Steph Johnson - What Does A Scousebird Eat?

WEBVTT
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This episode is sponsored by thehackersmarket.com.
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The HackersMarket is an online farmer's market selling raw dairy, organic produce, grass-fed meat, and a whole range of health and beauty products along with useful gadgets, all aimed at improving the health in a natural way.
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All products are sold directly from the producer, cutting out the middleman, so keeping the cost as low as possible and supporting small businesses.
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All of today's recipes will be available on my Instagram, OGrate Another Foodie.
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Welcome to OGRET Another Food Podcast, a brand new podcast where I invite interesting people on and cook the healthy version of their favourite meal.
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We then talk all things food and what's going on with them and hopefully have a laugh along the way.
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So today's guest is Steph Johnson, and Steph is the founder of the Skellsbird Shop.
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She's a blogger, chaos coordinator, and part-time sourdough baker.
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Known for her no-filter take on life, she's built a cult following by mixing humour, honesty, and a bit of leopard print along the way.
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And when she's not running her business or parenting like a pro, she's probably feeding her Salvador starter or feeding the kids, and normally in that order.
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Welcome, Steph.
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Thanks for having me, Dan.
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It's been a pleasure.
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It's been such a long time since we've seen you.
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I know, yeah.
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Too long.
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Too long.
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Well tell me, what have you chosen for your starter today?
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Um, I have chosen granola.
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Yeah.
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And also like a Holland Daisy.
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Like I love like an ex Benny, ex Florentine kind of thing.
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I can never decide which one to have, so that's what I've chosen.
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That one you can surprise me on.
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Okay, that's coming up in a bit.
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So the the granola I've done.
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So I've made this myself.
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Uh the granola is done, it's just with activated nuts.
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Um, because once you activate a nut, you start the germination process.
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So you increase like the enzymes, the amino acid profile.
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It sort of brings the nuts to life.
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Um so just blitz those up with some egg whites, some butter, uh, and some coconut flour as well to bind all together.
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And then I use powder's protein powder over the top to give it the chocolatey flavour.
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Uh, I've used full fat Greek yogurt because it's organic.
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So we want the full fat.
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We don't want the watery I know.
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It's just not the one, is it?
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No one's got time for low fat Greek yogurt.
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I know, I know life's too short to not have the flavour.
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And I've done a berry compo as well, which is just some berries with some honey and a bit of vanilla.
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Okay.
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I have to ask, Dan, how would one activate a nut?
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So I've never heard of that before.
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Have you not right?
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So activating nuts, you just you just soak them for about eight hours.
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Right, okay.
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And it literally just starts the germination process.
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Yeah.
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Yeah.
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Right, okay.
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Um and it works with any nuts.
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As long as they're raw, if they're roasted, then it won't work because they're already dead dead.
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But if you just yeah, if you get a raw nut, then you activate it like that.
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Didn't know a nut could be dead or alive.
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I just thought it was was not.
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Well, yeah, so it brings it back to life.
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And then if you dehydrate them at 40 degrees, then it keeps the complete um amino acid profile, it keeps all the enzymes in there, it keeps all the goodness, and you get like they get the crunchiness back because they do go a little bit soft if you leave them, if you just eat them once they've once they're done.
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Once they're activated, once they're freshly activated.
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Once they're freshly activated.
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So dig in.
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Okay, let's go.
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Let me just get a little bit of everything.
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Not too bad, actually.
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Oh my god.
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I surprise myself sometimes because I do make things up as I do them.
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I was flying around the kitchen this morning making this adding stuff in.
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Dan, just give yourself a round of applause.
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I would never.
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Thanks, thanks.
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Thank you very much.
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What was food like for you growing up then?
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Very um typical 80s, 90s.
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Yeah.
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You had the same thing kind of like every week, and it was all like dead basic.
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Chili on a Wednesday, stuff like that.
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Yeah, well, no, because my mum is dead fussy with it.
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My dad will try everything, and I've taken after my dad, and my mum like won't even touch broccoli or anything like that.
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She's like super, super fussy.
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So, and my brother has kind of taken after her.
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Yeah.
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So it's dead.
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We've got like the split.
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Even now we've got to like cook like separate meals for people.
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So we when we have like a family meal, like my brother won't have a roast dinner because he doesn't like gravy, so we'd have to make him a steak.
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Really?
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Yeah, it's like it's completely takes after my mum.
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Whereas, um, so me and my dad, when I got a bit older, me and my dad might have something like chili or something like that, but me mum and brother, no.
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No, but we used to joke that spaghetti bolognese was like our family dish, you know, like the way families have like coats of arms, yeah, or if you like a bowl of spag bowl, but it was like we were a Dol Meo family, yeah.
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You know, you can't beat a spag bowl though, I love it.
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I know.
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I don't know how it's become like our national dish.
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I don't really feel like England England's got like national dish, we just borrow it from everywhere else, haven't we?
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Yeah, even fish and chips, I think that's Danish.
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It's from somewhere else.
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Do you like the coffee?
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It's nice.
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What is it?
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So it's from a company called Xhale, and it's billed as the healthiest coffee in the world.
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Why?
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Because of the antioxidants and the polyphenols.
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Apparently, one cup is equivalent to three punnets of blueberries for its antioxidant level.
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Sure.
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And something like 60 oranges.
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The front door.
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I will not.
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But it's actually really good as well.
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It is nice.
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And I have quite a lot of it, so I um have the decaf one, and I don't think you can taste it as decaf and it doesn't feel like watery and thin, does it?
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No, no, no, no, no.
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It's not the fat-free version, like the uh like the yogurt.
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No, it's no, it's not the Greek yogurt of coffee.
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No.
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It's not the Greek yogurt of coffee.
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So what about now?
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So obviously you've you're a working mum, you've got family.
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Like, what's food like for you now?
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Are you kind of do you meal prep in advance?
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Or do you have like some go-to recipes?
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Um, I kind of do like a mixture of things.
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Like, yes, I've definitely got some go-to recipes, and yes, one of them is spaghetti bolognese.
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Just some things never leave you.
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However, I do make it the proper, proper way now.
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Yeah.
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The Italian way.
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So go on, how what what's the what's the breakdown?
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Like, I don't know.
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Did you watch that programme?
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Um Stanley Tucci Finds in Italy.
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No, I've been meaning to though, because of I've heard good things about him.
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Stanley Tucci, I fell in love with him on that series.
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Like I've I've I wasn't that into him before that, but it's just so like he just looks like he smells really nice.
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Yeah.
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Do you know what I mean?
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Like he's very well dressed.
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He's the sort of person you'd want to sit next to at a dinner party.
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Oh, 100%.
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You know, just like friendly, funny, yeah, nice guy.
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Yeah, he he definitely smells of expensive after shave.
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You can just tell.
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Yeah, just tell.
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But you'd never smelt before as well.
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Yeah.
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Yeah.
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Like something dead exotic of like from a perfumery that you've never heard of.
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Yeah.
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Yeah, that that's it.
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But um he he went round all like the different regions in Italy.
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And one of the ones he went to was obviously Bologna, and he, you know, the he looked at the like the bolognese sauce.
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However, original, original, original bolognese doesn't even have any tomato in it.
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Like it's not got a tomato base, it's very like dry yet.
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It's just like the carrot, celery, onion, and the mints.
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The sofrito.
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Yeah, the sofrito, exactly.
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So, like a lot of people like growing up, like I said, we're at a dol mio family.
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So we used to have like the mints, the dolmio, there'd be peppers in it, onions, mushrooms, everything like that.
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That's like an Italian would literally just have a heart attack over it, garlic.
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But the actual proper way to make spaghetti bolognese is you have your sofrito, so it's your carrots, onion, celery chopped up really, really small.
