Latest / Revelio: A Wizarding World Podcast / Episode 16: The Magical Food Department

Transcript

Episode 16: The Magical Food Department · Revelio: A Wizarding World Podcast

• 0:10
  Speaker 1: Hello, and welcome to episode sixteen of Revellio for April third,
• 0:15
  Speaker 1: twenty twenty five.
• 0:30
  Speaker 2: I'm Amy and I'm Nicole, and we have a special
• 0:34
  Speaker 2: guest with us today, Amana, who you may know from
• 0:38
  Speaker 2: Instagram as at Magical Food Department and also co author
• 0:42
  Speaker 2: of the Harry Potter Vegan Cookbook. So welcome Amana to Revellio.
• 0:46
  Speaker 3: Thank you so much, Thank you for having me.
• 0:49
  Speaker 2: Absolutely so if you want to introduce yourself, like, tell
• 0:51
  Speaker 2: us a little bit about how you got into the fandom,
• 0:54
  Speaker 2: your Hogwarts house, anything you want to share.
• 0:58
  Speaker 3: So my name is Imana. I'm a Dutch Caribbean kitchen witch,
• 1:03
  Speaker 3: and I'm slithering, very very proud, slittering like the levels
• 1:09
  Speaker 3: of ambition that I have in my heart combined with
• 1:12
  Speaker 3: the resourcefulness. Yeah, it's completely my identity and personality. I
• 1:20
  Speaker 3: started with Harry Potter when I was eleven. I grew
• 1:25
  Speaker 3: up with the cast. I went to every movie premiere
• 1:29
  Speaker 3: with my mom. That was like our little tradition. And
• 1:34
  Speaker 3: from the moment I saw the first scene in Sorcerer's
• 1:37
  Speaker 3: Stone from the Great in the Great Hall and let
• 1:41
  Speaker 3: the Feast Begin, I knew exactly at that moment, and
• 1:46
  Speaker 3: I wanted to do the same with my life and
• 1:49
  Speaker 3: utilize the skills that I can make everyone at my
• 1:54
  Speaker 3: table filled with the same wonder and magic. And that's
• 1:59
  Speaker 3: how I got into to the magic of Harry Potter.
• 2:05
  Speaker 1: That's amazing. And of course we're going to talk about
• 2:08
  Speaker 1: Amana's beautiful creations in a little bit too. But if
• 2:13
  Speaker 1: you've got a second while you're listening to this episode,
• 2:16
  Speaker 1: open up Instagram search up her username, because they're really stunning.
• 2:21
  Speaker 1: The pictures are very beautiful. Thank you.
• 2:27
  Speaker 2: I'm so glad to have another Slytherin t here too.
• 2:29
  Speaker 2: I'm usually the lone I am. I am recent converted
• 2:35
  Speaker 2: a few years ago from Ravenclaw, but happy to happy
• 2:39
  Speaker 2: to be among the House of Snakes now.
• 2:41
  Speaker 3: So amazing. It's also the Year of the Snake this year,
• 2:47
  Speaker 3: so it's like double symbolism.
• 2:49
  Speaker 2: It is. It is all sootherin this year.
• 2:53
  Speaker 3: And what's your house?
• 2:55
  Speaker 1: I am a hufflepuff, you know the star?
• 3:01
  Speaker 3: Yeah, two peas in a pod.
• 3:08
  Speaker 2: So in this episode, we're good, of course talk about
• 3:11
  Speaker 2: Wizarding World foods, because if we have Amma here, we
• 3:14
  Speaker 2: might as well talk about food, right absolutely, But.
• 3:18
  Speaker 4: First, listening to w W in the Wizarding Wireless Network.
• 3:29
  Speaker 4: Now for the latest headlines for the.
• 3:31
  Speaker 2: News this episode. So before we get into some food
• 3:34
  Speaker 2: related news that very conveniently came out before we decided
• 3:37
  Speaker 2: to do a food related episode, have a few other
• 3:40
  Speaker 2: non food related things we wanted to share. So Variety
• 3:44
  Speaker 2: and other sources are reporting yet another kind of casting
• 3:48
  Speaker 2: thing for our upcoming show. It's now Nick after Nick
• 3:52
  Speaker 2: Frost is kind of being slated as nearing a deal
• 3:55
  Speaker 2: to play Hagrid in the series, and as always, HBO
• 3:59
  Speaker 2: is still declining to comment on.
• 4:02
  Speaker 1: This is so weird. I don't understand.
• 4:07
  Speaker 2: I'm like, come on, so yeah, I don't know, Yeah,
• 4:13
  Speaker 2: I don't know what I think at this point, because again,
• 4:16
  Speaker 2: despite HBO still declining to make any comment on possible castings,
• 4:21
  Speaker 2: we've talked a lot about John Lithgow on our episodes,
• 4:24
  Speaker 2: and how you know, he just kind of continues to
• 4:26
  Speaker 2: run with he's being cast, even though HBO is just
• 4:29
  Speaker 2: not coming out and saying, yep, he's our first official
• 4:32
  Speaker 2: cast announcement. He's at this point comments, lots of comments,
• 4:36
  Speaker 2: and at this point I'm like, he has it, like
• 4:39
  Speaker 2: he has to be who's cast? I mean, he's not
• 4:41
  Speaker 2: backing down. He keeps making comments, and he actually just
• 4:45
  Speaker 2: gave another recent interview with Variety. In this interview, he
• 4:50
  Speaker 2: admitted he's got a lot of catching up to do,
• 4:52
  Speaker 2: because he said, I don't know the Harry Potter cannon
• 4:54
  Speaker 2: by heart as ninety percent of the world's population seems to.
• 5:00
  Speaker 2: But that's that's promising, right, that he's got that drive
• 5:03
  Speaker 2: to like catch up and be like, man, I need
• 5:05
  Speaker 2: to I need to know this because pretty much all
• 5:08
  Speaker 2: of the world knows this, and I need He goes
• 5:14
  Speaker 2: on to say that it was a huge decision, you know,
• 5:16
  Speaker 2: for him to take on the role of Dumbledore, because
• 5:18
  Speaker 2: it involves the next several years of my life, which
• 5:20
  Speaker 2: he keeps, you know, obviously keeps talking about this in
• 5:23
  Speaker 2: a lot of interviews about you know, feeling like this
• 5:25
  Speaker 2: is the last role he's really going to take in
• 5:28
  Speaker 2: his life. He says, again, I'm not young. I mean,
• 5:31
  Speaker 2: this is the last big role I'll probably play. He
• 5:34
  Speaker 2: also noted in that interview that the decision to take
• 5:36
  Speaker 2: on Dumbledore wasn't one he made lightly. He said, MY
• 5:40
  Speaker 2: big question in them was, well, what's new about this,
• 5:43
  Speaker 2: which I think is something we're all thinking, right, Why
• 5:46
  Speaker 2: do more with the cannon when it's already been done.
• 5:48
  Speaker 2: So well, he really hit the nail on that with
• 5:50
  Speaker 2: that one.
• 5:51
  Speaker 1: It does for someone who doesn't know all the lore,
• 5:54
  Speaker 1: he gets it.
• 5:56
  Speaker 2: Yeah, And he said that they just made it all
• 5:59
  Speaker 2: sound very new. And he said, you know, as the
• 6:02
  Speaker 2: kids grew older in the books, you learn more about Dumbledore.
• 6:06
  Speaker 2: He became a much more surprising and complicated character. And
• 6:09
  Speaker 2: he said, they have described this to me, and I've
• 6:12
  Speaker 2: got to discover it for myself and make it my own.
• 6:16
  Speaker 2: So I thought this interview was really like nice and
• 6:19
  Speaker 2: it's it's also refreshing to hear him say like, Okay, well,
• 6:21
  Speaker 2: what's going to be new about this because we already
• 6:23
  Speaker 2: have this great representation of the Wizarding World. And then
• 6:27
  Speaker 2: fun fact, he also shared that he's never met Michael Gammon,
• 6:30
  Speaker 2: but he's a huge admirer of him and they have
• 6:33
  Speaker 2: the same birthday. So really magic there.
• 6:38
  Speaker 3: That's so cool.
• 6:41
  Speaker 2: Meant to be mentally, So yeah, I feel like he's
• 6:45
  Speaker 2: just going to keep keep talking about this, so HBO,
• 6:48
  Speaker 2: where are you?
• 6:49
  Speaker 3: Please? Do?
• 6:50
  Speaker 1: Keep talking? John, because you're the only INFI we're getting.
• 6:54
  Speaker 2: Yeah, and he does not seem shy to talk about it.
• 6:58
  Speaker 3: So no sides that are you guys really excited for
• 7:02
  Speaker 3: the show or are you like a little bit vigilant
• 7:06
  Speaker 3: about it?
• 7:07
  Speaker 5: How do you feel about it?
• 7:10
  Speaker 2: It's funny because we've talked about this so much that
• 7:13
  Speaker 2: I don't don't know if we know answer like nailed
• 7:20
  Speaker 2: down after talking about it so much.
• 7:21
  Speaker 1: But yeah, yeah, I don't know. I'm like, I'm open
• 7:27
  Speaker 1: to it, like I'm excited to see what it looks like. Yes,
• 7:31
  Speaker 1: but I'm also obviously there's that part of me that
• 7:34
  Speaker 1: like everything is so nostalgic to do with Harry Potter
• 7:38
  Speaker 1: that I'm like, hmmm, what if they mess it up?
• 7:41
  Speaker 1: But I'm also like of the mind of Okay, if
• 7:44
  Speaker 1: they mess it up and I don't like it, I
• 7:46
  Speaker 1: just won't watch it. So I like excited until they
• 7:49
  Speaker 1: give me a reason not to be.
• 7:51
  Speaker 5: Basically that's a very good one.
• 7:55
  Speaker 2: Yeah, it's the excitement of new content, right, Like it's like,
• 8:00
  Speaker 2: obviously haven't gotten like new content in a while in
• 8:04
  Speaker 2: this kind of like grander grander I don't know the
• 8:08
  Speaker 2: word of trying to say like this level, I guess
• 8:12
  Speaker 2: so I yeah, I kind of echo Amy's sentiments as
• 8:14
  Speaker 2: I'm I am excited for it. I in that it's new,
• 8:19
  Speaker 2: and I'm really excited to see what they can do
• 8:21
  Speaker 2: with it, because obviously also technology has advanced a lot
• 8:25
  Speaker 2: as well, since you know, the original series and TV
• 8:28
  Speaker 2: shows are getting such bigger budgets now and you can
• 8:31
  Speaker 2: do so much with TV that you can't.
• 8:33
  Speaker 3: Do with a movie.
• 8:33
  Speaker 2: And so I'm excited for that and excited for the
• 8:36
  Speaker 2: moments that we didn't maybe get to see in the movie.
• 8:39
  Speaker 2: But I also am going into it like a little
• 8:42
  Speaker 2: reserved because, like Amy said, like we already have this
• 8:45
  Speaker 2: idea in our mind of like what everything looks like
• 8:48
  Speaker 2: because they did it so well on the films, and
• 8:50
  Speaker 2: it's so nostalgic, and that cast is so like you know,
• 8:53
  Speaker 2: you said, you grew up with the cast and like
• 8:55
  Speaker 2: you know us as well, like being in that age group,
• 8:57
  Speaker 2: like we literally grew up with everybody and it was
• 8:59
  Speaker 2: like childhood. And so it's just I don't know, it
• 9:03
  Speaker 2: just seems too soon. I would have much rather had
• 9:06
  Speaker 2: like a new story told in a TV show format.
