Latest / Homestead And Heal Podcast / Ep 22: Eat to Live: Reclaiming Your Relationship With Food with Katrina Bernal

Transcript

Ep 22: Eat to Live: Reclaiming Your Relationship With Food with Katrina Bernal · Homestead And Heal Podcast

• 0:02
  SPEAKER_02: Welcome to Homestead and Heal.
• 0:04
  SPEAKER_02: I'm Scott.
• 0:05
  SPEAKER_03: And I'm Lindsay, and we live with our three children on a farm in Vermont.
• 0:10
  SPEAKER_03: Our lives revolve around growing food and medicine, working with the body, and trying every day to live in deeper relationship with the earth.
• 0:18
  SPEAKER_03: And now we're welcoming guests to our farm for intimate retreats where they can slow down and feel deeply into this earth-body connection.
• 0:26
  SPEAKER_02: This podcast is about remembering something many of us have forgotten: that we're not separate from the natural world.
• 0:32
  SPEAKER_02: Our bodies are part of it.
• 0:34
  SPEAKER_02: Our healing comes through it.
• 0:35
  SPEAKER_02: And when we reconnect to both, our purpose often begins to reveal itself.
• 0:40
  SPEAKER_03: Through conversations with herbalists, farmers, body workers, and people walking unconventional paths, we explore what it looks like to step outside the modern paradigm and build lives rooted in connection, healing, and reciprocity with the earth.
• 0:55
  SPEAKER_03: Okay, welcome back to Homestead and Heal.
• 0:58
  SPEAKER_03: I'm so excited to be here today with my friend Katrina tuning in from France.
• 1:04
  SPEAKER_03: I met Katrina when she joined my year-long mentorship called Light Footprint Wealth.
• 1:11
  SPEAKER_03: And then I was so blessed to actually get to meet Katrina in person in Denver a couple few weeks ago.
• 1:20
  SPEAKER_03: And I have just absolutely loved both watching your evolution just in this, just in the last six months, really, of the way you want to show up and offer your work and your medicine to the world, but also just you're such a kindred spirit for me.
• 1:36
  SPEAKER_03: You know so much about food and you're a farmer and you're a mother.
• 1:42
  SPEAKER_03: And I just feel a lot of resonance with you.
• 1:44
  SPEAKER_03: And I know that you have such beautiful gifts to offer to the whole world.
• 1:51
  SPEAKER_03: And it's your birthday today, so I want to celebrate you for your birthday.
• 1:56
  SPEAKER_03: Scott, should we sing the Shrewsbury birthday song in a round?
• 2:00
  SPEAKER_02: Do you want to?
• 2:03
  SPEAKER_03: I'll send you a private voice note.
• 2:04
  SPEAKER_03: Yeah, if you're not sure.
• 2:05
  SPEAKER_03: If you know, I'll send you, I'll send you the birthday, my birthday song.
• 2:09
  SPEAKER_03: And that was mostly a joke because I figured Scott would not want to sing on recording, even though he has a beautiful voice.
• 2:16
  SPEAKER_03: But that's not really the song he might want to be singing on our podcast.
• 2:21
  SPEAKER_03: So we'd love for you to introduce yourself and just tell our listeners a little bit about who you are, your work, anything that you feel like you want to share.
• 2:31
  SPEAKER_00: Okay.
• 2:32
  SPEAKER_00: My name is Katrina.
• 2:33
  SPEAKER_00: I'm a Canadian-born gal, but I'm not exactly Canadian because my parents are not Canadian.
• 2:41
  SPEAKER_00: My dad is from Colombia, and my mom was from Finland.
• 2:46
  SPEAKER_00: And so already that context, and then being born and raised in Canada is the background of my life.
• 2:54
  SPEAKER_00: And I think it's actually brought me so many, so much of the riches that I have is having this duality of cultures that is so intense, but yeah, just so nourishing and so rich at the same time.
• 3:07
  SPEAKER_00: So I went to school, I did the right thing, I went to university, I studied geochemistry, didn't really know what else to do.
• 3:15
  SPEAKER_00: And then I had my environmental epiphany, and I was like, this is all bullshit.
• 3:20
  SPEAKER_00: Nobody wants to fix the planet here.
• 3:22
  SPEAKER_00: We're just in this research mode to research.
• 3:25
  SPEAKER_00: And so I just finished that, but then I thought, what am I gonna do?
• 3:28
  SPEAKER_00: And a friend gave me the idea to just do a season on an organic farm.
• 3:34
  SPEAKER_00: And so I just took that opportunity without really knowing anything about it.
• 3:37
  SPEAKER_00: Kind of a city girl here, but yeah, and that just brought me so much joy and new perspectives.
• 3:45
  SPEAKER_00: And long story short, on the second season that I worked on that farm, I met my husband.
• 3:50
  SPEAKER_00: He also landed on that farm outside of Toronto.
• 3:55
  SPEAKER_00: And and yeah, and so we started our relationship, but it was obviously not as easy as that.
• 4:00
  SPEAKER_00: He went back to France, and then I decided to join him here, and we started a farm, and we started a farm out of nothing.
• 4:07
  SPEAKER_00: We visited one piece of land, we looked around and we were like, we'll take it.
• 4:13
  SPEAKER_00: And that's honestly what we did.
• 4:16
  SPEAKER_00: And now that 12 years ago, and so a lot has shifted, but we started producing vegetables.
• 4:23
  SPEAKER_00: I was gong ho.
• 4:25
  SPEAKER_00: If you're environmental, you need to reduce your meat consumption.
• 4:27
  SPEAKER_00: We have to go without meat.
• 4:28
  SPEAKER_00: Even though I am somebody who always loved meat, it was like we need to do better, we need to try to take care of the planet in this way.
• 4:37
  SPEAKER_00: And so we did several years of very, very plant-based lifestyle and also producing vegetables like with heat and it's such physical work.
• 4:46
  SPEAKER_00: You guys know that.
• 4:48
  SPEAKER_00: And then we welcome our children into the world.
• 4:51
  SPEAKER_00: And when I was pregnant with my second uh child, I was just I just felt like I hit a wall with my health.
• 4:58
  SPEAKER_00: And that led me down really a rabbit hole to be where I am right now, which is in such a right and delicious relationship with food.
• 5:09
  SPEAKER_00: And yeah, I believe I'll just leave it there for now.
• 5:12
  SPEAKER_03: It's amazing.
• 5:13
  SPEAKER_03: And I will just share that your Instagram name is Meaty Mama, and you share a lot about eating meat now.
• 5:20
  SPEAKER_03: So that is a big shift that happened in your diet, right?
• 5:26
  SPEAKER_00: It was such a big shift, and it was a transition that took honestly several years to really embrace, especially because we were producing vegetables.
• 5:33
  SPEAKER_00: Okay, my husband, it was like a riff between my husband because yeah, at some point I was like, I don't want these vegetables anymore.
• 5:38
  SPEAKER_00: He's like, I'm working my ass off to produce them.
• 5:41
  SPEAKER_00: And it was, and then for just so many reasons, it was a whole identity shift as well.
• 5:45
  SPEAKER_00: And so yeah, now I'm meeting mama and I can embrace it now, but it was not always the case.
• 5:52
  SPEAKER_03: That's amazing.
• 5:53
  SPEAKER_03: We like to ask people to introduce their place.
• 5:55
  SPEAKER_03: So if you'd tell us just a little bit about what's surrounding you, where you are in France, what's happening in the season.
• 6:01
  SPEAKER_03: You did tell Scott and I a little bit.
• 6:04
  SPEAKER_00: Yeah.
• 6:05
  SPEAKER_00: So we're like our village is called Saint Nofarry.
• 6:09
  SPEAKER_00: It's like a little town.
• 6:10
  SPEAKER_00: We're like 45 minutes from Toulouse, which is a really major city.
• 6:14
  SPEAKER_00: So we're like 45 minutes from the airport, and then we're like 15 minutes outside of a small town.
• 6:18
  SPEAKER_00: So we're not lost in the boonies or anything.
• 6:20
  SPEAKER_00: France is very dense, it's very populated.
• 6:22
  SPEAKER_00: So we're like in the campagne, we're in the countryside, but we're not isolated at all.
• 6:27
  SPEAKER_01: Nice.
• 6:28
  SPEAKER_00: And this land is, yeah, it and this land is it's hilly.
• 6:33
  SPEAKER_00: It's beautiful, it's hilly.
• 6:34
  SPEAKER_00: We see a beautiful sunset.
• 6:36
  SPEAKER_00: It's it's got very heavy soil, like very like clay, lots of clay in our soil.
• 6:41
  SPEAKER_00: And because of the the slopes, it is really difficult to grow vegetables.
• 6:47
  SPEAKER_00: It is not fertile flatland at all.
• 6:50
  SPEAKER_00: So that was something that we didn't even notice when we came here.