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You'd have your mince.
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So I do like a mixture of beef and pork.
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Yeah.
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Um to kind of because the pork mince brings like a bit more flavour to it.
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Fat in it, isn't it?
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Yeah.
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Exactly.
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Um, the passata, like a really good quality passata, like a mootie or something, which I find like some posatas, if you get one from like the supermarket, like as their own, it's quite bitter and it's not that nice.
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Whereas if you get the moody, you just add that spoon that from the from the jar, it's lovely.
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Um, and a bit of salt and pepper, maybe a bay leaf, maybe a dash red wine, but no garlic.
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Oh, really?
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It's not the Italian way, I promise you.
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Well, believe it or not, there's a lot of Italian recipes that you think would include garlic, and they just don't.
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I start everything off like scrambled eggs, I start that off with onions and garlic.
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I know.
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There's do you know what there's this guy on um on Instagram called Indigo Kidder, and he's just one of my favourite memes of all time, and it's just like a spice rack, and it's it's just it's him saying me when I decide to cook anything, and it's just the garlic coming out going, Yes, I'm game fella.
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I think we do like a bit of garlic and everything, and um like Italians have that reputation of having garlic and anything, but actually, there's there's less than you'd think, and certainly no onion, no not in no onions, no mushrooms, no peppers, yeah, no domino.
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Wow, they would have a hot set, like you say.
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But the good thing about um sort of the spaghetti balances like the regot, the sauce is you can do like a big massive pan of it, freeze it, and you can make so many different things out of it.
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Like you can do like the the pasta, you can do like um a pastel for no, which is a pasta baked in the oven, like a lasagna or um timbala, anything like that.
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What's it timbala?
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Let's go back to Stanley Tucci.
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Right.
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So one of Stanley Turcci's early films, it's like a cult classic called Big Night, and it's him and his brother who are opening like a restaurant, and one of the things that they're trying to do is a timbala, and it's it's very, very difficult to do.
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It's like it's um there's the special types of pasta which are designed for bacon in an oven.
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So like if you try and cook them in a pan, they would take like half an hour or whatever to get soft, like they're designed for cooking in an oven.
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And so it's that it's like these little rings of pasta called an Ellie.
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Right.
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Um, and there's like a ring of aubergines, and it's it's sort of cooked in like a butt tin.
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One of those ones.
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Like a like a round, like a cake tin-y kind of thing.
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It's it's cooked in something like that, and then it's turned out and it's like a cake, and it's surrounded by the aubergine, and you slice into it like a cake, and inside's all like the Anellian, the there's like sausages, there's eggs, boiled eggs in there, there's oh, it's spectacular.
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Right, Tim, but I'm gonna make one of those that sounds amazing.
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I'm sure there's an air fryer recipe somewhere for it.
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Yeah, probably.
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Probably.
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So you are a bit of a foodie though, aren't you?
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Because you've got you got let's so you let's start off with what you do.
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So you're you're a blogger.
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Yeah.
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You started off as a blogger.
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Yeah.
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How did you get into all it?
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How did you begin?
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Started off just doing an idiotic tweet, didn't I?
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So it's all on Twitter, that's where you began.
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Yeah, I mean, I don't even go on Twitter anymore now.
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It's like it's become Elon Musk's graveyard.
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Don't go on there, it's just too bizarre.
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But I literally, do you remember um Jersey Shaw?
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Yeah, yeah.
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Yes, okay.
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So me and my friends used to love watching that, and it was all like meatball problems, wasn't it?
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So we we were I was watching that at the time, and I think I did a tweet like drawn your eyebrows on Wonky when you're late for work, scout's bear problems.
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Yeah, that was the original one, and that was just done off my personal account.
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And then a couple of weeks later, I made into an actual account.
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I think within the first week there was like 10,000, 12,000 followers, something like that.
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It was like I hit a niche and I hit it off.
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Like it was at the time when like there was Jesus Christ FTM, yeah, Tin Ed FTM and or or IP, God.
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I missed those days when Twitter was actually good.
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Um and it just kind of started from there, and then the following year I brought out or later on that year, I brought out the diaries, and then the following year I did like the mugs and the pens and that.
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And then Well, so that was pretty early on that you that you got the match out.
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Oh yeah, yeah, yeah.
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It was like, do you know what?
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It was the idea of Ellie Phillips, who um daughter of Roger Phillips, and she she works for GMB News now, she's like the showbiz correspondent down in London.
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But she said, Oh, you should do a diary, and then that was it.
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Then so we did it.
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So it's it's it's thanks to Ellie certainly.
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But yeah, and then the so the shop kind of like built up alongside me and quite organically.
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So it literally started with one product, and then you know, the following year I had like mugs and you know, so on.
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So it might have had like five products in the following year, and yeah, now I've got like over 600, and that's like my main gig because a couple of years later me Instagram got shut down, it got like deactivators or something, I can't even remember why.
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So I think it was people reporting the posts or something like that.
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So Instagram just cut it, it shut it down.
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I had like 250,000 followers.
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Oh my god, devastating.
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So I had to kind of start my Instagram again from scratch, and that at the time was where I made all my money was doing the Instagram post, so like it was my main source of income and it just got capped like that.
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What's it right from like uh sort of promoting stuff and yeah, yeah, yeah, yeah.
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Because it's uh I mean when I started, like I certainly didn't invent blogging and influencing, but I was definitely one of the pioneers because when I started this back in 2012, there was no one out there doing that, and you know, I started getting offered freebies and stuff, and then after a while I started charging like little a small amount, like you know, 20 quids a year or whatever.
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And then I called in sick to work with stress, I was stressed because I hated my job, so I went off for three months.
00:13:01.679 --> 00:13:02.480
Was it Barclay Cut?
00:13:02.559 --> 00:13:04.399
Was it Barclay Cut, yes, Soz.
00:13:05.120 --> 00:13:10.639
Um but when I um went back, I just thought I can't do this anymore.
00:13:10.799 --> 00:13:17.200
I can't just I've lived this life now for three months of taking this time off way to just do Scout Spur full-time.
00:13:17.840 --> 00:13:19.200
But you did that was that's amazing.
00:13:19.279 --> 00:13:20.639
So you had to monetize it then.
00:13:20.960 --> 00:13:26.799
And I just literally so this was I think the following year, the 2013 it was.
00:13:27.279 --> 00:13:33.200
And I came back to work on a hands immunosis the following day and just went, no, I'm just gonna do it.
00:13:33.279 --> 00:13:34.159
Yeah, I'm just gonna do it.
00:13:34.240 --> 00:13:37.840
And this was 2013, so I've been doing this full time now since 2013.
00:13:38.080 --> 00:13:40.720
No way, like this is the longest job I've ever had.
00:13:40.960 --> 00:13:44.399
I think that's when I think we met in 2012.
00:13:44.639 --> 00:13:44.799
Yeah.
00:13:45.039 --> 00:13:47.840
You just so that was you must just have stopped been starting up then.
00:13:48.000 --> 00:13:48.639
Yeah, yeah, yeah.
00:13:48.720 --> 00:13:53.519
Because again, that was like one of the first like little freebies I had you did, like the meal prep and that for us.
00:13:53.679 --> 00:13:54.320
Yeah, yeah.
00:13:54.480 --> 00:13:54.879
Yeah.
00:13:55.200 --> 00:13:57.440
No, we've got many moons ago, many lifetimes ago.
00:13:57.519 --> 00:13:58.240
That's disgusting.
00:13:58.399 --> 00:14:00.399
And you also got Scousebird traveling scran.
00:14:00.559 --> 00:14:02.240
Oh no, what's called traveling food.
00:14:02.720 --> 00:14:03.120
I changed it.
