Let's Talk Taste With Sherry, Saving the Earth One Flavor at a Time

It's February and I'm wondering how many of you have given up on your New Year/New You eating plan.    It seems to happen every year. We're all in, do great for a while and then bam, we want to eat something we LIKE, that TASTES GOOD!  We always choose flavor.    Instead of constantly battling this trend of failure, why aren't we CHOOSING flavor from the start?    Do you know what protein tastes like? Antioxidants? Minerals?    On this episode of Let's Talk Taste with Sherry, Ron and Sherry discuss his new found love of the flavor/nutrient connection and hear the challenges he still holds around using flavor as the thing to balance on his plate. When you understand flavor and the nutrients that should back it, suddenly choosing flavor instead of understanding the latest ever changing diet plan becomes a clear pathway for success!    Season 2, Episode 2 airing on 2/2/2022!!! Pure magic... https://www.flavorremedy.com

Starting the new year with Covid, Sherry shares her experience of what most people describe as "losing your sense of smell and taste."   Reflecting back on Episode 11 when Sherry hosted her very first guest - Dia Kline, congenital anosmic and comedienne extraordinaire -Sherry shares her personal experience. Although admittedly different for someone who loses an ability vs one who never had it, the experience of loss of smell finally became something that Sherry can speak to first hand.   If you've experienced your own version of this common symptom, in this episode Sherry explains how she experienced the flavor challenges and brings hope and awareness to this seemingly temporary condition that affects the experience of tasting in general, but also creates a beautiful opportunity to fully recognize that the five basic categories of flavor still exist, even though the nuances may have changed.   If you're experiencing long term effects to your smell or taste, The Monell Center has resources that can help.    https://monell.org

Trust your taste buds. I say this over and over as if it's a switch we can flip. I truly understand that it hasn't been something that we've been taught.   And at the same time, it's something that should come naturally. After all, our sense of taste and smell are the only tools we are born with to detect nutrition on our own.    In this episode of Let's Talk Taste with Sherry, we dive into some steps that you can take to begin to recognize when flavor is supportive of your body. Sherry breaks down the sense of smell vs the sense of taste and gives pointers on how to recognize the difference when you are experiencing flavor.    There are a few key steps that must be taken to fully recognize if flavor is supportive as well as some red flags as to when it is not.   The bottom line is that you can interpret this episode, and listen to the advice, but the best thing that you can do is to begin to practice experiencing flavors for yourself.    https://www.flavorremedy.com Join the mailing list and get informed of the latest episodes and events as well as more tips and tricks on how to trust your own taste buds.

Most of my closest friends call me “Sherry Spice.” Admittedly, this nickname was born from my days of creating spice blends, but today, you’ll see a whole new “spicy” side of me in this episode of Let’s Talk Taste with Sherry, Saving the Earth One Flavor at a Time.   Yeah, I can tend to get a little sassy at times, but if you see or hear that side of me, you should know, the message is important!  This episode is the epitome of importance, so the sass is apparent.    This passed week I read the latest book from one of my all time favorite journalist authors, Mark Schatzker, “The End of Craving, Reclaiming the Lost Wisdom of Eating Well.” In it, Mark defines a term that I have been word tripping around for years now. I’ve been explaining, over-explaining, creating my own terms and navigating all there is to understand about the importance of flavors matching nutrients. In his book, Mark coined the term “nutritive mismatch.”   BAM. That’s it.  This is the thing that has us dismissing our sense of taste as superficial and seeking the current “super food” solution to all things….as long as it tastes “good.”   Ahh...but does it really taste GOOD?    Read the book (after you listen to this episode).    In our fast paced world with massive productivity pressures, food and flavor has been deprioritized, and we have found ourselves almost requiring packaged food products. Most of us know that ideally, we should be eating whole foods. In the instances where a packaged food product is a must, how do we know when our taste buds are actually experiencing the nutrients we’re taking in.  How do we avoid NUTRITIVE MISMATCH?!    Join us for this episode as Sherry explains some ingredients to avoid, which ones you should see when you experience certain flavors, and how to make the best flavor choices possible when the only option is choosing a packaged food or drink.  