• 6:54
  SPEAKER_00: We just felt the beauty of the land and we said, yeah.
• 6:57
  SPEAKER_00: But it's a very challenging land because to go to our greenhouses, we have a dangerous rocky path to go up with a tractor and stuff when it's raining and stuff like that.
• 7:05
  SPEAKER_00: You know what I mean?
• 7:06
  SPEAKER_01: Yeah.
• 7:06
  SPEAKER_00: But this land is it's it's been populated.
• 7:08
  SPEAKER_00: There's a ruin at the bottom of the of the valley where somebody or the family folks used to live, and they were there's been people living on this land for years and years, right?
• 7:17
  SPEAKER_00: This is France because there's so much history, there's so rich.
• 7:20
  SPEAKER_00: Yeah, it's I don't know.
• 7:22
  SPEAKER_00: Does that answer your question?
• 7:23
  SPEAKER_02: Yeah, like what part of the season are you?
• 7:25
  SPEAKER_02: Are you will you get frost soon?
• 7:28
  SPEAKER_02: Or do you get frost?
• 7:30
  SPEAKER_00: Yeah, we get like so it's like a very extended growing season.
• 7:34
  SPEAKER_00: So really spring comes super early in March, and then like we'll have nice days until probably November, honestly.
• 7:40
  SPEAKER_01: Nice.
• 7:40
  SPEAKER_00: So the season is super long.
• 7:42
  SPEAKER_00: Under the greenhouse, we can grow all year round.
• 7:44
  SPEAKER_00: And we do get frost, but just a little bit.
• 7:47
  SPEAKER_00: I've never I've seen slurries here.
• 7:49
  SPEAKER_00: I've seen like it stay maybe a few hours in the morning, and then in the afternoon the temperatures go up.
• 7:53
  SPEAKER_00: So it doesn't, it's more rainy winter, rainy, cloudy, like wet winter.
• 7:59
  SPEAKER_03: And um, I guess my other question would be: do you have what kind of kitchen projects or do you have preservation things going on this time of year?
• 8:09
  SPEAKER_00: Right now, you know what?
• 8:10
  SPEAKER_00: This year that just passed was like one of our worst growing years, growing seasons.
• 8:14
  SPEAKER_00: Usually I do a lot of tomato preserves.
• 8:16
  SPEAKER_00: So I can them sauce, peeled, and top tomato thin jars.
• 8:21
  SPEAKER_00: I also do a lot of fermentation when there's stuff left over from the market.
• 8:26
  SPEAKER_00: But right now, to be honest, no, the harvest has not been so bountiful this year, to be honest, and everything is so dry that really it's no, not that much going on right now.
• 8:36
  SPEAKER_02: Okay, and so you do sell at markets, and is that the main outlet for the produce?
• 8:41
  SPEAKER_02: Is farmers markets?
• 8:43
  SPEAKER_00: Yeah, yeah.
• 8:44
  SPEAKER_00: So for the farm, we started off with two markets and now we just do one, which is in Toulouse, so it's in the big city.
• 8:49
  SPEAKER_00: Okay, and it's a very good market where we sell everything pretty much.
• 8:54
  SPEAKER_00: So it's just easy.
• 8:55
  SPEAKER_00: Yeah, it's uh we're lucky.
• 8:57
  SPEAKER_00: We've been on that market since the beginning.
• 8:59
  SPEAKER_02: So that's amazing.
• 9:00
  SPEAKER_02: We love, we always love checking out markets wherever we travel.
• 9:04
  SPEAKER_02: And the few that I've been to in France are so beautiful.
• 9:07
  SPEAKER_00: Yeah, yeah.
• 9:08
  SPEAKER_00: They're still really attached to their market culture here.
• 9:12
  SPEAKER_00: It's so good.
• 9:13
  SPEAKER_03: It's just it's such a beautiful way to, yeah, just any farmer's market we ever go to.
• 9:18
  SPEAKER_03: If we want to converse with the people working there, we can just learn so much.
• 9:24
  SPEAKER_03: It's just such a beautiful way to, even if it's not the farmers themselves who are there selling things.
• 9:31
  SPEAKER_03: I guess sometimes in big cities, it's people who are entirely disconnected from the farm every once in a while, employees that are working there.
• 9:38
  SPEAKER_03: But I feel like usually we can meet someone that will tell us a little bit about the place, the land where they are.
• 9:44
  SPEAKER_03: Yeah.
• 9:45
  SPEAKER_03: Yeah.
• 9:46
  SPEAKER_03: Certainly.
• 9:46
  SPEAKER_03: Yeah.
• 9:47
  SPEAKER_03: So I am just curious if you'd tell us a little bit more about your childhood.
• 9:53
  SPEAKER_03: And I would love if you would tell us a little bit more about the Colombian and Finnish roots.
• 9:58
  SPEAKER_03: Because what we are curious about are like in your childhood, could you see those makings of who you are today?
• 10:07
  SPEAKER_03: Or what little bits of connection to the earth, for example, or to the body do you remember?
• 10:14
  SPEAKER_03: What memories around those six?
• 10:17
  SPEAKER_00: Yeah.
• 10:18
  SPEAKER_00: Okay, so I grew up so with my immigrant parents in Canada, but we would travel as often as we could to their respective countries in summer vacation.
• 10:27
  SPEAKER_00: And so I have lots of vivid memories of being in Finland in the summer.
• 10:31
  SPEAKER_00: And my parents were definitely close to the land.
• 10:34
  SPEAKER_00: They had a florist greenhouse operation, and they had their own garden, like a beautiful garden with berry trees and berry bushes, apple trees, that kind of thing, and with a huge forest behind it.
• 10:46
  SPEAKER_00: And it was a magical place because Finland is very remote.
• 10:52
  SPEAKER_00: So the forests are really living, and there's lots of rich Finnish culture involving elves in the forest and magical elements to it.
• 11:00
  SPEAKER_00: So that was what I saw on one side.
• 11:02
  SPEAKER_03: That's amazing because sorry, just to interrupt really quick, but Scott's family had a greenhouse business here in Vermont.
• 11:09
  SPEAKER_03: I don't know if I'd mentioned that to you, but I don't know, like a hundred years or something.
• 11:14
  SPEAKER_03: Oh my gosh.
• 11:15
  SPEAKER_02: Yeah, they ran a flora shop into the old glass greenhouses, like all glasses.
• 11:21
  SPEAKER_00: My grandparents had glass greenhouses too.
• 11:23
  SPEAKER_02: That's amazing.
• 11:23
  SPEAKER_02: And they were French Canadian, and yeah, the business ran for a little over a hundred years, like right in the nearby town here.
• 11:32
  SPEAKER_03: Wow.
• 11:33
  SPEAKER_00: So it was in your blood and your bones growing things.
• 11:36
  SPEAKER_00: It wasn't, it kind of was.
• 11:38
  SPEAKER_00: It kind of was.
• 11:39
  SPEAKER_00: And also in Finland, the my there was that connection to food, like food that comes close from the earth.
• 11:45
  SPEAKER_00: So my grandma would go out before lunch with a bucket and harvest the potatoes that she would then steam.
• 11:51
  SPEAKER_00: She would get grabbed her tomato and her cucumber, and she would bring it to the table.
• 11:55
  SPEAKER_00: So I did witness that as a child, but it was so different from my life in Toronto where we were just in the city and didn't have much money for very for quality food, not at all.
• 12:08
  SPEAKER_00: And then on the other side in Colombia, there was Colombia is so diverse and so they're culturally so open and so warm and so welcoming.
• 12:18
  SPEAKER_00: There's a Latin feel, right?
• 12:19
  SPEAKER_00: They're very joyous people, really.
• 12:21
  SPEAKER_00: And they have their own culinary traditions as well, which I really appreciate as well when I was a kid growing up.
• 12:28
  SPEAKER_00: And I was actually thinking about this as I was thinking about the podcast today, but there was actually one dish that both my grandmothers made.
• 12:35
  SPEAKER_00: So the Colombian one and the Finnish one.
• 12:37
  SPEAKER_00: And do you want to take a guess what that is?
• 12:40
  SPEAKER_00: Oh some sort of soup?
• 12:45
  SPEAKER_03: Kinda.
• 12:49
  SPEAKER_03: You have a gas scot?
• 12:53
  SPEAKER_01: No.
• 12:55
  SPEAKER_00: Okay, so it rice pudding.
• 12:58
  SPEAKER_01: Oh, okay.
• 12:59
  SPEAKER_00: Rice pudding.
• 13:01
  unknown: Yeah.
• 13:01
  SPEAKER_00: I love rice pudding.
• 13:02
  SPEAKER_00: And I think rice pudding, yeah, it's like the symbol of comfort food, right?
• 13:06
  SPEAKER_00: It's just, I think every child has some souvenir of some memory of rice pudding.