00:14:03.200 --> 00:14:12.000
It was Scousebird Traveling Scran, because obviously Scran is like very on brand and that, but I've changed it because a lot of people outside Liverpool have no idea what it means.
00:14:12.159 --> 00:14:16.000
So it's purely to be more sort of company and PR friendly, yeah.
00:14:16.240 --> 00:14:30.960
I changed it to Scousebird Traveling Food because like I love travel, I don't get to do it too much of it at the moment, you know, because kids are still young and stuff, but you know, prior to that, you know, there was one year when I went away 15 times in 12 months, you know what I mean?
00:14:31.039 --> 00:14:34.960
But again, this was in the advent of blogging and that.
00:14:35.039 --> 00:14:41.600
So I never really I almost did that kind of too early because like travel blogging wasn't really a thing then.
00:14:41.919 --> 00:15:05.840
And I tried to sort of incorporate it a little bit with what I was doing with Scousbear, which was more about like the funny stuff and that, and people kind of didn't really know how to feel about it because you know they were following me for the memes and that, and all of a sudden I'm bringing travel content into it, and yeah, you know, and the odd bit of food content, so it was all very organic and just kind of winging it as as to how to bring that in.
00:15:06.080 --> 00:15:10.960
So I think now if I'd have done that or whatever, people wouldn't bat an eyelid because everybody's at it.
00:15:11.039 --> 00:15:12.960
Yeah, born everything is content, isn't it?
00:15:13.039 --> 00:15:22.159
That's it, everything is content, and people understand that now, and you know, it's sort of a legitimate career that people aim to go into, whereas back then it literally didn't exist.
00:15:22.240 --> 00:15:26.080
So I suppose some people maybe thought, oh, she's selling out or anything like that.
00:15:26.159 --> 00:15:27.840
It's like I'm just trying to earn a living.
00:15:27.919 --> 00:15:29.759
You want me to be doing this content all the time?
00:15:29.840 --> 00:15:36.320
I need to in somebody, and also I'm trying to follow my passions, which you know is travel, food, interiors.
00:15:36.399 --> 00:15:37.600
Like, I'm dead I'm dead boring.
00:15:37.919 --> 00:15:39.120
I'm honest to God.
00:15:39.440 --> 00:15:40.399
I don't think you're boring at all.
00:15:40.480 --> 00:15:41.440
I love your instrument.
00:15:42.159 --> 00:15:44.720
You get a lot of people saying that it's not a proper job.
00:15:45.039 --> 00:15:54.240
Um occasionally, maybe from people who like don't follow me, or you know, just I'll say something that they don't like and they'll be like, Oh, get a real job or whatever.
00:15:54.320 --> 00:16:07.919
But I think for the most part, because for me now my main gig is the shop, which is quite obviously a real job, like because people can see you doing like the manual work and packing the orders of tangible products and that.
00:16:08.000 --> 00:16:18.080
So I don't really get it that much, but I'll tell you now, the content is probably more difficult and probably more work goes into it.
00:16:18.720 --> 00:16:31.759
And you just you just don't realize that's why I don't really that for me now, like that blogging content-y side of things of it is more of the side gig for me now, and like because obviously the main gig is the shop because that really does take up like a lot of time.
00:16:32.320 --> 00:16:36.320
But when I've got to sit there and record content, okay, so you've got to think about what is it you're doing.
00:16:36.879 --> 00:16:39.840
You've got to physically take the time out to record.
00:16:40.399 --> 00:16:42.960
It might take you four or five takes to do it.
00:16:43.279 --> 00:16:46.639
Then you've got to sit back, you've got to go, right, okay, have a hit or like the brand brief.
00:16:46.799 --> 00:16:50.720
Because if you work on with the brands, they'll give you like a brief and with points that you've got to hit and that.
00:16:50.960 --> 00:16:52.320
Then you've got to sit there and edit it.
00:16:52.720 --> 00:16:55.840
You've got in all like your captions, your cuts, everything like that.
00:16:56.000 --> 00:16:57.120
Send it off to the brand.
00:16:58.000 --> 00:17:01.840
Then the brands will come back with possible edits, like to say, right, okay, can you change this?
00:17:01.919 --> 00:17:02.720
Can you change that?
00:17:02.799 --> 00:17:06.240
And that might mean you've got to do the entire editing process again.
00:17:06.319 --> 00:17:07.680
You might even have to re-record it.
00:17:07.759 --> 00:17:07.920
Yeah.
00:17:08.400 --> 00:17:19.359
So one piece of like, you know, 90-second content could take you hours to do, and people don't realise it because they just think they just see you like that, going, Oh, you know, yeah, I'm just flicking my head or whatever.
00:17:19.599 --> 00:17:24.960
But you know, would you say that a video a videographer is is a real job?
00:17:25.119 --> 00:17:27.599
You know, would you say someone who does video editing is a real job?
00:17:27.759 --> 00:17:31.279
Would you say, you know, because an appetizer, marketer, it's all those things?
00:17:31.920 --> 00:17:35.359
Look at this, like this podcast, look at this podcast setup.
00:17:35.440 --> 00:17:37.359
You've got like lightning, you've got everything like that.
00:17:37.680 --> 00:17:44.559
But when you're a content creator, you've got to do all that yourself, you've got to wear all the hats, and it is hard work, it really is.
00:17:44.720 --> 00:17:50.319
Not to mention the actual back and forth with the brands about you know, you're emailing them, did they email you?
00:17:50.400 --> 00:17:51.680
Are you reaching out to them?
00:17:51.759 --> 00:17:56.000
You know, organize it, just there's so much to it that people don't realise.
00:17:56.400 --> 00:17:59.200
Yeah, because for them it's just like a flick of the finger on the show.
00:17:59.359 --> 00:18:09.759
I prefer the shop because it's honestly it's very like um you're in a routine, you know what you've got to do on a day-to-day basis, you know, roughly you know how much you're gonna win.
00:18:09.920 --> 00:18:16.480
You know, you can if you're having like a quiet day, you know you can push certain things, you can put a sale on, you can do this, you know you can generally get the money.
00:18:16.720 --> 00:18:21.200
But when you're a content creator, if you have like a quiet month, you're like, oh my god, how am I gonna pay me bills?
00:18:21.920 --> 00:18:30.880
I know I think as well with content creation and influencers, it's um it I I love anyone who's a self-starter, and people have just gone, Joe.
00:18:30.960 --> 00:18:32.640
I'm just gonna give this a go and see what happens.
00:18:32.799 --> 00:18:36.319
And if it resonates, they hit a chord, then brands want to work with them.
00:18:36.480 --> 00:18:38.400
That is actually like something quite impressive.
00:18:38.480 --> 00:18:40.240
I think it's the X Factor.
00:18:40.319 --> 00:18:40.480
Yeah.
00:18:40.559 --> 00:18:49.200
It's like what they talk about on the X Factor where they go, you know, someone's a great singer or whatever, but you know, that person they've got the X factor, you know, that we're gonna do that.
00:18:49.359 --> 00:18:57.279
Where they can connect with people because my background is actually sales, like I that's sort of what I came up in.
00:18:57.440 --> 00:19:00.319
So I when I was 18, I got a job for Phones for You.
00:19:01.359 --> 00:19:12.400
Still do it now, you know, and I was doing I was doing the hard sell, like you know, people come in, and you know, you you literally expected to pounce on them.
00:19:12.480 --> 00:19:20.799
Like I hated that aspect of it, but you know, you if you weren't like approaching someone within seconds of them coming into the shop, you'd have your manager, like you know, Daniel Deer.
00:19:21.039 --> 00:19:26.160
And you know, that really was like they were leaving with a phone contract no matter what.
00:19:26.319 --> 00:19:26.640
Yeah.