• 9:11
  Speaker 2: But I'm gonna watch it.
• 9:15
  Speaker 3: Yeah, me too. What about you?
• 9:17
  Speaker 2: How are you feeling about it?
• 9:19
  Speaker 3: Well? When the first announcement came I was like, no,
• 9:23
  Speaker 3: you can't touch it yet. It's just a note for me.
• 9:27
  Speaker 4: People.
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  Speaker 3: First of all, I'm a huge perfectionist and detailed person,
• 9:34
  Speaker 3: and I'm afraid that the big budget is going to
• 9:37
  Speaker 3: blind them from all the practical and beautiful magic that
• 9:40
  Speaker 3: they use in the other movies because they had budget cuts.
• 9:44
  Speaker 3: I think if they put so much effort into materialistic
• 9:51
  Speaker 3: things instead of telling the actual story, again, it doesn't
• 9:57
  Speaker 3: align with the emotional teskness that Harry Potter has and
• 10:03
  Speaker 3: I'm a little bit afraid of that. And also, I
• 10:07
  Speaker 3: just wanted the backstory of Voldemort. I wanted the backstory
• 10:11
  Speaker 3: of Bellatrix. I wanted the Dark Arts, I wanted the Molders,
• 10:16
  Speaker 3: like all the hidden stories that are up for grabs
• 10:19
  Speaker 3: in all the the books we had. And then I
• 10:24
  Speaker 3: was like, you know, I'm gonna watch it because I'm
• 10:27
  Speaker 3: a curious little bug. But on the other hand, I'm like, no,
• 10:34
  Speaker 3: so yeah, it's like so difficult.
• 10:36
  Speaker 1: Yeah, And I know we've talked before too, like I
• 10:40
  Speaker 1: wonder if this is kind of their segue into giving
• 10:43
  Speaker 1: us some of those stories like this, we'll expand into
• 10:47
  Speaker 1: other spin off series off of it somehow, And yes,
• 10:51
  Speaker 1: like which would be really cool, but exactly I don't know.
• 10:55
  Speaker 1: Fingers crossed, yes, okay.
• 11:02
  Speaker 2: So moving into our food related news. So, theme park
• 11:06
  Speaker 2: fans have figured out how to access Epic Universes dining
• 11:09
  Speaker 2: menus that have yet to be actually published. So Attractions
• 11:13
  Speaker 2: Magazine posted about this, saying the menus can be accessed
• 11:17
  Speaker 2: by going to the dining locations web page and adding
• 11:20
  Speaker 2: backslashmenu dot html at the end of the url. And
• 11:25
  Speaker 2: if you go to the Attractions Insite article on this,
• 11:29
  Speaker 2: I mean, all the menus are there for beyond just
• 11:32
  Speaker 2: the Wizarding World. So this is really exciting because obviously
• 11:34
  Speaker 2: we've gotten a lot of sneak peaks into a lot
• 11:36
  Speaker 2: of the food that's coming to Epic Universe, but this
• 11:39
  Speaker 2: is like all of it. So here we go with
• 11:43
  Speaker 2: the French again. Oh jeez. So at Cafe Laire de
• 11:50
  Speaker 2: la Serene. Uh, there's going to be a breakfast menu
• 11:54
  Speaker 2: here as well as like their regular daily fare, so
• 11:58
  Speaker 2: in keeping with the French theme, so breakfast foods will
• 12:01
  Speaker 2: include kishe and creps and a croissant breakfast sandwich, among
• 12:05
  Speaker 2: other things, which I'm excited about. All of those. There's
• 12:10
  Speaker 2: gonna be some sandwiches and soups and a yuh oh geez. Yeah,
• 12:16
  Speaker 2: it's a braised beef cooked and a burgundy wine with mushrooms, onions, carrots, bacon, lardens.
• 12:23
  Speaker 2: It seems really fancy, you know.
• 12:25
  Speaker 1: For something sounds really good.
• 12:28
  Speaker 2: Balloon Yes, yeah, yes, yes, we'll get it. At some point, I.
• 12:34
  Speaker 1: Feel like, but like don't know how to say it.
• 12:38
  Speaker 2: Yeah, it's like I don't know. I took Spanish, so yeah,
• 12:43
  Speaker 2: so reading all of this, I feel like I'm yeah,
• 12:46
  Speaker 2: trying to say it in a Spanish way. And then
• 12:48
  Speaker 2: there's going to be a gallette de tamates fromage. Uh yeah,
• 12:55
  Speaker 2: it's it's a roasted tomato soup, beeese, and goat cheese
• 12:59
  Speaker 2: baked in a butter pastry. I definitely know what a
• 13:01
  Speaker 2: fromage is, so again, yes, yes, and it looks like
• 13:07
  Speaker 2: this one's gonna have a goat cheese, so that might
• 13:08
  Speaker 2: hopefully people that can't have dairy maybe you'll be able
• 13:12
  Speaker 2: to enjoy this treat that sounds friendly. You'll also be
• 13:16
  Speaker 2: able to get crumberlet for dessert there. Yeah, and then
• 13:21
  Speaker 2: beverages will include pumpkin juice. I was really excited to
• 13:24
  Speaker 2: see that pumpkin juices will also be in this park.
• 13:26
  Speaker 2: I'm a pumpkin juice kind of gale. You can also
• 13:30
  Speaker 2: get lemonade iced tea. There's gonna be a strawberry mint
• 13:34
  Speaker 2: iced tea, lavender lemonade, gilly water of course, and butter
• 13:39
  Speaker 2: beer of course, cold or frozen. I'm hoping maybe the
• 13:42
  Speaker 2: hot eventually too. I think we've talked about that in
• 13:45
  Speaker 2: our previous episodes. But that's mine and Amy's favorite version
• 13:48
  Speaker 2: of butter beer is the hot version.
• 13:50
  Speaker 1: It looks like when I was looking through these, one
• 13:53
  Speaker 1: of them offers the hot, but the rest are cold
• 13:56
  Speaker 1: and frozen. So if you want your hot butter beer,
• 13:59
  Speaker 1: got so yeah, I guess we'll see.
• 14:07
  Speaker 2: And then at Le Goblet Noir, this is where we
• 14:11
  Speaker 2: have gotten some visual pictures of what's gonna be here.
• 14:15
  Speaker 2: The salads, there's any soups, beef and brought ware sandwiches.
• 14:20
  Speaker 2: I believe this is the place that has the platter
• 14:23
  Speaker 2: that I thought looked very like Polish inspired more than French.
• 14:27
  Speaker 2: But it's okay because it's right up my alley. You'll
• 14:30
  Speaker 2: be able to say goulash here, cod lentil, stew, jagger, schnitzel,
• 14:36
  Speaker 2: pork with a mushroom gravy. I'm not going to keep
• 14:41
  Speaker 2: up with the French of red wine marinated chicken with
• 14:43
  Speaker 2: mushrooms and panchetta and onions. And then oh yeah, the
• 14:47
  Speaker 2: Alchemist platter, which we did get teased about that has
• 14:50
  Speaker 2: the sausage and the progies and the beets and the
• 14:52
  Speaker 2: pickled eggs and all the fun stuff. So I'm excited
• 14:55
  Speaker 2: about yes, sound, and then the dessert. Yeah, so excited
• 15:01
  Speaker 2: for the dessert. I think I already feel like the
• 15:03
  Speaker 2: Goblet Noir is going to be totally my jam. There's
• 15:06
  Speaker 2: gonna be bac Leva and black forest cake, so I
• 15:11
  Speaker 2: love that. Yes, sign me up. Beverages that you'll be
• 15:17
  Speaker 2: able to get here is uh here yeah again, go
• 15:21
  Speaker 2: to the website so you can see the words. I'm
• 15:23
  Speaker 2: not going to keep butchering them on this podcast. There's
• 15:26
  Speaker 2: a dark brew that's going to conjure unique flavors of
• 15:30
  Speaker 2: mixed fruit and topped with the eyes of Plimpies, which
• 15:34
  Speaker 2: will be yogurt popping pearls. Cool. That sounds exciting. There's
• 15:41
  Speaker 2: going to be a giggle water which will be amber
• 15:43
  Speaker 2: shimmering elderflower prosecco fritz now and then drink.
• 15:49
  Speaker 1: But that sounds like something I could actually drink, Like
• 15:52
  Speaker 1: I feel like that would be okay, Like that sounds
• 15:55
  Speaker 1: kind of.
• 15:55
  Speaker 3: Good, like.
• 15:58
  Speaker 2: Yes, which was really great in the Florida heat. And
• 16:04
  Speaker 2: then you'll also be able to get the standard fair
• 16:07
  Speaker 2: here of like the pumpkin juice, lemonade, all of that,
• 16:09
  Speaker 2: and then butter beer as well, and it looks like
• 16:12
  Speaker 2: they'll also have the vegan butter beer available here as well.
• 16:18
  Speaker 2: And then last week got for bar Moonshine, so there's
• 16:21
  Speaker 2: gonna be a lot of non alcoholic beverages here. Again
• 16:24
  Speaker 2: your pumpkin juice, lemonade, iced tea, laveonon lemonade. There's also
• 16:28
  Speaker 2: going to be an acamey tea, so this is going
• 16:30
  Speaker 2: to be a blue refresher served with a tea bag
• 16:33
  Speaker 2: that transforms to a glittering purple when mixed in.
• 16:37
  Speaker 3: That's so cool. I made like ocamy bubble tea like
• 16:40
  Speaker 3: a few years ago, so it was like with butterfly
• 16:43
  Speaker 3: pea flower tea. When you add lemon juice, it turns purple.
• 16:47
  Speaker 3: So it's like really cool.
• 16:49
  Speaker 1: They were watching your Instagram, Amana, and they're like, that
• 16:52
  Speaker 1: looks like a great.
• 16:53
  Speaker 2: I might need to have given you credit the king
• 17:00
  Speaker 2: they developed here.
• 17:02
  Speaker 3: Kind of yeah, but I also think that sometimes things
• 17:06
  Speaker 3: can be so similar. But when I look at my
• 17:09
  Speaker 3: own recipe, they leave so much out.
• 17:11
  Speaker 2: I'm like, I'll take it.
• 17:12
  Speaker 5: It's fine.
• 17:14
  Speaker 2: Yeah, And then it looks like I mean at bar
• 17:20
  Speaker 2: Moonshine is where you might be able to get the
• 17:21
  Speaker 2: hot butter beer according to the menu. So yeah, interesting,
• 17:27
  Speaker 2: it seems very similar to how you can get hot
• 17:28
  Speaker 2: butter beer at like the Hogshead. But again, we have
• 17:31
  Speaker 2: a cafe, so why aren't we doing the hot butter
• 17:33
  Speaker 2: beer there. I don't know. We'll see, and then this
• 17:37
  Speaker 2: will be your place to get like all your alcoholic beverages,
• 17:39
  Speaker 2: again similar to Hogshead. So there's going to be a
• 17:41
  Speaker 2: bunch of stuff on tap and in cans. There's gonna
• 17:45
  Speaker 2: be some specialty drinks as well, like the fire whiskey
• 17:48
  Speaker 2: that we already have at the Hogshead Lowe Blaster, Low
• 17:52
  Speaker 2: Bay Blaster. This is going to be a potent mix
• 17:55
  Speaker 2: of moonshine, lemon callo, absent lemon juice clubs, and a
• 18:00
  Speaker 2: simple syrup that will be garnished with a rosemary sprig
• 18:04
  Speaker 2: and layered with emulsion verite.
• 18:07
  Speaker 3: Oh you cannot drive if you smell that. She is.