As what typically happens with the brilliant guests on the show, Dan Kittredge of the Bionutrient Association and Bionutrient Institute completely validates my work from a scientific and embodiment perspective! Dan Kittredge is the Founder and Executive Director of The Bionutrient Association and The Bionutrient Association (formerly the Real Food Campaign).  Dan and his team have created a consumer ready, open sourced nutrient detection device that is designed to collect data that corresponds to nutrient density of foods. In this episode Dan brilliantly points out that our bodies are so much more scientifically complex than his device! Now, of course, this doesn't take away from the amazing technology that his team has created. To be able to physically collect and compare nutrient density based upon environment and farming practices is a technology that could shake up the food world.  If that isn't exciting enough, having this data to compare then allows us, as humans with functioning taste buds, to also do a taste comparison, thus demonstrating that indeed, our taste buds can detect nuances of nutrition.  THIS EPISODE IS A DON'T MISS EPISODE!!!  Highlights: 4:30 - The correlation of flavor and nutrients is REAL Dan: "30% of our genetic code is dedicated to aroma and taste. For whatever reason, nature seems to think that we need the senses and aroma and flavor to guide us because things that have better flavor are inherently more nutritious.  6:28 Dan: "It doesn't matter what the food is, there are massive variations in nutrient levels"  6:36 Dan "What we have right now is epidemic levels of non communicable diseases or chronic illness which data shows correlates directly with nutrient deficiencies"  7:05 Dan "Start eating food that tastes better, which means more nutritious, then these symptoms of chronic illness can reverse itself" 7:30 Dan "There's a massive opportunity for food to have a very positive effect on our well being." 8:10 Dan "We haven't been trained to trust our sense of taste."  8:39 Dan and Sherry discuss if an organic carrot tastes better.  8:50 Dan "The point (of food quality) now is nutritional value, which is the flavor. Our work is to establish a function of the supply chain where people can make decisions on the inherent nutritional value/flavor."  9:37 (the goal is that) Dan "Consumers have the opportunity to make decisions based upon nutritional value/flavor as opposed to other marketing labels  12:04 Sherry reflects on how food has changed and created the demand for manufactured flavors.  12:57 Dan. "We have a scientific instrument- OUR BODIES! It's about tuning within more than tuning without. We've been trained to get knowledge outside of ourselves somehow."  16:22 Dan and Sherry share their admiration of Mark Schatzker's work.  18:12 Sherry discusses how her Ted talk correlated choosing flavor to supporting regenerative farmers. Dan agrees " I agree 100% with you! This is our opportunity to choose what we build our bodies out of, which either gives us bigger vitality and pleasure or sickness and disease.  20:45 The technology behind the Bionutrient Device 25:00 Dan "We're doing all of the science stuff so that you can feel safe trusting your body~"  28:10 Dan is accused of being in Sherry's brain for her Tedx talk.  34:55 Turning fear around our food situation into hope and solutions.  36:00 Sherry and Dan discuss the calorie/energy concept of food  42:32 Dan "God/nature gave you a profound instrument of knowing.  It's about re-directing your energy from something conceptual to something visceral. DON'T MISS THIS EPISODE!!!  https://www.flavorremedy.com https://www.bionutrientinstitute.org #markschatzker #rodmorrison

Here on Let’s Talk Taste with Sherry, we talk extensively about the 5 flavors we experience on our taste buds. Salty, Sweet, Sour, Bitter and Umami are the basic categories of flavor that we actually experience on our tongues. If you were to remove the aromatics which create the actual distinguishing nuances, these are the flavors that would remain. I always emphasize them, not to discount the importance of the aromatic experience of flavor, but rather to give us a launching point to remind ourselves of the power that our sense of taste holds to provide us with wisdom. When we have a launch point of understanding, we can begin to recognize the wisdom that has been there all along. Sherry’s culinary training and passion for food has inevitably placed Thanksgiving at the top of her favorite holiday list. Besides the obvious and beautiful gratitude that we can choose to feel, it's all about the FOOD! So why not take the time this Thanksgiving to not just gorge ourselves, but rather take the time to look for each flavor, not only dish by dish, but also ingredient by ingredient. Join Sherry in this episode of Let’s Talk Taste with Sherry, Saving the Earth One Flavor at a Time where she guides you through tasting each of the classic Thanksgiving dishes so that you can recognize each one and perhaps even gain an understanding of how to make your favorite dish even better with layers of real ingredient flavor. https://www.flavorremedy.com