00:19:26.880 --> 00:19:41.680
And then I sort of when I left that and went to work for Barclays, which was more of a soft sell situation, but I still had to, you know, try and sell people credit cards, loans, all that sort of thing, and that was more about getting to know them and matching something to their needs.
00:19:42.000 --> 00:19:42.319
Yeah.
00:19:42.559 --> 00:19:58.880
Listen, I'm gonna get the next course ready, but we're gonna come back to that because I want to talk about I want to talk about the transferable skills because I think a lot of people might be listening to this who want to get into influencing, and I think obviously you've been you've done it right from the very start, you've seen every iteration of it.
00:19:59.039 --> 00:20:02.000
So we're gonna talk more about that with some eggs florentine.
00:20:02.240 --> 00:20:02.880
Ooh.
00:20:06.480 --> 00:20:08.880
So, what have you ordered for your second core stuff?
00:20:09.119 --> 00:20:13.200
Um well, when I go out, I like a muffin with a Hollandese.
00:20:13.519 --> 00:20:15.359
I can never decide between eggs Benny.
00:20:15.440 --> 00:20:16.559
Yeah, I actually hate that.
00:20:16.960 --> 00:20:17.680
Eggs Benny.
00:20:18.160 --> 00:20:25.200
I can't decide between eggs Benedict and Eggs Florentine, so I normally just the two together, but we've gone with Egg Florentine stuff.
00:20:25.359 --> 00:20:25.839
Yeah, right.
00:20:25.920 --> 00:20:34.240
So I've done eggs florentine, but instead of spinach, I've used rocket because a bit of pepperiness, but also spinach is really high in something called oxalic acid.
00:20:34.559 --> 00:20:38.160
And oxalic acid binds to all the goodness basically that's in spinach.
00:20:38.240 --> 00:20:46.000
So spinach is really high in calcium, but the oxalic acid binds to the calcium that's in it and more calcium inside your body and then creates calcium deposits around your body.
00:20:46.240 --> 00:20:46.960
Oh, no one wants calcium.
00:20:47.200 --> 00:20:48.000
Calcium stones, exactly.
00:20:48.079 --> 00:20:50.640
Yeah, so it's part of the toxic superfood list spinach.
00:20:50.720 --> 00:20:55.839
So really, yeah, whereas uh Rocket is low oxalate and like you say gives it a bit of a pepperiness.
00:20:56.079 --> 00:20:58.880
Um, I've tried some keto bread.
00:20:59.440 --> 00:21:05.519
Sort of I kind of like blended a few different recipes together and made my own because I didn't have all the ingredients for either one.
00:21:05.680 --> 00:21:10.960
So it's um it's a muffin, but made with cottage cheese, eggs, ground almonds, and some psilium husk.
00:21:11.200 --> 00:21:11.519
Okay.
00:21:11.680 --> 00:21:13.519
And tell me what you think.
00:21:13.680 --> 00:21:15.279
Okay, we're gonna talk about bread in a sec.
00:21:15.440 --> 00:21:17.359
Yes, in fact, I want to talk to you about bread.
00:21:17.599 --> 00:21:20.400
I want to hear what you've got to say as well because I've seen on your instance.
00:21:20.720 --> 00:21:23.680
Dan, that's that's a perfect stop it.
00:21:23.839 --> 00:21:24.160
Love it.
00:21:24.640 --> 00:21:26.319
I can't stand a gooey white.
00:21:26.720 --> 00:21:27.039
Same.
00:21:27.279 --> 00:21:28.960
It put it puts me off the whole thing.
00:21:29.200 --> 00:21:30.640
It's gotta have the it's gotta.
00:21:30.880 --> 00:21:31.839
I feel like that's too big.
00:21:31.920 --> 00:21:33.039
I'll be chewing for ages.
00:21:33.119 --> 00:21:33.680
Hang on.
00:21:34.000 --> 00:21:35.759
I could talk while you while you eat.
00:21:36.000 --> 00:21:38.400
Um, yeah, so poached eggs.
00:21:38.640 --> 00:21:49.119
I interviewed a farmer um a few months ago, an organic farmer, and he said that you need to, for the best poached eggs, yeah, get the youngest eggs possible, so as fresh as possible.
00:21:49.440 --> 00:21:53.680
Because as they as they get towards their expiry date, they go a little bit watery.
00:21:54.319 --> 00:21:57.920
So these ones were, I think, like three days old.
00:21:58.160 --> 00:22:06.400
Um, and then I just Pan of water, I don't stir it, I don't add anything to it, crack them in, and then the the egg should hold itself together.
00:22:06.559 --> 00:22:09.279
Keep it on a low simmer for about five or six minutes.
00:22:09.519 --> 00:22:14.400
Once the white starts wobbling, but there's still a bit of wobble in the yolk, then it's ready to go.
00:22:14.559 --> 00:22:17.440
Get a slotted spoon, get it out, and then you're done.
00:22:17.599 --> 00:22:19.039
I have to say, I do cheese.
00:22:19.200 --> 00:22:20.640
I've got a poaching pan.
00:22:20.960 --> 00:22:22.000
So what how does that work?
00:22:22.319 --> 00:22:24.079
Is it still do they still have contact with the buttons?
00:22:24.319 --> 00:22:25.599
By the way, this is amazing.
00:22:25.759 --> 00:22:26.319
Thank you very much.
00:22:26.480 --> 00:22:28.160
I the Rojas as well.
00:22:28.400 --> 00:22:29.200
That's fantastic.
00:22:29.359 --> 00:22:31.839
But the bread, I can't what's in the bread again?
00:22:32.079 --> 00:22:33.279
So it's mad, isn't it?
00:22:33.440 --> 00:22:34.559
It's cottage cheese.
00:22:34.720 --> 00:22:36.240
Like it's got a good crumb on that.
00:22:36.400 --> 00:22:36.720
Yeah.
00:22:36.960 --> 00:22:38.240
So that's silly and husk.
00:22:38.319 --> 00:22:40.079
So siliam husk is just pure fibre.
00:22:40.880 --> 00:22:41.759
So put some of that in.
00:22:41.920 --> 00:22:43.599
Oh, so I'll be going the toilet later.
00:22:43.839 --> 00:22:44.640
You will, yeah.
00:22:46.640 --> 00:22:47.119
Yeah.
00:22:47.279 --> 00:22:49.519
Um, but yeah, I think it's I think it's worked pretty well.
00:22:49.680 --> 00:22:53.920
Silly, yeah, like I say, silly husk, eggs, cottage cheese, and some baking powder.
00:22:54.079 --> 00:22:55.039
That's really, really good.
00:22:55.279 --> 00:22:55.920
Thank you very much.
00:22:56.079 --> 00:22:57.759
Wait, so what were you asking me?
00:22:58.000 --> 00:22:58.640
So yeah.
00:22:58.960 --> 00:23:01.279
Well, so let's just about bread, first of all.
00:23:01.440 --> 00:23:04.960
So you like tell me about your sourdough because I've got sourdough envy whenever I see yours.
00:23:05.200 --> 00:23:05.920
Right, okay.
00:23:06.160 --> 00:23:10.400
So I started this year making sourdough.
00:23:10.720 --> 00:23:19.279
Like I'd attempted it, I got a bread machine off like this freebie Facebook group, you know, like a swap Facebook group where people don't like charge for anything, you just give away stuff and you get stuff.
00:23:19.359 --> 00:23:26.000
So I've got a bread machine and I'd started making my own bread like last year and that, but then when I moved house, it sort of went away in a cupboard.
00:23:26.160 --> 00:23:30.400
Um and I did attempt making sourdough in the bread machine.
00:23:30.559 --> 00:23:39.519
However, I had no clue about sourdough, how it works, and that and that is not a possible thing to do because it's like you're not gonna do it properly in a bread machine.