• 18:15
  Speaker 2: Imagine like drinking that and then going on Ministry and Magic.
• 18:19
  Speaker 2: You will have a time.
• 18:21
  Speaker 3: Oh boy, oh my god.
• 18:23
  Speaker 1: Who knew they could serve absent? That is theme park interesting.
• 18:27
  Speaker 2: Yeah, this seems intense, Like that drink seems intense of
• 18:31
  Speaker 2: our theme park. I have to admit.
• 18:34
  Speaker 3: Yeah, very hallucinating. Maybe like a more immersive experience, That's what.
• 18:40
  Speaker 2: I'm saying, Like, take a drink of that, then go
• 18:42
  Speaker 2: our Ministry of Magic. Obviously we still need to learn
• 18:45
  Speaker 2: more about that ride, but you are just gonna feel
• 18:47
  Speaker 2: like you are there. You'll also be able to get
• 18:55
  Speaker 2: Sherbert Lemon drink. So this will be vodka at a
• 18:57
  Speaker 2: subtly sweetened herbaceous liquor, lemon bitters, ginger beer, and a
• 19:02
  Speaker 2: lemon sugar rim and edible flour.
• 19:06
  Speaker 5: That's nice.
• 19:08
  Speaker 2: Another drink is called the Flour seventy five. This is
• 19:11
  Speaker 2: gonna be a London dry gin, elderflower liqueur of bruit,
• 19:16
  Speaker 2: sparkling wine, lemon juice, simple syrup, and lemon spiral. And
• 19:22
  Speaker 2: then there's gonna be a philosopher's old fashioned so bourbon
• 19:27
  Speaker 2: aromatic bitters, simple syrup and orange zest. Sounds like a
• 19:31
  Speaker 2: basic old fashion yeah yeah, and then you'll also be
• 19:37
  Speaker 2: able to get that giggle water prosecco drink at the
• 19:43
  Speaker 2: bar Moonshine.
• 19:45
  Speaker 1: This is a lot of specialty drinks. I'm kind of
• 19:47
  Speaker 1: surprised at the amount.
• 19:50
  Speaker 2: It's definitely more than what you can get at Hogshead.
• 19:56
  Speaker 2: But yeah, that lots of lots of cool stuff. I
• 19:58
  Speaker 2: think definitely think already universal, especially in like Hogsmeade and
• 20:04
  Speaker 2: diagon Alley, does set themselves apart from like your typical
• 20:07
  Speaker 2: theme park food, so I'm not surprised at all. And
• 20:10
  Speaker 2: like I look through some of the menus of the
• 20:12
  Speaker 2: other like like worlds as well, and it's just as exciting.
• 20:19
  Speaker 2: So it's I think it's exciting as like a frequent
• 20:21
  Speaker 2: theme park goer to to see things that are not
• 20:24
  Speaker 2: just your standard like hot dogs and cheeseburgers chicken fingers,
• 20:29
  Speaker 2: because it kind of makes you feel like you can
• 20:31
  Speaker 2: actually eat like a bit healthier like at a theme park.
• 20:36
  Speaker 2: So yeah, they're really raising the game. I think that's great.
• 20:42
  Speaker 1: Have you been to the park?
• 20:43
  Speaker 3: Samana in my mind and in my trees there, but
• 20:51
  Speaker 3: hopefully next year, I will go, but it's it's just
• 20:56
  Speaker 3: if I go there, I need to be there for
• 20:59
  Speaker 3: months because there's so much. There is so much to explore,
• 21:04
  Speaker 3: and we don't have like big parks like that here,
• 21:09
  Speaker 3: so it's like a whole other world to me. But yeah,
• 21:13
  Speaker 3: but I would love to go and meet every one
• 21:16
  Speaker 3: of the Hairy Botter community and spend time together and
• 21:19
  Speaker 3: eat and go on the rides and just have the
• 21:24
  Speaker 3: most magical time. But I already know from the moment
• 21:27
  Speaker 3: I will step into Diagonelly that I will cry as
• 21:30
  Speaker 3: a little baby, because you know, I went to the
• 21:32
  Speaker 3: Warner Brothers tour a few years ago and it was
• 21:36
  Speaker 3: my birthday and I got to open the doors of
• 21:38
  Speaker 3: the Great Hall and I made a whole cross right
• 21:42
  Speaker 3: there in that moment. I was done with me. I
• 21:47
  Speaker 3: kept crying the whole day. It was so emotional for
• 21:52
  Speaker 3: me and so beautiful, and yeah, I have very fond
• 21:56
  Speaker 3: memories of that day.
• 22:00
  Speaker 2: Yeah, they do a really good job at diagon Alley,
• 22:03
  Speaker 2: especially like setting up that moment, like because you're coming,
• 22:06
  Speaker 2: it's so it's so compared to like Hogsmeade, you kind
• 22:11
  Speaker 2: of don't feel, you feel is an immerse but on
• 22:16
  Speaker 2: the other side of Hogsmade, you've got like the Greek
• 22:19
  Speaker 2: kind of area that you walk into it from, and
• 22:22
  Speaker 2: then you've got on the other end it goes into
• 22:25
  Speaker 2: like the Jurassic Park area. And now like when you're
• 22:28
  Speaker 2: standing over you know where Hogwarts is, you can see
• 22:30
  Speaker 2: like the Jurassic Park area, and it kind of like,
• 22:33
  Speaker 2: you know, kind of can interrupt that immersion. But diagon Alley,
• 22:36
  Speaker 2: like what they did there is so special because like
• 22:39
  Speaker 2: you just you can't see any other part of the
• 22:41
  Speaker 2: park when you're in there and walking behind the wall,
• 22:44
  Speaker 2: and yeah, it is so emotional. So I really hope
• 22:47
  Speaker 2: that you're able to make it over, and that would
• 22:50
  Speaker 2: be super special if you're able to make it over
• 22:52
  Speaker 2: next year because you'll have this third park now to
• 22:55
  Speaker 2: be able to go to and it's again, yeah, it's
• 22:57
  Speaker 2: so much like you've better block out lots of time.
• 23:01
  Speaker 2: I remember the very first time I went to Universal,
• 23:03
  Speaker 2: I didn't go to any other areas of the park
• 23:06
  Speaker 2: other than Wistering World. Like we spent the entire time
• 23:09
  Speaker 2: in the Wisding World. Because you're right, there's just so
• 23:13
  Speaker 2: much and with all the wand magic you can do
• 23:16
  Speaker 2: all the updated wand magic you can do. There's you
• 23:18
  Speaker 2: could spend hours exactly. It's not even going on rides exactly.
• 23:23
  Speaker 3: Yeah, it's amazing. And I would love to just also
• 23:29
  Speaker 3: spend the whole day just looking at howgcourts just be there, yeah,
• 23:36
  Speaker 3: and just meditator man and just I don't know. I
• 23:41
  Speaker 3: hope one day that I could, you know, go with
• 23:44
  Speaker 3: my friends and just take pictures and do photo shoots
• 23:48
  Speaker 3: and all that. It's just really magical and go to
• 23:52
  Speaker 3: Honey Dukes.
• 23:54
  Speaker 2: Yes, I hope this so much for you.
• 23:59
  Speaker 3: I'll have to.
• 24:00
  Speaker 2: I'll like curiously watch your Instagram for like one time
• 24:03
  Speaker 2: where you have a story and I'm like, oh my god,
• 24:05
  Speaker 2: I'm on is there. It'll happen. It'll happen, absolutely yes.
• 24:13
  Speaker 2: And the last bit of news that we have is
• 24:16
  Speaker 2: about Harry Potter Wizards of Baking. So the Official Companion
• 24:20
  Speaker 2: Guide is available now. So this book has recipes that
• 24:24
  Speaker 2: appeared on the show, interviews, behind the scene moments, and
• 24:28
  Speaker 2: then as we mentioned, you know, the winners of Wizards
• 24:31
  Speaker 2: of Baking got to have a recipe featured in a book.
• 24:35
  Speaker 2: So Zoe and Jordan, you know, we're our winners, and
• 24:38
  Speaker 2: the recipe that they have is a chocolate shortbread wand
• 24:43
  Speaker 2: so excited to check this out.
• 24:46
  Speaker 3: Really cool. Did you watch Wizards of Baking?
• 24:49
  Speaker 1: Yes, that was very cool.
• 24:54
  Speaker 2: Yeah, yeah, I I think Amy. Did you finally catch
• 24:59
  Speaker 2: up and watch the whole scene?
• 25:00
  Speaker 1: I did? Yeah?
• 25:01
  Speaker 2: Yeah, perfect, Yeah, I know, I loved it. We talked
• 25:04
  Speaker 2: a lot about how we're not necessarily people that typically
• 25:08
  Speaker 2: watched like these cooking shows. But obviously this was so
• 25:10
  Speaker 2: exciting because it was Harry Potter inspired and unfortunately, like
• 25:14
  Speaker 2: my favorite team didn't win. But I will say that
• 25:18
  Speaker 2: Zoe and Jordan like blew me away with their final
• 25:20
  Speaker 2: show piece, so I think that they were super deserving,
• 25:23
  Speaker 2: even if I thought another team was maybe more consistent
• 25:27
  Speaker 2: through the season. Yes, yeah, yeah, yeah, yeah, yep, yeah,
• 25:34
  Speaker 2: they were my faves, but I agree that, like I said,
• 25:37
  Speaker 2: I think Zoe and Jordan did outdo them in the
• 25:40
  Speaker 2: final show piece. So but it was Yeah, it was
• 25:42
  Speaker 2: so cool and we're so like at least, I am
• 25:45
  Speaker 2: so excited that there's a second season.
• 25:47
  Speaker 3: Yeah, me too, me too.
• 25:50
  Speaker 2: What was your favorite, like, did you have a favorite
• 25:52
  Speaker 2: show piece?
• 25:55
  Speaker 3: I did. It was the Patrona's horse with the floating
• 25:59
  Speaker 3: lotus flowers. It was just my absolute favorite, because you know,
• 26:03
  Speaker 3: I love a lot of detailed pieces, but I think
• 26:06
  Speaker 3: if you have six hours, you are just only two.
• 26:11
  Speaker 3: Just highlight a big masterpiece and work on all the details.
• 26:15
  Speaker 3: And that's what I saw with their team constantly, and
• 26:18
  Speaker 3: I was like, they understand it. They you know, they
• 26:22
  Speaker 3: work so well together, utilize their different skills and just
• 26:25
  Speaker 3: merge it into one masterpiece. And I was like, yeah,
• 26:28
  Speaker 3: that's it. So yeah, the patronut one was my absolute favorite.
• 26:36
  Speaker 2: And that's all for our news this episode.
• 26:43
  Speaker 1: All right, So for our main discussion, we're of course
• 26:46
  Speaker 1: talking about magical foods, so we've got to talk about
• 26:51
  Speaker 1: Amana's instagram, her book, and then of course how food
• 26:57
  Speaker 1: is used in the Harry Potter series and our favorite
• 27:00
  Speaker 1: at Wisding World foods. So first of all, Amada your Instagram,
• 27:07
  Speaker 1: m hm, how I know you said you were inspired
• 27:10
  Speaker 1: by seeing the Sorcerer's Stone as a kid, but how
• 27:13
  Speaker 1: did you get started making these creations and these beautiful
• 27:18
  Speaker 1: photo shoots and everything.