In this Halloween episode of Let's Talk Taste with Sherry, Sherry brings a panel of guests to the show to discuss the cycles of life and death, with a common thread of the Thich Naht Hahn Book "How To Eat" and the chapter titled Our Ancestors in Our Soil.    Welcome guests Erin Merelli and Lauren Carroll of The Death Wives who are bringing awareness and healthy conversations and education around death and dying. In the process they can also show us (the living) more advanced end of life options.  What's this have to do with the soil and gardening?     Segway to Eric Rooney Earth Steward of Half Moon Farm, where advanced composting methods are being used on his beautiful flower blooms at his farm.  Listen in and learn about the latest most environmentally friendly way of transforming your body back into the soils. If you've always said you wanted be a flower after you die...your current death plan might require a new strategy.    This episode will leave you thinking about what are YOU giving back to the earth when you reach the end?     For more information about these sacred guests - visit their websites below:   Erin Merelli and Lauren Carroll of The Death Wives https://deathwives.org    Eric Rooney of Half Moon Farm - https://www.halfmoonfarm.co    Be A Tree Water Cremation https://www.beatreecremation.com

As one of the original movers and shakers involved in the Organic Certification in Congress, Rod Morrison understands what the modern day farmer faces when it comes to taking care of their land. His family history traces back to the days before corporate agriculture began to influence and strong arm farmers into toxic land practices.  "Back then there wasn't organic farming, it was just called farming."    At one point, I ask Rod what the original intention of the organic certification was, and his answer was quite shocking.    Throughout his farming career, Rod has been able to link arms with some big names in environmental farming. He's been fortunate to work with Wes Jackson botanist and environmentalist with connections to Wendell Barry, who was a key contributor to Michael Pollan’s Omnivore’s Dilemma.    Rod has a powerful perspective on calories as an approach to food economics. When you understand what a calorie really is, you start to recognize how precarious our way of eating truly is.    ANNOUNCEMENT: THE FLAVOR BYTES NEWSLETTER is now available for subscriptions.    Visit https://www.flavorremedy.com   Enter your email address to get the latest updates on special guests, new tricks and tips to understand how your taste buds work for you and hear how professionals in the food and agriculture fields are working hard to make food taste better through healthier soils.    #flavorremedy #flavormatters #livingflavor #tedx #tedxbreckenridge2021 #senseoftaste #tastematters #regenerativefarming #organic #wyomingfarming

In this episode, Sherry interviews professional functional nutritionist, Liz Morgan. Liz and Sherry hit it off from the moment they met, as they share similar stories in healing their bodies through health and environmental passions.  When Sherry first envisioned The Flavor Remedy as a way to elevate our health through flavor, she reached out to nutritionists to share her wisdom around the connection between health and flavor. The message was received well by some, and confusing to others.  Enter Liz Morgan, who heard Sherry on a podcast and instantly connected on all things health and flavor. Liz understands that navigating the diet culture makes people believe that they are in a constant battle with their own bodies.  Instead of preparing them for battle, she guides her clients on how to become "wise and loving caretakers of their own body." It is through this wisdom of our bodies that Liz sees the connection to flavor and the importance of growing food that is nutritionally dense and sustainable for the planet.  To learn more about Liz and her functional nutrition offerings, visit her website: https://www.lizmorgannutrition.com

One of the goals of having your own garden is to have food that tastes better. Just ask any farmer at your local farmers market or anyone who has their own garden- home grown food tastes better.  But did you ever ask yourself why? Or wonder what nutrients in the soil are promoting the flavors of bitter, sweet, salty, sour and umami in the food that you're growing?  Join this conversation in Episode 33 of Let's Talk Taste With Sherry, Saving the Earth One Flavor at a Time where I talk about home gardening and how to support FLAVOR (pssst....this is the same thing as more nutrient dense) in your own gardening adventures.  #flavorremedy #livingflavor #livingflavorrevolution #flavormatters #taste #senseoftaste #letstalktastewithsherry #savingtheearthoneflavoratatime #deliciousenvironmentalism #realfood #nomorediet #originalthinker #foodismedicine #salty #sweet #sour #bitter #umami #livingsystems #regenerateflavor #savethesoil #savetheocean #saveourplanet #growyourownfood #urbangardening #flavorforhealth  Follow The Flavor Remedy Facebook: https://www.facebook.com/flavorremedy  Instagram: https://www.instagram.com/flavorremedy  Visit our website: https://www.flavorremedy.com