00:23:40.000 --> 00:23:40.559
It's a two-day process.
00:23:41.200 --> 00:23:44.480
Yeah, it's a two to three day process to make your loaf of sourdough.
00:23:44.799 --> 00:23:57.039
So on one night, so if I'm baking on a Saturday or let's say I'm baking on a Sunday, I will feed my sourdough starter on a Friday night to make sure it's like nice and active and bubbly.
00:23:57.200 --> 00:24:03.039
Um, then on the Saturday, I will spend all day prepping me dough, which is where you mix it in with your flour, your water.
00:24:03.200 --> 00:24:18.720
You do these things called stretch and folds where it builds the gluten of the bread, like the strength of the bread, and then I'll shape it and I'll put it in like a what's called a banner, which is like a little dish which goes in the fridge overnight, so that on the Sunday, then it's ready to bake.
00:24:19.200 --> 00:24:22.400
So it is a bit of a process, and there's a lot that can go wrong.
00:24:22.480 --> 00:24:26.079
And I feel like sourdough likes to throw a little learning curve at me every week.
00:24:26.240 --> 00:24:28.240
Every week I am learning more about sourdough.
00:24:28.799 --> 00:24:34.799
Um, but I just the satisfaction of eating your own bread is just unreal.
00:24:34.960 --> 00:24:42.960
And what I wanted to talk to you about, because you know that you were saying about like the keto thing, obviously sourdough, it's carbs is carbs, but there's only two ingredients.
00:24:43.119 --> 00:24:43.599
Well, three.
00:24:43.759 --> 00:24:46.720
There's three ingredients in sourdough flour, water, and salt.
00:24:47.279 --> 00:24:51.440
Even your sourdough starter is just flour and water, that's all it is.
00:24:51.519 --> 00:24:57.039
It's just flour and water, and the bacteria in the air, I think lacerazo bacteria bacillius.
00:24:57.359 --> 00:24:59.920
Yeah, that is that's the latter.
00:25:00.319 --> 00:25:11.119
Um, but anyway, this bacteria in the air sort of gets in and eats the flour and it produces carbon dioxide, which is what makes the bubbles and what makes your sourdough start to rise.
00:25:11.440 --> 00:25:24.799
However, what I wanted to speak to you about is like you know, when you eat bread or carbs or whatever, you get like a blood sugar spike, yeah, and then you it sort of tails off, and you get maybe get that like a bit of a slump, and maybe you're hungry again or whatever.
00:25:25.440 --> 00:25:33.279
With sourdough, there's something that happens in the fermentation process, which means you do not get that blood sugar spike, right?
00:25:33.519 --> 00:25:36.240
Your blood sugar stays at a level.
00:25:36.319 --> 00:25:39.759
So while it's not keto, it's much, much better for you.
00:25:40.000 --> 00:25:43.920
There's no preservatives in it, there's no crap like that you get in the supermarket.
00:25:44.079 --> 00:25:47.279
Even if you go into the supermarket, if you can't be arsed making your own bread, fair enough.
00:25:47.519 --> 00:25:52.720
If you go to the supermarket, if you buy sourdough from the supermarket, that's the closest thing you're gonna get like real.
00:25:53.440 --> 00:25:56.720
But even then, there's quite a few ingredients if you have a look, even the good ones, the expensive ones.
00:25:56.960 --> 00:26:03.279
So with sourdough, the fermentation process, the bacteria starts to eat the gluten as well and starts to break that down.
00:26:03.359 --> 00:26:06.880
So a lot of people who have gluten sensitivity, like that's that's part of the problem.
00:26:06.960 --> 00:26:12.799
Also, a lot of people who think they have gluten sensitivity are often often intolerant to the other ingredients in there.
00:26:13.039 --> 00:26:14.720
Yes, I saw a reel on this last night.
00:26:14.799 --> 00:26:25.680
Yeah, um, about you know, they've they've added this into bread and they added this and they stripped out all the bran out of bread to make it like yeah, the flour is bleached at all, that and then they enriched it with follic acids and that.
00:26:25.759 --> 00:26:36.880
So do you have a gluten intolerance or yeah, or sometimes if it's not organic flour as well, then it can be it's very heavily sprayed with uh with pesticides, especially one called glyphosate.
00:26:37.039 --> 00:26:46.880
And glyphosate is terrible for like for destroying the gut because pesticides are designed to kill small life, and our gut microbiomes are made entirely of small life.
00:26:47.039 --> 00:26:52.160
So if we're if we're constantly eating pesticides, non-organic foods, then that's going to destroy the gut.
00:26:52.319 --> 00:27:10.880
So eating things like sourdough, especially if it's made with an ancient grain, so something like um like spelt, for example, would be an amazing addition to that, because then you're not like it's lowering gluten spelt, but it's also, if I'm not wrong, spelt and something else was cross-pollinated to create wheat because the yield was much greater.
00:27:11.200 --> 00:27:13.200
And that was only about 150 years ago.
00:27:13.440 --> 00:27:21.359
So we've even though we think we've grown up with wheat, it's actually in terms of the human journey, it's like a blip, it's the tiny, tiny last little bit where we've been eating wheat.
00:27:21.599 --> 00:27:27.359
And then even then, you know, that was whole grain, it was it was at least grown, it was at least something that was you know natural.
00:27:27.599 --> 00:27:36.000
Whereas since the 60s, we've been spraying it to death with this stuff, which is it's I mean, it stops the absorption of um magnesium through the soil.
00:27:36.240 --> 00:27:45.119
So we're then eating stuff that's completely depleted of nutrients, that's stripping our gut, that is just it's just terrible for us, really bad everything, like indigestible.
00:27:45.440 --> 00:27:52.400
I think when you when you start on your sour journey, the algorithm starts throwing up some some great stuff at you.
00:27:52.480 --> 00:27:58.240
So you end up down like this rabbit hole, and the latest one that it's throwing up for me is grinding your own flour.
00:28:00.319 --> 00:28:05.279
Yes, you can get like like these little machines where you just put the the whole grains of the wheat in.
00:28:05.599 --> 00:28:05.839
Really?
00:28:06.240 --> 00:28:13.279
It grinds it for you, and that would then apparently the flour reacts really differently than to how you used to.
00:28:13.359 --> 00:28:17.680
So that's a whole other sourdough problem, then that you've got to try and sourdough 2.0.
00:28:18.079 --> 00:28:22.559
Yeah, it's like sourdough is like levels of difficulty, certainly.
00:28:22.799 --> 00:28:29.759
I know I've seen one where that like people are getting flowers on it and then putting and then putting those upside down and then they bake with the flowers on and all that sort of stuff.
00:28:30.000 --> 00:28:35.519
I want I do want to try like a flavoured sourdough because I've seen like chocolate sourdough, I've seen cheese and chili and all like that.
00:28:35.599 --> 00:28:37.920
And I'm like, listen, I'm just still trying to get it right.
00:28:38.000 --> 00:28:43.680
I don't want to sort of don't want to upset the flowers by adding ingredients into the mix.
00:28:43.920 --> 00:28:54.240
But I have in the last sort of week or so, I've tried adding a little bit of whole meal flour into it as well as like me white bread flour because apparently that's good for its structure and that.
00:28:54.400 --> 00:28:59.200
I've asked for me birth, I've asked for a stand mixer, because again, that's really good.
00:28:59.519 --> 00:29:01.519
Like, you know, with the hook, yeah, yeah, yeah.
00:29:01.599 --> 00:29:12.880
For making the strength of the bread, because the more you can sort of stretch it and batter it in the first bit, the stronger the bread gets, or the more it'll be batter that sounds and the longer be a good bread.
00:29:14.160 --> 00:29:19.119
The more you can do that, um, the better it's gonna hold up its shape.