• 27:21
  Speaker 3: Well, I will tell you if from the inception of everything,
• 27:25
  Speaker 3: I think we have to start there because I was
• 27:30
  Speaker 3: really burned out after working in restaurants as a chef
• 27:35
  Speaker 3: and cooking is always like therapy for me. I cook
• 27:40
  Speaker 3: for my friends, I cook for my family. It's been
• 27:43
  Speaker 3: that way since I was very small, and I continue
• 27:47
  Speaker 3: to do that and try to nourish myself, try to
• 27:51
  Speaker 3: nourish my body and my soul because I was completely
• 27:54
  Speaker 3: broken and exhausted, and I always loved thrifting, so if
• 28:01
  Speaker 3: I had some time spare, I would go to the
• 28:04
  Speaker 3: thrift shops and just see everything that is magical to me,
• 28:09
  Speaker 3: bring it home and then give it a nice place.
• 28:12
  Speaker 3: And after I watched I think it was Order of
• 28:16
  Speaker 3: the Phoenix in the summer, I was just looking around
• 28:19
  Speaker 3: and I was like, Oh, this stuff could be so cool,
• 28:22
  Speaker 3: just to style a dish and to make really tell
• 28:27
  Speaker 3: a story, because to me, you know, styling food is
• 28:31
  Speaker 3: not because of the aesthetics, but really to tell a
• 28:34
  Speaker 3: story and immerse the ingredients and how it's been made
• 28:39
  Speaker 3: and in one how do you call it one storyline?
• 28:45
  Speaker 3: And yeah, I just started grabbing things for my shelves
• 28:50
  Speaker 3: and just putting it together, like a different kind of fabrics,
• 28:54
  Speaker 3: like cool plates I had, and I had like a
• 28:58
  Speaker 3: really small backyard withal lighting, and I just stood there
• 29:01
  Speaker 3: on my little saloon table with all that stuff, and
• 29:05
  Speaker 3: I was like, oh, this is actually really cool. I
• 29:07
  Speaker 3: could do this. And I started to practice and do
• 29:13
  Speaker 3: like a few in a day, and I was like, yeah,
• 29:16
  Speaker 3: this is really what I love to do, and I
• 29:19
  Speaker 3: just want to expand on it. And it became something
• 29:24
  Speaker 3: that I It became a life of its own, actually,
• 29:29
  Speaker 3: and it happened really naturally, and I didn't think about
• 29:34
  Speaker 3: it that much. I just let it happen.
• 29:38
  Speaker 5: And before I knew.
• 29:40
  Speaker 3: I got a DM in my inbox from Tyler and
• 29:43
  Speaker 3: he said to me, like, I love your work. Do
• 29:46
  Speaker 3: you want to make a book with me? And I
• 29:47
  Speaker 3: was like, oh, hell yeah, I do. And that's how
• 29:53
  Speaker 3: it all started, with becoming a published author and creating
• 29:57
  Speaker 3: this wonderful book and creating this content for social media
• 30:02
  Speaker 3: and try to you know, I really wanted to differ
• 30:09
  Speaker 3: differentiate myself from like the easy recipes, the fifteen minute stuff,
• 30:15
  Speaker 3: because you know, the way I cook, it does take
• 30:18
  Speaker 3: a little bit longer. I acquire more ingredients for my recipes,
• 30:23
  Speaker 3: but it's just because sometimes you have to put something
• 30:27
  Speaker 3: extraordinary on the plate, and not because you have to
• 30:30
  Speaker 3: feel yourself for the next break that you have or
• 30:34
  Speaker 3: like you have to go back to work or something
• 30:36
  Speaker 3: for something you have to just to sit down and
• 30:40
  Speaker 3: experience the whole process and make something magical. And that's
• 30:44
  Speaker 3: that's like that became my job. So that's how it started.
• 30:52
  Speaker 1: It's really cool and you've got quite the following. You know,
• 30:55
  Speaker 1: you've got over eight thousand Instagram followers.
• 30:59
  Speaker 3: Yeah, it has been that way for very low. Well,
• 31:03
  Speaker 3: what is surprising to me that it has been so
• 31:06
  Speaker 3: stagnant for years and years on end, because I've been
• 31:11
  Speaker 3: on eight thousand followers since twenty twenty now, and yeah,
• 31:17
  Speaker 3: that's that's the thing that surprises me the most. I
• 31:20
  Speaker 3: think like part of the world is still kind of
• 31:24
  Speaker 3: sleeping on what I do and who I am and
• 31:28
  Speaker 3: trying to understand the grotesqueness and everything around it. And
• 31:33
  Speaker 3: on the other hand, I am so grateful that I
• 31:37
  Speaker 3: found so many like minded people already and fit that
• 31:41
  Speaker 3: into this community of beautiful, soulful people. So yeah, what I.
• 31:50
  Speaker 2: Know, you also do like YouTube videos, like do you
• 31:53
  Speaker 2: find that maybe that platform tends to like draw people
• 31:57
  Speaker 2: that are more interested in you know, and that than
• 32:00
  Speaker 2: if there's like a platform that tends to I guess gravitate.
• 32:05
  Speaker 3: Yeah, so followers Yeah, last year I started YouTube because
• 32:10
  Speaker 3: you know, I realized that I I don't think food
• 32:14
  Speaker 3: photography was like my ultimate passion because when I started
• 32:18
  Speaker 3: to pick up another camera and film things, I was like,
• 32:22
  Speaker 3: this is my medium. Oh, this feels electric, you know.
• 32:27
  Speaker 3: And it's only been a year since I started it.
• 32:31
  Speaker 3: So I have a lot of patients and patients with
• 32:35
  Speaker 3: myself and patients with the world just to find me
• 32:38
  Speaker 3: and jump on with me on this journey. But I
• 32:43
  Speaker 3: know that it will grow and grow. It just takes
• 32:48
  Speaker 3: a lot of time. But I just love making food
• 32:53
  Speaker 3: videos and in the future I want to make like
• 32:55
  Speaker 3: whole food movies with like complex stories in them and
• 32:59
  Speaker 3: just you know, really explore that part. And yeah, I
• 33:04
  Speaker 3: love movies and film in general. So it always has
• 33:07
  Speaker 3: been my escape and things when when my personal life
• 33:12
  Speaker 3: was like in bits and I just wanted to immerse
• 33:15
  Speaker 3: myself in the world of Lord of the Rings in
• 33:20
  Speaker 3: Pirates of the Caribbean, like all those movies have supported
• 33:23
  Speaker 3: my heart for such a long time that I also
• 33:26
  Speaker 3: felt like I wanted to give back and create something
• 33:30
  Speaker 3: that if they eventually find me, if it's Disney or Netflix,
• 33:35
  Speaker 3: that I will be like, whoa Okay, we have missed
• 33:38
  Speaker 3: something and that's the only thing I want.
• 33:42
  Speaker 2: So yeah, I am glad you have found your content.
• 33:47
  Speaker 2: One As somebody who's terrible at cooking, I still love
• 33:52
  Speaker 2: to look at beautiful things that I think I could
• 33:54
  Speaker 2: never make. So I think too that it's it's also
• 33:59
  Speaker 2: really on to find these different kind of niche creators,
• 34:02
  Speaker 2: Like you've got so many creators that post about, you know,
• 34:05
  Speaker 2: merchandise and stuff like that, Like that's such a common
• 34:08
  Speaker 2: thing that I think that what you're doing is really
• 34:11
  Speaker 2: like something special and something different. And I hope more
• 34:14
  Speaker 2: people find you because I think, like, yeah, I mean
• 34:17
  Speaker 2: your Instagram is like absolutely amazing and yeah.
• 34:24
  Speaker 3: And how how do you like to cook for yourself?
• 34:29
  Speaker 3: Like on a daily basis? Like if you would put
• 34:32
  Speaker 3: one element of magic in there, what would it be
• 34:35
  Speaker 3: like for the both of you?
• 34:37
  Speaker 1: The microwave.
• 34:40
  Speaker 2: In the microwave are bfvs?
• 34:45
  Speaker 1: Instant is great.
• 34:48
  Speaker 2: My air fryer has been like my go to lately. Yeah,
• 34:56
  Speaker 2: I mean I don't say I don't think Amy and
• 34:58
  Speaker 2: I are Susha.
• 35:00
  Speaker 6: Yes, I love to eat, Yes, yes, I will take
• 35:08
  Speaker 6: it someone else.
• 35:10
  Speaker 2: Yeah, I need someone else to make it for me,
• 35:11
  Speaker 2: and I will absolutely eat it.
• 35:14
  Speaker 3: Yes, then you will be my acquired that one day.
• 35:20
  Speaker 1: Yes, exactly that. Oh man. So let's talk about this cookbook.
• 35:30
  Speaker 1: You mentioned you co wrote it with Tyler Starr who
• 35:34
  Speaker 1: Partaco Foundation, right, yes, So what was that process like
• 35:40
  Speaker 1: writing that book?
• 35:42
  Speaker 3: It was such a roller coaster ride because I was
• 35:48
  Speaker 3: having a lot of self doubts at the moment because
• 35:50
  Speaker 3: I just started out and I had that opportunity, and
• 35:54
  Speaker 3: I'm not someone who says no because of fear. I
• 35:57
  Speaker 3: say yes and be equally terrified. And when he told
• 36:04
  Speaker 3: me that Ivan I would work on the project as well,
• 36:07
  Speaker 3: I was like, this has to be perfect, this has
• 36:12
  Speaker 3: to be absolutely perfect. So the pressure that I put
• 36:15
  Speaker 3: on myself was it was really hard to deal with
• 36:19
  Speaker 3: on a day to day basis, having those deadlines and
• 36:22
  Speaker 3: trying to find the perfect props for the photos and
• 36:27
  Speaker 3: develop the recipes as the best, say as I could,
• 36:31
  Speaker 3: because the deadlines were kind of tight as well. So
• 36:34
  Speaker 3: it was just like ten twelve hours a day working
• 36:37
  Speaker 3: on recipes shooting them, and if I wouldn't be happy,
• 36:41
  Speaker 3: I would do the same thing the next day until
• 36:44
  Speaker 3: I found some common ground with myself like Okay, this
• 36:49
  Speaker 3: is good, you can leave it now, and I think
• 36:53
  Speaker 3: two chapters in I was like, this is good. I found,
• 36:58
  Speaker 3: you know, a page a flowing things. And Tyler is
• 37:03
  Speaker 3: also just an amazing, amazing friend to work with. We
• 37:09
  Speaker 3: work so and we communicate so well with each other,
• 37:13
  Speaker 3: and he's slithering as well, So we have all that
• 37:16
  Speaker 3: ambition bundled up in one project. And yeah, I even
• 37:23
  Speaker 3: shoot the I even shot the Greenhouse salad chapter in
• 37:29
  Speaker 3: an actual greenhouse. So I found myself at locations and
• 37:34
  Speaker 3: that were absolutely breathtaking. And I really wanted to readers
• 37:39
  Speaker 3: that if they opened the book, that they were like, Wow,
• 37:43
  Speaker 3: this is how it should be, you know, when you
• 37:46
  Speaker 3: open a cookbook. And yeah, I think it was the
• 37:52
  Speaker 3: most magical experience of my life. I would do it
• 37:55
  Speaker 3: in an instant again, and I really hope I would
• 38:01
  Speaker 3: make more in the future and see where this is
• 38:05
  Speaker 3: taking me. But it was a wonderful, beautiful experience that
• 38:09
  Speaker 3: I really really am grateful for. So, yeah, do you.
• 38:15
  Speaker 1: Have a favorite recipe that made it into the book.
• 38:18
  Speaker 3: It's such a difficult question, but I have been thinking
• 38:24
  Speaker 3: about this because I know I get this question a lot.