Have you ever noticed how many supplements in the natural food and health aisles share the same name as spices in the culinary flavor aisle?    This is actually the exact story that brought Sherry into the world of food and health. Back when she was diagnosed with an autoimmune disease over 10 years ago, she was given lots of supplements to help support her immunity, digestion, adrenal glands, hormones and energy levels. As she read the labels she quickly recognized many culinary ingredients.    At the same time, we are also finding ourselves reaching for convenience and an "out" for tasting things that we believe we don't like.   What if actually tasting our supplements can be beneficial?  What if the tase experience can enhance the nutrition as well as teach our bodies what flavors are truly acting as medicine so that we can then learn to crave that which supports us in times of depletion or illness?   Watch Episode 32 of Let's Talk Taste with Sherry, Saving the Earth One Flavor at a Time where Sherry proposes that we taste those supplements that are simply spices... or better yet, find ways to incorporate them as an enjoyable meal!   #flavorremedy #livingflavor #livingflavorrevolution #flavormatters #taste #senseoftaste #letstalktastewithsherry #savingtheearthoneflavoratatime #deliciousenvironmentalism #realfood #nomorediet #originalthinker #foodismedicine #salty #sweet #sour #bitter #umami #livingsystems #regenerateflavor #savethesoil #savetheocean #saveourplanet    Follow The Flavor Remedy    Facebook: https://www.facebook.com/flavorremedy  Instagram: https://www.instagram.com/flavorremedy/  Visit our website: https://www.flavorremedy.com

When it comes to knowing what food is "bad," information can be very overwhelming and confusing.   In this episode of Let's Talk Taste with Sherry,  Sherry and her #1 fan Ron Ben Joseph talk about the long list of foods that can be described as being bad, an allergen, or even poisonous.   Gluten, dairy, sugar, red meat, soy, salt, nuts, seeds, legumes, grains, nightshades, shellfish.....this list of "do not eats" can go on and on!   After watching this episode, you might just walk away wondering, is it really the food that is the problem, or is it the environment in our bodies that is challenging our system to digest food properly. And, if that's the case- is the food actually causing that? It can be overwhelming to figure it all out.  Join the conversation and let me know, what foods are you afraid or unable to eat and why? www.flavorremedy.com

It's a question I plan to ask into the future to as many people as I can. "Do you trust your sense of taste as guidance for nutrition?" Why or why not? Just imagine if you could. Join Sherry in this episode of Let's Talk Taste with Sherry as she piques your curiousity around why you may or may not see this innate sense as a powerful tool.    #letstalktastewithsherry #flavorremedy #livingflavorrevolution #saveoursoils #saveouroceans #saveourplanet #flavormatters #flavordiversity #wealwayschooseflavor #healthyeating #delicousenvironmentalism #flavormatters #senseoftaste #taste #tastematters #sensesaretools #flavorcuriosity #originalthinker #foodismedicine #innate #senses #personalizednutrition www.flavorremedy.com

As a follow up to Episode 28 where Sherry compared a beef burger to an impossibe burger, this episode goes into depth about the flavor of Umami which is the flavor of protein. It's one of the 5 categories of flavor that we experience as humans. It's not as common of a flavor buzz word as "salty" or "sweet" and most people haven't even heard of it, but i can tell you, the processed food industry knows umami well. It knows that we as humans really love the savory and meaty flavor that it provides. It's almost defines "delicious." However, when you're paying attention to your ingredients and searching for flavor backed by nutrients, umami has a giant black hole of nutrient deficient manufactured flavors that keeps you coming back for more, especailly when there isn't actually protein in the product.  #umami #meaty #flavormatters #livingflavor #beef #mushrooms #kale #msg #fakeflavor #savory #flavorremedy #chineserestaurantsyndrome www.flavorremedy.com

Have you recovered from your 4th of July Food Fest? Did your family debate burger vs impossible burger? No doubt there is some very valid conversations around concern for our environment, personal health concerns and eating plants out of concern for animal welfare, but where exactly is the flavor coming from? And when we don't understand an ingredient in a product and the description is vague and obscure, is it really beneficial? Watch this episode of Let's Talk Taste with Sherry, Saving the Earth One Flavor at a Time, where Sherry simply asks....are you really making the best choice when you choose these laboratory created flavors? #flavor #flavorremedy #salty #sweet #sour #bitter #umami #livingflavor #flavorfromlife #saveoursoils #deliciousenvironmentalism #flavormatters www.flavorremedy.com