00:29:19.279 --> 00:29:27.680
Yeah, and that because I the woman I got my recipe from and I made my sourdough starter with on Instagram, she's from California.
00:29:28.079 --> 00:29:35.599
So obviously she's got like a really hot, humid climate, and I'm trying to make it in January in Liverpool.
00:29:36.079 --> 00:29:45.680
So I at first all of my sourdough was coming out like really wet and sticky and like so hard to work with when I'm shaping it, and I'm like that losing my mind.
00:29:45.759 --> 00:29:49.039
So I've had to play around with like how much water to put in it and stuff like that.
00:29:49.119 --> 00:30:05.839
But last yeah, last week I um yeah, it's definitely easier now that it's coming into spring because I can leave it outside a little bit in the sun and it sort of proves a little bit like it was taking like all like a day and a half you know to get to the level I needed it to be.
00:30:06.000 --> 00:30:08.880
But now I can get it done in you know six or seven hours.
00:30:09.200 --> 00:30:12.880
It can it'll grow to the thing to the heat makes a big difference.
00:30:13.200 --> 00:30:17.039
But um, I had some sticky dough last week, and it's really hard when you're shaping it.
00:30:17.119 --> 00:30:20.400
And I'd watched that many videos on how to shape like a sticky dough.
00:30:20.559 --> 00:30:27.599
Like I managed to do it, and like I said to you before, I was like Kevin from Home Alone when he comes out of the house, he goes, I'm not afraid anymore.
00:30:27.759 --> 00:30:28.880
I'm not afraid anymore.
00:30:29.039 --> 00:30:29.519
That's how I feel.
00:30:29.599 --> 00:30:30.720
Like I've got sticky dough now.
00:30:30.799 --> 00:30:33.359
I'm like, bring on the sticky dough, I will shape you, I'm not bothered.
00:30:34.400 --> 00:30:37.519
I will make that surface tension, you won't know yourself meat.
00:30:37.759 --> 00:30:38.400
To be there.
00:30:40.720 --> 00:30:41.200
Amazing.
00:30:41.440 --> 00:30:43.039
Making salad on my bitch.
00:30:46.240 --> 00:30:49.359
But this is amazing because it properly melts in your mouth this red.
00:30:49.599 --> 00:30:50.480
It's it's lovely.
00:30:50.640 --> 00:30:52.079
I meant say as well the Hollandaise.
00:30:52.319 --> 00:30:55.440
And the rockets, the rockets definitely add to certain softens.
00:30:55.599 --> 00:30:56.480
I think it does, yeah.
00:30:56.640 --> 00:31:04.319
Um, the Hollandaise as well, even though it's like a it's quite a rich sauce and it's high in calories, it's made from grass-fed butter and organic egg yolks.
00:31:04.400 --> 00:31:06.240
So it's actually it's really good for you.
00:31:06.400 --> 00:31:10.480
So this, all in all, is actually a really healthy, protein-rich, good meal.
00:31:10.720 --> 00:31:17.759
I think as well, like your oils, the type of oils that you consume definitely makes a big difference.
00:31:18.000 --> 00:31:18.480
Oh, 100%.
00:31:19.200 --> 00:31:21.359
Because when I was on Slim and World, sorry, I've got a bit of rocket.
00:31:22.400 --> 00:31:24.880
Just and water doesn't it doesn't want to go down my throat one second.
00:31:25.119 --> 00:31:27.119
I'm just gonna have my dead healthy coffee one day.
00:31:28.000 --> 00:31:29.519
Get those antioxidants in.
00:31:29.759 --> 00:31:31.359
Oh, yeah, go on, antioxidant.
00:31:31.599 --> 00:31:37.839
That um back in the day on Slim and World, I used to have everything coasted like fry light.
00:31:38.000 --> 00:31:38.319
Yeah.
00:31:39.839 --> 00:31:40.079
I know.
00:31:40.240 --> 00:31:45.039
And you look at the ingredients on that, but you know, it's like, oh, it's one calorie spray, it's all this, that, the other.
00:31:45.759 --> 00:31:49.359
Now I use olive oil on everything liberally.
00:31:49.759 --> 00:31:50.880
Like there's no measurements.
00:31:50.960 --> 00:31:57.839
And that like I think a a teaspoon of olive oil on Slim Oil was something ridiculous, like you know, five, six, seven sins.
00:31:58.319 --> 00:31:59.839
It's like 180 calories or something.
00:32:00.000 --> 00:32:01.920
Yeah, it's a lot, but it's good stuff.
00:32:02.160 --> 00:32:05.519
But I use that lip, like I say, I don't measure, it's it's on everything.
00:32:05.680 --> 00:32:07.839
Like I've if I have soup, it's covered in olive oil.
00:32:07.920 --> 00:32:09.359
I use it loads in me cooking.
00:32:09.519 --> 00:32:24.720
It's like I'm literally not bothered, and I swear to God, I can, you know, I look better now than it did when I was on Slim and Well, because I think, you know, watching like Alyssa, for example, who you know, as the El Cerrar, I think they record their podcast, yeah.
00:32:25.359 --> 00:32:30.960
Um, the um she talks about you know the inflammation in like seed oils and things like that.
00:32:31.039 --> 00:32:34.880
So I don't have any like sunflower oil, I don't have any rapeseed oil, I don't have anything like that.
00:32:34.960 --> 00:32:38.480
I'll cook everything in butter or olive oil.
00:32:38.640 --> 00:32:38.880
Yeah.
00:32:39.039 --> 00:32:39.759
And that's it.
00:32:39.920 --> 00:32:49.680
And I find that just by the type of oil that you use, even though it might be higher in calories, I think it definitely makes a difference in how your body processes it.
00:32:50.000 --> 00:32:50.319
100%.
00:32:51.200 --> 00:32:52.799
There's the cooking temperature of oil.
00:32:53.200 --> 00:32:55.440
So there's each oil has its own smoking point.
00:32:55.599 --> 00:32:58.160
So I think um olive oil is 180.
00:32:58.640 --> 00:33:00.000
I think butter's 170.
00:33:00.160 --> 00:33:04.319
So if you're doing stuff on a lower temperature or roasting things at a lower temperature, they're brilliant to use.
00:33:04.480 --> 00:33:08.000
Anything above that, ghee is one of the best things, which is clarified butter.
00:33:08.160 --> 00:33:13.920
So you just heat the butter, the milk solids drop to the bottom, and the vitamin-rich butter fats kind of sit on top.
00:33:14.079 --> 00:33:20.240
And I work with a woman from a company called Neo Spired, and their ghee is like it's just the nicest stuff I've ever had.
00:33:20.319 --> 00:33:29.759
Like I've literally find myself a spoon into dates and have that because it's got like a caramelly flavour, but without the sweetness, so you have that with a date, you get like this like chocolate, like fudgy gorgeousness.
00:33:30.319 --> 00:33:32.480
But when you cook it, why couldn't we have picked them today?
00:33:33.680 --> 00:33:34.720
I should have bought some.
00:33:34.880 --> 00:33:36.880
Yeah, when you cook with it, that flavor's not there.
00:33:36.960 --> 00:33:39.200
It's just it's just really stable at high temperatures.
00:33:39.440 --> 00:33:42.400
This episode is sponsored by thehackersmarket.com.
00:33:42.559 --> 00:33:52.880
The Hackers Market is an online farmer's market selling raw dairy, organic produce, grass-fed meat, and a whole range of health and beauty products along with useful gadgets, all aimed at improving the health in a natural way.
00:33:53.039 --> 00:33:59.359
All products are sold directly from the producer, cutting out the middleman, so keeping the cost as low as possible and supporting small businesses.
