FOODSPLAINER

Bacteria is all around us, so why are we so intimidated by it? Microbes are literally everywhere and our bodies are full of 99% bacteria, we just can't see them! instead of focusing on latest diets, we need to focus on our microbiome to really understand our health and make the best change to our health. The first documented food allergy was documented in 1969, but today 1 in 20 children have some kind of food allergy. What's changed since then, is our microbiome.If we have healthy soil, we have healthier food, a healthier gut and a healthier mind. Checkout this book: The Diet Myth by Tim Spector to learn more on how what we eat affects our microbes. He talks about how focusing on the latest diets, we need to focus on our microbiome, not what carbs, sugars and other foods we should cut out.When did we start focusing on yield instead of health? What we're really doing when we're prioritizing yield is stripping all the nutrients from our soil - this is called monoculture; we are growing the same crop on the same land year after year after year.The produce we buy and eat are stripped of all their nutritional benefits. We may as well be eating wonder bread for the rest of our life. My biggest little Farm is a documentary of a cinematographer-turned-farmer who brings a piece of land from dirt, back to a rich oasis of growth with veggies and animals all living in harmony. Whenever there's an issue on the farm, the solution is never produced with something manmade, it's something within nature. The future is not a new invention of a newly modified crop, the future is to be in-tune with nature.The rules that govern life on earth is a fantastic YouTube video where Evolutionary biologist Sean B Carroll "reveals how a few simple rules govern all life on earth, from the cells in our bodies to populations of animals on the Serengeti."Moral of the story? If we have a more diverse microbiome (which comes from eating well and being healthy), then our microbes can extract more nutrients from our food and we will benefit more from their nutrients in the first place. 

Has the thought ever crossed your mind that fresh-pressed juice is 'better' than cold-pressed?Hate to break it to you, but that is far from the truth. Arleigh quickly debunks this myth about how fresh-pressed juice actually has less nutrients than cold-pressed.Why, you ask? Well it's actually simple science. When things are heated up, they lose nutritional value. When you boil broccoli, they lose a considerable amount of their nutrients that they had when they were raw. The same concept applies to juicing. When you fresh-press juice, the blade is spinning at such a high speed that it creates a considerable amount of friction. This raises the temperature enough to decrease the nutritional benefits by a notable amount. Why is juice so expensive?Vegetables and fruits are just expensive! Imagine how much produce it takes to fill a 12-16oz cup.Carefully-sourced, nutritionally-dense produce is more expensive.There is a lot of labor behind on cup of juice.Prices of produce also dramatically change due to change of season and TRENDS (think of Kim Kardashian starting the celery juice cleanse).Arleigh also likes to say, "would you rather pay now, or pay later?"What is WOOF?Worldwide opportunities of organic farming allows you to travel to host farms to work on the farms in exchange for a place to stay. This gives you the opportunity to work anywhere in the world and get your hands dirty if you have an interest or passion for farming.Drinking juice is a great way to prevent health issues!There is a plethora of different types of juices that can be catered towards health-related issues like diabetes, inflammation and gut issues. Juice is also great for cleaning your body of toxins and feeling refreshed!Is the sugar in juice bad?The sugar in juice is called Fructose. It is not added processed sugar. You still want to be careful drinking a lot of juice because it can still be a lot of sugar to hit your bloodstream, especially on an empty stomach, but no, it is the best kind of sugar you can have!The misconception of organic juiceOne misconceptions is that organic does not mean it is the most nutritional juice you can get. Another misconception is that a lot of farmers can't afford the USDA certification and can't be labeled that it's organic, even when the farms are practicing organic systems. It's just jacked up.Be aware of juice that ISN'T organicAn interesting point Arleigh made was that juice bars who DON'T sell organic should be the ones who have to charge more and that there should be a disclaimer that the juice is conventional. As mentioned above, juice can hit your bloodstream right away. When this produce was juice and it has been sprayed with chemical fertilizers and synthetic poisons, that is what is hitting your bloodstream right away. POISON IN THE BLOODSTREAM is what you're paying for. You're welcome.How can you support small farmers?Do you research, branch out of your convenient lifestyles and BUY THEIR CSA's (Community supported agriculture). Point Blank.

