By Sherry Hess
5
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The podcast currently has 44 episodes available.
Spring is here! There's nothing more exciting to welcome spring than the dreams, conversations and seedlings that stimulate our gardening visions.
In this episode a couple of Jersey Girls talk flavors and gardening. Sherry and Katrina both started their early days of planting and growing food in the soil of New Jersey which is actually known as the garden state! The conversation flows so easily between these two Jersey x-pats that now reside in Colorado.
Listen in to find out why eating kale that an insect has started to munch is a good idea! (pst....it also creates different flavors!)
Gardening can sometimes feel like an overwhelming task so getting the right help with the right tools and expertise can make a big difference. In Colorado, the terrain, weather and water availability creates a whole new set of challenges than we had growing up in New Jersey. Tune in and learn how Katrina's business, Grateful Garden LLC is not just growing gardens, but growing gardners!
https://www.gratefulgardenllc.com
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
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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:
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.
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.
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
The podcast currently has 44 episodes available.