00:33:59.680 --> 00:34:03.599
All of today's recipes will be available on my Instagram, OGRAT and Other Foodie.
00:34:04.160 --> 00:34:04.400
Yeah.
00:34:04.720 --> 00:34:10.880
But anyway, let's go back to what we were talking about before when we were talking about influencing and how you're one of the OGs.
00:34:11.039 --> 00:34:11.199
Yeah.
00:34:11.440 --> 00:34:18.559
And uh and like you're talking about transferable skills and what you had to like, so what you were doing and how this came across to thinking.
00:34:18.719 --> 00:34:22.000
But I also wanted to ask, like, what is there is there a dark side to it?
00:34:22.079 --> 00:34:23.360
Have you had like a any negativity?
00:34:23.760 --> 00:34:30.239
Oh yeah, I mean, I think, you know, I've I think I've been quite public in that and certainly in the last couple of years.
00:34:30.320 --> 00:34:47.440
Like I had like I don't want to go into it too much because oh god, my daughter's here, but you know, the last couple of the end there's there was some incidents where people certainly overstepped the mark as in you know what was acceptable and what was you know harassment and you know that sort of thing.
00:34:47.519 --> 00:34:55.760
And I took a big massive step back then because I I'm naturally quite like an open person, like too much.
00:34:56.159 --> 00:35:04.559
I share like I overshare sort and rotten, but that kind of made me really reassess what I do share online.
00:35:05.119 --> 00:35:06.880
It's these parasocial relationships, aren't they?
00:35:07.039 --> 00:35:10.880
Because they've been a lot in the press at the moment with um oh, what's her name?
00:35:11.119 --> 00:35:15.039
The girl, the singer who's her name.
00:35:16.000 --> 00:35:17.119
She's Ted Famous at the moment.
00:35:17.280 --> 00:35:18.320
Uh Pink Pony Club.
00:35:18.559 --> 00:35:19.440
Oh, Chapel Rowan.
00:35:19.679 --> 00:35:20.639
Chapel Rowan, yeah.
00:35:20.880 --> 00:35:23.679
Saying that like she wants to be a singer and she wants to be famous.
00:35:23.760 --> 00:35:26.079
Well, she wants to be a singer and she wants to release her music.
00:35:26.239 --> 00:35:29.519
She doesn't want people to think that they own a part of her or they don't want to.
00:35:29.840 --> 00:35:39.760
And it's she's talking about these parasocial relationships that are really warped and really like desperate and strange because people think that they own a part of you because they see you on their phone all the time and they can't see you.
00:35:40.320 --> 00:35:51.840
Yeah, like people do think that they know you, and for the most part, it's quite nice because people come up and you know, they go, Oh my god, I feel like I know you're and all like that, and you know, they'll they'll start talking to you.
00:35:51.920 --> 00:36:03.440
But then some people will think that they know you and they know everything about you, and really they see literally like a couple of seconds worth of your day.
00:36:03.519 --> 00:36:11.760
Like, I'll come on camera, you know, and I'll do me thing, you know, I'll talk about you know, I don't know, Spanish cleaning or what books I'm reading, or you know, this, that, and the other.
00:36:12.079 --> 00:36:15.840
And then as soon as the camera's down, I'm like, ah like I'm very introvert.
00:36:16.079 --> 00:36:20.000
Yeah, it's it's weird because I'm an extrovert, it's introvert.
00:36:20.559 --> 00:36:23.760
Like I can come on this and I can, you know, sit and chat with you, Dan.
00:36:24.000 --> 00:36:29.039
And when I worked in the shop, I could chat with customers and I it's something that I turn on and off.
00:36:29.199 --> 00:36:32.800
It's like my professional character, so to speak.
00:36:32.960 --> 00:36:36.800
But me, myself, I'm very happy in my own company.
00:36:37.039 --> 00:36:40.639
I hate going out to like social events where there's like loads of people around, you know.
00:36:40.800 --> 00:36:46.960
I love the fact that now I work from home, I've got like my purpose-built office, but I don't have any colleagues or anything like that.
00:36:47.039 --> 00:36:47.679
And I love that.
00:36:47.760 --> 00:36:48.719
Yeah, I'm dead happy.
00:36:48.800 --> 00:36:49.119
Like, I'm not sure.
00:36:49.199 --> 00:36:50.559
I'm the happy as working on my own as well.
00:36:50.639 --> 00:36:52.559
I don't want to be just I don't work well in a team.
00:36:52.639 --> 00:37:02.159
Yeah, just don't and people like I literally come on, you can count even on a day where I've done loads of stories, they're maximum like a minute long.
00:37:02.239 --> 00:37:03.840
Like, say I've done 10 stories in a day.
00:37:03.920 --> 00:37:05.760
That is literally 10 minutes out of my day.
00:37:05.920 --> 00:37:07.360
And how many minutes are there in a day?
00:37:07.440 --> 00:37:10.639
I'm not doing the maximum what you know, loads, yeah.
00:37:10.880 --> 00:37:21.599
You know, but people think that they know you and they really, really don't like your your personality online and your personality at home can be two completely different things.
00:37:21.760 --> 00:37:23.840
Like I said to you, I'm I'm dead bored.
00:37:24.000 --> 00:37:34.719
Like when I came here, I had a notification on my phone that my compost turner was turned up today, and I was so excited about the other people online don't sort of get that size.
00:37:34.800 --> 00:37:42.800
I mean, you don't even think you know, I'm just there talking like well, I used to talk about tan and you know things like that, and now I'm like compost turn is so excited.
00:37:43.039 --> 00:37:44.239
Age creeps up on you, doesn't it?
00:37:44.480 --> 00:37:50.800
I know, but like I've got quite I've got quite a simple, boring life, but I love it.
00:37:51.039 --> 00:37:53.519
Yeah, but it's the happiness, happiest you can be, I think, isn't it?
00:37:53.599 --> 00:37:54.559
You don't need too many distractions.
00:37:54.800 --> 00:37:55.039
Exactly.
00:37:55.199 --> 00:37:56.480
So we were talking about the shop before.
00:37:56.559 --> 00:37:58.159
So tell me what's what sort of stuff is on this.
00:37:58.320 --> 00:37:59.119
Is it 600 products?
00:37:59.199 --> 00:37:59.679
Is it now?
00:37:59.760 --> 00:38:00.239
Uh over.
00:38:00.639 --> 00:38:00.880
Wow.
00:38:01.039 --> 00:38:09.199
Yeah, I'll just just I'll put an idea at the pop of my head and I'll you know I'll do it because I make almost any everything from scratch.
00:38:09.360 --> 00:38:13.039
Obviously, not things like the Spanish cleaning products, you know, I do do a lot of them.
00:38:13.119 --> 00:38:15.599
They're like my bread and butter throughout the year.
00:38:15.840 --> 00:38:17.920
And obviously I don't make them, Spain does.
00:38:19.119 --> 00:38:21.519
They come over and I I sort of sell them.
00:38:21.679 --> 00:38:32.480
But for the most part, like things like the the mugs, the coasters, all that sort of stuff, I just I make them as a coming because I I consider myself to be quite eco-friendly because there's no waste.
00:38:32.559 --> 00:38:39.519
If I order a mug now, if I if somebody orders a mug, I don't have 50 of those mugs sitting on the shelf.
00:38:39.599 --> 00:38:43.519
And you know, if I if I have a range that doesn't sell, I haven't got all that stock wasted, you know.
00:38:43.599 --> 00:38:46.480
If somebody places an order, I make it there and then.
00:38:46.719 --> 00:38:48.239
And it's all made by hand by you as well.
00:38:48.480 --> 00:38:49.360
By hand by me, yes.
00:38:49.920 --> 00:38:53.840
I mean, I don't like paint them on or anything like that, but yeah, it's all made by hand by me.