• 13:11
  SPEAKER_02: I love that.
• 13:11
  SPEAKER_02: I think we should start asking people for on the podcast.
• 13:14
  SPEAKER_02: That would be an interesting thing to bring in is if they have any traditional family ancestral recipes.
• 13:20
  SPEAKER_02: I think that would be a fun thing to bring in.
• 13:23
  SPEAKER_02: And was the preparation quite similar?
• 13:25
  SPEAKER_02: Was the dish quite similar or pretty different from one another?
• 13:29
  SPEAKER_00: You know what?
• 13:30
  SPEAKER_00: It was different, but it was still rice pudding.
• 13:33
  SPEAKER_00: In Colombia, they added a little bit of cinnamon, sometimes raisins, and in Finland it was like more plain, like more thicker and more plain, not maybe not as sweet.
• 13:43
  SPEAKER_02: Nice.
• 13:44
  SPEAKER_03: And I feel like I just saw you share a Colombian dish on social media.
• 13:50
  SPEAKER_00: Is that a family recipe or just something that you love?
• 13:54
  SPEAKER_00: It's actually not a family recipe, but it's a very common Colombian recipe that they eat a lot at Christmas time.
• 13:59
  SPEAKER_00: And it's like a chip, pretty much a chicken stock where you cook potatoes in it and you make like a nice thick soup, and then you add lots of different things inside the soup, like shredded chicken and avocado, a little bit of cream, capers.
• 14:14
  SPEAKER_00: So it's just like very unami, very comforting, but then also like lots of encilantro, lots of coriander.
• 14:20
  SPEAKER_00: And so I just had a craving for it.
• 14:22
  SPEAKER_00: I decided I'm gonna make it for my birthday.
• 14:24
  SPEAKER_00: And so it was the first time I made it actually yesterday.
• 14:27
  SPEAKER_03: Oh, amazing.
• 14:29
  SPEAKER_03: And so you had these two kind of different cultural backgrounds, but then you were saying that your experience growing up in Toronto was not that relationship with food.
• 14:40
  SPEAKER_03: What about connection to the earth or to the to your body?
• 14:43
  SPEAKER_03: Do you have any kind of early memories of how you connected to either the earth or your body?
• 14:51
  SPEAKER_00: I think for me, the probably the biggest thread of that I could carry on my life from the beginning of from my childhood is I really am someone who loved being in the water.
• 15:04
  SPEAKER_00: I think that was like when I really appreciated the contact with nature.
• 15:09
  SPEAKER_00: That and I wasn't conscious of it at the time, but I loved I love to be in the water, not to swim.
• 15:14
  SPEAKER_03: Yeah.
• 15:14
  SPEAKER_00: I think that's yeah.
• 15:16
  SPEAKER_03: And so your experiences with food, you had those experiences with grandparents, but then your home life and your like your parents' cooking or whatever.
• 15:26
  SPEAKER_03: Was it cooking from scratch?
• 15:28
  SPEAKER_03: Were you eating convenience foods?
• 15:30
  SPEAKER_03: Tell me a little bit more about what that was like.
• 15:32
  SPEAKER_00: Wow.
• 15:33
  SPEAKER_00: That's a great question.
• 15:34
  SPEAKER_00: I think it was a a lot of a mix of both, but I know my we bought a lot of what was common at the time.
• 15:42
  SPEAKER_00: So it was like kind of junky stuff like hot dogs and fish sticks, that kind of thing, mixed in with Colombian dishes.
• 15:49
  SPEAKER_00: We ate a bunch of a lot of lentils, a lot of kidney beans, a lot of rice, not that much meat just because I think it was expensive.
• 15:59
  SPEAKER_00: And yeah.
• 16:03
  SPEAKER_00: We also had we hosted, we've always since we had such many cultural connections.
• 16:07
  SPEAKER_00: We always hosted a lot of people in my house.
• 16:09
  SPEAKER_00: So I it wasn't, I don't even remember my parents cooking really most of the time.
• 16:13
  SPEAKER_00: It was always like someone else.
• 16:15
  SPEAKER_00: Well, that's interesting.
• 16:17
  SPEAKER_00: Mm-hmm.
• 16:18
  SPEAKER_03: That's a beautiful experience to have growing up of having the house where people would come together to eat, though.
• 16:24
  SPEAKER_03: I feel like I sometimes struggle with this in our house.
• 16:29
  SPEAKER_03: I've been talking literally for a year about wanting to have just a one day a week that we have an open house sort of potluck.
• 16:37
  SPEAKER_03: We had friends that did this for a long time.
• 16:39
  SPEAKER_03: And right when we had moved to our town, we went to that, went to their house a lot on it was like Wednesday nights.
• 16:46
  SPEAKER_03: And that family is just so beautiful.
• 16:48
  SPEAKER_03: They are entirely off-grid.
• 16:50
  SPEAKER_03: They even have an ice house.
• 16:52
  SPEAKER_03: And the the woman Maya made lots of, she made, she would grind corn and make her own tortillas and lots of lactofermented food and just so much, so many skills around food.
• 17:06
  SPEAKER_03: And when we first moved to Shrewsbury, it was so beautiful for us to show up there.
• 17:11
  SPEAKER_03: And it was like sometimes it would be just us and them, sometimes it would be a bunch of different families.
• 17:17
  SPEAKER_03: I remember, I think it was there that one time I showed up and it was like in the spring, and everybody brought egg dishes.
• 17:22
  SPEAKER_03: It's like, because it wasn't a planned catalog, but everyone brought quiche or something, because it was just like show up with what you have and let's all just eat together.
• 17:31
  SPEAKER_03: And I often feel a little held back from doing that in our house because we I have some, we have some pretty big rhythms to get into place around just keeping our house tidy and also doing some decluttering work that I feel like is really necessary and is the product of having moved into this house when I was like six weeks postpartum or eight weeks postpartum, and a lot of things that just didn't get done back then.
• 17:57
  SPEAKER_03: That was like two years ago now.
• 17:59
  SPEAKER_03: But I love the idea of like having an open kitchen as you were growing up.
• 18:04
  SPEAKER_03: So just I would imagine that did really bring your relationship with food in a way that's different than someone who didn't have that experience.
• 18:14
  SPEAKER_03: You know what I mean?
• 18:16
  SPEAKER_00: Yes, yes, play two.
• 18:18
  SPEAKER_00: I I think actually though, in my house, in my house in Toronto, it was like it wasn't in that necessarily in that way.
• 18:23
  SPEAKER_00: It was like a lot of chaotic energy, to be honest.
• 18:25
  SPEAKER_00: Oh, okay.
• 18:26
  SPEAKER_00: So I saw that.
• 18:27
  SPEAKER_00: Yeah, so I wouldn't necessarily yeah, I didn't, I couldn't necessarily receive that part of it at that moment.
• 18:33
  SPEAKER_00: And I feel like it's things that I'm like now remembering, and I'm like, that's right, that is true.
• 18:37
  SPEAKER_00: We did have a house that people came to eat.
• 18:40
  SPEAKER_00: Just there was also a lot of chaotic energy.
• 18:42
  SPEAKER_00: Okay, gotcha.
• 18:45
  SPEAKER_03: And then how about so you feel like you connected with Earth through swimming and through water, and then you have some of your food memories, and obviously we know that you ended up on this farm, and that was like a big turning point for you.
• 19:03
  SPEAKER_03: I'm wondering if you want to tell us a little bit more about because I know about your offer right now around food, and I wonder if you want to just go into a little bit more detail around your own relationship with food and how you feel like you have this amazing right relationship with it right now.
• 19:20
  SPEAKER_03: Okay.
• 19:21
  SPEAKER_00: Yeah, so I didn't always start that way, that's for sure.
• 19:24
  SPEAKER_00: So I think there's there's two things when it comes to food because they're so connected.
• 19:27
  SPEAKER_00: It's like food, how you feel about food, the actual food and eating it, where it comes from, and all the stuff like that.
• 19:33
  SPEAKER_00: And then you have how do you feel in your body about food?
• 19:36
  SPEAKER_00: Can you receive food?
• 19:37
  SPEAKER_00: Does it make you feel afterwards, does it make you feel like you did something wrong or you ate too much, or is there some guilt?
• 19:43
  SPEAKER_00: Is there some restriction?
• 19:44
  SPEAKER_00: Is there some shame?
• 19:45
  SPEAKER_00: So there's I feel like there's two separate things.
• 19:48
  SPEAKER_00: And so first I learned just by embracing, like I said, the meat-centered, a meat-centered diet, I had to learn the necessary skills to make that happen.
• 19:58
  SPEAKER_00: And so I learned like what it is we're supposed to eat.
• 20:00
  SPEAKER_00: And I truly believe as humans from our evolution, we're the most adapted to eat meat.
• 20:05
  SPEAKER_00: Our body knows exactly what to do with meat.
