  It's all about, you know.
• 20:10
  Going back to traditional cooking, I think it could really help your son.
• 20:14
  So she got it and her son and she started making bone broth and she's
• 20:18
  like, wow, he's doing so much better.
• 20:20
  He doesn't have all these gut problems.
• 20:22
  Yeah.
• 20:22
  And so on and so forth.
• 20:23
  And then the other ladies were like, oh, what are you doing?
• 20:26
  And I, and so I was reminiscing with her a while back and I said, wasn't it wonderful
• 20:32
  how we all got into nourishing Traditions?
• 20:35
  And she said, Mary, you gave us all the book because I would like buy
• 20:39
  And I laugh when I look at Amazon, how it says purchase 20 times.
• 20:44
  You know?
• 20:44
  Yeah.
• 20:45
  You bought this last yesterday.
• 20:46
  Yeah.
• 20:47
  Right, right.
• 20:48
  And but the thing was most of them were struggling and most of them didn't know
• 20:54
  how to cook very well to begin with because they didn't necessarily have
• 20:58
  stay-at-home moms or anything like that.
• 21:01
  They had working mothers and, uh, fast food and this, that, and the other thing.
• 21:05
  And so one day one of the women says, you know how to make
• 21:09
  all this stuff, don't you?
• 21:10
  And I said, oh, yeah, I've been all my life.
• 21:12
  My mother raised me, you know, making this.
• 21:14
  She said, great.
• 21:15
  We're coming to your house every Saturday morning.
• 21:18
  The husbands will take the older kids.
• 21:19
  We'll bring the nursing babies and you're gonna teach us.
• 21:22
  You're gonna work your way through teaching us what you know.
• 21:26
  And it was very cute because in the, my first book, the Modern Pioneer Cook by,
• 21:29
  I think I actually start with a very simple quick bread, and then we go to a
• 21:33
  sandwich bread made, which I don't really cook like that, but I made a sandwich
• 21:39
  bread with white flour and packaged yeast because when I had the ladies
• 21:43
  here and we did, moved on to sourdough and I had said, okay, today we're gonna
• 21:48
  learn how to make a sourdough starter.
• 21:50
  One lady burst out almost in tears.
• 21:54
  I don't even know how to bake, you know?
• 21:57
  And then it was cute 'cause my other girlfriend said to, they looked at her
• 22:01
  and they said, thank God you spoke up.
• 22:03
  I don't know how to bake.
• 22:04
  You know?
• 22:05
  So I was like, okay, we're going to start.
• 22:07
  I had to go back to the basics.
• 22:08
  Yes.
• 22:09
  And, and then it's very cute.
• 22:11
  'cause when I talk, a lot of these ladies, I, I still know to this
• 22:14
  day and I'll laugh about that.
• 22:16
  And all these years later they'll say, oh, I'm so hardcore now.
• 22:21
  And so it just went on like that.
• 22:23
  These, sometimes I would go to other people's homes and
• 22:26
  I did this all for free.
• 22:27
  You know, I'm very passionate about it.
• 22:29
  I want teach, I want to preserve these skills.
• 22:33
  This is, our ancestors learned these things through a millennia.
• 22:37
  And to pass these traditions down from one generation to the next so that they could
• 22:43
  be as healthy as possible under often.
• 22:45
  Harley, fairly harsh conditions, right?
• 22:48
  And they could conceive healthy children, they could raise healthy
• 22:53
  children, they could keep the perpetuation of the human race going.
• 22:57
  And it seems maybe, I don't know, starting somewhere around the six, mid 16
• 23:01
  hundreds, we threw it all out the window.
• 23:04
  And little by little by little and by the 18 hundreds we had, we
• 23:08
  had white flour and white sugar.
• 23:10
  We got so away from 50,000 years or more, you know, of, of knowledge.
• 23:16
  So I wanted to teach this, so I was very happy to teach this and it
• 23:21
  just kept going and going and going.
• 23:23
  Eventually, my son graduates from high school, he goes off to college.
• 23:27
  He and my husband say.
• 23:29
  You're really good at this.
• 23:31
  And I was just thinking, oh, I could start a website or something.
• 23:34
  And they said, you're really good at this.
• 23:38
  And my husband said, I'll man the camera, you stand at the kitchen island and
• 23:43
  just do your classes and I'll film you.
• 23:47
  And I was like, oh, that's such a good idea.
• 23:50
  And I said, okay, maybe we'll do like 15 videos.
• 23:53
  This is very niche.
• 23:55
  Yes.
• 23:55
  I didn't expect Yes.
• 23:56
  You know, as many people to be interested in it.
• 24:00
  Like 30 minute meals or something.
• 24:02
  Yeah.
• 24:03
  And we went along and I worked my way through.
• 24:07
  Little by little we roasted a chicken, then we did chicken bone broth.
• 24:10
  And little by little by little we're going on our way and I'm putting
• 24:15
  the videos up and I'm getting a lot of subscribers on YouTube.
• 24:19
  A lot of comments.
• 24:20
  People are saying, you're the grandmother I never had.
• 24:23
  Thank you.
• 24:23
  Keep going, keep going.
• 24:25
  I just kept going.
• 24:27
  I can't even tell you now.
• 24:29
  This is like seven years into it.
• 24:31
  And maybe, maybe I have 700 videos.
• 24:36
  Oh, wow.
• 24:36
  And over a, over a million subscribers on YouTube.
• 24:40
  It's, uh, the joy that brings to my heart that there are this many people interested
• 24:47
  in learning this and preserving this.
• 24:51
  I, I, it couldn't make me happier.
• 24:53
  And so that's the whole journey.
• 24:55
  And then you, um, went on to write cookbooks.
• 24:58
  So what happened?
• 24:59
  Is it because of your.
• 25:01
  Mary's Nest on YouTube that a cookbook publisher reached out to you?
• 25:05
  Or did you propose an idea and reach out to them?
• 25:09
  No, I really, really was just very busy, you know, doing the YouTube channel
• 25:13
  and the website and I really wasn't thinking, you know, of writing any sort
• 25:17
  of proposal or doing anything like that.
• 25:20
  And one day I got an email from someone and I just ignored it.
• 25:25
  I thought it was spam.
• 25:26
  You know, why would Penguin Random House be writing to some home
• 25:29
  cook in the Texas Hill country?
• 25:30
  It, you get a lot of spam.
• 25:33
  And my husband, who is very smart about, he's a software developer
• 25:37
  by his profession, basically.
• 25:39
  Now though, we just work together.
• 25:41
  Uh, he's retired from that.
• 25:43
  But, uh, he's, uh, I couldn't do, I always say I can't, couldn't
• 25:47
  have done any of this without him.
• 25:48
  He was absolutely amazing in terms of how he helped me.
• 25:51
  And actually it's because of him.
• 25:54
  I got the opportunity to write these cookbooks because he saw
• 25:58
  the email and he said, did you see the email from Random House?
• 26:00
  I said, oh, yeah, it's spam.
• 26:01
  He said, honey, it's not spam, because he knows how to read the.
• 26:06
  You know, whatever.
• 26:07
  Yeah.
• 26:07
  Comes in the line, you know?
• 26:09
  Yeah, yeah.
• 26:09
  And, and I'm sorry, I'm so not tech savvy when I talk about these things.
• 26:13
  And he said, no, that's, that's a legitimate email.
• 26:16
  I said, you're kidding.
• 26:18
  So I looked the man's name up on LinkedIn and sure enough, he's an editor with
• 26:22
  Penguin Random House for their DK imprint, and we always use DK books.
• 26:27
  Uh, homeschooling and always thought they were very beautiful.
• 26:31
  And so I I, he had shared his phone number and I called him and
• 26:34
  I said, please forgive my delay.
• 26:36
  I thought you were a spammer.
• 26:37
  So we had a good laugh over that.
• 26:39
  And he said, I have to tell you, I was looking for how to make sauerkraut a
• 26:46
  naturally fermented sauerkraut on YouTube.
• 26:49
  And you came up, oh my God, and I saw you making sauerkraut and you were very
• 26:54
  thorough and very detailed, and you had this really long form video on YouTube.
• 26:59
  There was no three minutes, you know, no two, you know, nothing fast, no hands.
• 27:04
  You were actually like a teacher talking and putting this together.