• 38:30
  Speaker 3: But my favorite recipe is the dark arts foot that
• 38:37
  Speaker 3: has like Voldemort's hand grabbing it. I think that recipe
• 38:42
  Speaker 3: coming together was like really really cool, and I always
• 38:47
  Speaker 3: like put the actual music of the scenes when I'm working,
• 38:51
  Speaker 3: and it just brings me to that place of darkness,
• 38:54
  Speaker 3: and I really immersed myself into it and I felt like,
• 38:59
  Speaker 3: you know, this hell when chapter at itself was like
• 39:04
  Speaker 3: my favorite thing to develop, so that the Halloween chapter
• 39:08
  Speaker 3: and then the dark Arms fudge. But it depends on
• 39:11
  Speaker 3: my mood as well, because every mood, every craving, Yeah,
• 39:17
  Speaker 3: that connects me to like a recipe. So if you
• 39:21
  Speaker 3: would ask me, next week could be Petunia sugar pudding
• 39:24
  Speaker 3: because me and my mom had an actual food fight
• 39:28
  Speaker 3: after behind the scenes, you know. So it's also like
• 39:32
  Speaker 3: particular memories I have of that recipe, you know.
• 39:36
  Speaker 5: So yeah, very cool.
• 39:40
  Speaker 2: Well, I love too that you know that you guys,
• 39:43
  Speaker 2: you know that there's a focus on this being like
• 39:45
  Speaker 2: a vegan cookbook as well, because I think that you know,
• 39:50
  Speaker 2: just having those options and we've got a lot of
• 39:54
  Speaker 2: you know, Harry unofficial Harry Potter cookbooks that have come out,
• 39:57
  Speaker 2: but just being able to you know, cater or to
• 40:00
  Speaker 2: you know, people that do you know, eat a vegan
• 40:02
  Speaker 2: diet and like, hey, you like, look at this magical
• 40:05
  Speaker 2: stuff that you can make as well.
• 40:07
  Speaker 3: Exactly.
• 40:08
  Speaker 2: Yeah, I just really love that you guys, you know,
• 40:11
  Speaker 2: cater to to a certain diet because you don't always
• 40:14
  Speaker 2: see that or see recipes. It can be harder to find,
• 40:18
  Speaker 2: you know, vegetarian and vegan recipes sometimes, or even anyes
• 40:22
  Speaker 2: that cater to to any kind of diets. It's it's
• 40:25
  Speaker 2: just sometimes.
• 40:26
  Speaker 1: A struggle, so it is.
• 40:30
  Speaker 3: And also that was the focus. I also felt like
• 40:34
  Speaker 3: we came to the agreement that the world kind of
• 40:37
  Speaker 3: needed it as well, because you know, when you look
• 40:40
  Speaker 3: at the movies, when you see the food scenes, it's
• 40:43
  Speaker 3: always so heavy based on animal products, and you know,
• 40:48
  Speaker 3: it contradicts a lot of things that are in the books,
• 40:51
  Speaker 3: like Hermione's project with spew and all the things that
• 40:55
  Speaker 3: she wanted to fight for. And I was like, maybe
• 40:58
  Speaker 3: we should take that and just actualize it into the
• 41:01
  Speaker 3: mochal world as well. So the witch is a wizard
• 41:04
  Speaker 3: and magical people can connect themselves and you know, do
• 41:10
  Speaker 3: things from a kinder place or just explore plants. And yeah,
• 41:16
  Speaker 3: really excited about plants because I think veganism had like
• 41:22
  Speaker 3: a really bad rep a few years ago and like
• 41:25
  Speaker 3: a bland food and all that kind of stuff, and
• 41:28
  Speaker 3: I was like, I felt like it was my duty
• 41:31
  Speaker 3: to create something extraordinary with the plants that people really
• 41:35
  Speaker 3: can try things out for themselves and they don't have
• 41:39
  Speaker 3: to do it themselves, you know, and that will create
• 41:43
  Speaker 3: less of a barrier to try new things if it's
• 41:46
  Speaker 3: already done, right.
• 41:50
  Speaker 5: Yeah, yeah cool.
• 41:54
  Speaker 1: So I mean, obviously you were inspired by the food
• 41:58
  Speaker 1: in the Harry Potters and it's funny pulling this together.
• 42:04
  Speaker 1: There's a lot of it. You don't realize until you're like, oh,
• 42:08
  Speaker 1: I need to come up with a discussion about food
• 42:10
  Speaker 1: and Harry Potter, and then you're like, whoa, Okay, there's
• 42:12
  Speaker 1: a lot of food. Yeah. So I get to put
• 42:17
  Speaker 1: on my hufflepuff hat and talk all about food. So
• 42:20
  Speaker 1: I'm very happy.
• 42:22
  Speaker 3: Good, Yes, this.
• 42:26
  Speaker 1: Is my moment.
• 42:27
  Speaker 3: Yeah, Amy, do you have like a favorite scene from
• 42:33
  Speaker 3: the Harry Potter movies? Like it could be any movie.
• 42:36
  Speaker 1: M I love the Honey Dukes scene And here's in
• 42:41
  Speaker 1: our Mask band where we get to see the inside
• 42:43
  Speaker 1: of Honey Dukes. It's just like this explosion of sugar everywhere.
• 42:49
  Speaker 1: I just love it.
• 42:51
  Speaker 5: Yes, And Nicole.
• 42:55
  Speaker 3: Hmm.
• 42:56
  Speaker 2: This isn't something I've ever really thought about before, but
• 42:59
  Speaker 2: I think the first thing that comes to mind for
• 43:01
  Speaker 2: me is the Halloween feast scene. Again, this could be
• 43:06
  Speaker 2: like my Slytherin Dark Arty kind of thing coming out,
• 43:09
  Speaker 2: but I also love Halloween, so I think just that
• 43:13
  Speaker 2: whole just there's the whole scene, and I would love
• 43:17
  Speaker 2: to be there and eating all that food, and there's
• 43:22
  Speaker 2: the music that's in that scene, and there's just yeah,
• 43:26
  Speaker 2: I would say that it's probably my favorite. What about you?
• 43:31
  Speaker 3: Sorry, I have a follow up question because it just
• 43:34
  Speaker 3: popped in my head.
• 43:35
  Speaker 7: If if there was a troll in the dungeon, would
• 43:40
  Speaker 7: you leave the food and run or would you just
• 43:44
  Speaker 7: kept feasting?
• 43:46
  Speaker 3: Because I really want.
• 43:48
  Speaker 6: To do.
• 43:50
  Speaker 3: Okay, So.
• 43:53
  Speaker 2: Honestly, I feel like I would just keep sitting there
• 44:00
  Speaker 2: eating because I feel like, well, someone's gonna take care
• 44:03
  Speaker 2: of it. I mean, if we're at Hawkwarts with all
• 44:05
  Speaker 2: these great professors and like they're gonna go take care
• 44:08
  Speaker 2: of it, Like the troll is in the dungeon, like
• 44:11
  Speaker 2: I'm here in the Great Hall, like it's we're not
• 44:13
  Speaker 2: in the same place, Like I'm not giving up this
• 44:16
  Speaker 2: pumpkin pasty, like and also I'm not going to like
• 44:20
  Speaker 2: defeat the troll because I have self preservation as a
• 44:23
  Speaker 2: Slytherin and so like that's somebody else's problem. So I
• 44:27
  Speaker 2: feel like I would keep eating. But I also I
• 44:29
  Speaker 2: don't know if everybody started freaking out around me. I
• 44:32
  Speaker 2: also feel like I might start freaking out right.
• 44:34
  Speaker 1: I was gonna say, like safety in numbers, you know,
• 44:36
  Speaker 1: if everyone else is running from the Great Hall, I'm
• 44:39
  Speaker 1: probably following the crowd going.
• 44:43
  Speaker 3: There. But I have several favorite moments, so I have
• 44:52
  Speaker 3: to point them all out. So the first I already
• 44:56
  Speaker 3: mentioned is like the start of term feasts are always
• 44:59
  Speaker 3: like so elaborate to me, and I just want to
• 45:03
  Speaker 3: be there and just immerse myself into that experience. The
• 45:10
  Speaker 3: sleeping drop copcakes with the crab and oil. I love
• 45:17
  Speaker 3: that so much.
• 45:21
  Speaker 2: I just love how they don't even question it. They're
• 45:23
  Speaker 2: just like, oh, food, I'm eating it exactly, never mind
• 45:29
  Speaker 2: the fact that it's in a place where it shouldn't
• 45:31
  Speaker 2: be in a magical world like think think. I mean
• 45:35
  Speaker 2: they obviously didn't think.
• 45:37
  Speaker 3: But yeah, exactly exactly. And the third one is a
• 45:45
  Speaker 3: potion actually, so it's not really food, but it's like
• 45:48
  Speaker 3: potion I love when they drink the poly juice potion.
• 45:53
  Speaker 1: It's like absolutely.
• 45:54
  Speaker 3: Rank and I just love that.
• 45:59
  Speaker 1: That's such a good scene.
• 46:01
  Speaker 3: Yeah, essence of Crab.
• 46:06
  Speaker 2: I cannot imagine that at all.
• 46:15
  Speaker 1: Yeah, and it's funny, like you mentioned the fees. Obviously
• 46:18
  Speaker 1: we get a lot of fees in the books. Yes,
• 46:22
  Speaker 1: it really does like help to kind of build that
• 46:24
  Speaker 1: like warmth and like sense of community and belonging and
• 46:28
  Speaker 1: like being taken care of in this community.
• 46:32
  Speaker 3: Absolutely. Yeah, yeah, you know, I think you know, for
• 46:39
  Speaker 3: me how it started like cooking for friends and family,
• 46:43
  Speaker 3: I took that so too heart and I wanted to
• 46:46
  Speaker 3: do the same for the readers as well. So I
• 46:49
  Speaker 3: imagine them when they received the book that they would
• 46:53
  Speaker 3: you know, invite their own friends and family and make
• 46:55
  Speaker 3: a great table and then use the recipes as like
• 46:59
  Speaker 3: a reference. And you know, having like a little piece
• 47:05
  Speaker 3: here and there really makes me feel like, yeah, this
• 47:09
  Speaker 3: is just really amazing that people can share with each
• 47:11
  Speaker 3: other because food connects us all and yeah, I think
• 47:17
  Speaker 3: we never should deviate from that and just you know,
• 47:21
  Speaker 3: make an effort and do it together. If you're not
• 47:24
  Speaker 3: like the best cook, there are so many options.
• 47:27
  Speaker 1: Right right, And I think too. You know, we see
• 47:32
  Speaker 1: food as like like we've talked about the comfort, you know,
• 47:40
  Speaker 1: the attractiveness of food, all that stuff. But there's also
• 47:43
  Speaker 1: that side of it where it's very much a piece
• 47:46
  Speaker 1: of survival.
• 47:47
  Speaker 3: Right.
• 47:47
  Speaker 1: Oh, and we see that side of it in the
• 47:50
  Speaker 1: Harry Potter books too, when they're on the run in
• 47:52
  Speaker 1: book seven, you know, they're catching fish, they're cooking for survival.
• 47:57
  Speaker 1: Hermione is not such a great cook. They need food.
• 48:03
  Speaker 1: So there's very much like different ways that it incorporates
• 48:08
  Speaker 1: itself into the stories. And when I was thinking about
• 48:13
  Speaker 1: this way, the survival way, it also becomes that like
• 48:17
  Speaker 1: everyday ritual that kind of connects. Even though everything is
• 48:21
  Speaker 1: turned on its head in that moment for Harry Ron
• 48:24
  Speaker 1: and Hermione and the Wizarding world in general that's at war,
• 48:29
  Speaker 1: there's still that everyday ritual, very human, like this is
• 48:34
  Speaker 1: very ordinary. We have to do this, so it's like
• 48:38
  Speaker 1: the ordinary in the extraordinary.