• 20:07
  SPEAKER_00: It's easy to digest, it's nourishing, it's complete.
• 20:11
  SPEAKER_00: And so when I arrived at that point, I said, okay, I got it.
• 20:14
  SPEAKER_00: I figured it out.
• 20:15
  SPEAKER_00: We just gotta eat meat.
• 20:16
  SPEAKER_00: And I'm also someone who's a little bit extreme.
• 20:18
  SPEAKER_00: So obviously, I've done like carnivore and crazy stuff like that.
• 20:22
  SPEAKER_00: And I think like there are some beautiful things to learn from the extremes, and they could be necessary in healing situations, but I always got caught up because still something didn't feel exactly right.
• 20:33
  SPEAKER_00: And I feel like that was the body part for me.
• 20:35
  SPEAKER_00: I was still abusing food in some way, even if it was the healthy right food that I should be eating.
• 20:42
  SPEAKER_00: And then that's when for me, the second piece to food is about how you relate to food, why you eat, what is it doing for you, and all this other like emotional stuff that's not at all related to nourishment, physical nourishment.
• 20:58
  SPEAKER_00: And so I think that right now I'm at this point where I'm formulating this offer because I feel that I've gotten to a point where I really understand what the dynamics are underneath food.
• 21:10
  SPEAKER_00: And I can relate to women when I look around, when I observe situations around me, I think I can honestly say, I kind of got that figured out.
• 21:18
  SPEAKER_00: And so I'm at a point where I want to, yeah, I want to share and I want to help women because I feel like it is still taking up so much space in women's lives, but not in a good way.
• 21:28
  SPEAKER_00: Use that time and energy to actually cook the food instead of ruminating in your head.
• 21:33
  SPEAKER_00: So it's yeah, it's really about reorienting to what is it, what's worth it to put in the time and energy for food?
• 21:40
  SPEAKER_00: What part is worth it?
• 21:41
  SPEAKER_00: And that's sourcing and cooking.
• 21:42
  SPEAKER_00: And then where do you we need to let go of other attachments to food and just enjoy it for what it is, but not have it run our life or be the most enjoyable thing in life because it's not.
• 21:52
  SPEAKER_00: And you know what?
• 21:53
  SPEAKER_00: Actually, my dad, he was always a man of lots of quotes, but he always I remember when we were kids, he would always ask us sometimes, do Do you eat to live or do you live to eat?
• 22:03
  SPEAKER_00: And it's like the right relationship with food is we eat to live, okay?
• 22:09
  SPEAKER_00: Our life should not revolve around food in a way of obsession and I'm eating because I'm bored and stuff like that.
• 22:16
  SPEAKER_00: Food is pleasurable and nice, but it is just to sustain us and fuel us so that we can go out and do our higher work, you know what I mean?
• 22:22
  SPEAKER_03: So I'm curious, like when would your dad say that?
• 22:27
  SPEAKER_03: And did you have these sorts of conversations with your dad, or you just remember that one?
• 22:33
  SPEAKER_00: No, you know what?
• 22:34
  SPEAKER_00: He was a very philosophical and he would say, remember, we don't live to eat, yeah, he would tell us that.
• 22:39
  SPEAKER_00: And for example, my sister, she always said live to eat.
• 22:42
  SPEAKER_00: And she spent many years dealing with an eating disorder.
• 22:45
  SPEAKER_00: But she would respond that as a kid.
• 22:48
  SPEAKER_00: She said, No, I live to eat.
• 22:49
  SPEAKER_00: And so when you live to eat, that's obviously already a dysfunctional relationship with food, right?
• 22:55
  SPEAKER_00: That's putting too much emphasis on food.
• 22:58
  SPEAKER_00: Yeah.
• 22:59
  SPEAKER_00: Missing out.
• 23:00
  SPEAKER_00: Yeah.
• 23:01
  SPEAKER_03: I want to get into this more, but I also just pulled up this picture that I've been meaning to send to you that I took of these organic strawberries that were bought, I think by Scott, but I just thought it was so funny because the label, I was like, only in America would you find this, I think, because the label says little obsessions, so good you can't resist.
• 23:21
  SPEAKER_03: And it's on the strawberries.
• 23:23
  SPEAKER_03: And I was like, whoa, that's an interesting marketing for a marketing strawberries for organic strawberries.
• 23:32
  SPEAKER_03: And because we've been talking about food, you and I was thinking, wow, little obsessions, so good you can't resist.
• 23:38
  SPEAKER_03: The fact that that's why I bought them.
• 23:43
  SPEAKER_03: You couldn't resist.
• 23:45
  SPEAKER_03: You bought them because our children are like, we want strawberries, even though it's not strawberry season.
• 23:49
  SPEAKER_02: I didn't see the label.
• 23:50
  SPEAKER_02: I often don't see signs and labels, they just don't occur to me.
• 23:54
  SPEAKER_03: But yeah.
• 23:55
  SPEAKER_03: But like that doesn't probably wasn't so big.
• 23:57
  SPEAKER_03: It was I feel like that kind of marketing doesn't probably exist in a lot of places.
• 24:02
  SPEAKER_03: And I feel like it's new here.
• 24:04
  SPEAKER_03: I haven't seen that kind of marketing on fruit and vegetables.
• 24:07
  SPEAKER_03: I think of that kind of marketing on is it Pringles?
• 24:10
  SPEAKER_03: Once you pop, you can't stop, like that sort of thing.
• 24:12
  SPEAKER_03: Yeah.
• 24:13
  SPEAKER_03: Which that would be like a whole interesting discussion in itself of just these marketing slogans that get stuck in your head, and then you're like, oh yeah, once you pop, you can't stop.
• 24:23
  SPEAKER_03: Okay, I'm just gonna eat this whole can of Pringles or whatever it is.
• 24:26
  SPEAKER_03: Yeah.
• 24:26
  SPEAKER_03: Yeah.
• 24:27
  SPEAKER_03: Um, and I can really, from everything that we've talked about, I'm so excited to work with you and you have this program coming up.
• 24:35
  SPEAKER_03: I'm so excited to work with you because I feel like I've been in this big journey of satisfied and what is satisfaction.
• 24:41
  SPEAKER_03: And I think that this is really the one piece that is missing for me in that satisfied feeling is my relationship with food.
• 24:50
  SPEAKER_03: And I was mentioning to you before we started recording that I'm running this program called Satisfied, and I shared this poem, and it's about really my whole life and going through the emotions that are like core emotion memories in my life, and how I realized when I wrote it, when I wrote this poem, that each of those core emotion memories, like the first one was grief, each one was attached to a food.
• 25:19
  SPEAKER_03: And I was like, wow, I didn't really realize how much I used food as comfort.
• 25:28
  SPEAKER_03: And then when I wrote this poem, it was like very obvious.
• 25:31
  SPEAKER_03: And I do have these interesting kinds of, I don't remember so much of my childhood, but I do have these interesting food memories that come up.
• 25:39
  SPEAKER_03: And I just wonder, I wonder about that.
• 25:42
  SPEAKER_03: And I'm not someone who's, I think we often in our culture, society, think of disordered eating as anorexia or bulimia.
• 25:50
  SPEAKER_03: And I've never experienced that, but I definitely feel like I have disordered eating.
• 25:56
  SPEAKER_03: And as I've told you, I feel like I sometimes eat without thinking.
• 26:01
  SPEAKER_03: I definitely catch myself like going to the pantry when I'm like having an emotion coming up, and I'm like, I'm just gonna shove my mouth full of something so I don't feel this.
• 26:10
  SPEAKER_03: And it's definitely an area of my life.
• 26:12
  SPEAKER_03: And I think for a lot of women, there's whatever the disordered way of eating is, it's like it's a real thing.
• 26:20
  SPEAKER_03: And then for me to be a parent of three children and watch the way they are with food, it's really interesting too.
• 26:26
  SPEAKER_03: I don't know how much I have to say on that, but like we've tried different ways with our kids earlier on of just us being the ones who decide when the food is happening, and then we've gone through stretches.
• 26:38
  SPEAKER_03: And what we're in right now is our kids just have free reign and they're getting food whenever they want.
• 26:43
  SPEAKER_03: And it just makes our meals chaotic.
• 26:46
  SPEAKER_03: And we definitely have some work to do as a family around food, despite knowing how to eat well, it's actually implementing.
• 26:54
  SPEAKER_03: And I think those deeper questions around food that so many people they might be like, I don't know, counting their calories or their macros, and they're really fine-tuned with certain things, but the deeper kind of emotional connection they're maybe not exploring.
• 27:10
  SPEAKER_03: Yeah, and go ahead.
• 27:11
  SPEAKER_02: I was just gonna say when you started seeing that, Lindsay, like having the part of your life that you're not feeling satisfied with being relationship with food.
• 27:20
  SPEAKER_02: I just wanted to say that I've built my whole life and career around food and growing food and harvesting meat and all these sorts of things.