• 27:09
  And I said to myself, I think I'd like this lady to write a cookbook first.
• 27:13
  This is any guest we must have looked at, maybe some other videos.
• 27:16
  And he said, she has a real niche, and this isn't a niche we've thoroughly
• 27:20
  explored, so let me contact her.
• 27:24
  So that's how the ball started rolling.
• 27:26
  And I was such a newbie.
• 27:28
  I knew nothing about the publishing industry.
• 27:31
  And thank God he is a wonderful man.
• 27:34
  And I, I, I think of the cookbook that you have, the Modern Pioneer Pantry.
• 27:39
  I called him and the photographer and the book and this food at, uh,
• 27:43
  stylist and the, uh, book designer, the dream team, because they're very
• 27:47
  good at making dreams come true.
• 27:49
  Yeah.
• 27:49
  But he, uh, the first time around with the Modern Pioneer
• 27:53
  Cookbook, the first cookbook.
• 27:55
  I did not understand anything, and he had to really help me
• 28:00
  because there's just so many words.
• 28:03
  They can fit on a page.
• 28:05
  There's, they need room for a picture, if there's gonna
• 28:08
  be a picture with the recipe.
• 28:10
  And they generally just like, they call it the spread.
• 28:14
  And then there's the thing in the middle, the gutter, you know?
• 28:17
  Yeah.
• 28:17
  And the words can't go over.
• 28:19
  And I would just write, and I, I really cater to beginners and I, so, but
• 28:28
  even if you're farther along on what I call your traditional foods journey, I
• 28:33
  think my books are very helpful because I take people on the whole journey.
• 28:37
  I start very easy, then I go to Medium, and then things that are more complex.
• 28:44
  I'm such a detailed creature that I write very detailed recipes and they
• 28:52
  would go on for pages and he'd be like, okay, we need, it's gotta be.
• 28:57
  500 words on a page and a room for a picture, or if we're not doing a
• 29:02
  picture, then you can do 500 on one page.
• 29:05
  You know, there's gotta be a spread.
• 29:07
  And he would give me these big charts and it was like, oh my gosh.
• 29:11
  Okay.
• 29:12
  It would say spread and this and that.
• 29:15
  And they used all these terminologies, hero, you know, which
• 29:18
  meant like a full page picture.
• 29:20
  Yeah.
• 29:21
  I had such an education and it was, it was really quite cute because I would
• 29:28
  call him up or we'd have a Zoom call or something, and I'm like, I'm so sorry.
• 29:32
  I'm so new to this.
• 29:33
  I can you explain this?
• 29:35
  You know?
• 29:35
  And he'd be like, oh no, I'm the one who's, sorry, I, you know, he works
• 29:38
  with, he just does cookbooks and he works with cookbook authors who may
• 29:42
  have written cookbooks previously.
• 29:44
  And he is like, no, I have to explain.
• 29:46
  Let me be very detailed with you.
• 29:48
  And so we went through that whole process and then he'd edit it.
• 29:53
  And I find it, it's quite amazing working with a big publishing house because.
• 29:59
  Their level of detail.
• 30:01
  Yeah.
• 30:01
  First of all, my editor, his level of detail at editing, what I would
• 30:06
  write to try to keep my voice and keep the stories that I share.
• 30:11
  You know, as we talked about, I really wanted to create a living book.
• 30:15
  Yeah.
• 30:15
  A book that shared a lot of stories, a lot of detailed information to
• 30:21
  make it interesting to the reader, not just a bunch of recipes.
• 30:25
  And he was very good at helping me edit it down and tighten
• 30:30
  things and so on and so forth.
• 30:32
  And, but what I wasn't prepared for was when he said, we will
• 30:37
  be coming to your house, me.
• 30:41
  Your editor, the book designer, a food photographer and a food stylist, and we'll
• 30:47
  be here with you for like a week or two.
• 30:50
  I'm like, what?
• 30:53
  And so they came out here to the Texas Hill country and I couldn't
• 30:58
  have asked for a better team.
• 31:00
  And we had the same team for the second book.
• 31:04
  And the, it's such a learning experience because they
• 31:08
  basically take over your kitchen.
• 31:11
  They, they restyle everything on the counters and make it
• 31:16
  look very presentable and they.
• 31:20
  Basically commandeer my kitchen table.
• 31:23
  And the photographer has all these interesting boards.
• 31:27
  I don't know if there's a professional term for them,
• 31:30
  but they create a background.
• 31:32
  Yeah.
• 31:32
  So that it doesn't ev every picture looks a little different that you don't get
• 31:37
  seeing the same background all the time.
• 31:40
  Especially my kitchen tile is very bright and colorful, you know, and
• 31:43
  sometimes they needed something, you know, a little more demure, right.
• 31:48
  And so she sets that all up, camera equipment, fancy lights, it's,
• 31:53
  they just take over the kitchen.
• 31:54
  It's fun.
• 31:55
  And, but the person, I must say, and I thought the book
• 31:58
  designer does an amazing job.
• 32:00
  And she's here and she's like, okay, we can fit the picture,
• 32:02
  we can fit this much text.
• 32:04
  You know, she's working through all of that while, while, uh, the
• 32:08
  photographer's taking the picture.
• 32:10
  But the person I am the most impressed with is the food stylist.
• 32:15
  They work magic.
• 32:17
  And I love the way they can work at, because a lot of time is passing and
• 32:26
  a lot of heat from lamps and whatnot and how they wanna get just the
• 32:33
  right, especially with ferments, just the right amount of effervescence,
• 32:36
  just the right amount of bubbles.
• 32:38
  And they, the patience and getting a little honey may be dripping off the
• 32:45
  spoon and the camera's flashing, you know?
• 32:49
  Yeah.
• 32:49
  They're very, very good at what they do.
• 32:51
  They, they are.
• 32:52
  And Susan, who, you know, I mentioned in the acknowledgements,
• 32:57
  uh, is just an amazing food stylist and patience of a saint because.
• 33:04
  It's a interesting process.
• 33:06
  For any of your listeners who have written cookbooks, they would
• 33:10
  know this, but those who might be interested in writing cookbooks you.
• 33:15
  The approval process, especially when you're with a big publishing house,
• 33:19
  is a number of people need to look at the picture before it's approved.
• 33:24
  So the photographer is taking it.
• 33:26
  The food stylist is styling it beautifully.
• 33:29
  Then my editor is saying, okay, I like it, but move the spoon about
• 33:33
  a quarter of an inch, or move the dish towel a quarter of an inch.
• 33:37
  Then he gets it to where he likes it.
• 33:39
  Then the book designer says, okay, I can fit it here.
• 33:42
  I can work it here.
• 33:43
  It may be a half size picture, maybe a full hero.
• 33:46
  We'll see what we can do.
• 33:48
  I'm gonna move the text around a little.
• 33:50
  Then everybody's like, okay, I think we're good.
• 33:53
  Then he would send it quickly to some powers that be at
• 34:00
  my D that the DK imprint.
• 34:03
  Some senior person would say, okay, either I like it or move the
• 34:08
  spoon another quarter of an inch.
• 34:12
  And it's amazing that, uh, how I can understand why they have to be with you
• 34:18
  for so long, because you can spend a half a day taking one picture for a cookbook
• 34:25
  before everybody approves it and likes it.
• 34:27
  So it was quite an education for me.
• 34:29
  I was much better prepared for the second book.
• 34:32
  I'm sure.
• 34:32
  Yeah.
• 34:32
  Once you go through it one time you kind of.
• 34:34
  The first time is, uh, just like anything else, there is a, there is
• 34:38
  a learning curve, but I think you said something about a publishing
• 34:42
  team being a dream team, and in a lot of ways it's really true.
• 34:45
  You did have a tremendous amount of work to do.
• 34:47
  Obviously writing the content for the book, putting it all tog, um, and you
• 34:52
  know, getting all the words on the page.
• 34:53
  But it's amazing how they can take those words and turn 'em into a book.
• 34:57
  I think traditional publishing because of that, it is, uh, it's an amazing,
• 35:02
  uh, business and, um, a lot of really talented people and publishing houses
• 35:08
  that, uh, create these cookbooks, which I think are different than any
• 35:12
  other genre of book because of all the detail that's in them, the recipes, uh,
• 35:17
  making sure things are accurate, and then the photography that goes along
• 35:20
  with them is, um, its own thing also.