• 48:42
  Speaker 3: Yeah, but it's so beautiful that you mentioned that, because
• 48:45
  Speaker 3: I think when you think about like a start of
• 48:50
  Speaker 3: term fees and such an abundance of food, you know,
• 48:55
  Speaker 3: if you have all these options and you're happy, then
• 48:58
  Speaker 3: you of course you appreciate that, but you appreciate it
• 49:02
  Speaker 3: even more when you're in a very dark place. They
• 49:06
  Speaker 3: have like a tind of pairs what they had, a
• 49:09
  Speaker 3: tin peers and tin spaghetti what they had, then even
• 49:13
  Speaker 3: if it's warm, it would warm their hearts, you know.
• 49:15
  Speaker 3: And I found that really endearing. And I even recreated
• 49:21
  Speaker 3: that moment with homemade spaghetti, though not from a tin,
• 49:25
  Speaker 3: but I did it in the forest as well, and
• 49:28
  Speaker 3: I had like my little spaghetti moment. But it's so
• 49:31
  Speaker 3: beautiful that you mentioned that. I totally totally agree. You know,
• 49:36
  Speaker 3: a lot of my recipes that I actually love came
• 49:41
  Speaker 3: from struggle food or are inspired by the days that
• 49:44
  Speaker 3: I struggled myself, and I always find them really special
• 49:49
  Speaker 3: to bring them out into the world and share them
• 49:52
  Speaker 3: and even talk about it, you know, because I think
• 49:55
  Speaker 3: you become also very creative when you don't have much
• 49:59
  Speaker 3: money medians and you just want to have something that
• 50:03
  Speaker 3: you know has that of comfort and feels you up.
• 50:09
  Speaker 5: So yeah, yeah.
• 50:15
  Speaker 1: So then another connection to food within the wizarding world
• 50:20
  Speaker 1: is Gamp's law, right, so we know that food cannot
• 50:24
  Speaker 1: be made from thin air or conjured out of nothing.
• 50:29
  Speaker 1: Existing food can be summoned or multiplied to feed more.
• 50:35
  Speaker 1: Obviously this is for plot, right, It be too simple
• 50:40
  Speaker 1: if you could just make food. But why do we
• 50:43
  Speaker 1: think this would be the case in universe? Like, what
• 50:46
  Speaker 1: is the reasoning behind this limitation of magic?
• 50:52
  Speaker 3: Because I think you know cooking, you know, it's a
• 50:57
  Speaker 3: it's a chemical process. So I think you know, when
• 51:02
  Speaker 3: you just have already an existing ingredient that was growing
• 51:07
  Speaker 3: from a seed, then you have something to work with.
• 51:11
  Speaker 3: But creating something out of thin air with only the
• 51:15
  Speaker 3: elements of fire, air and earth, you wouldn't taste anything, right,
• 51:21
  Speaker 3: It wouldn't be substantial to be food in the first place.
• 51:26
  Speaker 3: But I do love how Molly uses that skill to
• 51:32
  Speaker 3: make an absolute feast for her family time and time again,
• 51:37
  Speaker 3: and I wish I could do the same. But yeah,
• 51:44
  Speaker 3: it's really cool. But what I do think about a
• 51:47
  Speaker 3: lot is that never ending tray of sandwiches that McGonagall
• 51:51
  Speaker 3: brings in Chamber of Secrets. And then I'm like, will
• 51:56
  Speaker 3: it be there for hours? Just will it disappear? What
• 51:59
  Speaker 3: happens to it? You know? It's it has been in
• 52:03
  Speaker 3: my mind for many, many years now.
• 52:05
  Speaker 1: So.
• 52:11
  Speaker 2: Yeah, so I basically like had the same thoughts as
• 52:14
  Speaker 2: you Amana on this one, I think that while I agree,
• 52:19
  Speaker 2: I mean I think it's a plot thing. And I
• 52:21
  Speaker 2: think that again, yeah, food is just so complex and
• 52:24
  Speaker 2: it just involves, like you said, like this chemical and
• 52:27
  Speaker 2: all these molecules, and it just seems like too complex
• 52:30
  Speaker 2: to do. And it also made me think about just
• 52:33
  Speaker 2: like ingredients for potions, like you also can't conjure ingredients
• 52:37
  Speaker 2: for potions. They need to be grown, they need to
• 52:39
  Speaker 2: be harvested, they need to be obtained, And I think
• 52:42
  Speaker 2: it's the same kind of way. And also something else
• 52:47
  Speaker 2: that you mentioned that I thought of was kind of again, Yeah,
• 52:49
  Speaker 2: the whole nourishment thing. I think that you could possibly
• 52:53
  Speaker 2: conjure something that looks like food with magic, but it
• 52:56
  Speaker 2: wouldn't be the same as actual food when you're making
• 52:59
  Speaker 2: it with magic, it wouldn't have that same nourishment, that
• 53:02
  Speaker 2: same component that yeah, that it would have if you
• 53:08
  Speaker 2: had all the ingredients putting it together, because it's almost
• 53:10
  Speaker 2: like fake if you're conjuring it. But I think water
• 53:13
  Speaker 2: is different, right, because water, yes, is made of different molecules,
• 53:16
  Speaker 2: but it's much more simple. It's also an element. I
• 53:21
  Speaker 2: just think it's not just not the same level.
• 53:24
  Speaker 3: Exactly. Yeah, so true.
• 53:27
  Speaker 2: We might be thinking into it way too much, and
• 53:29
  Speaker 2: it could just be because the plot.
• 53:32
  Speaker 8: I think, you know, yeah, I think we're onto something
• 53:36
  Speaker 8: because I think all the things that you know, looking
• 53:38
  Speaker 8: at the other aspects of Gamsela, like all the things
• 53:42
  Speaker 8: that cannot be conjured or created with magic, they all
• 53:46
  Speaker 8: kind of have this more complex nature.
• 53:48
  Speaker 2: To them than just a simple thing like fire or water.
• 53:53
  Speaker 2: So exactly we're onto something.
• 53:57
  Speaker 5: Mm hmmm.
• 53:58
  Speaker 3: I think too, what would you conjure with Gamp's law,
• 54:04
  Speaker 3: Like what would be the first thing that you will
• 54:08
  Speaker 3: multiply or anything.
• 54:13
  Speaker 1: I mean, I just think this would be such an
• 54:15
  Speaker 1: answer to you know, doing more with little like you said,
• 54:21
  Speaker 1: like how Mali can feed her whole family on a budget.
• 54:24
  Speaker 1: Like this would be great if all I had to
• 54:27
  Speaker 1: do was go to the grocery store and like buy
• 54:30
  Speaker 1: one banana and then just multiply it. I'm like sat
• 54:34
  Speaker 1: in for a week or make pie.
• 54:37
  Speaker 5: Yes, yeah, absolutely, yeah.
• 54:42
  Speaker 1: I mean it's like the answer to food insecurity, right,
• 54:44
  Speaker 1: Like there's so many possibilities. You wouldn't have starvation in
• 54:50
  Speaker 1: the world.
• 54:51
  Speaker 5: It's just.
• 54:54
  Speaker 2: I think for me, it like probably would depend on
• 54:56
  Speaker 2: the situation, like I think of, you know, the ability
• 54:59
  Speaker 2: to be able to Yeah, I think to multiply things
• 55:04
  Speaker 2: is definitely helpful. Yeah, I don't huh, that's a good question.
• 55:11
  Speaker 2: I don't know if I have a good answer to that.
• 55:15
  Speaker 2: So I'm just going to piggy back off Amy's answer
• 55:17
  Speaker 2: because it was a good explanations.
• 55:22
  Speaker 3: Really, I would multiply chocolate bombones filled with condensed coconut milk.
• 55:30
  Speaker 1: Yes, good choice, Yes, endless supply. Yes.
• 55:37
  Speaker 3: Chocolate is just yeah, you can live without chocolate, it
• 55:41
  Speaker 3: has to be multiplied because you know, if you want
• 55:44
  Speaker 3: to buy really good chocolate, it's always so expensive. And
• 55:49
  Speaker 3: I really hope I'm going to have my Wonka days
• 55:53
  Speaker 3: where I take like the actual fruit and then make
• 55:56
  Speaker 3: my own bars. But if I could do that with
• 56:00
  Speaker 3: gams Law, oh Willie Wonka store will be there.
• 56:08
  Speaker 2: I was just thinking about how convenient like Gamselow and
• 56:11
  Speaker 2: everything would be for like Wizards of Baking and when
• 56:15
  Speaker 2: they needed to you know, you don't have a lot
• 56:17
  Speaker 2: of time, And I think of, you know, especially that
• 56:20
  Speaker 2: last episode when they were creating all the little peas
• 56:22
  Speaker 2: and all that kind of the carrots and just make
• 56:27
  Speaker 2: one and then just multiply them and how much time
• 56:29
  Speaker 2: that will save exactly.
• 56:32
  Speaker 3: Yeah, but six hours is not much, you know. I
• 56:37
  Speaker 3: when I was eighteen, I signed myself up for Master
• 56:41
  Speaker 3: Chef and I had like an hour to do the
• 56:45
  Speaker 3: Mystery Box. I just got a box with ingredients and
• 56:48
  Speaker 3: they said, like, make something with a girl and I was.
• 56:50
  Speaker 1: Like, Okay.
• 56:53
  Speaker 3: An hour later, it was just five seconds. It didn't occur.
• 56:59
  Speaker 3: So we're at that pressure with all those cameras on you.
• 57:02
  Speaker 3: It's just really really daunting, and the time flies. You're
• 57:07
  Speaker 3: just running through spices and things and it's just chaotic,
• 57:12
  Speaker 3: you know. And that's why I love Mico so much,
• 57:15
  Speaker 3: because Miko was like a bomb of energy and doesn't
• 57:20
  Speaker 3: work like very neatly because I'm a very messy cook
• 57:24
  Speaker 3: as well, and just everything is like yeah everywhere.
• 57:30
  Speaker 2: That's how you know with magic.
• 57:33
  Speaker 3: Yeah, yeah, exactly, exactly, just shove everything off the bench
• 57:37
  Speaker 3: and start again.
• 57:44
  Speaker 1: So you mentioned multiplying those chocolate bond bonds. Sweets are
• 57:49
  Speaker 1: a huge thing in the Wizarding World. Why do you
• 57:53
  Speaker 1: think that is, Like there's so many magical treats.
• 57:58
  Speaker 3: I think because we have a circumstance of nostalgia that's
• 58:02
  Speaker 3: connected to the story. I feel like when I was
• 58:06
  Speaker 3: a kid, sweets for like something special. We went like
• 58:11
  Speaker 3: once a week to like an old Grandma's candy store
• 58:14
  Speaker 3: with like the paper bags and like really handmade candy,
• 58:19
  Speaker 3: and that was like the whole experience and happening for me.
• 58:23
  Speaker 3: And in British culture, I think it's completely the same.
• 58:29
  Speaker 3: And yeah, they wanted to keep that alive because it's
• 58:35
  Speaker 3: it started with the little kids and when you give
• 58:39
  Speaker 3: them candy, they're like happy. So it's just like so
• 58:43
  Speaker 3: nostalgic to have all these little treats that for everyone,
• 58:48
  Speaker 3: you know, because yeah, Harry loves chrearcled tart and ron
• 58:54
  Speaker 3: Is lollipops and all that kind of stuff. So for
• 58:57
  Speaker 3: every character you needed to have some thing that fits
• 59:00
  Speaker 3: with them as well. That's how I think, you know.