• 27:28
  SPEAKER_02: So I feel quite differently.
• 27:29
  SPEAKER_02: I feel I have, I feel like in this age of information overload and dealing with like a thyroid condition and trying to navigate all of that.
• 27:40
  SPEAKER_02: I feel like it can be for me, my issue is it can be confusing to know what is really the best things for me to be eating for my health.
• 27:48
  SPEAKER_02: Not in general terms.
• 27:49
  SPEAKER_02: Like I think eating good meat and good vegetables and whole foods, I feel like certain about that.
• 27:55
  SPEAKER_02: But what are my particular triggers or things that might be affecting me individually?
• 28:00
  SPEAKER_02: But my relationship with food is so much of what we eat is stuff that I am out there growing and nourishing, and I feel so deeply connected.
• 28:10
  SPEAKER_02: Even if it wasn't for the nourishment, it's like the story on the table is one that's so rich for me because I will have nourished those seeds from seedling through like beautiful harvest this time of year.
• 28:24
  SPEAKER_02: And even if it wasn't for the nourishment, it still feeds my life because I feel connected to the earth in that I'm like nourishing these things in the earth and getting to harvest them and experience them.
• 28:36
  SPEAKER_02: So I don't know.
• 28:37
  SPEAKER_02: I'm just saying that, Lindsay, to we don't have a totally confused, mixed-up relationship with food in our family.
• 28:44
  SPEAKER_02: Like we have a really rich, like it's a really good point.
• 28:50
  SPEAKER_03: And there are, I would say, like when we sit down as a family, mostly that's at dinner time, but also lunches and breakfasts, depending on the day, depending on what we have going on.
• 29:01
  SPEAKER_03: I feel so satisfied with it's also so sweet.
• 29:04
  SPEAKER_03: Scott just harvested some potatoes that last night.
• 29:08
  SPEAKER_03: I'm getting all my days mixed up, and brought the potatoes in.
• 29:12
  SPEAKER_03: And like my children are like, oh, potatoes, they're like so excited because Scott grows amazing potatoes.
• 29:18
  SPEAKER_03: They're just like so different than any other potatoes that you can find anywhere.
• 29:23
  SPEAKER_03: And including like other foods too.
• 29:25
  SPEAKER_03: We had this melon the other day that I was like, literally, you cannot buy this with a million dollars.
• 29:32
  SPEAKER_03: This is the best thing I've ever eaten, was what I was telling Scott.
• 29:37
  SPEAKER_03: And then the meat that we have, and it's that is I feel entirely satisfied with that.
• 29:43
  SPEAKER_03: And I've as I've told you, Katrina, it's just where that kind of intersects with a more modern lifestyle of like buying snack food and things that like our family doesn't even really need, and you were why do you keep buying it?
• 29:55
  SPEAKER_03: And I was like, that's a really good question.
• 29:58
  SPEAKER_00: Yeah, no, I think I can totally relate and understand what you both are saying, and I think it they can both exist at the same time.
• 30:06
  SPEAKER_00: And I feel like because I feel like maybe Scott, like what Lindsay's saying is more an internal I can relate to as a woman, like something that I think a lot, if not every woman, struggles with.
• 30:16
  SPEAKER_00: But that doesn't mean that she's not happy with the food on the table.
• 30:19
  SPEAKER_00: It's that that's what I mean by that quality of yeah, that you're not really, I don't know, just what you just mentioned, Lindsay.
• 30:25
  SPEAKER_00: I think I can relate to that.
• 30:27
  SPEAKER_00: And then at the same time, what you said, Scott, is so powerful because I was thinking this the other day.
• 30:31
  SPEAKER_00: I was just chopping some cucumber and tomatoes, and I made the little dish for my kids that had nothing in it ground beef, onions, a bit of pasta, milk, and eggs.
• 30:38
  SPEAKER_00: And I was like, this is so good, but this is so good because these ingredients are so good.
• 30:43
  SPEAKER_00: I don't know if I can just tell any person, get some ground beef, get some onions, make it.
• 30:47
  SPEAKER_00: Is it gonna taste as good as this in front of me?
• 30:49
  SPEAKER_00: Probably not, because this was grown by my husband because this came from a few meters away.
• 30:53
  SPEAKER_00: So they are, yeah.
• 30:55
  SPEAKER_00: They're both part of the of the food discussion, I think.
• 30:59
  SPEAKER_03: Yeah, it's a really, it's a really good point.
• 31:01
  SPEAKER_03: And I know you've shared and we've talked about this in the past.
• 31:04
  SPEAKER_03: There's like the gold standard of the meat that you can buy, the pastured, the out in the sunshine, like rotated regularly, things like that.
• 31:13
  SPEAKER_03: And then still, if you can't get that pie of quality, you still recommend buying meat.
• 31:18
  SPEAKER_03: And but it does get really complicated because, and I think I've I might have shared this story, I don't remember on the podcast, but this last year, for example, we ran out of potatoes.
• 31:29
  SPEAKER_03: It was like the first year in since we've started growing food, so 15 years or more, that we didn't have our own potatoes at some point.
• 31:38
  SPEAKER_03: And I bought potatoes a couple of times because my daughter got so into having eggs in the morning with a leftover baked potato sort of fried up, and she just loved it so much.
• 31:48
  SPEAKER_03: And I feel like potatoes are one of the foods that somehow I feel like I have a really good and really strong relationship with.
• 31:56
  SPEAKER_03: And I've never really thought about this, but it's almost like plant spirit medicine.
• 31:59
  SPEAKER_03: It's like the the spirit medicine of the potato for me, is especially the ones grown by Scott, it's like such a deeply nourishing and grounding food for us to have for dinner.
• 32:11
  SPEAKER_03: Some meat that maybe like some venison from a deer that Scott harvested or whatever, whatever good meat and a potato, and then some kraut, which is just so easy.
• 32:21
  SPEAKER_03: That's a very typical meal for us.
• 32:24
  SPEAKER_03: And like when I got home from Denver, for example, there was this day that I just walked in the house and I could smell baked potatoes.
• 32:30
  SPEAKER_03: And I feel like I almost dropped to my knees and was like, oh my God, thank you for harvesting the potatoes and cooking them for me because it brings me back to Earth in such a deep and grounded way.
• 32:40
  SPEAKER_03: And last year when we ran out of potatoes and we're buying them, what like I bought them maybe three, four times.
• 32:47
  SPEAKER_03: I bought from local farmers, I bought maybe once from a grocery store, like organic potatoes.
• 32:54
  SPEAKER_03: And I was just like, this is an entirely different food than what Scott's growing.
• 32:59
  SPEAKER_03: And he's really done so much work to remineralize our soil and grow super high nutrient dense food.
• 33:07
  SPEAKER_03: And it does make it different.
• 33:09
  SPEAKER_03: Like when people go and they eat a carrot from the grocery store, it is not the same from one to the other.
• 33:15
  SPEAKER_03: And that does make it a little harder when you're promoting recipes or something.
• 33:20
  SPEAKER_03: I think also though, our as a society, at least in the US, I think our taste buds have so diminished that some people taste something really good and they can't even, they almost can't even recognize how good it is.
• 33:33
  SPEAKER_00: Yeah.
• 33:34
  SPEAKER_00: Yeah, that's what I was gonna say as well.
• 33:35
  SPEAKER_00: And I think you have to fine-tune your taste to what high quality actually is.
• 33:40
  SPEAKER_00: I feel like yeah.
• 33:44
  SPEAKER_03: And that's especially with too, with like organ meats and things like that are a little less common, at least in American culture.
• 33:52
  SPEAKER_00: So that's one thing that I wanna, that's one of the pillars of the program is to fall in love with the foods that are good for you.
• 33:59
  SPEAKER_00: Because if you love the foods that are good for you, then it's just a win-win situation.
• 34:03
  SPEAKER_00: It's not like you have to force yourself to eat them.
• 34:05
  SPEAKER_00: It's not an effort.
• 34:07
  SPEAKER_00: You'd be willing to pay more money because you know that you want this food, you crave this food.
• 34:12
  SPEAKER_00: It's it's aligning about that, but it's aligning those two things because I think a lot of people they love, they really crave junk food because that's what they've been aligned to.
• 34:20
  unknown: Yeah.
• 34:20
  SPEAKER_00: So it's gonna take some, it takes some work to, yeah, like fine-tune your taste buds back to be like, I love the foods that are good for you.
• 34:27
  SPEAKER_00: And then battles line.
• 34:31
  SPEAKER_03: I wonder if you wouldn't mind sharing anything about your children and just like how you see the them growing up with food and any any changes in their relationship with food as your own has shifted in your second pregnancy and things like that.
• 34:46
  SPEAKER_00: So it's changed a lot.