• 35:23
  It really is.
• 35:24
  It's, it's funny because before I wrote a cookbook, I would look,
• 35:30
  read cookbooks, collect books, they'll have cookbooks, but.
• 35:34
  I would think, I, I guess in my mind I thought, oh, this must
• 35:39
  be easier than writing a novel or some type of history book.
• 35:45
  And then when I wrote the first book, I was like, wow, this is a lot of work.
• 35:50
  This is really detailed.
• 35:51
  People who write a living book, you know, that's an interesting cookbook.
• 35:57
  It really does take a lot, you know, and I always enjoyed cookbook authors, um,
• 36:02
  like Nigel Lawson, who wrote a lot and, and sometimes people, I don't know how
• 36:07
  many cookbooks she wrote in her life.
• 36:09
  And I remember her being in an interview and the interviewer I
• 36:14
  thought was a little, had a little bit of an attitude and said, oh,
• 36:17
  well yeah, you say you've written 20 books, but they were just cookbooks.
• 36:21
  And she, with her sharp tongue had some good response back.
• 36:25
  Yeah, yeah.
• 36:25
  For that, you know, but explaining that, no, it's a lot more than, than.
• 36:31
  Uh, a bunch of recipes.
• 36:34
  Yeah.
• 36:34
  If you really put your heart and soul into it.
• 36:35
  Yeah.
• 36:36
  These kinds of books, and especially the one like you have done here.
• 36:39
  I mean, it's not, um.
• 36:41
  There are just different types of cookbooks.
• 36:43
  Yours is definitely, um, the modern Pioneer Pantry rooted in who you are,
• 36:49
  what you do, what you believe in.
• 36:51
  And like you said, it's a living book about the life that you have
• 36:55
  lived, but you have a desire to help people understand this topic.
• 37:00
  So I thought what we might do is dive into what the Modern Pioneer Pantry
• 37:04
  is because you have a method or a way of thinking about a pantry that
• 37:10
  connects to the traditional foods.
• 37:12
  Oh, yes.
• 37:13
  I, and this is something I learned from my mom.
• 37:15
  I call it the Four Corners Pantry or the Four Corners Pantry System.
• 37:20
  It's, she didn't necessarily coin that name, but this is how she raised me,
• 37:26
  that you have your working pantry.
• 37:28
  In your kitchen and that we'll call that corner one.
• 37:32
  That's where you keep your non-perishable foods that you access
• 37:36
  on a regular basis, a daily basis.
• 37:39
  Then you have your refrigerator.
• 37:41
  Great place for your fresh food, obviously.
• 37:44
  Your homemade condiments, uh, your ferments, your cultured dairy, whatever
• 37:49
  the case that might need refrigeration.
• 37:51
  Then you have your freezer, which is gonna, the refrigerator being the
• 37:55
  second corner, the freezer being the third corner with your meats that,
• 38:00
  uh, hopefully are on the bone, your whole chickens, so on and so forth.
• 38:04
  And then your extended pantry, which is the fourth corner.
• 38:08
  And that is often nicknamed like a backup pantry or a prepper pantry.
• 38:14
  And this is where you wanna store additional non-perishable foods.
• 38:19
  So that, and whatever that means to you.
• 38:21
  It might just be canned goods from your grocery store.
• 38:23
  It may be whole grain in buckets.
• 38:26
  It may be dried beans in buckets.
• 38:29
  It may be your home, canned foods, what, whatever the case may be, whatever types
• 38:33
  of non-perishable foods you want to store.
• 38:37
  Or in this extended pantry, and that allows you to stock up little by little.
• 38:42
  This isn't done overnight.
• 38:44
  Maybe an extra can or two that you get on sale at the grocery store.
• 38:48
  You do this little by little.
• 38:50
  Then when food runs low in your working pantry, you don't have
• 38:54
  to run out to the grocery store.
• 38:56
  You can shop your own pantry.
• 38:58
  You can shop your extended pantry.
• 39:00
  And this is incredibly helpful.
• 39:02
  I have heard from so many people, because I've always told people really manage
• 39:07
  really inventory and keep track of your four corners pantry system and spend a lot
• 39:12
  of time on your extended pantry because there's bad weather, there's sickness,
• 39:17
  there's what we went through in 2020.
• 39:20
  Yeah, let's hope we never go through that again.
• 39:22
  But there's all of these things.
• 39:24
  Job loss, there's so many things that may make it difficult for you.
• 39:30
  To buy food or to get out of the house to buy food or your budget
• 39:34
  is tight, whatever the case may be.
• 39:37
  And I've had so many emails and comments from people who have said,
• 39:42
  when they put this system into place, it was such a lifesaver because maybe
• 39:46
  they lost their job and they couldn't find another job for six months.
• 39:50
  But they had taken time to build up an extended pantry.
• 39:54
  And then when you put this four corners pantry system in place, you know what
• 39:59
  you like, you know what you wanna buy, you know what you wanna make homemade,
• 40:04
  you know what you wanna home can.
• 40:06
  And then you always have the backbones to prepare meals that
• 40:13
  you like and that you don't need to stop at the fast food restaurant.
• 40:17
  'cause you know, driving home, okay, I have either canned beans or beans I
• 40:23
  soaked overnight, or I have some beef cubes that I pressure canned or I have.
• 40:31
  Some, something for dessert that maybe I've got some canned pears or I have,
• 40:40
  uh, ferments in my refrigerator and maybe I've got some home cured meats and I've
• 40:46
  got the makings of a charcuterie platter.
• 40:48
  Or maybe I have a loaf of sourdough bread on my counter or whatever.
• 40:54
  What I've got some freezer meals that I made that I didn't buy
• 40:58
  that's in the modern Pioneer pantry.
• 40:59
  I have a whole section on foods that are easy to make and eat and
• 41:03
  that freeze well and that taste well when they're heated up.
• 41:09
  Yeah.
• 41:09
  And so this way, little by little by little, you wean yourself off
• 41:15
  of saying, I have nothing to eat.
• 41:18
  I, I don't have the building blocks for a meal.
• 41:22
  You.
• 41:22
  Stop going through the fast food line.
• 41:25
  You stop using, you know, Uber Eats for four meals a week, you know,
• 41:32
  and you begin creating a system where you know what you have in your
• 41:38
  pantry, in your four corners pantry.
• 41:40
  That's real food that can be properly prepared.
• 41:44
  And that in some cases is gonna be, and I really say in most
• 41:50
  cases is faster than a lot of.
• 41:53
  Um, fancy recipes.
• 41:55
  When you have the building blocks of traditional foods, how hard is it really?
• 42:01
  And I even tell people, put plastic gloves on.
• 42:03
  If you're queasy to take a raw chicken, put it in a roasting
• 42:08
  pan, throw in some reasonable.
• 42:10
  Onions, carrots, potatoes.
• 42:12
  These are relatively inexpensive.
• 42:14
  Put this in your oven and roast it.
• 42:17
  You're not nursing some boneless skinless chicken breast on the stove top.
• 42:21
  You're not having, you know, 30 ingredients.
• 42:24
  Some of the recipes I look at, I say, holy mackerel.
• 42:27
  So many ingredients and often things you know, you may never use.
• 42:31
  How many of us have bought and uh, uh, purchased spices that we
• 42:36
  find one day, five years later in the back of our pantry because we
• 42:39
  needed a teaspoon for something.
• 42:41
  You just build a pantry of foods.
• 42:45
  That are easy to prepare.
• 42:47
  Yes.
• 42:48
  Maybe you have to soak your beans if you wanna.
• 42:50
  I, I'm not opposed to having canned beans too.
• 42:52
  I believe in multiple streams of food.
• 42:54
  Have canned beans, have dried beans when you remember, soak your beans
• 42:59
  overnight and then cook them the next day.
• 43:02
  If you forget, you've got canned beans.
• 43:04
  You know, my mother always had can beans in the refrigerator,
• 43:08
  tossed with olive oil and oregano.
• 43:11
  It was a wonderful snack, you know, when you got home and put it on a, a slice of.
• 43:17
  Piece of sourdough bread toast that, you know, these can even be easy dinners.
• 43:23
  It's funny, people will say, what do you do when you're just completely exhausted?
