This is the full unedited version of the episode. I love the richness of sisterhood evident within the first few minutes, and so I asked for Lian's blessing in leaving it in. She said yes.

In our conversation, we talk about how her father taught her to live with the land and how his sudden death opened her to life. We talk about ritual and what it means for our relationship to food, and about how we eat reflects how we relate to our mothers, and to the Eternal Mother: Earth. And so much more.

Lian speaks a quote from Marion Woodman, and you can find more about this topic in Woodman's book Conscious Femininity.

To find out more about Lian and her work, visit her website Wild Sovereign Soul and find her on IG @lianbrooktyler.

Upcoming offering: Along with her co-founder Jonathan, Lian is offering a group pilgrimage designed to bring you back to Soul through the wisdom of your sacred wound. The Pilgrimage begins May 19th and it's virtual. Find out more here: https://wildsovereignsoul.com/pilgrimage

This episode features Amber Williams and Amber Frazier, the owners of Amber & Amber Co. - a 100% gluten-and-seed-oil-free personal chef and small batch catering company. The Ambers believe that food should be as nourishing as it is delicious. They specialize in creating flavorful, high-quality meals that accommodate any and all dietary needs. From meal prep services and private chef experiences, office catering, and specialty pop-up events, they offer a variety of culinary experiences to fit every lifestyle and occasion. Their mission is simple: to provide delicious, thoughtfully prepared food that brings people together. With a focus on quality, inclusivity, and creativity, they curate menus that balance comfort and innovation—whether it’s a nourishing everyday meal, a sweet treat, or a fully customized dining experience.

Working as a personal chef is often a solo job, and it can feel lonely being in the kitchen by yourself - I know, because I talk to many personal chefs and because I'm mostly in the kitchen alone when I cook for clients.

I’ve known Amber and Amber for a few years through Nutrition Therapy Institute, where each of us have studied both nutrition and culinary arts. When they launched their partnership, I was excited to see them do it as a team. I sat down with them to find out how it started, and why they decided to pursue cooking professionally to begin with. They share how they balance each other, why humility, humor, and trust are essential to their success, and that the best thing you can do when you have a passion for something new is to begin.

Enjoy.

Website: https://www.amberamberco.com

IG: @amberamber.co

Liv Fleischhacker lives in Berlin and works at the intersection of taste, culture, and commerce. As the founder of Nordic Brand Works, a Berlin-based consultancy business, she helps food & beverage brands enter and grow in the German market. She loves a project — from finding the best water brand to figuring out what to do with 5kg of blood oranges.

Liv and I met through our shared love of food writing at a time when I was just beginning to express what it meant to grow up without a mother and how turning to cooking helped me learn to nurture myself. In this episode, Liv shares her story of crossing the threshold of life without the physical presence of her own mother and how learning to cook and feed others has shaped her.

She writes regularly on Substack here: https://livfleischhacker.substack.com/

Find her on IG @livfleischhacker

An inaugural episode between Jacqui and Austin that was never meant to be published, but once we settled into the conversation and listened back through, we realized there was something meaningful to share here.

In this episode, Austin and Jacqui explore what it means to examine our relationship to food from a lens of self-compassion, to connect with each other around the table, and to be with the longing for community and intimacy by way of feeding ourselves and others. Jacqui touches upon her history with cooking and how she started, and why she's driven to have these forthcoming conversations with women and their relationships to food and cooking.