We've all done it. You bring home parsley for taco night and you end up disappointing a lot of people. It's an honest mistake, but there are some tips & tricks to decipher the two.Certainly, there's no definitive solution, being that there is a plethora of different varieties of both. But the most common variety of both that you'll see at the store are:Flat leaf parsleyLeaf CilantroThey both look similar in color and shape. However, here are some major differences between the two:Flat leaf parsley:More crisp with sharp edgesMore visible veins/ribsA deeper, darker greenGrassy aromaLeaf cilantro:More rounded edgeesLess visible veins/ribsA lighter greenCilantro aroma (c'mon it's like describing what chicken tastes like)4-14% of the population thinks cilantro tastes and smells HORRIBLE. Quite like putting a bar of soap in their moth. This is from a very specific and unique quirk in your olfactory-receptor genes. Did you know cilantro is a more universal herb than you think? You don't just have to use it on tacos or in tex mex. It's a great refreshing herb to use in curries, stews, Middle Eastern & Mediterranean cuisine or a nice topping on salads and sandwiches. Have too much cilantro and you don't plan to use it? Don't let it go to waste! you can preserve it by drying it out. Here are the steps:Preheat oven to 180 degreesWash your cilantroGently pat it dryLay it out at on baking sheet/sheet trayBake in the oven low and slow around 2-4 hours or more as needYou can leave the leaves & stems whole or blitz them in a dry blender or spice grinderSeal in an airtight container and store in dry environmentOh and speaking of cilantro stems...use them! Don't throw them away. I know that's what we all think we should do, but the stems are 100% edible & 100% delicious. Try them in your salad or chimichurri next time and let me know how it tastes. Be careful though, just a small amount can pack quite the punch!Cilantro's counterpart 'coriander' has a very distinguished flavor and aroma. They are tannish brown seeds that are shaped like a more oblong sphere. I highly recommend toasting them as a whole seed until they become pleasantly aromatic. Then let them cool and use them as desired. These too can be used in a wide-variety of ways and I encourage you to experiment with them outside of a specific recipe you use that calls for them.That's it for now folks, hope you were able to gain a tad bit of knowledge in this rather sillier than normal episode. You can always message me if you have any questions, comments or concerns. Or...if you just feel like talking to the Foodsplainer. :) 

In this informative and moving episode, Farmer Lee Jones speaks passionately about his family farm in Huron, Ohio which was passed on from his late, beloved father.Why should you listen to this podcast? It's really simple. We talk about how YOU can be a part of the solution and not a part of the problem when it comes to buying your produce. We also tell you how your future health can be saved if you start supporting your local farmers NOW.Another important thing we'll be going over is Farmer Lee's direct-to-consumer produce packages you can buy, providing you with quality produce that far-surpasses anything you'll find at the store. Oh, and they ship directly to your doorstep! GOOD NEWS is I have a 5% discount code for you to use!ERIKACARSELLA is my special discount code which should already be populated if you buy from this link below!You can order HERE ----> https://www.farmerjonesfarm.com/Farmer Lee may discuss why we should be supporting local farmers as much as we can instead of buying commercially-grown produce from the stores, but it doesn't stop there. Just because you find a local farmer doesn't necessarily mean their products are local, so be sure to do your research to make sure you're supporting the right cause.Why is Farmer Lee different from the others? He doesn't just believe in sustainable farming, he believes in regenerative farming. What's the difference, you ask?Sustainable means just that - to "sustain." But Farmer Lee believes in thinking far beyond just "the now." First and foremost, he treats his team with respect and pays them a deserving wage. This gives them a sense of security and a feeling of importance. By doing this, his team has the desire to stay with him and a desire to take part in the future of regenerative farming.Farmer Lee talks about how the health of the soil is the most important thing when growing anything. Just like we give our bodies vitamins C, D, E and everything we need to remain healthy and strong, seeds need nutrient-dense soil to grow healthy and strong produce. The healthier the soil, the stronger the produce grows, the better chance they have at naturally fighting off disease and insects. This means there isn't even a need for pesticides!The vegetables we buy at the grocery store are full of wax, pesticides and GMO's that are designed to specifically tolerate those harsh pesticides. Then we are the ones who eat them. This is not good for us. Farmer Lee and his team at The Chef's Garden like to say "pay the farmer now or pay the doctor later."COVID has been extremely challenging on so many businesses. Farmer Lee and his team have been struggling to stay afloat because the majority of his customers were chefs. Now that restaurants are not flourishing like they once were, Farmer Lee's customer base has decreased significantly and he wants to do everything he can to keep his families legacy alive. But it's less about his family and more about his vision for the future of regenerative farming. If you haven't already, please visit the link listed above and buy yourself the best-tasting veggies you've ever had while supporting an extremely important cause. Read my blog, "Pay The Farmer Now Or Pay The Doctor Later" (featuring Farmer Lee Jones) Also! If could please donate to my Patron account, it would mean the world! Even $2-5 dollars a month or whatever you could afford would make a huge difference and allow me to pay for help editing episodes so I can produce more quality content for you.If you like what you listen, please give us a 5 star review and subscribe!! <3 