• 34:48
  SPEAKER_00: So when I had my first daughter, I was pretty vegetarian and I don't want to say shame, but yes, a little bit of shame to say that I was given giving her oat milk, rice milk, soy milk, stuff like that, because I was honestly thinking that is the best choice for her in that moment.
• 35:06
  SPEAKER_00: And so, yeah.
• 35:09
  SPEAKER_00: Luckily, I was breastfeeding her, but again, a woman's milk is only as nutrition dense as what she's eating, obviously.
• 35:14
  SPEAKER_00: But that to say, so she had oat milk and vegetable milk, and then my third baby was like eating liver every day.
• 35:20
  SPEAKER_00: So it was really a drastic change.
• 35:24
  SPEAKER_00: But now they are just what we do is so ingrained that they understand it.
• 35:28
  SPEAKER_00: I talk about it so much.
• 35:30
  SPEAKER_00: I incite them to observe what happens not at our house, at school, how kids eat at school, what they bring as snacks, what other how other people eat, and they come back home and they're like, Mom, oh my god, my friend was just eating candy after candy, though, and then the whole morning, that kind of thing is a little bit shocking for them for them because everything that we do is so ingrained.
• 35:50
  SPEAKER_00: But of course, I know that at some point they still love candy and they'll try eating candy behind my back all the time.
• 35:55
  SPEAKER_00: So it's I think what I've learned as well is that in the beginning, when I was more like super gung ho and I'm c someone who's extreme, I was like really strict with them about treats and stuff like that.
• 36:04
  SPEAKER_00: And you know what?
• 36:05
  SPEAKER_00: It was just so hard to maintain because the whole world wants to give your kid candy, okay?
• 36:09
  SPEAKER_00: The free the doctor at the end of the doctor visit, she offers a candy to my kids.
• 36:13
  SPEAKER_00: I'm like, the doctor.
• 36:15
  SPEAKER_00: So it's just too hard to say no all the time and stuff.
• 36:17
  SPEAKER_00: So I'm like, okay, we just roll with it.
• 36:19
  SPEAKER_00: It's not a big deal because I know that what happens at home is so solid and they've built such a foundation.
• 36:24
  SPEAKER_00: And I tell them, like, sometimes when they come back and me for they don't want to eat, I'm like, you guys, when you're 18, you go eat whatever the hell you want.
• 36:29
  SPEAKER_00: I don't care.
• 36:30
  SPEAKER_00: But I know that your body will have been built with sufficient nutrients that my job's done.
• 36:36
  SPEAKER_00: I literally am assuring that for them as for their health.
• 36:39
  SPEAKER_00: And then obviously you can go and abuse your health because that's what everyone does in their young adult days or whatever.
• 36:45
  SPEAKER_00: That's the kind of health I'm talking about.
• 36:46
  SPEAKER_00: Is in you can be resilient and you can take advantage of your health because it's that strong.
• 36:51
  SPEAKER_00: That's the point.
• 36:52
  SPEAKER_02: Yeah, that's awesome.
• 36:54
  SPEAKER_02: I think my mom has this whole thing, and I had a neighbor across the street, my best friend from growing up, whose parents were like really restrictive.
• 37:02
  SPEAKER_02: And my mom was like, My mom and dad are both actually both great cooks.
• 37:07
  SPEAKER_02: And so we had a lot of home cooked, good, good food, and my dad was always his whole life revolves around hunting and fishing.
• 37:15
  SPEAKER_02: So there's lots of good wild meat and fish and game, all that sort of stuff.
• 37:21
  SPEAKER_02: And so I feel lucky that we were having that.
• 37:23
  SPEAKER_02: But there was also a lot of junk food, and there was like always candy, and there was like my mom just had cookie jars, so we had jars of cookies in the house.
• 37:31
  SPEAKER_02: So we were like totally welcome to eat as much of that as we wanted.
• 37:36
  SPEAKER_02: And none of us at some point really abused it.
• 37:41
  SPEAKER_02: We didn't eat that much of that stuff because it just wasn't, it didn't have that power, it wasn't somehow, and so this is my mom's thing, and my friend Steven from across the road would come over and binge on stuff that his parents didn't allow.
• 37:57
  SPEAKER_02: And she was like, she's just sold in her philosophy.
• 38:00
  SPEAKER_02: She's like, see, this is the thing.
• 38:02
  SPEAKER_02: If it's not a big deal, if it's just available, then we have a different take.
• 38:06
  SPEAKER_02: We haven't had that same approach.
• 38:08
  SPEAKER_02: We're somewhere maybe in between.
• 38:10
  SPEAKER_02: But it's just so interesting, like all those things about like how that manifests, and the whole piece of, yeah, when you're 18, I assume our kids will go out and probably eat a bunch of junk, but I know from having grown up with our ideals and our ideas around food and and having spent their whole life like experiencing really good food, that they'll probably delve into abusing that some.
• 38:40
  SPEAKER_02: But then I really feel like they're gonna be centered in knowing what good food is and pretty quickly correct to that path.
• 38:47
  SPEAKER_00: Yeah.
• 38:48
  SPEAKER_00: Yeah, I agree.
• 38:48
  SPEAKER_00: I agree for my kids as well.
• 38:50
  SPEAKER_00: I know they will come back home to what feels good for sure.
• 38:54
  SPEAKER_00: Yeah, I agree.
• 38:54
  SPEAKER_00: Because, like you said, it's an experience of good food, it's not just the taste or a theory, it's like they know what it feels like in their body and they will seek that regulation almost in that that feeling good, feeling capable.
• 39:09
  SPEAKER_02: For sure.
• 39:12
  SPEAKER_03: Yeah, I feel pretty solid about even though I feel like there's some work to do, it's not that much.
• 39:17
  SPEAKER_03: It's just it's more for me being the grocery shopping person in our family, and to just like we don't need as many groceries as as I get, I think is what it comes down to.
• 39:29
  SPEAKER_03: Because I think some of the things I buy are not the healthiest option.
• 39:32
  SPEAKER_03: They're things that I have my own comfort relationship with, and we just don't even really need in the house.
• 39:39
  SPEAKER_03: So I'm excited to tackle that and work with it a bit more.
• 39:43
  SPEAKER_03: The deeper, the deeper healing really around food.
• 39:46
  SPEAKER_03: And I love with our kids, they very often when we go out and if we go out and get an ice cream or something like that, first of all, in the US and where we are, like a small ice cream is like a soft serve, is like, I don't even know how tall, but like ridiculous.
• 40:01
  SPEAKER_03: So we're always getting the like itty bitty.
• 40:03
  SPEAKER_03: And even still, my kids will be like, Can you just knock some of this off the top?
• 40:07
  SPEAKER_03: I'm not gonna eat all this.
• 40:09
  SPEAKER_03: Yes, absolutely, because it's I don't know, it just seems this is what food culture is like in America, right?
• 40:15
  SPEAKER_03: Is like let's give you five times more than you can eat.
• 40:19
  SPEAKER_03: And unless you're at a really fancy restaurant.
• 40:23
  SPEAKER_03: And yeah, it's that's um yeah.
• 40:26
  SPEAKER_00: That's like a that's a one really good thing that France has going on, is that they still their portion sizes are so modest.
• 40:34
  SPEAKER_00: The culture of food is still ingrained in everybody sit down at the table.
• 40:38
  SPEAKER_00: Yeah, you eat slowly, you have a decent portion.
• 40:41
  SPEAKER_00: You can have everything, but you start with the entree, then you have your meat and potatoes, then you have cheese, then you have dessert, and you can eat all that as long as you don't eat a freaking quantity like this of each thing, you know?
• 40:52
  SPEAKER_00: So it yeah, that's a huge piece of it.
• 40:55
  SPEAKER_00: Treats are okay as long as they're like in a decent quantity.
• 40:59
  SPEAKER_03: Well, and I feel like too, so much of it is just actually slowing down.
• 41:03
  SPEAKER_03: It's the slowing down to sit and eat, it's also the slowing down to just even feel in your body what's happening.
• 41:11
  SPEAKER_03: And I think obviously, like in my work working with the fascia, it's so slow and it can be really challenging for people at first to move so slowly with their own body, but it's just it's medicine for our modern time because everyone is moving so quickly all the time that it not everyone, but so many people.
• 41:32
  SPEAKER_03: And I just feel like that's a really that's one way, if we can slow down as we eat and have more mindfulness, that's one piece of the puzzle, at least for me.
• 41:42
  SPEAKER_02: And also, I was thinking that before something you said, Katrina, and I feel like it's I feel like the time piece is really such a critical component because I love to cook.
• 41:53
  SPEAKER_02: I love to cook when I have the time to cook.
• 41:56
  SPEAKER_02: If I could spend the afternoon, especially this time of year when there's just so much abundance and I'm not feeling crunched to do go get the kids or do this or that or whatever it is, like all the other things that make it hard to just have a couple hours or more in the kitchen to just and I feel like that's just so not available to people, largely in our modern culture, and it's not available to either parent oftentimes.