00:38:54.079 --> 00:39:02.960
And um so in that sense, I've got a lot of blank stock that I can put my own designs onto, which means I can turn things around really quickly.
00:39:03.039 --> 00:39:06.960
Like there's a if there's a trend that comes out, I could jump on it and make them.
00:39:07.119 --> 00:39:12.079
But also eco-friendly wise, you know, like my packaging that I do, I try to recycle absolutely everything.
00:39:12.159 --> 00:39:19.599
If I get stock delivered to me in boxes, rather than me throwing out that cardboard, I'll either reuse it if it's a good box, get excited when I get a good box.
00:39:19.840 --> 00:39:21.360
I'm gonna say that's another side of it.
00:39:22.400 --> 00:39:24.320
I'm like, oh, that's a good box.
00:39:24.480 --> 00:39:25.519
That is a good box.
00:39:25.679 --> 00:39:27.920
I've got a wardrobe full of handy boxes that I think.
00:39:28.000 --> 00:39:28.880
I'm gonna use those one day.
00:39:28.960 --> 00:39:30.079
I could honestly build a fort.
00:39:31.440 --> 00:39:33.119
I'll have about in a week.
00:39:33.440 --> 00:39:41.280
Um but even then, I've just bought this new shredder, which I'm made up with because even we're gonna have to add this up a bit.
00:39:44.079 --> 00:39:53.280
They used to like shreddle like me labels and stuff like that, but I've got like this new shredder now that does cardboard, so even the crap cardboard boxes I will shred and use as like filler.
00:39:53.760 --> 00:39:54.320
I thought that's amazing.
00:39:55.280 --> 00:39:58.159
So again, it's and it's Degol for AM compost.
00:40:01.360 --> 00:40:02.719
What have I become?
00:40:05.840 --> 00:40:10.639
And then from me mess, and then just coming out of money all the time and on the vodka and all that.
00:40:10.800 --> 00:40:11.440
Oh my gosh.
00:40:11.599 --> 00:40:16.800
Those are the days, and it's all compost and being eco-friendly and living off the land.
00:40:17.199 --> 00:40:19.360
That's the dream that I would love to be able to do that.
00:40:19.519 --> 00:40:20.400
So, what's next then?
00:40:20.480 --> 00:40:22.239
What's next for this Garcebird brand?
00:40:22.559 --> 00:40:26.159
I don't know, because like I say, I'm very content at the moment.
00:40:26.239 --> 00:40:29.760
You know, I just sort of want to continue on with what I'm doing.
00:40:29.840 --> 00:40:34.880
Like, you know, I uh the shop the shop goes through cycles, you know.
00:40:35.119 --> 00:40:42.639
At Christmas, I'm so busy I can't even breathe because you know, I do have to get help in at Christmas because there's just when those diaries come in, Jesus.
00:40:43.199 --> 00:40:46.159
Um the diaries, you need to talk about those as well because they are a familiar.
00:40:46.400 --> 00:40:50.320
I had 800 pre-orders this year that I had to try and get out in a couple of days.
00:40:50.400 --> 00:41:03.440
Me and my mate were there packing all week, and our backs by the end of it were just horrendous because again, I offer like personalization on the diaries now with like you know, people can have the name on it, and probably about 80% of the ones that sold that happens.
00:41:03.519 --> 00:41:10.400
And if I've got thousands of them to do, then I've got thousands of names to apply, and you know, so I do have to get help in that.
00:41:10.480 --> 00:41:11.920
But oh look, 1111.
00:41:12.159 --> 00:41:14.159
Um make another wish.
00:41:14.480 --> 00:41:21.920
Um, so yeah, I mean, the rest of the year I'll go through sort of a bit more of a quiet spell.
00:41:22.079 --> 00:41:37.519
So this year I'm trying to streamline everything, so SEO, uh, and and then that's given me more time to plant a vegetable garden, make sourdough, all those sort of things.
00:41:37.679 --> 00:41:38.719
So I'm just dead happy.
00:41:39.199 --> 00:41:40.559
What a brilliant balance to have, yeah.
00:41:40.800 --> 00:41:51.039
Yeah, like I've I've done the whole, you know, uh shop in town, like that was that was my dream at one point to have like, oh my god, it was almost inconceivable.
00:41:51.119 --> 00:42:05.920
I was like that going, God, imagine if one day I had a shop in town, and then I had it, and then I was like, it's a lot of work, I'll be bothered with this, and then you know, I got pregnant with me second, and I was like, I don't need the stress, I need to really re-evaluate what I'm doing with life.
00:42:06.079 --> 00:42:10.239
Because if you've owned a business, Stan, and I know you have a few staff.
00:42:10.960 --> 00:42:15.199
It's the bit that I think the the employment and management of staff is what's driving AI.
00:42:15.360 --> 00:42:22.079
Honestly, is people going, How can I do this without having to it's just so deal with it with dealing with stressful, like when people call in sick and things like that.
00:42:22.159 --> 00:42:30.559
And I understand people get you know unwell and you know, or they'll have mental health days or whatever, but as when you're in the business as the owner, it's so stressful.
00:42:30.800 --> 00:42:33.360
You just get that text and you're all right, I haven't got time for this.
00:42:33.440 --> 00:42:41.280
Yeah, so I just wanted to kind of eliminate all that stress from my life, and so I just dialed down the business.
00:42:41.360 --> 00:42:47.599
So I don't obviously I don't make as much money as I did back then, however, I have got a better life balance.
00:42:47.679 --> 00:42:55.840
So while like the whole city centre and growth and growth and growth was the dream, it's not my dream anymore as things change and I am living my dream.
00:42:56.159 --> 00:42:56.639
Amazing.
00:42:56.960 --> 00:42:58.639
I am happy.
00:42:58.880 --> 00:43:01.679
Well, listen, I've always finished up with one last question.
00:43:02.400 --> 00:43:12.480
And it is if if you could give one piece of legacy advice from everything that you've learned in your career, in your life up to this point, one thing that you could give to people, what would it be?
00:43:13.440 --> 00:43:17.519
I think it's the be careful what you share online.
00:43:18.000 --> 00:43:20.079
Yeah, especially because it one, it's there forever.
00:43:21.519 --> 00:43:28.000
Yeah, it's there forever, and two, you know, people aren't always your friends, people can use it against you and things like that.
00:43:28.079 --> 00:43:42.320
Just make sure that what you're just just have a private life, but not every thought in your head and every action that you do has to be shared online because it will you'll be much happier for it if you keep something for yourself.
00:43:42.480 --> 00:43:48.719
Because if you you know, like people are asking me even now, like, you know, oh, can you share your recipes on this and that?
00:43:48.800 --> 00:43:52.960
And I'm like, I sometimes I just want something for the joy of it for doing it for myself.
00:43:53.280 --> 00:43:55.119
Just keep some things for yourself.
00:43:55.440 --> 00:43:56.000
Amazing.
00:43:56.239 --> 00:43:57.519
Thank you so much for coming in, Steph.
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I've loved this.
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Thanks for having me and thanks for this.
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You're very welcome.
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I don't care if it's cold, I'm having it.
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If you've enjoyed today's episode, please like and subscribe and leave us a five-star review because it really does help.
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And if you didn't like it, just go about your business.
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All of today's recipes will be available on my Instagram, OGRate another foodie.
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And thank you to the organic delivery company for supplying all of the fruit and vegetables.
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You can head to organic deliverycompany.co.uk and use code foodie at checkout for 10% off.
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On next week's episode, I'll be talking to renowned cardiologist Scott Murray.
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Now, Scott is the UK's foremost expert on preventative cardiac health and is also a fan of the keto diet.
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So it should be an interesting chat.
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See you next week.