• 43:26
  I know, I think today people call them boards and I don't do anything fancy
• 43:30
  like that you see in some of these magnificent books on the subject.
• 43:35
  But, uh, I'll just make a platter of sliced meats, some homemade bread, open
• 43:41
  up a can of beans, toss 'em with olive oil and oregano, uh, put out some.
• 43:46
  Something that I've got in the refrigerator, maybe, uh,
• 43:49
  some jar, which is the pickled vegetables, and that's dinner.
• 43:53
  Yeah, and it's funny because my son remembers this very well,
• 43:57
  and this was not uncommon.
• 43:58
  If we were gonna watch a movie, I would just throw a charcuterie
• 44:01
  platter together and call it a day.
• 44:04
  And it's cute because when he comes over now, if he's gonna watch a
• 44:06
  movie with us, he's like, mom, you making a charcuterie platter?
• 44:11
  He said, sure, let me go to my pantry and see if I can find.
• 44:14
  Yeah, yeah.
• 44:15
  And you know, just, just keep it simple.
• 44:17
  Then you make, you have your roast chicken, then you have your carcass.
• 44:22
  I often have chicken feet.
• 44:23
  I know a lot of people grosses them out.
• 44:27
  But I, you know, I'll have my carcass, uh, I'll throw in some chicken feet.
• 44:32
  I'll use the, the.
• 44:34
  Peelings from the carrots, the onion skins.
• 44:38
  These all have nutrition.
• 44:39
  Maybe the bottom of a celery stalk.
• 44:42
  Throw that in, simmer it, and you don't need to simmer bone broth for a lifetime.
• 44:48
  Six hours is more than sufficient for chicken bone broth, and you're gonna
• 44:52
  have a beautiful gelatinous bone broth.
• 44:54
  Use that the next day to make some soup if you've got leftovers
• 44:58
  from your roast chicken.
• 45:00
  Or say you wanna make something else, say you wanna make you
• 45:03
  wanna bake a piece of fish.
• 45:05
  And you wanna serve it with white rice.
• 45:07
  A lot of people like white rice.
• 45:09
  Yeah.
• 45:09
  You know, and, and they're not big on brown rice.
• 45:12
  So you know what I say.
• 45:13
  Use your white rice as a conduit to get other types of nutrition into your family.
• 45:20
  Use the bone broth you made from the roast chicken in place of water.
• 45:24
  Add some butter, add some sea salt.
• 45:27
  You now are using that white rice to get that bone broth, the butter and the
• 45:31
  sea salt into whomever you're feeding.
• 45:35
  This is sort of the rhythm that my mother followed and that I was raised on.
• 45:41
  And then of course, liver on Wednesday, which people are like, oh, heaven's Mary.
• 45:45
  Now you're pushing the envelope.
• 45:46
  I'm not making liver.
• 45:48
  And I will tell you that I think it's, I think it's in the first cookbook, I think
• 45:54
  it's in the modern pioneer cookbook that I show people how to make and my, it's
• 45:59
  funny, God bless my son because he was the proving ground for all of these things.
• 46:04
  And I show people how to cut the liver up when it's still a little
• 46:08
  frozen and, uh, batter dip it.
• 46:12
  And fry it in Tallow beef tallow.
• 46:14
  I show people how to, you know, render their own tallow and then have
• 46:19
  your fermented ketchup, give this to your children and say it's nuggets.
• 46:24
  And to this day, my son is like, oh, the nuggets, you know?
• 46:28
  And I remember the first time I gave him the beef liver nuggets.
• 46:31
  He's like, what is this?
• 46:32
  I said, they're nuggets.
• 46:33
  Dip them in the ketchup.
• 46:33
  You'll love it.
• 46:34
  And he dips it in the ketchup and he eats it.
• 46:36
  He says, it doesn't really taste like chicken, but it's not bad mom.
• 46:39
  You know?
• 46:40
  Yeah.
• 46:40
  Yeah.
• 46:40
  So it's neat how you do that.
• 46:41
  I see.
• 46:42
  Um.
• 46:43
  Have heard of some, someone doing that before.
• 46:45
  It makes a smaller piece, it kind of coats it a little bit and it yeah.
• 46:49
  Makes it easier to eat and uh, liver is very nutritious for people.
• 46:54
  Yes.
• 46:54
  Yeah.
• 46:54
  And why liver Wednesday?
• 46:55
  Why did you say Wednesday?
• 46:56
  Is that like a tradition?
• 46:58
  Yes.
• 46:59
  That when I was growing up, and this was in even the public schools.
• 47:03
  Oh wow.
• 47:04
  You had liver on, we, they gave you liver on Wednesday so that all the kids
• 47:07
  were fed a nice nutrient dense meal.
• 47:10
  See, these were the things they knew.
• 47:11
  Yeah, yeah.
• 47:12
  You know, and we've lost that.
• 47:13
  But they knew vitamin A, vitamin D, it was very important.
• 47:17
  None of us wore eyeglasses.
• 47:18
  You know, we were fed liver every Wednesday in, in, uh, school and then
• 47:24
  fish on Friday, which is hearkens back to, you know, Christian traditions.
• 47:29
  Yeah, yeah.
• 47:29
  Uh, and we.
• 47:31
  It was just a rhythm.
• 47:32
  Yeah.
• 47:32
  Interesting.
• 47:32
  And roast chicken.
• 47:33
  And at home, most mothers were roasting a chicken on Sunday,
• 47:38
  having some kind of leftover soup on Monday, maybe some type of meat.
• 47:45
  On Tuesday, you know, it would usually be like a bone in chuck roast.
• 47:49
  Mm-hmm.
• 47:50
  Back when you could actually buy a lot of bone in meats.
• 47:52
  And I tell people this is so important and the butcher will love you if you ask for
• 47:56
  a bone in roast because when you cook the bones, they release collagen, which cooked
• 48:04
  collagen is gelatin, that nurses are.
• 48:06
  Digestive system, it allows us to absorb nutrients better.
• 48:10
  We have a much better gut health and so on and so forth.
• 48:14
  And then Wednesday would be the liver.
• 48:16
  We'd have it at school.
• 48:18
  My mother would often have it as uh, as dinner as well.
• 48:22
  And then Thursday might be, you know, something thrown together.
• 48:28
  Often we joked that my mother would be able to make a meal out of scraps.
• 48:33
  Mm-hmm.
• 48:34
  And I call them clear out the crisper meals.
• 48:36
  Mm-hmm.
• 48:37
  It's basically looking in the refrigerator, well, what do I have and
• 48:41
  what do I need to use up so that nothing, you know, I'm very, especially being
• 48:45
  raised by two people who live through the Great Depression, there's no waste.
• 48:48
  Yeah.
• 48:48
  You're not throwing anything out.
• 48:50
  Yeah.
• 48:50
  So my mother would create a meal from what was ever in her refrigerator,
• 48:54
  and then we would have fish on Friday.
• 48:57
  And we'd also have fish on Friday at school.
• 48:59
  And I think on my YouTube channel I have, I share the tuna boat surprise,
• 49:04
  which was what we usually had at school, which was white sandwich bread held
• 49:08
  together with toothpicks, filled with something that looked like that chicken
• 49:12
  pot pie filling, but made with tuna fish.
• 49:15
  Yeah.
• 49:16
  And my mother would have some kind of fish dish on Friday and then
• 49:20
  Saturday, always homemade baked beans with the hot dogs on the side are
• 49:27
  cut up and thrown in with the beans.
• 49:29
  And then Sunday, the roast chicken and the whole thing started
• 49:32
  again, the pizza over again.
• 49:34
  And it was, we never got tired of it because.
• 49:40
  My mother would massage things little by little through the seasons.
• 49:44
  So the vegetables were a little different.
• 49:47
  The dairy products that she was home making homemade were a little different.
• 49:52
  The ferments, we didn't, uh, I think my mother would refer to everything
• 49:56
  as pickles, but they were ferments and she was leaving them on the counter.
• 50:01
  And it was very cute.
• 50:02
  My mother was a northern Italian heritage and my father was very funny.
• 50:08
  Uh, he was Irish descent, but he would look at this stuff on the counter and he'd
• 50:12
  say, isn't, shouldn't it be refrigerated?
• 50:14
  Isn't it rotting?
• 50:16
  And she'd be like, don't worry about it.