Cancer. It's become almost a daily conversation in everyone's lives to some degree. We either experience it, care for someone with it, love someone with it and often sadly  grieve the loss of those that lost their battle. In a field that is beginning to take a multidisciplinary approach to treatment, CEO of Marivation, Butch Hunter,  saw a need for a better approach to the missing element: nutrition. Following a very personal experience with his young daughter suffering from stomach disorders, Butch decided to step outside of his established career as an oncology professional to create a better real food option for patients. In this episode, learn about the role Sherry plays in creating these specialized,  soft, easy to eat, high calorie real food bites that (GET THIS) appeal to the TASTE sensitive challenges that cancer patients face.  For more information visit www.oncobitez.com

Everyone loves a nice shiny unbruised apple. Beauty and visual perfection is almost an inherent darwinistic tendency, even when we grocery shop. We often search for the unattainable: the unbruised perfectly ripe produce. In this episode, we question if in doing so, we are unknowingly feeding the exact demand that sets flavor and nutrition low on the totem pole. Watch and get curious about how snubbing that bruised produce might just be doing you and the planet a disservice. Want to try imperfect produce for yourself?  Check out Misfits Market:  https://www.misfitsmarket.com   I have no affiliation, just agree with their philosophy.

In this episode of Let's Talk Taste with Sherry, you get to hear the big vision of where the Flavor Remedy is going. This project has always been thought of as a movement by Sherry, a way to look at the profound connection that our tastebuds create to nutrient density in the Earth. Today, we talk about the intentions, the gratitude and the freedom for you the listener to decide if this is of interest to you or not. Less noise. More purpose. After watching this episode, please comment on what you'd like to learn, see as a reference, learn more about or even if you know someone who might want to be a guest to help us build this community. www.flavorremedy.com

Saving the Earth through Flavor cannot be a thing without talking about the soil. It's the crux of the goal here - to save the planet by choosing nutrient dense foods, and tasting that connection through flavor. In this episode of Let's Talk Taste with Sherry, Sherry and Ron talk about composting. Yes, it can be very complex if you try to understand the in depth science, but the best thing is that nature handles the complexity for us! We can let nature do it's thing if we just feed it SOMETHING. Composting can be complex OR....it can be as simple as saving your kitchen scraps! Even simpler, you can do grass clippings and shredded Amazon boxes- almost anyone with a yard has those two things these days. Join this conversation and check out the resource below for ways to make more soil and contribute to food having more flavor through composting.   https://www.makesoil.org/map www.flavorremedy.com

I am so blessed to call Kelly Newlon my friend. She's one of those people that you meet in life and quickly witness her huge-ness (she's actually small in stature) and at the same time you feel how incredibly humble, kind and giving she is. This episode has such depth. It's worth the 51 minutes. We reminisce about our days in culinary school, the fortunate and profound experiences that we shared on the farms in the North Fork Valley of the Gunnison River in Colorado, and ultimately land on what she's working on now. As the Chef/Owner of Real Athletes Diets Kelly will be spending 2 months following an elite athlete, cooking his specialized nutrition all the while being documented on a Nat Geo film. As my friend and mentor, she also straight up tells me what she thinks about all of this flavor stuff I'm doing! If you don't have 50 minutes right now, at least catch the highlights:  3:45 Kelly saves the day as our Culinary School Instructor.  4:50 Photos of culinary school on the farm.  6:00 Reverence to the lives we take when we eat meat.  9:07 Where are they now? Success stories.  10:20 Culinary School memories with Kelly and Sherry.  13:13 What is RAD Boulder and why did Kelly create it?  16:58 Why it's rare to find a personal chef who cooks for athletes.  19:15 What do athletes prefer when it comes to nutrition?  19:58 What percentage of athletes are vegan vs animal protein based.  21:42 Find out why Kelly will be in a National Geographic documentary.  25:00 Why salt doesn't deserve to be completely demonized.  26:30 Flavor fatigue- what is it?  32:20 How to make Kale taste good  39:20 Do chefs taste as they cook? 4 1:00 Sherry's big dream and what Kelly REALLY thinks.  Follow Kelly and learn more about RAD Boulder here: http://www.radboulder.com