• 42:24
  SPEAKER_02: So it just leaves us in this sort of pinch where of course people are going to the quick and easy because what else is the option?
• 42:31
  SPEAKER_02: And for us, sometimes we feel sad that we don't have better restaurant culture, particularly where we live.
• 42:38
  SPEAKER_02: Sometimes it's oh, it'd be nice to have, and it would, it would be nice to have some more options, but at the same time, we always reflect back on.
• 42:45
  SPEAKER_02: But this kind of just forces us to have to be cooking at home and eating home cooked meals, which ultimately is probably better anyhow.
• 42:54
  SPEAKER_03: And I think too, like Katrina has shared on this too, like there are so many ways to cook simply and have it actually not take very much time and have something really delicious.
• 43:04
  SPEAKER_03: But probably some of that is having the high quality ingredients.
• 43:07
  SPEAKER_03: But I'm thinking for us, Scott, we pressure can chicken every year and turkey.
• 43:12
  SPEAKER_03: And that has been like a game changer for us to have this shelf stable, already cooked meat in its oices.
• 43:20
  SPEAKER_03: It's so tender, it's so delicious.
• 43:22
  SPEAKER_03: And we don't do a ton of it, but like we have maybe 12 jars of chicken or something for the year.
• 43:28
  SPEAKER_03: And then if we're having a day where we're like really stretched, it's like, okay, we're gonna add one clove of garlic to that chicken and heat it up.
• 43:36
  SPEAKER_03: We're gonna cook some rice or some piwa, we're gonna have some kraut.
• 43:39
  SPEAKER_03: And literally that takes 10 or 15 minutes.
• 43:41
  SPEAKER_03: So having a few of those kind of meals that can just be like, and I know that's part of what you want to teach is like how to have slow, fast food.
• 43:50
  SPEAKER_00: Yeah, fast food.
• 43:51
  SPEAKER_00: You need fast food.
• 43:52
  SPEAKER_00: It's absolutely essential in this day and age because we cannot take the two hours.
• 43:56
  SPEAKER_00: It it takes it's just not realistic.
• 43:58
  SPEAKER_00: So I think about it, but you gotta put Put in the time.
• 44:00
  SPEAKER_00: Either way, you got to put in the time.
• 44:02
  SPEAKER_00: So you put in, I don't know how many hours to preserve that chicken, and then you get to reap the benefits of it.
• 44:07
  SPEAKER_00: And I think that's amazing.
• 44:08
  SPEAKER_00: We do stuff like that too, but maybe it's not realistic for everybody to do.
• 44:11
  SPEAKER_00: But there are like fast options that I rely upon a ton.
• 44:16
  SPEAKER_00: And I actually like to be, you know what?
• 44:18
  SPEAKER_00: To be honest, I don't know if I can say I love to cook, actually.
• 44:22
  SPEAKER_00: I really don't think I do.
• 44:23
  SPEAKER_00: I think I I'm just good at it and I'm efficient at it and I like the result, but I'm not somebody who will take, I don't make anything elaborate, actually.
• 44:30
  SPEAKER_00: I'm not an elaborate cook.
• 44:32
  SPEAKER_00: I'm just like, let's get it done.
• 44:33
  SPEAKER_00: Let's get it done as best we can.
• 44:36
  SPEAKER_00: Um, so that's my approach to it.
• 44:38
  SPEAKER_00: So I have a lot of tips and tricks to go fast in the kitchen and just to have the right few ingredients that you can just whip stuff together really fast.
• 44:45
  SPEAKER_02: Nice.
• 44:46
  SPEAKER_02: I want I want to learn from you, but that sounds like it would be amazingly helpful.
• 44:51
  SPEAKER_03: Yeah, yeah, Katrina, do you want to tell everyone specifically about your course that's coming up?
• 44:57
  SPEAKER_03: Mm-hmm.
• 44:58
  SPEAKER_00: So I'm calling it Reclaim Your Love Story with Food.
• 45:02
  SPEAKER_00: And it's just there's it's all encompassing, like I said, we're gonna talk about what it is that we should be eating.
• 45:08
  SPEAKER_00: How do we love the foods that are good for us?
• 45:10
  SPEAKER_00: How do we eat with connection to our body, with moderation, with pleasure together?
• 45:16
  SPEAKER_00: How do we instill a family culture of food?
• 45:19
  SPEAKER_00: And then it's like, I really just want to show cooking skills, master these cooking skills because we can't talk, we can only talk about it for so much.
• 45:27
  SPEAKER_00: You gotta get in the kitchen, you gotta live it, you gotta feel it, you gotta experience it.
• 45:30
  SPEAKER_00: And yeah, so that's gonna be a big part of the course.
• 45:32
  SPEAKER_00: It's really practical, hands-on in the kitchen, just showing, I'll just show as much as I can what if you have this, what you can do, like ground beef, for example.
• 45:42
  SPEAKER_00: Like I can cook ground beef in, I don't know, a thousand ways, maybe like that's based on what's around.
• 45:48
  SPEAKER_03: And will you tell a little bit about like how you have the course structured and or anything like that?
• 45:55
  SPEAKER_00: Yeah, so I will say this is a founding offer.
• 45:59
  SPEAKER_00: This is a a first-time go at it.
• 46:01
  SPEAKER_00: I'm I wanted to stay small and so that it can be a lot of personalized attention so that I can learn as we go what works and what doesn't.
• 46:07
  SPEAKER_00: But I was thinking about four calls every Monday, four Mondays in a row.
• 46:12
  SPEAKER_00: And the first one is just tackling what are the foods that we need to have readily available, how do we cook those foods and just focusing on those fast foods so that just keep it simple, the basics.
• 46:23
  SPEAKER_00: And then the second call would be about how do we relate to food, what is our nervous system telling us about how we eat, how can we bring connection and slowness to our meals, that kind of thing.
• 46:36
  SPEAKER_00: How to eat anything you want, but to respect the quantity that your body's asking for.
• 46:42
  SPEAKER_00: And I think that is so huge.
• 46:43
  SPEAKER_00: Me personally, I used to overeat so much.
• 46:46
  SPEAKER_00: I would literally, I think, now eat maybe 50% more than what I actually need.
• 46:53
  SPEAKER_00: So, what's that about?
• 46:54
  SPEAKER_00: That's obviously some root healing that needs, I don't need to eat that much food.
• 46:59
  SPEAKER_00: And I we're I was actually having this discussion yesterday because we were having a debate about whether somebody who eats more plant-based, do they actually eat more than someone who eats more animal-based dense food?
• 47:10
  SPEAKER_00: And I think when you eat dense food, when you eat a lot of fat and stuff, you actually don't need to eat that much to get everything that you need.
• 47:18
  SPEAKER_00: And then the third call is I want to focus as well, is uh I just I really am focused on the microbiome.
• 47:25
  SPEAKER_00: The microbiome is so important for health.
• 47:26
  SPEAKER_00: I think it needs to be said, I think it needs to be really understood.
• 47:30
  SPEAKER_00: And how there's a few foods that you cannot buy.
• 47:33
  SPEAKER_00: Like you said, Lindsay, you can have all the money in the world, but you cannot buy this food.
• 47:36
  SPEAKER_00: It needs to be made at home.
• 47:38
  SPEAKER_00: It needs to be made at home.
• 47:39
  SPEAKER_00: And these are the foods that are alive, fermented, as well as meat stock, for example.
• 47:44
  SPEAKER_00: But these foods are so important as a foundation regularly for everyone in the family.
• 47:50
  SPEAKER_00: And then the last week is about more how can we bring all this together and enjoy and have this be fluid and not difficult.
• 47:58
  SPEAKER_00: And just how do we make it, yeah, a culture that everybody can participate in?
• 48:03
  SPEAKER_00: And for example, I've been asking my kids to help out more in the kitchen, and it's so successful.
• 48:07
  SPEAKER_00: So successful.
• 48:09
  SPEAKER_03: I love when I love all of that, and I'm really excited to participate.
• 48:13
  SPEAKER_03: And it sounds like Scott will be participating as well.
• 48:16
  SPEAKER_03: He'll have to be.
• 48:18
  SPEAKER_03: But yeah, I agree with you.
• 48:19
  SPEAKER_03: When we have our kids help more in the kitchen, it's so fun, especially for us.
• 48:24
  SPEAKER_03: Remy, our seven-year-old, he loves to help with meat preparation and shrimp, and he's really cute.
• 48:32
  SPEAKER_03: He helps a lot with veggies too.
• 48:34
  SPEAKER_03: Sometimes he'll help me with preservation projects.
• 48:37
  SPEAKER_03: When I was freezing a bunch of broccoli recently, he helped me chop it up and he's getting better with the knife, with his knife skills.
• 48:45
  SPEAKER_03: But it does make it so fun and just gives him some ownership over it.