• 50:18
  You know, she'd have the homemade yogurt ed.
• 50:20
  That's perfectly fine.
• 50:21
  That's what we want it to do.
• 50:23
  Yeah.
• 50:23
  We want that good bacteria.
• 50:25
  We want those bugs.
• 50:26
  Yes.
• 50:27
  Yeah.
• 50:27
  So in the pantry then, not only do you discuss the pantry, but
• 50:31
  you go into detail about various.
• 50:34
  Methods of food preservation.
• 50:36
  Yes.
• 50:37
  Let's talk about a little bit about food preservation, just from a high level,
• 50:41
  uh, why is it important and, uh, what is it about the connection between food
• 50:47
  preservation and traditional foods?
• 50:50
  Well, I think food preservation is very important because in many aspects, the
• 50:54
  ways that food was preserved are, are the ways that our ancestors preserved foods.
• 51:00
  It's, there's not a lot of variation when you talk about drying and fermentation.
• 51:06
  And before refrigeration, this is what they needed to do in order to have food
• 51:12
  to eat, especially during the winter.
• 51:16
  So drying foods, smoking foods, uh, fermenting foods, having the
• 51:22
  crock of the sauerkraut or whatever.
• 51:26
  Uh, like with Italians, the chardonier, whatever was, uh, significant to a
• 51:32
  particular culture, what food was available to them, this was how
• 51:36
  they were preserving their food.
• 51:38
  And what is important about this is that they knew how to maximize
• 51:43
  nutrition, especially with ferments, because a fermented food
• 51:47
  is very rich in good bacteria.
• 51:50
  And sauerkraut, for example, when you ferment it, you also increase the
• 51:54
  vitamin C. And so these people who were eating these fermented uh, cabbages
• 52:00
  throughout the winter were able to have vitamin C and they were also able
• 52:04
  to get all the good bacteria from the sauerkraut, which nourished their gut.
• 52:09
  And you know, like scientists tell us, there's so much talk today about gut
• 52:12
  health and good bacteria and people make, take all these expensive supplements,
• 52:17
  all they need to do is eat some fermented vegetables on a regular basis.
• 52:21
  This is what our ancestors knew.
• 52:23
  And in the book.
• 52:25
  I wanted to, I also have some modern ways of food preservation.
• 52:30
  I teach, you know, water bath, canning, and pressure canning and freezing.
• 52:35
  You know, because we are, you know, as I say, we're modern pioneers.
• 52:38
  We do have modern, uh, we have live in a modern world.
• 52:43
  We have modern kitchens, and we have access to these things, so take
• 52:47
  advantage of them when preserving foods.
• 52:50
  But much of my favorite ways to preserve foods is actually
• 52:56
  through preventing culturing and drying, just as our ancestors did.
• 53:01
  And cultured, cultured dairy is so easy to make, and once you learn, for
• 53:10
  example, which I believe I share in the Modern Pioneer Cookbook, the first
• 53:14
  book, how to Make Your Own Yogurt.
• 53:17
  And all you need is two bowls.
• 53:20
  You don't need a lot of equipment.
• 53:23
  Same with drying.
• 53:24
  There's so many things you can dry at room temperature or if you live in a
• 53:29
  hot dry climate outside between two screens, uh, in a slow oven, uh, you
• 53:36
  don't necessarily need a dehydrator.
• 53:38
  Once you find you really like doing this, you can advance and buy a dehydrator.
• 53:43
  And I always tell people, always look in the thrift shops after Christmas.
• 53:47
  'cause a lot of people get dehydrator for Christmas and then they don't
• 53:51
  want 'em and they're foolish not to want them, but sometimes they just
• 53:54
  don't know what to do with them.
• 53:56
  And so they bring it to the thrift shop on January 2nd.
• 53:59
  Yeah, I was loving list.
• 54:00
  Looking at the list of recipes in the about drying and dehydrating section.
• 54:05
  Everything from salt dried herbs, yes to tomato powder, apple peel powder, and then
• 54:12
  things like a spicy Texas style ketchup.
• 54:16
  Yes, dehydrated figs and candied citrus curls.
• 54:21
  So quite a variety of things in the drying and dehydrated section.
• 54:25
  Let's talk a little bit about some, the apple peel powder for a minute,
• 54:28
  because that to me is something that you're utilizing, something that you
• 54:32
  could be throwing away if you peel the apples for a pie or something like that.
• 54:36
  Kind of a fall time of year.
• 54:38
  So talk a little bit about the apple peel powder.
• 54:40
  Yes, that is.
• 54:42
  An excellent thing to make.
• 54:44
  You never want to throw away your apple peels.
• 54:48
  Apple peels are very high in an ingredient that a good
• 54:54
  bacteria in our gut loves to eat.
• 54:57
  I believe the good bacteria, and you have to forgive me, I'm not a scientist.
• 55:01
  I print and I also have been labeled the Queen of Mispronunciation, but I believe
• 55:06
  it's called something like Akkermansia.
• 55:09
  Yeah, I'm looking at it in the book here.
• 55:11
  Akkermansia.
• 55:12
  Okay, I see.
• 55:12
  And Phi, yeah.
• 55:14
  It's got a beautiful name.
• 55:17
  Yep.
• 55:18
  And.
• 55:19
  We don't eat enough foods to feed that good bacteria and that
• 55:23
  good bacteria is very powerful.
• 55:26
  And so I always tell people in the fall when you're making a lot of
• 55:30
  apple pies or you are peeling a lot of apples because you're going to water
• 55:35
  bath can apple pie filling, which I believe I have in the water bath
• 55:39
  canning section, save all those peels.
• 55:43
  And people will often say to me, well, what if I'm just like doing one apple
• 55:47
  pie and I just have a handful of peels?
• 55:49
  Can I put them in the freezer in a bag?
• 55:51
  Yes.
• 55:52
  Freeze them until you feel you have enough that you're ready to dry.
• 55:58
  And if you have a dehydrator, great, you can use the dehydrator to dry them,
• 56:03
  but you can also dry these in a slow oven, and you wanna get them to the
• 56:08
  point where they're, they're crisp, they're gonna snap like a potato chip.
• 56:15
  And then what I like to do is then there are multiple ways you can do this.
• 56:19
  If you've got a food processor or a blender, it doesn't even
• 56:22
  need to be a high speed blender.
• 56:23
  But what I really like to use are those little coffee grinders.
• 56:27
  It takes a little more time, but it does a beautiful job.
• 56:30
  And you put your dried apple pies and you can crush 'em all up with
• 56:34
  your hands, you know, and this is a great, uh, task with children.
• 56:38
  You just get 'em to wash their hands and then they'll love.
• 56:42
  Mushing up all the dried apple peels.
• 56:45
  'cause it's like breaking up potato chips.
• 56:48
  You put them in your blender and you whir 'em, or you put them in your
• 56:52
  food processor wool, or the spice grinder in the blender or the food
• 56:55
  processor, you may have to stop it periodically and push down, uh, the
• 57:00
  powder and distribute everything evenly.
• 57:02
  Then you have this wonderful shelf stable powder, and you put
• 57:06
  this on your shelf, and then you do whatever you want with this.
• 57:10
  You can mix it into cottage cheese, you can mix it into yogurt.
• 57:13
  You can, uh, throw it into a smoothie.
• 57:17
  Uh, you can even use it as a flavoring.
• 57:20
  When, uh, you're making an apple pie, there's, so you mix it with a,
• 57:25
  if you use a little sweetener or you lose a little tapioca, whatever you
• 57:28
  use, or flour to thicken your pie, you can throw in a little bit of
• 57:31
  that and the level of nutrition that you're getting from something that
• 57:36
  a lot of people would've thrown out.
• 57:40
  Is incredible.
• 57:41
  It's the same with tomato skins.
• 57:43
  Say you're making, uh, say you have, uh, during the pandemic, my gosh, I
• 57:48
  grew 80 pounds of Italian Roma tomatoes.
• 57:50
  'cause we were home every day.
• 57:52
  Our son was staying with us too.
• 57:54
  And he built me raised beds and Oh, what a time we had.
• 57:58
  Well, when you split those and drop them in boiling water to get the skins to peel
• 58:03
  off, you are left with all these peels.
• 58:07
  Yeah.