Ever wonder how specialty salt is made or how you can use it? We have the pleasure of hearing from master himself, Steven, CEO and Co-Founder of Amagansett Sea Salt Co. in Amagansett,  NY.Steven discusses how the pristine quality of his salt comes from attention to detail in every step of the salt-making process including:-Knowing how to first and foremost read Mother Nature to know when the perfect conditions are to get out there and get your hands dirty.-Knowing how to carefully handle the salt beds so as not to damage the natural shape and texture that gives you that satisfying "crunch."-Knowing the perfect recipe from how much ocean water to use per batch, to how much heat, to handling equipment and to having perfect timing. Steven talks about salt being the star ingredient in all cooking and how his special relationship with top chefs has shown him that his salt is looked at as the main ingredient in their cooking.  Steven also discusses the beauty in each batch being slightly different. The same technique is used, but different variables take a part in developing their own unique but still similar flavors.  BUY HIS SALT HERE ---> https://www.amagansettseasalt.com/buy/online-storeTrust me...you'll want to or you'll never know what you're missing out on. I also have another episode where I talk about salt from a chefs perspective which you can listen to HERE ----->  https://open.spotify.com/episode/0BPr2ESOyHjyLTK04XuMof?si=iezRHZDQSy2kBz-QCz9f3Q You can also go read my blog "Why Salt Is The Most Important Ingredient In The World" at foods plainer.com

Salt is a necessity in the kitchen. Whether you're a seasoned chef, or you're finding your way in the kitchen, salt is your best friend. I like to think that salt has superpowers. It helps to marry flavors together and can take the taste and flavor of whatever you're cooking, go from a 1 to a 10. Salt can also help to balance, imbalanced flavors. For example, if something is too vinegary, add some salt. It will help to decrease the overwhelming acidity of the dish. Learn how to use salt, why you should season your food from a distance and why all table salt has Iodine in it. Do you have a designated salt jar or do you use a salt shaker/grinder? Do me a favor and toss the shaker in the bin (well, recycle of course). I'll explain why you need full control of your salt using none other than the best tool in the kitchen  - your hands.For an even more detailed read on salt, visit my salt blog at foodsplainer.com

FOODSPLAINER podcast was developed with one thing in mind: to uplift and empower you through food. Cars can't run without fuel and we can't run without food! Whether you prefer ramen noodles and sake at a hole in the wall restaurant, or a carefully executed 3 Michelin star meal, we'll have some juicy facts and fun stories for you! We believe in not only getting up-close and personal with basic food facts for the average home-cook, but also diving deep into the craft food world that many people may not know exists. Why am I qualified to talk about food? Well, I am a classically-trained chef, but who even cares about resumes anymore. Just know that I've had many experiences cooking in and observing kitchens across many states that have given me a deep understanding and appreciation for the industry. In some kitchens, the food and technique is simple. In other kitchens, you'd be amazed at how much work and precision goes into a bite-size morsel of food. Thankfully I have reputable connections all over the nation and I can't wait to share their stories with you. Now, let's get to FOODSPLAININ'!Please show your support by following on all podcast platforms!To learn more about us and to checkout other episodes, blogs and other fun stuff, please checkout Foodsplainer.comThanks!