• 48:50
  SPEAKER_03: And then I feel like he is more likely to eat the things that he's helping with.
• 48:54
  SPEAKER_03: Yeah.
• 48:55
  SPEAKER_03: So I'm really excited about your course.
• 48:58
  SPEAKER_03: And when does it start?
• 49:01
  SPEAKER_03: Start is to be announced.
• 49:03
  SPEAKER_03: I'm thinking mid-October.
• 49:04
  SPEAKER_03: So mid-October.
• 49:05
  SPEAKER_03: Okay, great.
• 49:06
  SPEAKER_03: Okay, and just to close up a little bit, we always ask what is some advice you wish you would have gotten early on?
• 49:14
  SPEAKER_03: And we're just thinking of the people that are just on their path of connection to earth, connection to body, connection to food.
• 49:21
  SPEAKER_03: Is there any advice you can think of that you'd give to someone in that place?
• 49:31
  SPEAKER_00: That's a good question.
• 49:37
  SPEAKER_00: You know, I guess the first thing I would say to anyone is don't try to change too many things too fast.
• 49:44
  SPEAKER_00: Don't try and go gung-ho and sorry, we're only gonna shop at the market and it's only gonna be a granite and stuff, because that's really a recipe to give up really soon.
• 49:53
  SPEAKER_00: So I think it's just about implementing small changes that are easy at first.
• 49:58
  SPEAKER_00: Maybe swapping a few things for three things and making it a long cloud, like a journey.
• 50:03
  SPEAKER_00: Not worrying about the destination, but being more concerned with the journey of it.
• 50:09
  SPEAKER_00: I love that advice.
• 50:11
  SPEAKER_01: Yeah, that's great advice.
• 50:13
  SPEAKER_03: Is there anything, Scott, that you would like to ask as we're finishing up?
• 50:19
  SPEAKER_02: No, as you were just talking about your course, there was a couple things that just came to mind.
• 50:23
  SPEAKER_02: That one that I'll mention is we had this guest that I keep referring back to on the podcast, John Kemp, who is this really brilliant agronomist, really pushing the field of regenerative agriculture in such a significant way.
• 50:36
  SPEAKER_02: And we were we had him on the podcast, and actually we didn't talk about it on the podcast, but I've heard him speak about it before, where so he grew up in the Amish tradition and his family preserved tons of food.
• 50:48
  SPEAKER_02: He was one of nine children, and so they had a huge family, huge growing operation, big commercial growing operation, but also looking after their own food.
• 50:57
  SPEAKER_02: And they did a lot of canning and they canned a lot of peaches.
• 51:01
  SPEAKER_02: And he tells this story about how when he was younger, they would make a simple syrup to can the peaches with.
• 51:10
  SPEAKER_02: And him and his brothers would like, or him particularly, would just want to eat the whole jar when he was like, they pop open a can of peaches and he wouldn't feel satiated.
• 51:21
  SPEAKER_02: He would just eat the whole thing, or it would take a whole jar before he felt full or whatever.
• 51:26
  SPEAKER_02: And he says that at some point his family switched from using normal conventional sugar or whatever to using maple syrup as this as the sweetener for the syrup.
• 51:38
  SPEAKER_02: And he said that really quickly he would go from eating a whole jar of peaches to having a handful of slices, and the message he would get from his body was that he was full.
• 51:47
  SPEAKER_02: And it was just, and it was like very distinct for him.
• 51:51
  SPEAKER_02: And so I feel like you were talking about eating 50% more than you need.
• 51:56
  SPEAKER_02: And I feel like there is an element that comes in, which is the quality of the ingredients.
• 52:02
  SPEAKER_02: If you have the ability to, and I don't want this to be people who have less access to those things, I feel like you can still build that relationship, feel nourished, eat the right amount.
• 52:13
  SPEAKER_02: But I think there is this really interesting connection to the quality of the food and those signals you're getting from your body.
• 52:20
  SPEAKER_00: 100%.
• 52:21
  SPEAKER_00: Yeah.
• 52:22
  SPEAKER_00: And I also think about the the light, the inf from the light and from the sun, like the information that is tagged in a certain food.
• 52:30
  SPEAKER_00: And then when you receive that information, and that is the same message because you were living in the same season that your vegetable grew in.
• 52:36
  SPEAKER_00: I think all these things compound and it does make an enormous difference.
• 52:41
  SPEAKER_02: I I think about that a lot.
• 52:43
  SPEAKER_02: I think there's a very specific coherence that is brought in when you're eating food that was grown in the same sunlight that you experience in your life.
• 52:53
  SPEAKER_02: Yeah.
• 52:53
  SPEAKER_02: And I feel like in a lot of parts of the world, particularly in the United States, so many people never consume any calories of stuff that is from the sunshine that they receive where they live.
• 53:08
  SPEAKER_02: They're not eating anything close to home.
• 53:10
  SPEAKER_02: And I feel like that's a major, unsort of examined piece of dysfunction with food and diet and all of that sort of thing.
• 53:21
  SPEAKER_00: Yeah.
• 53:22
  SPEAKER_00: I would honestly just go as far as to say I don't think it's even worth eating a vegetable that's been grown somewhere imported far away in the greenhouse artificial lights and stuff.
• 53:31
  SPEAKER_00: I don't even think that's worth eating.
• 53:32
  SPEAKER_00: I don't think that's going to bring you anything in terms of health, honestly.
• 53:35
  SPEAKER_00: Even though there's a few minerals, a few vitamins in there.
• 53:38
  SPEAKER_00: I really don't think that is worth it.
• 53:42
  SPEAKER_02: Yeah.
• 53:43
  SPEAKER_02: It's interesting.
• 53:44
  SPEAKER_03: Yeah, it's that's one of the things that has been a bit challenging, I would say, in recent years for us with travel is we love to travel, but to travel somewhere and not be able to get as high of quality food is just we just eat so well at home.
• 54:01
  SPEAKER_03: So despite my complaints about my own food relationship, I do have access to the best meat, the best dairy, the best vegetables and fruits.
• 54:10
  SPEAKER_03: And so going somewhere else, if I don't, if we don't know how to navigate the food scene there, and some sometimes it's easy, other times it's not, it just makes it so much less of a fun adventure because it's like, okay, we love being in a new place, but if all the food we're eating feels low quality, like and our bodies start feeling like crap, like, and I would say I'm pretty resilient to eating crappy food and not feeling too bad.
• 54:37
  SPEAKER_03: But I'm more and more sensitive the older I get, and the more I can just notice, yeah, that that wasn't that didn't feel so good in my body.
• 54:44
  SPEAKER_00: Yeah.
• 54:44
  SPEAKER_00: Yeah, it just depends how long you're traveling for.
• 54:46
  SPEAKER_00: But for us, definitely coming back home is always a highlight when we can just get back to our routine.
• 54:52
  SPEAKER_02: Yeah, that's what I was gonna say.
• 54:53
  SPEAKER_02: I feel like we can still have plenty of fun traveling, but like by that like end of that week mark, like really starting that like yearning for like home cooked food, and home food is becomes really important.
• 55:08
  SPEAKER_03: Yeah.
• 55:09
  SPEAKER_03: Amazing, Katrina.
• 55:10
  SPEAKER_03: I'm so glad that you got to talk with both of us.
• 55:14
  SPEAKER_03: I because I I was really excited for Scott to have a chat with you too.
• 55:18
  SPEAKER_03: And I've really enjoyed all your wisdom, and I'm so excited for your course.
• 55:23
  SPEAKER_03: And do you want to just share where people can find you and learn more about your work?
• 55:30
  SPEAKER_00: Yeah, so the first the step would just be to follow me on Instagram.
• 55:34
  SPEAKER_00: It's meaty underscore mama on Instagram, and from there you can sign up for the wait list for my course that will be opening in a few weeks.
• 55:43
  SPEAKER_00: And again, I'm not very established online, so I'm just doing the back end stuff for that now.
• 55:49
  SPEAKER_00: But I really just feel this burning desire coming right now to share.
• 55:55
  SPEAKER_00: And yeah, that these conversations are so good, so important, so nourishing.
• 55:59
  SPEAKER_00: Amazing.
• 56:00
  SPEAKER_00: Thank you so much.
• 56:02
  SPEAKER_03: Thank you.
• 56:03
  SPEAKER_02: I'm so happy to meet you and look forward to continuing the conversation.
• 56:07
  SPEAKER_03: Thank you for listening to this episode of Homestead and Heal.
• 56:10
  SPEAKER_03: If you loved it, please help us spread the word by subscribing to this podcast and leaving us a review.
• 56:16
  SPEAKER_03: For more information about our work, visit homesteadandheal.net.
• 56:20
  SPEAKER_02: We're wishing you the life of your dreams, one that feels deeply rooted, fully alive, and connected to the earth beneath your feet.