• 58:08
  And then you're gonna make your marinara or whatever you're gonna do with your
• 58:11
  tomatoes, dry those out, just dry 'em in a slow oven and then pulverize those.
• 58:18
  And then during the cold and flu season, when you're really just longing
• 58:23
  for maybe a. Cup of tomato soup and maybe a grilled cheese sandwich.
• 58:27
  You have your tomato powder.
• 58:28
  It makes a wonderful, in a tea cup, put a teaspoon in, in a
• 58:33
  soup pot, put a quarter cup in.
• 58:35
  Anything like that.
• 58:36
  You know, it's this, these are not quote unquote recipes.
• 58:39
  You eyeball all of this.
• 58:41
  Yeah, yeah.
• 58:41
  And you get to the taste you like.
• 58:43
  Now you've got homemade tomato soup.
• 58:45
  You didn't throw out your tomato peels.
• 58:47
  I, I love, I love this stuff.
• 58:49
  I could go, you know, go on and on and on about it because I love not
• 58:53
  wasting, you know, I also say that if you say, oh, I don't know if I wanna
• 58:57
  dried tomato peel, you know, or, uh, apple peels, what else can I do with it?
• 59:02
  You know, I share in the first book, the Modern Pioneer Cookbook, you
• 59:05
  know, how to make a home a home.
• 59:07
  It's like a mock version, but it's like a homemade apple cider vinegar.
• 59:11
  'cause I say, unless you have an apple orchard and you've got apple
• 59:14
  cider to spare, to turn into vinegar.
• 59:17
  Don't do that.
• 59:18
  Yeah.
• 59:19
  To me it's wasteful.
• 59:20
  Yeah.
• 59:20
  Just take some apples that, you know, you've peeled or you've cut out, you
• 59:25
  know, whatever the cores, whatever, just set the seeds aside and just
• 59:29
  throw everything else into a jar, add in some water, add in a little bit
• 59:33
  of sugar to feed the good bacteria.
• 59:35
  And in 30 days you're gonna have, uh, what I consider is a
• 59:39
  pretty good apple cider vinegar.
• 59:40
  Yeah.
• 59:41
  Yeah.
• 59:42
  You know, and again, scraps, these are things people throw out, bone
• 59:46
  broth, chicken carcass, people throw this out, stop throwing this out.
• 59:51
  These are all really useful good things.
• 59:53
  Yeah.
• 59:54
  And this is the perfect book to look at.
• 59:56
  I'm sure you addressed this also in your first book, um, about.
• 1:00:00
  Literally using these things that we throw away.
• 1:00:03
  Yes.
• 1:00:03
  To make another, uh, thing that we can eat or store or use.
• 1:00:08
  And the fermented section in this book also has a lot of interesting recipes.
• 1:00:13
  I love the recipe for, um, the ginger bug.
• 1:00:17
  And I think this time of year, um, as we're heading into the fall,
• 1:00:21
  wintertime, maybe cold and flu season, tell us a little bit about ginger
• 1:00:26
  bug as one of the fermented drinks.
• 1:00:27
  Uh, ginger Bug is terrific because it's multi-use.
• 1:00:32
  I also, I have a very detailed version of it in the first cookbook, but I couldn't
• 1:00:38
  write the Modern Pioneer Pantry without repeating it again, and a little slightly.
• 1:00:42
  My editor had me like, tighten it a little more to squeeze it in here, but
• 1:00:46
  I said, we've gotta get this in because in the summer months, it's your base to
• 1:00:50
  be used to make, uh, fermented sodas.
• 1:00:55
  And that's very nice if you're trying to wean children off
• 1:00:58
  of, uh, store-bought sodas.
• 1:01:01
  Yeah.
• 1:01:02
  And a ginger bug will.
• 1:01:04
  Introduce the good bacteria and the effervescence and it'll help with that.
• 1:01:09
  But once you have a ginger bug, there's so much you can do with that.
• 1:01:12
  You can put that into a teacup.
• 1:01:14
  And this is especially wonderful when you don't feel good.
• 1:01:18
  You put that into a teacup and you add in some.
• 1:01:22
  Uh, what I like to do is because these are living things I don't like
• 1:01:25
  to put in hot boiling water, let's be gentle with it because it's living.
• 1:01:30
  It's got a lot of good, it's very rich and good bacteria.
• 1:01:33
  You've basically taken grated ginger a little sugar.
• 1:01:36
  And don't worry about the sugar 'cause the good bacteria is gobbling up.
• 1:01:40
  Trust me, this does not taste sweet.
• 1:01:43
  I know.
• 1:01:44
  And you're putting in a little water and you're doing this each day, kind of
• 1:01:47
  like a sourdough starter in many ways.
• 1:01:49
  If people are familiar with that, yeah, just defeat it, right?
• 1:01:51
  You are feeding it and it's gonna get real effervescent and you can use this
• 1:01:56
  to make some tea and with something that I really like to do with it.
• 1:02:01
  And I don't know if I share this in the, in the cookbook per se, but.
• 1:02:05
  Take your ginger bug, mix this with honey and put this in your refrigerator.
• 1:02:12
  And I will make this a about this time of year.
• 1:02:16
  I actually, it's funny 'cause I have the ginger right now
• 1:02:18
  sitting over on my cutting board.
• 1:02:20
  I got a beautiful big piece of gorgeous ginger at the grocery store.
• 1:02:24
  Grocery store, and take your ginger bug, mix it.
• 1:02:28
  If you can get local raw honey, which here in the Texas Hill country is available
• 1:02:33
  to me, but I think it's available.
• 1:02:34
  Most people.
• 1:02:34
  Yeah, I think most places, if you go to a farmer, local farmer's market,
• 1:02:37
  you go farmer's market, right?
• 1:02:38
  Yeah.
• 1:02:38
  Mix that and then tuck that in your refrigerator.
• 1:02:42
  The minute you feel you've got a cold coming on or you've got a little scratchy
• 1:02:46
  throat, or maybe you've been at a party and a lot of people were hugging and
• 1:02:50
  kissing you and it's December and you're like, Ugh, did I pick up anything?
• 1:02:54
  Take a teaspoon of that right off the spoon.
• 1:02:57
  It's delicious.
• 1:02:58
  It'll have a little effervescence to it.
• 1:03:00
  It'll have the sweetness of the honey, it'll have the bite of the ginger.
• 1:03:04
  But I used that all last winter.
• 1:03:07
  I never got sick, you know?
• 1:03:09
  And I think that it can be it.
• 1:03:15
  I'm the sort of like the, uh, uh, I live in the world of integrative medicine.
• 1:03:19
  I'm not one, I'm not a zealot.
• 1:03:21
  I don't say askew all, you know, uh, modern medicine, I feel modern.
• 1:03:27
  There's a lot of good things that modern medicine brings to the table.
• 1:03:30
  But I like that.
• 1:03:31
  Dr. Andrew's, his name Weil, WEIL.
• 1:03:35
  He's an md and he writes like New York Times bestsellers.
• 1:03:38
  Yeah, I like his approach.
• 1:03:40
  You bring in.
• 1:03:41
  All of these integrative things.
• 1:03:43
  Like in, in the modern Pioneer Pantry, I have a recipe for how to
• 1:03:46
  make a homemade cough syrup because that was always very popular.
• 1:03:50
  Uh, it always seems like people have a cough.
• 1:03:53
  Yeah.
• 1:03:53
  And they doesn't, don't necessarily want to buy something over the counter.
• 1:03:58
  They certainly can, you know, and, uh.
• 1:04:02
  The nice thing is these were the things my mother would make.
• 1:04:04
  She would have a little homemade cough syrup.
• 1:04:07
  She would have like a little old fashioned, her version of a Vix Vapo rug.
• 1:04:12
  Yes.
• 1:04:12
  You know?
• 1:04:12
  Yes.
• 1:04:13
  And all these little things that, and that's the part in the book
• 1:04:16
  I talk about the healing pantry.
• 1:04:19
  Carve out a little area in your extended pantry where you store the
• 1:04:23
  things you need to make home remedies.
• 1:04:26
  Now, if you're really sick, I always tell people, go to the doctor, go
• 1:04:29
  to the hospital, whatever you need.