• 59:03
  Speaker 3: And when I think about a certain character, I already
• 59:06
  Speaker 3: can feel like, oh, that can beat for you, that
• 59:08
  Speaker 3: can eat for you. You know. Draco is like a green
• 59:12
  Speaker 3: apple kind of vibe. It's just how my brain works.
• 59:19
  Speaker 1: I just love that they're like on the train to school,
• 59:23
  Speaker 1: the trolley comes by and it's like all sweets. It's like, Okay,
• 59:26
  Speaker 1: how can we like half up these kids fall of
• 59:29
  Speaker 1: sugar and then set them loose at school. Sounds like
• 59:35
  Speaker 1: a great plan.
• 59:37
  Speaker 3: Yes, it's also like when you do like the Birdie
• 59:42
  Speaker 3: Bot's flavored beans, you know, with your friends in the train.
• 59:46
  Speaker 3: It's it's like a whole play playing a game together,
• 59:50
  Speaker 3: you know, with the food and you know, collecting the
• 59:54
  Speaker 3: chocolate for cards. It's just they made it so magical
• 59:58
  Speaker 3: that you cannot forget about it. So it's just really cool.
• 1:00:03
  Speaker 5: Yeah.
• 1:00:05
  Speaker 2: Yeah, I was just gonna say, like with you', said Amy.
• 1:00:07
  Speaker 2: I just had this visual picture of like all these
• 1:00:09
  Speaker 2: sugared up kids like going into Hogwarts and then like
• 1:00:12
  Speaker 2: the first person they like encounter is like McGonagall, who's
• 1:00:16
  Speaker 2: just like you all need to stop right now, like
• 1:00:20
  Speaker 2: let's get them all sugared off and send them to.
• 1:00:22
  Speaker 3: Minerva exactly, and just wiggled that both here we come.
• 1:00:30
  Speaker 1: I know, I'm picturing the boat ride, like how many
• 1:00:32
  Speaker 1: kids do they have to fish out of the lake.
• 1:00:36
  Speaker 2: Maybe that's like one scene in the movies that they
• 1:00:38
  Speaker 2: didn't accurately portray because they're all too calm. Yes, and
• 1:00:42
  Speaker 2: when they get to Hogwarts after being on that train
• 1:00:45
  Speaker 2: with the trolley.
• 1:00:46
  Speaker 1: This is an opportunity for the HBO show, right, they
• 1:00:50
  Speaker 1: can accurately portray taking boats full of eleven year olds
• 1:00:54
  Speaker 1: across the lake after giving them all sorts of sugar,
• 1:00:57
  Speaker 1: and we'll see them going overboard. They'll be like put
• 1:01:00
  Speaker 1: sho each other.
• 1:01:01
  Speaker 3: You know, exactly exactly.
• 1:01:03
  Speaker 5: Yeah, that's great.
• 1:01:10
  Speaker 1: So my last question here is what are your favorite
• 1:01:16
  Speaker 1: visiting world foods? Do we have favorites?
• 1:01:20
  Speaker 3: Oh? Yes, I am. I have several. I'm a big
• 1:01:29
  Speaker 3: pasty fan, so cornish pasty and they're veganized that's delicious.
• 1:01:35
  Speaker 3: But I would you know, I would put like a piccolily,
• 1:01:39
  Speaker 3: like a homeede piccolilli next to it, and maybe like
• 1:01:41
  Speaker 3: a side salad, but it has to be huge flaky pasty, yes,
• 1:01:48
  Speaker 3: and warm and crispy fish and chips. I'm a huge
• 1:01:53
  Speaker 3: fish and chip fan, so if I would go to
• 1:01:56
  Speaker 3: the Leady Cauldron, I would definitely order that, and then
• 1:02:02
  Speaker 3: for beverages, I would go for like a classic butter
• 1:02:06
  Speaker 3: beer or frozen one. Pumpkin shoese is also like a
• 1:02:11
  Speaker 3: big one for me, and I think going for ice
• 1:02:16
  Speaker 3: cream at Florian's for dessert.
• 1:02:22
  Speaker 1: You've got a whole plan. I love this.
• 1:02:25
  Speaker 2: Yeah, when you get to the Wizarding World.
• 1:02:29
  Speaker 3: Yeah, I'm going to be rolling out of there definitely
• 1:02:32
  Speaker 3: when I would talk to them about more vegan options
• 1:02:35
  Speaker 3: and all that kind of stuff. Just be there the
• 1:02:38
  Speaker 3: whole day. I would love to see how the kitchen
• 1:02:41
  Speaker 3: operates there as well, and just yeah, maybe help them
• 1:02:46
  Speaker 3: out for a day. I don't know, you know options
• 1:02:50
  Speaker 3: with these things, but definitely I would end with the
• 1:02:55
  Speaker 3: good ice cream cone and lots of sprinkles.
• 1:03:01
  Speaker 1: Yes, how about you? Oh I love a good Ginger
• 1:03:08
  Speaker 1: Newt mm hmmm, so great. Yeah, that's usually my go
• 1:03:15
  Speaker 1: to snack at Honey Dukes when I'm at the theme
• 1:03:18
  Speaker 1: parks because it's so good.
• 1:03:20
  Speaker 3: Uh.
• 1:03:21
  Speaker 1: I Like, I'm with you. I love cornish pasties. They're
• 1:03:26
  Speaker 1: delicious hot butter beer mm hmm yeah really nice, Nicole.
• 1:03:36
  Speaker 3: What about you? Hmm?
• 1:03:40
  Speaker 2: I think Yeah. The first thing that comes to mind
• 1:03:42
  Speaker 2: for me is definitely like pastis both savory and sweet,
• 1:03:48
  Speaker 2: so like, one of my go to snacks when I'm
• 1:03:49
  Speaker 2: in the park is like a pumpkin pasty from Hawks
• 1:03:52
  Speaker 2: Meat or Honey Dukes, and I am also a big
• 1:03:57
  Speaker 2: pumpkin juice fan as well. It's actually prefer it to
• 1:04:01
  Speaker 2: butter beer. Uh huh. Ginger nuts too are great as well,
• 1:04:13
  Speaker 2: and I think like I also really love Sherbert Lemons
• 1:04:19
  Speaker 2: from if we were at a candy option. And I
• 1:04:24
  Speaker 2: also have some flavors of birdie Bots that I really enjoy.
• 1:04:27
  Speaker 2: It's just hard because you gotta like find them. And
• 1:04:32
  Speaker 2: then this might be controversial, but like, my favorite flavor
• 1:04:35
  Speaker 2: of birdie Bots is actually the grass flavored one. Yes,
• 1:04:41
  Speaker 2: it's yeah, it's that Slytherin connection, right, and it's green,
• 1:04:46
  Speaker 2: like maybe that's why we're drawn to it, but it
• 1:04:48
  Speaker 2: doesn't taste anything like grass, right, But it is like
• 1:04:50
  Speaker 2: the perfect.
• 1:04:52
  Speaker 1: Whatever calls outside it is a blade of grass eats
• 1:05:00
  Speaker 1: the bean. I mean, I feel like.
• 1:05:03
  Speaker 2: As a kid, I probably like did eat a grass
• 1:05:05
  Speaker 2: at some point, but I feel like it's one of
• 1:05:07
  Speaker 2: those things right where you're like you think it probably
• 1:05:09
  Speaker 2: tastes like it smells, yeah, and it doesn't taste that
• 1:05:13
  Speaker 2: the grass birdie Bods doesn't taste like grass smells. It's
• 1:05:17
  Speaker 2: very fruity and I don't know what their ingredient list
• 1:05:20
  Speaker 2: is of that particular bean, but it's definitely my favorite one.
• 1:05:24
  Speaker 2: But I think there's another. It's like hard though, because
• 1:05:27
  Speaker 2: I think the other green one I can't remember if
• 1:05:30
  Speaker 2: vomit is also green or if it's that like tannish color,
• 1:05:33
  Speaker 2: Like there's another green one that I don't like. I
• 1:05:37
  Speaker 2: don't know if maybe if it's the green apple or what.
• 1:05:39
  Speaker 2: But it's like I have to be very specific, like
• 1:05:41
  Speaker 2: to make sure I'm getting the grass one and not
• 1:05:43
  Speaker 2: whatever the other green like that.
• 1:05:45
  Speaker 3: One before And there was an experience on its own.
• 1:05:53
  Speaker 3: Oh yeah, yeah, I charged them all by the way.
• 1:05:56
  Speaker 3: It was just a rollercoaster of emotion that went through me.
• 1:06:01
  Speaker 3: I tasted it was different aromas.
• 1:06:04
  Speaker 1: The earthworm one arguably even worse than the vomit.
• 1:06:10
  Speaker 5: Yeah, it How.
• 1:06:13
  Speaker 2: Do you think the vomit one just tastes gross? But
• 1:06:16
  Speaker 2: it doesn't necessarily like like how do you capture the
• 1:06:19
  Speaker 2: like the true I bet you, and like the actual
• 1:06:22
  Speaker 2: in universe, the vomit one probably tastes like actual vomit,
• 1:06:25
  Speaker 2: but I think in the Muggle world our version of it,
• 1:06:28
  Speaker 2: like how do you really like replicate that? But yeah,
• 1:06:31
  Speaker 2: the earth one is probably my least favorite.
• 1:06:37
  Speaker 3: Yeah, oh my god, and the ax one is so
• 1:06:40
  Speaker 3: close this yeah, And I think when Dumbles were aided
• 1:06:44
  Speaker 3: with such lush and that scene, I was like, now.
• 1:06:54
  Speaker 2: Right, now alas Earwax, the smile on his face, so
• 1:07:02
  Speaker 2: much gumption.
• 1:07:04
  Speaker 5: Yeah great, oh my gosh.
• 1:07:06
  Speaker 2: But no, there's definitely a lot of really good foods.
• 1:07:08
  Speaker 2: I think that. Like also, I know, we gave a
• 1:07:11
  Speaker 2: lot of examples of like what you can get like
• 1:07:12
  Speaker 2: in the Parks. I think the Parks do a really
• 1:07:14
  Speaker 2: good job at like replicating the type of things that
• 1:07:16
  Speaker 2: you would probably get like in the Wizarding World. And yeah,
• 1:07:21
  Speaker 2: so again, I guess I'm just tying it back to
• 1:07:23
  Speaker 2: the news at the friend of the episode. I mean,
• 1:07:25
  Speaker 2: I might have to like adjust my answer to this
• 1:07:28
  Speaker 2: after going to going to epic. But yeah, those those
• 1:07:33
  Speaker 2: Hogwarts kids were definitely spoiled, I think with their foods,
• 1:07:38
  Speaker 2: especially when we look at the feast and like, yeah,
• 1:07:40
  Speaker 2: all of the magical treats and.
• 1:07:45
  Speaker 3: Yeah, you know, I saw the the props they used
• 1:07:50
  Speaker 3: in a great hole because I was so you know,
• 1:07:54
  Speaker 3: excited to see all the details. But it looks so
• 1:07:58
  Speaker 3: real because I know from documentaries that like the first
• 1:08:02
  Speaker 3: few weeks they used all real food and then after
• 1:08:05
  Speaker 3: day three it was like stroking the place up, so
• 1:08:08
  Speaker 3: they had to change it to like fake foods, and
• 1:08:12
  Speaker 3: they looked so beautiful, like the puddings and everything. It's
• 1:08:17
  Speaker 3: such detailed work. I love it so much. I just
• 1:08:20
  Speaker 3: wanted to sit there the whole day and just catch
• 1:08:23
  Speaker 3: every fibe. I even stroked the table. I was like,
• 1:08:29
  Speaker 3: I will be back and I will seve he got
• 1:08:37
  Speaker 3: a manifested, because that would be crazy, Like I don't
• 1:08:44
  Speaker 3: think I would. Yeah, I would survive that, or wear
• 1:08:48
  Speaker 3: a diaper one or two because I would lose. My
• 1:08:54
  Speaker 3: little kid was screaming the whole time.