• 1:04:32
  But it's those day-to-day little cuts and scrapes and coughs and sore throats
• 1:04:38
  that I really like to have a little arsenal of homemade things, elderberry
• 1:04:44
  syrup, uh, a honey ginger bug mix.
• 1:04:49
  Mm-hmm.
• 1:04:50
  A homemade cough syrup, a a little.
• 1:04:54
  Selection of dried herbs.
• 1:04:56
  I herbs grow Great here in central Texas.
• 1:04:58
  Yeah, I live in a drought stricken a hundred degree summer
• 1:05:01
  area and herbs are like weeds.
• 1:05:03
  They do Beautiful.
• 1:05:04
  You know?
• 1:05:05
  Yeah, that's right.
• 1:05:06
  Yeah.
• 1:05:06
  And you know, keep some dried time, keep some, you know, try, you can grow this
• 1:05:11
  stuff in pots, you can be in the city.
• 1:05:13
  You know, I lived in New York City and it, you have a little, maybe
• 1:05:17
  a little sunny window sill and you can have a little fresh oregano,
• 1:05:22
  a little basil, a little thyme, a little rosemary dry, these things.
• 1:05:28
  And then, you know, and I show you how easy it is to dry so much of this.
• 1:05:32
  And then you can whirl it in a blender with some salt.
• 1:05:35
  And you have these magnificent season salts to use, uh, throughout the fall and
• 1:05:41
  winter when you may not have fresh herbs.
• 1:05:43
  And the price of the grocery store is shocking, you know.
• 1:05:48
  And what's nice about using herb salts?
• 1:05:52
  Is herbs or people don't realize herbs are very powerful.
• 1:05:56
  Yeah.
• 1:05:56
  Yes.
• 1:05:57
  They're culinary, but they're very healing and they bring so many
• 1:06:02
  anti-inflammatory properties, antiviral properties, antimicrobial, antibacterial.
• 1:06:08
  You know, the list goes on and on and on.
• 1:06:10
  And when you use these salts throughout the winter and the fall
• 1:06:15
  and winter, you're incorporating all this extra nutrition into your food.
• 1:06:20
  And what did it really cost you?
• 1:06:22
  Maybe you grew the herbs from seed, or maybe you bought an
• 1:06:25
  herb plant for a dollar 99.
• 1:06:28
  If you're gonna run out to the grocery store, grocery store, you're going to have
• 1:06:32
  to buy a little tiny package for, I don't know, what do they, what do they cost?
• 1:06:37
  3 99? 4 99? It's ridiculous.
• 1:06:39
  Yeah, yeah, yeah, yeah, yeah.
• 1:06:41
  No, I think it's great.
• 1:06:42
  And I think that you talking about these.
• 1:06:45
  Things that you've talked about in this book have just barely
• 1:06:48
  scratched the surface of what's in the book, but your explanation of
• 1:06:52
  it here mirrors the detail that you put into the explanation of almost
• 1:06:56
  everything that you have in the book.
• 1:06:57
  So if you love to look at cookbooks, read cookbooks, wanna explore, uh, preserving
• 1:07:04
  food, traditional food, setting up your pantry, there's also over 115 recipes.
• 1:07:10
  And like I said, everything from canning, drying, dehydrating, freezing,
• 1:07:14
  fermenting, and pickling food.
• 1:07:17
  It's a beautiful book, Mary and I can Tell.
• 1:07:19
  It is a great companion to your first book, the Modern Pioneer Cookbook.
• 1:07:25
  Thank you so much.
• 1:07:26
  Thank you.
• 1:07:27
  I'm glad that, uh, that you, you, you're also, you're very kind because
• 1:07:32
  I can get very passionate about this and go on and on and No, no, no.
• 1:07:36
  And you're on the perfect podcast for that because people that are,
• 1:07:39
  you know, I love to talk about it.
• 1:07:40
  I love to hear about it.
• 1:07:42
  I also find so much joy in talking to people about different cookbooks, but
• 1:07:49
  none of the cookbooks are the same because the people I talk to are never the same.
• 1:07:53
  Exactly how true and what we get excited about.
• 1:07:59
  We all love the kitchen, food, cooking, baking, and everybody comes at it
• 1:08:04
  from a different angle, and I just.
• 1:08:07
  Couldn't be more thrilled to have a podcast talking about something that I
• 1:08:11
  love, which is the genre of cookbooks, talking to people like you that just have
• 1:08:15
  such a passion and a joy for what they do.
• 1:08:18
  Um, and I think that that's what makes cookbooks unique, and I still
• 1:08:23
  believe we've barely scratched the surface of people who have the capacity
• 1:08:27
  to do the kind, this kind of work.
• 1:08:29
  So many living books out there right now that aren't written yet.
• 1:08:33
  Yes, that's so true.
• 1:08:35
  That's so true.
• 1:08:36
  Yeah.
• 1:08:37
  I, I, I look forward to those and I look forward to reading them one day.
• 1:08:40
  I do too.
• 1:08:41
  I do too.
• 1:08:41
  So everybody keep your mind open about what might be possible for
• 1:08:45
  you because you, you just never really know how, um, something
• 1:08:49
  will, uh, engage you in the kitchen.
• 1:08:52
  You get involved with it.
• 1:08:53
  You, you take it to another level, maybe to the digital space like Mary did with
• 1:08:58
  her YouTube channel, and then all of a sudden you just, you just never know.
• 1:09:01
  And I love that your YouTube channel gets so much traction
• 1:09:04
  and that people are really, um.
• 1:09:06
  Enjoying it.
• 1:09:07
  I went online and looked while we were talking Your Sauret video.
• 1:09:10
  Gosh, it has.
• 1:09:11
  It's like millions of views on the sauerkraut.
• 1:09:15
  It's, that's a very popular one.
• 1:09:17
  And it's very cute because I will hear from people in comments and emails.
• 1:09:21
  They'll say, oh, you know, I watched this video or that video.
• 1:09:25
  And often I, I hear a lot from beginners.
• 1:09:30
  Yeah.
• 1:09:30
  And they say.
• 1:09:32
  But I, I didn't, there was something I didn't quite understand or whatever.
• 1:09:36
  Then I came upon your video and something.
• 1:09:38
  That's very cute because some of my videos, not necessarily the sore,
• 1:09:42
  but some are like an hour long and sometimes I'll get comments and people
• 1:09:48
  will say, wasn't really prepared to watch a one hour video video.
• 1:09:52
  But I couldn't stop watching.
• 1:09:54
  I learned because you answered every question I had.
• 1:09:57
  Yes.
• 1:09:57
  And people will say with the sauerkraut video, they'll say, oh,
• 1:10:00
  now I understand why I do this.
• 1:10:02
  Now I understand why I have to do.
• 1:10:04
  Oh, okay.
• 1:10:05
  And everybody loves my little tip because I don't think this is
• 1:10:09
  too common in the YouTube space.
• 1:10:11
  'cause the videos sometimes have to be a little.
• 1:10:14
  They were a little, you know, it's just here, it's just me and my husband.
• 1:10:17
  Right.
• 1:10:17
  We're very, you know, just very homey, uh, filming and, but some people do a
• 1:10:23
  little more, you know, fancy, dramatic multiple cameras and all of that.
• 1:10:27
  That's not us.
• 1:10:29
  But, and it's very cute because, uh, people will say, nobody
• 1:10:33
  else showed me pH strips.
• 1:10:35
  Now I can check the pH.
• 1:10:37
  Yeah.
• 1:10:37
  And I know I've got the right pH I won't kill anybody.
• 1:10:40
  Exactly.
• 1:10:40
  Exactly.
• 1:10:41
  You know, it's funny too, you mentioned, I talked to a cookbook author, uh,
• 1:10:45
  several months ago, and she was talking about her original videos were all
• 1:10:48
  just hands, she never showed her face.
• 1:10:51
  Mm-hmm.
• 1:10:51
  And, um, uh, she's noticed that one thing that she's getting more.
• 1:10:57
  Engagement with people are really enjoying is seeing her and not just her hands.
• 1:11:03
  Yes.
• 1:11:03
  Connecting with her and her face.
• 1:11:05
  So she's getting used to doing that.
• 1:11:07
  But she said that, you know, her original bread and butter, no
• 1:11:11
  pun intended, was just her hands.
• 1:11:13
  Yes, I, and it's funny because I, you do see a lot of that and you can understand
• 1:11:19
  because some people will, you know, I know a lot of creators on YouTube and
• 1:11:23
  they'll say, oh, I feel uncomfortable, or, I, I don't feel prett, or I don't
• 1:11:27
  feel this, and I don't feel that.
• 1:11:29
  And I always say, look, I started at the age of 60.
• 1:11:33
  Yeah.
• 1:11:33
  I, you know, I'm a senior citizen.
• 1:11:36
  I can't, I, I can't kind of wrap my mind around that, but Right.
• 1:11:40
  I said, and people are telling me I'm the grandmother they never had.
• 1:11:44
  Yeah.
• 1:11:44
  You know?
• 1:11:46
  Yeah.
• 1:11:46
  And, and I am, you know, a chubby little Italian lady, and I'm just trying to
• 1:11:50
  do the best that I can and don't worry about it because people see your eyes,
• 1:11:56
  they see your expression, and they will love you, and they see your excitement or
• 1:12:01
  enthusiasm for what you're talking about.
• 1:12:04
  See your enthusiasm.
• 1:12:05
  And that is transmitted through a camera in a way that the way we look
• 1:12:09
  will never, ever be able to do that.
• 1:12:13
  I, I agree 100%.
• 1:12:16
  Yes.
• 1:12:17
  So as we're wrapping up, I always have a question for my guests, and that is, if
• 1:12:21
  you have a favorite cookbook and what it might be, I actually do, and you know,
• 1:12:27
  of course, you know, I, I think most cookbook authors are going to say, of
• 1:12:30
  course, they love their own cookbooks, but the, the, the, my absolute favorite
• 1:12:36
  cookbook is The Art of Italian Cooking by Maria Lo, LO, middle name Pinto.
• 1:12:46
  And it is a small paperback that my mother bought the year she was married, ni.
• 1:12:52
  It was actually, the book was originally pre published in 1948, I believe.
• 1:12:56
  It might have been a hardback, but my mother had the 35 cents
• 1:13:01
  paperback printed in 1955, and the reason that she bought this cookbook
• 1:13:09
  was she was newly married and.
• 1:13:12
  My mother is of a Northern Italian heritage, so there's a lot of cream
• 1:13:17
  and there's a lot of butter and there's not a lot of tomatoes yet.
• 1:13:22
  What do we know of when we think Italian American cooking?
• 1:13:27
  We think spaghetti with tomato sauce.
• 1:13:30
  We think lasagna, we think you know, different things like
• 1:13:34
  that, the pizza pie and whatnot.
• 1:13:37
  And my mother, uh, loved my father very much, and my father knowing
• 1:13:43
  of Italian American cooking, which most Italian immigrants were.
• 1:13:48
  You know, from parts lower than Northern Italian and the cooking that
• 1:13:53
  they brought to the United States, you know, were more of the dishes we know
• 1:13:56
  today as Italian American cooking.
• 1:13:59
  And my mother wanted to make my father very happy and make things
• 1:14:02
  like lasagna and bake ziti.
• 1:14:04
  But these were not necessarily things that she grew up making.
• 1:14:08
  She was doing more like risotto and things like that of, you know, more.
• 1:14:12
  She, her family was from the Lombardi Province of northern Italy, about
• 1:14:17
  an very alpine, in many ways, about a mile from the Swiss border.
• 1:14:22
  Yeah.
• 1:14:22
  It's a beautiful, beautiful part of the world.
• 1:14:23
  Beautiful area.
• 1:14:24
  It's beautiful area.
• 1:14:25
  So, uh, she, I still have that little paper back to this day.
• 1:14:30
  Yeah.
• 1:14:30
  And I, I gotta tell you something I just read here.
• 1:14:33
  You're gonna, um, so this is, I just searched for the book, the Art of
• 1:14:36
  Italian Cooking, and there's a woman that talked about the book and posted
• 1:14:39
  her recipes named Catherine Martinelli.
• 1:14:42
  But listen to the comment on the meatballs.
• 1:14:45
  Maria Pinto was my dad's first cousin.
• 1:14:48
  She was not only an author of four cookbooks, but also an attorney.
• 1:14:53
  Oh my gosh.
• 1:14:53
  Isn't that funny?
• 1:14:55
  How about that?
• 1:14:55
  You haven't Oh, my, they've, gosh, full circle.
• 1:14:57
  Because didn't you say that was what you, you were in your former life an attorney?
• 1:15:01
  Yes.
• 1:15:02
  Isn't that funny?
• 1:15:03
  That is.
• 1:15:04
  Oh my gosh.
• 1:15:04
  Oh my gosh.
• 1:15:05
  Well, I'll link to this book in the show notes, so if anybody wants Oh, wonderful.
• 1:15:10
  Um, explore it.
• 1:15:11
  One thing that is fun about this show is hearing this answer, and I have
• 1:15:15
  to tell you that very few cookbook authors have said their own book.
• 1:15:19
  I have heard them say their, their mother's collection of recipes,
• 1:15:22
  like maybe she gathered 'em and gave it to them as a gift.
• 1:15:26
  Mm-hmm.
• 1:15:27
  Church, some church community cookbooks, but little books like this
• 1:15:30
  too that are kind of obscure, our favorites of a family or an individual.
• 1:15:35
  So this is a great example of exactly why I asked this question.
• 1:15:39
  And what makes this little paperback so special to me is my mother has in her
• 1:15:45
  handwriting and she always wrote in a beautiful, she had a beautiful script
• 1:15:49
  handwriting, and she's written a lot in this book near the different recipes.
• 1:15:56
  And so that little paperback, 35 cents, 1955 with my mother's
• 1:16:01
  handwriting, it's priceless.
• 1:16:02
  And many of it's priceless.
• 1:16:04
  It is totally priceless.
• 1:16:05
  A hundred percent.
• 1:16:06
  All right.
• 1:16:06
  Well that's great.
• 1:16:07
  Thank you so much for sharing the Art of Italian Cooking by Maria Lo Pinto.
• 1:16:12
  Mary, as we're, uh, finishing up here, tell everybody how they
• 1:16:15
  can connect with you online.
• 1:16:18
  I think I'm pretty easy to find online.
• 1:16:20
  Um, as I've mentioned at the beginning, my website is mary's nest.com.
• 1:16:25
  I'm also Mary's Nest across all social media, including YouTube,
• 1:16:30
  uh, where my YouTube channel is, Mary's Nest and people can.
• 1:16:35
  Go to my website, my, all my YouTube videos are embedded in my website and
• 1:16:40
  they can also print out, uh, any recipe that I'm talking about in the video.
• 1:16:44
  So they hopefully will be all set.
• 1:16:46
  That's wonderful.
• 1:16:48
  Well, I can't thank you enough for coming on the show today, talking to us all
• 1:16:52
  about your new book, the Modern Pioneer Pantry, telling us about traditional
• 1:16:56
  foods and sharing just a tidbit of the wisdom you have about, uh, stocking your
• 1:17:02
  pantry and the four corner pantry now, which is a, a wonderful concept and I
• 1:17:07
  think the fun part to talking about the healing pantry that we can all start.
• 1:17:12
  So given me a lot of inspiration and again, thank you so
• 1:17:15
  much for coming on the show.
• 1:17:17
  Oh, Maggie, thank you so much for having me.
• 1:17:19
  It's been a delight chatting with you and also in essence
• 1:17:22
  chatting with your listeners.
• 1:17:23
  Yes, thank you so much.
• 1:17:25
  Thank you so much for joining us today for this episode of the Cookbook Love Podcast.
• 1:17:30
  Again, all the links can be found in the show notes@www.cookbooklove.co.
• 1:17:35
  And if you are interested in writing a cookbook of your own, please check out the
• 1:17:40
  free cookbook writing masterclass called How to Get Paid to Write a Cookbook.
• 1:17:45
  It is designed specifically for food or nutrition experts,
• 1:17:49
  and you can check that out at www.cookbookwritersacademy.com/free.
• 1:17:57
  So that's it for today's episode of the Cookbook Love podcast.
• 1:18:00
  This is your host, Maggie Green, and until next time, have a great
• 1:18:04
  day and keep loving your cookbook.
• 1:18:11
  Thanks for listening to the Cookbook Love podcast.
• 1:18:13
  You can find out more information@www.cookbooklove.co.