• 1:09:03
  Speaker 1: All right, So that wraps up our main discussion.
• 1:09:09
  Speaker 5: So nice.
• 1:09:13
  Speaker 2: So in last episode we asked the question if you
• 1:09:17
  Speaker 2: think that Hogwarts sorts too soon? And we had, as
• 1:09:23
  Speaker 2: always a great response from Jerry. So Jerry said, as
• 1:09:27
  Speaker 2: I listened to episode fifteen about sorting at Hogwarts, I
• 1:09:30
  Speaker 2: realized that I have always approached the concept of sorting
• 1:09:33
  Speaker 2: from a different background than many fans. I first started
• 1:09:36
  Speaker 2: reading the books in nineteen ninety nine, when book three
• 1:09:39
  Speaker 2: came out and I was forty two years old. I
• 1:09:41
  Speaker 2: had by that point in my life not only read
• 1:09:43
  Speaker 2: many fantasy books, but also a lot of English novels
• 1:09:46
  Speaker 2: and books, including quite a few from the category of
• 1:09:49
  Speaker 2: English boarding school story in the English boarding School story,
• 1:09:53
  Speaker 2: it is common for the boarding school to be divided
• 1:09:55
  Speaker 2: into houses, and for there to be both official competition
• 1:09:58
  Speaker 2: between the houses and areas like sports and other achievements,
• 1:10:02
  Speaker 2: and unofficial competition and rivalry between the houses, with friendships
• 1:10:07
  Speaker 2: often being determined in large part by which house one
• 1:10:10
  Speaker 2: was in. The houses were often actual physical houses where
• 1:10:13
  Speaker 2: the students lived. Reading the books as an adult, I
• 1:10:17
  Speaker 2: saw that it was important for the plots of the books,
• 1:10:20
  Speaker 2: for the Trio in the current time and the Marauders
• 1:10:22
  Speaker 2: in the past to be in the same house, and
• 1:10:24
  Speaker 2: for Draco and Snape to be in the house with
• 1:10:26
  Speaker 2: the biggest rivalry to that house. I didn't think of
• 1:10:29
  Speaker 2: the sorting as something that determined one's life path, but
• 1:10:32
  Speaker 2: rather as something to divide the students into groups of
• 1:10:35
  Speaker 2: roughly equal size to fit into dormitories and classrooms, and
• 1:10:38
  Speaker 2: also into the plot. When I read the books, I
• 1:10:41
  Speaker 2: tended to identify as Gryffindor, since the books are almost
• 1:10:44
  Speaker 2: completely from Harry's point of view, I never took any
• 1:10:47
  Speaker 2: of the unofficial sorting quizzes. When I managed to catch
• 1:10:50
  Speaker 2: the Magic Feather and become one of the very first
• 1:10:52
  Speaker 2: beta testers for the original Pottermore. I was also one
• 1:10:55
  Speaker 2: of the first to take the official sorting quiz provided
• 1:10:58
  Speaker 2: by Pottermore and was sorted into Huffupos. It was a surprise,
• 1:11:01
  Speaker 2: but I came to decide that the quiz was right
• 1:11:03
  Speaker 2: and now identify as Hofflepuff. But back to the question,
• 1:11:07
  Speaker 2: does Hogwarts sort too soon? My feeling is, of course not.
• 1:11:11
  Speaker 2: They have to sort the eleven year olds at once
• 1:11:13
  Speaker 2: so that they can fit them into a dormitory. It
• 1:11:15
  Speaker 2: is needed for the story, but I don't feel that,
• 1:11:18
  Speaker 2: even inside the world of the books, that which house
• 1:11:20
  Speaker 2: one is sorted into determines the entire path of their life.
• 1:11:24
  Speaker 2: In real life, I think that dividing students in a
• 1:11:26
  Speaker 2: school into groups that will follow them for their school
• 1:11:29
  Speaker 2: career and encouraging big time rivalry. Really struggling with that word.
• 1:11:33
  Speaker 2: This episode between the groups and houses is bad for
• 1:11:36
  Speaker 2: their mental and emotional health. The play Puffs is one
• 1:11:39
  Speaker 2: thing that plays with this concept. As young people grow up,
• 1:11:42
  Speaker 2: there are other ways to analyze their personalities, skills, values
• 1:11:45
  Speaker 2: that are more useful. But I enjoy the house competitions
• 1:11:49
  Speaker 2: in the fictional world.
• 1:11:51
  Speaker 3: Damn, that's good. That was so good.
• 1:11:56
  Speaker 2: Everything Jerry is Yeah, so good. No, for sure, and
• 1:12:02
  Speaker 2: I agree. I think we talked a lot in that
• 1:12:03
  Speaker 2: episode too that I think some of it like is
• 1:12:06
  Speaker 2: plot purposes for sure. And you're right, Jerry, like, of
• 1:12:10
  Speaker 2: course they have to sort them at eleven, because that's
• 1:12:12
  Speaker 2: when they're coming to Hogwarts, and they've got to put
• 1:12:14
  Speaker 2: them in a house, they've got to sleep somewhere, they've
• 1:12:16
  Speaker 2: got to go into a dormitory, you know. And I
• 1:12:19
  Speaker 2: also completely agree to with what you mentioned about just
• 1:12:23
  Speaker 2: the way that you're sorted does not necessarily you're to
• 1:12:25
  Speaker 2: determine your entire path of life. And I think, as
• 1:12:28
  Speaker 2: somebody who has changed my house as I've gotten older, like,
• 1:12:32
  Speaker 2: I completely agree with that.
• 1:12:34
  Speaker 1: Yeah.
• 1:12:35
  Speaker 3: Yeah, But also I think when you're eleven and you're
• 1:12:40
  Speaker 3: sitting there in front of all these children, you already
• 1:12:44
  Speaker 3: know where to gravitate towards, even though you're.
• 1:12:47
  Speaker 5: Very young, you know where you belong, you know.
• 1:12:50
  Speaker 3: And it's just something that how they describe it from
• 1:12:54
  Speaker 3: these people are going to be your family, you know,
• 1:12:57
  Speaker 3: they just remove themselves from their family. So it's just, yeah,
• 1:13:02
  Speaker 3: I would be not feeling like a huge pressure that
• 1:13:07
  Speaker 3: for the next seven years I would be in that house.
• 1:13:11
  Speaker 3: And because you can tell the sorting hat what you want.
• 1:13:17
  Speaker 3: And yeah, but that was such a good question because
• 1:13:22
  Speaker 3: I never thought about it that way, if it would
• 1:13:24
  Speaker 3: be too soon or yeah, that's so good. My brain
• 1:13:29
  Speaker 3: is like.
• 1:13:33
  Speaker 1: That was us during the episode. We're like, do we
• 1:13:35
  Speaker 1: think this too soon? Is it not too soon as
• 1:13:39
  Speaker 1: other people? Because we didn't answer that.
• 1:13:42
  Speaker 2: It's like, we had this great discussion about sorting and
• 1:13:45
  Speaker 2: just a lot of theories about like secondary houses and
• 1:13:48
  Speaker 2: all this kind of stuff, and then yeah, when we
• 1:13:49
  Speaker 2: post the question to ourselves, do we think Hogwarts orts
• 1:13:51
  Speaker 2: too soon? And we like still can't really answer it.
• 1:13:54
  Speaker 2: If I think it's I think the answer is it depends.
• 1:13:59
  Speaker 3: Yeah, it really depends. You're sure, right?
• 1:14:02
  Speaker 5: Yeah?
• 1:14:05
  Speaker 3: All right.
• 1:14:06
  Speaker 1: So our question for this episode is what is your
• 1:14:11
  Speaker 1: favorite Wizarding World food or a food you would like
• 1:14:14
  Speaker 1: to try. We would love to hear from you, so
• 1:14:17
  Speaker 1: drop us an email at Revellio Podcast staff at gmail
• 1:14:20
  Speaker 1: dot com, or reach out to us on social media.
• 1:14:24
  Speaker 1: You can find us on Facebook at Facebook dot com,
• 1:14:27
  Speaker 1: slash reveliocast on Twitter or x at Revellio, Underscore podcast
• 1:14:32
  Speaker 1: on Instagram and TikTok at Revellio Podcast, and on YouTube
• 1:14:37
  Speaker 1: at Revellio Underscore Podcast. You can also support the show
• 1:14:41
  Speaker 1: on Patreon at patreon dot com slash Revellio Podcast. We
• 1:14:45
  Speaker 1: have a lot of fun extras on there, some extended conversations, bloopers,
• 1:14:51
  Speaker 1: all sorts of stuff. All right, So once again, Amana,
• 1:14:55
  Speaker 1: thank you so much for coming on the show.
• 1:14:58
  Speaker 3: This was Thank you so much for having me. It
• 1:15:00
  Speaker 3: was so fun. I'm so honored.
• 1:15:02
  Speaker 1: Thank you of course, and definitely go follow Amana at
• 1:15:09
  Speaker 1: Magical Food Department on Instagram. And what is your YouTube?
• 1:15:16
  Speaker 1: I don't think it's all.
• 1:15:17
  Speaker 3: The same name. Everything is every.
• 1:15:20
  Speaker 1: Channel act easy to find absolutely, and of course go
• 1:15:26
  Speaker 1: check out the Harry Potter Vegan Cookbook as well.
• 1:15:30
  Speaker 3: Yes, and we're in the Wizarding World as well because
• 1:15:33
  Speaker 3: I made the first Harry Potter I Spy book World.
• 1:15:39
  Speaker 3: Cool is that that did? Yeah? It has been out
• 1:15:45
  Speaker 3: for two years now.
• 1:15:47
  Speaker 1: Wow.
• 1:15:49
  Speaker 5: Yeah.
• 1:15:50
  Speaker 3: Yeah. It was an amazing, amazing project to work on
• 1:15:54
  Speaker 3: because you know, growing up, I would love, you know,
• 1:15:58
  Speaker 3: to sit hours in the park on a swing just
• 1:16:01
  Speaker 3: looking at my iespine books. And when they approached me
• 1:16:05
  Speaker 3: to do a Harry Potter one, I was like, oh,
• 1:16:06
  Speaker 3: this is full circle, this is so good. And yeah,
• 1:16:13
  Speaker 3: by the time, I didn't have a studio yet that
• 1:16:15
  Speaker 3: I have now, So I did everything in my living room,
• 1:16:18
  Speaker 3: building all the sets in my living room and it
• 1:16:22
  Speaker 3: was just super super cool to hide all the objects
• 1:16:26
  Speaker 3: and even the publisher was like, I can't find it.
• 1:16:29
  Speaker 3: You have to really mark everything because we cannot find it,
• 1:16:32
  Speaker 3: and mentioned accomplished exactly exactly. So yeah, it's called where
• 1:16:41
  Speaker 3: in the Wizarding World?
• 1:16:44
  Speaker 1: Very cool, very cool. All right, so that wraps up
• 1:16:47
  Speaker 1: this episode.
• 1:16:48
  Speaker 3: I'm Amy, I'm Nicole, I'm I managed the bund